What are food safety and food hygiene in today’s kitchens? Firstly food safety is the preparation, handling and the storage of food in safe ways to prevent food-bourne illness. There is a range of safety measures that have to be taken and laws that need to be followed to avoid health hazards to customers.
Consequently, safety measures are put in place with guidelines that need to be followed, these measures are split into two main areas.
The safety between the producers of ingredients to the suppliers of foods such as A sauce factory to a restaurant using sauces such as- mayo.
The safety between the supplier to the customer such as a restaurant serving a customer.
What Is Food Safety And Food Hygiene Between Producers And Suppliers (Restaurants)?
Due to this, food safety will monitor the safe practices in certain areas including food labelling, food hygiene, additives and guides on how to manage import and export. In addition also a guide on how to pass the correct certificates for foods.
What Is Food Safety And Food Hygiene Between Suppliers (Restaurants) And Customers?
The food safety between suppliers and customers will include all the areas around the food being safely delivered to the customer, including the preparation of foods.
How To Prevent Food Poisoning With Good Food Safety And Food Hygiene.
Food poisoningcan be caused by the growth of bacteria in foods, this happens at precise temperatures and some foods are a higher risk than others. It is possible for food to pass diseases from person to person such as the person preparing the foods to the customer. In the UK as well as many other developed countries there are strict laws and guidelines to follow to prevent food poisoning.
Areas that need to be followed to prevent food poisoning include: always separate raw and cooked foods to prevent cross-contamination, cooking foods to healthy temperatures and for set amount of times, always store food at the correct temperatures.
Food can become contaminated at any point from the slaughtering of animals to the preparation of dishes for the customer. The safe conditions that need to be ensured from the production to the serving are known as Food Hygiene. With bad food hygiene, foods can become contaminated and lead to foodborne disease and the sickness of customers and possible death in extreme cases.
It is essential that all foods being sold are safe to eat and all staff are trained to understand good food hygiene.
Why Is Good Food Hygiene Good For Your Business?
By following the food hygiene and food safety guidelines your business will be up to date with the current laws and have a 5-star food safety rating will be good for a businesses reputation. By following the guidelines you will be protecting your customers from illnesses due to food poisoning.
The Main Areas To Focus On For Good Food Hygiene And Food Safety.
The main cause of cross contamination is when bacteria is passed from one food to another, this is likely to be when a raw food has dropped onto a ready to eat cooked food. This can also happen when a raw food has been used as a kitchen tool or placed on a surface and a ready to eat food has been used with the same tools or placed on top of the contaminated surface.
A number of things can be done to prevent cross-contamination. Always clean and disinfect equipment and work surfaces after preparing raw foods and use specific separate tools for raw foods and cooked foods. Having good hand washing sinks and being trained in correct hand washing methods.
The correct storage of foods is essential to prevent cross-contamination. Raw and cooked foods should be kept apart at all times. Also, all raw foods must be stored below ready to eat foods. Since many kitchens will have separate fridges for raw and cooked foods this will be an ideal solution.
How To Have Good Cleaning Practices.
A good cleaning will remove bacteria from hands, work surfaces and kitchen tools. This will help in preventing harmful bacteria from spreading onto foods.
As a result, a number of tasks can be implemented into the working environment to promote effective cleaning including:
Make sure staff are trained on when and how to wash hands.
Keep food areas clean and disinfected especially after working with raw foods.
Always clean as you go, as soon as a mess has been made it should be cleaned.
Empty bins regularly to prevent wastage building up.
How To Chill Foods Correctly.
Chilling foods is very important to prevent harmful bacteria multiplying. Most of all foods like prepared salads, sandwiches or desserts need to be kept chilled to keep them safe. Furthermore, these types of foods may become harmful if left around at room temperature for long periods of time.
Some precautions that can be taken to prevent this include:
Check the foods on delivery, by taking a temperature reading.
Do not leave chilled deliveries out of the fridge and put them away immediately.
Cooked food especially high-risk foods need to be chilled quickly, many kitchens use blast chillers.
Take regular temperature readings of the fridges, to make sure they are working correctly.
Food Safety During Cooking?
Also correctly cooking foods will kill harmful bacteria. This is why it is very important to understand the correct safe cooking methods and practising them. Due to this when cooking or reheating foods, use a thermometer to check the temperatures are safe.
Foods that need to be focused on will include poultry, minced meat products and sausages. In these types of foods, there may be harmful bacteria in the centre.
Areas Where Hygiene Precautions And Rules Are In Place.
Food handlers: fitness to work – Water supply – Food waste – Shelf life and storage of food
Food Handlers Training In Food Safety And Food Hygiene.
By law, all food handlers need to be trained in food hygiene. Furthermore, they need to understand what is food safety and food hygiene relevant to their working environment. This will make sure they can handle food safely.
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