Saturday, March 31, 2012

HANDWASH TECHNIQUES

HOW TO WASH YOUR HANDS? SEE THIS VIDEO:
                                Normal washing of hands will not remove the germs from our hands. Before going to take our food, we should thoroughly wash our hands. There is a technique for that. Let us watch.
         

Friday, March 30, 2012

HACCP AND FOOD BUSINESS OPERATORS



How it will affect food business owners?
Food business Safety programme includes –
*Temperature control
*Personal Hygiene
*Pest control
*Calibration of measuring devices
*Cleaning and Sanitation
*Training of staff
*Appropriate food premises and equipments.

Wednesday, March 21, 2012

HAZARD ANALYSIS AND CRITICAL CONTROL POINTS.



Hazard Analysis and Critical Control Points (HACCP)
 is a Food Safety systems that identifies food safety   Hazards         (either physical, Chemical or biological) and looks   for how your business controls the hazards to ensure you  produce Safe food.