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.

TEMPERATURES:

Critical Temperatures for Food
Food deliveries –
Food storage –            
Thawing –
Cooking –
Cooling –
Reheating –
Display –
Danger range -
PEST CONTROL:

Presence of pests in food handling  premises is unacceptable. 
Risks
Spread of diseases
Contamination of work surfaces and  foodstuffs. 
Adverse pubic opinion and loss of  reputation.
Prosecution and closure
Poor staff relations
PERSONAL HYGIENE:

High standards are required by all food handlers –
Clean work wear, protective clothing and headwear
No smoking around food 
Wash hands regularly while handling food
Cover up all cuts and open wounds
Keep away from food areas , if you have symptoms of food poisoning.
CLEANING:

Having a cleaning checklist :
Use a sanitiser to kill all food contact surfaces 
Use cycle rinse water temp.in dishwasher and basins
Allow for things to air dry
Use clean cloth wipes
Clean as you go .
DELIVERY/STORAGE:

Store food at correct temp.   
Frozen <18 C,
Perishables <5C 
Remember First In First Out –FIFO 

Check all dates : Best before, Packed on

Keep products off the floor
Don’t store raw foods above or next to cooked foods
Store in accordance with manufacturers recommendations
FOOD HANDLING:

Prevent cross contamination:
Keep raw foods separate from cooked foods 
Do not handle finished products directly
Remember temperature control
Thaw thoroughly under refrigeration
Use only clean utensils and work surfaces
TRAINING:

Should be ongoing and never stops
*  Staff need training depending upon whether they handle  wrapped food, high risk food or they are supervisors 
Keep staff informed of what s going on .
Training should include temperature control, cleaning,personal hygiene, pest control, food contamination and legal requirements 
BUILDINGS AND EQUIPMENTS:

Minimise risk of food contamination :
Smooth, non absorbent and easy to clean 
Floors, walls and ceilings should be appropriate for use in food handling areas 
Hand washing facilities – soap, hand drying, hot & cold water .
Storage facilities ensure no contamination of food / food  contact surfaces 
Food transport vehicles designed to protect foods against  contamination or spoilage. 
MY SINCERE THANKS:THIRU.N.V.NARAYANAMOORTHY
Director,PesPro - Pest Professional

1 comment:

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