As mentioned in previous article here , there are three main types of food hazards: Biological, chemical, and physical. While biological includes microorganisms, chemical hazards includes cleaning solvents and pest control and physical hazards are caused by hair, dirt, or other matter. This leads to our next concern – Food Sanitation
Food Sanitation is necessary at both the kitchen/industry where the food is being prepared, as well as at personal level. This is to ensure that there are no undesirable substances that would cause diseases or illness.
Here, we mention 5 tips that you need to follow to ensure proper food sanitation for your kitchen or food business :
1. Personal Hygiene
Most food-borne illnesses are caused by bacteria or other microorganisms spread by people who handle food.
The most basic step toward food sanitation is training the food-handling staff about the basics of personal hygiene. This could include making it mandatory to wash hands and exposed arms frequently and at key times. Covering cuts from any sharp instruments is also necessary.
3. Sanitizing instruments
Food equipment like slicers and fillers , which are difficult to clean,could become a hotbed for bacterial growth.
Ideally, you’d break down the equipment every day, but there needs to be a balance between what is practical with what is effective.
3. Clean Contact Surfaces
All contact surfaces and utensils must be cleaned thoroughly ,as food usually gets trapped in places like counter cracks or any other surfaces.
Also, cockroaches, flies, mice, and other disease-spreading pests seeking food could could come in contact with the vessels and contaminate food, equipment, or service areas.
4. Safe Storage
Correct temperature of food ensures that the growth of microorganisms is reduced. They are more likely to grow in the “danger zone” where the internal food temperature is between 5 degree Celcius and 60 degree Celcius.
5. Good Housekeeping
It’s important to apply good basic housekeeping and maintenance to food preparation areas of a store or restaurant. However, care should be taken that hazardous chemicals like sanitizers, pesticides, whitening agents, detergents, polishes, and glass cleaners do not come in contact with food items. Employees should be taught how to use, store, pack and label chemicals properly in order to avoid any mix-up and ensure proper food sanitation.
This Food Safety Month 2016 (7th April to 7th May 2016) get loads of information on how to maintain Food Safety. The campaign aims to convey the message of healthy eating and storage practices.
Learn about food safety, participate and win exciting prices ! Hurry now to get your share of information with fun!