Transcript Key Practices for Ensuring Food Safety Controlling Time and

Key Practices for Ensuring Food Safety
Controlling Time and Temperature
COOK:
To safe internal temperatures.
Long enough time and at a high enough temperature.
Varies from food to food.
Color is not a sure indicator.
Some bacteria killed within 2 minutes at 60ºC, others need 100ºC for
10 minutes.
Keep food hot.
Use food thermometer.
CHILL:
At room temperature bacteria in food can double in
number every 30-40 minutes.
Refrigerate foods promptly and properly
Keep cold foods cold.
Bacteria growth slows at around 7ºC and stops at -12ºC.
They do not die until -34ºC
Preventing cross-contamination
 Separate raw meat, poultry and seafood from ready-to-eat foods.
 Keep cooked items above raw.
 Use different cutting boards, dishes and utensils for raw meat and fresh fruit and
vegetables.
 Wash hands, cutting boards, dishes and utensils after use.
 Place cooked food on a clean plate or tray Seal it.
 Fly spray.
Establish Record Keeping and Documentation
Requirements.
 Must meet the needs of business and be adequate to
show that the food safety programme is working.
 Small business – log book or diary
 Larger business – more detailed or formal
documentation
Practicing good personal hygiene
Hands
• Carry bacteria and cross-contaminate food easily.
• Wash with warm soapy water – removes dirt and bacteria.
• Prior to service – scrubbed and dried on a paper towel or hand
dryer. These will minimize regrowth of bacteria. Drying on a
material towel passes on micro organisms.
• During service – washed again following any unhygienic activity.
• Following service – washed again.
• Nails – scrubbed with a nailbrush and warm soapy water.
• Ensure all parts of the hand are washed
Nails
• The area under the nail can provide ideal
conditions for micro organisms to grow in
• Scrubbed regularly
• Kept clean
• Free of nail polish
• Use a nail brush to scrub properly
Hair
• Ideal environment for micro-organisms to grow in.
• Washed regularly – at least once or twice a day.
• Use shampoo.
• Prior to service – brushed and combed to ensure no
strands fall during service.
• Long hair tied back.
• Contained under a hat or hair net.
• Combs and brushes should be washed and sanitized
regularly.
• Never brush in a food service area or during service.
Clothing
• Always clean.
• Hats or hair-nets, to prevent micro organisms falling into the food
and allow the hair to breath.
• Jackets and aprons are to protect the body.
• Scarves absorb sweat from face or neck and prevent it falling into
the food.
Purchasing from approved, reputable
suppliers
Transporting the Food
Similar guidelines to Storing Food should be
followed.
Correct temperature.
Fixed or portable freezers and fridges should
be checked to ensure they’re at correct
temperature.
Careful not to damage food or it’s packaging.
Raw foods separated from cooked foods.
Receiving the Food
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Collecting and checking before it goes into storage.
Correct temperature.
Tested and recorded at point of delivery with a temperature probe.
Frozen food should be frozen and not starting to thaw.
Chilled food still refrigerated.
Room temperature food not sitting in a hot environment.
Packaging should be intact and not ripped.
Canned food in good condition and not dented.
Yoghurt and milk products not bloated.
All food should be wrapped or stored so different food items do
not touch each other.
Cleaning and sanitizing properly
Kitchen equipment and tools.
Check meat, poultry fish and sea food
products.
Check fruits and vegetables:
• Avoid any foreign object, insect or
contaminant.
• Wash and sanitize all fruit and
vegetable properly with right and
efficient sanitizer.
• Rinse very well and dry
Cleanliness
• Ensures food is healthy, safe and preparation
and service of food has been carried out
hygienically
• Check for:
– signs of chemicals
– foreign objects
– blemishes and bruising
• All fruit and Veg should be washed prior to
use