Procedures, Processes and Prevention

Procedures, Processes and Prevention

Procedures and Processes in Food Safety

Safe Food Handling

  • Always wash your hands before handling food and after handling raw food.
  • Use different utensils for different types of food.
  • Temperature control is vital; keep hot food above 63°C and cold food below 5°C.
  • When cooling cooked food for later use, it should reach room temperature within 90 minutes.

Food Storage

  • Store raw food separately from ready-to-eat food to prevent cross-contamination.
  • Follow the ‘First In, First Out’ (FIFO) protocol for using stored food.
  • Keep stored food at appropriate temperatures; usually, refrigerated food should be kept at 5°C or below.

Processing Food Safely

  • Cook food thoroughly, ensuring the core temperature reaches at least 75°C.
  • Reheated food must reach a core temperature of 70°C and should only be reheated once.
  • Sterilize utensils, work surfaces, and other equipment regularly.

Prevention Strategies in Food Safety

Correct Food Purchase

  • Buy food from reputable suppliers to ensure safety standards.
  • Check date marks, condition of packaging and food’s appearance when purchasing.

Regular Cleaning and Maintenance

  • Maintain regular cleaning routines for work surfaces, equipments, and storage areas.
  • Regularly inspect and maintain the condition of your utensils and kitchen equipment.

Training and Education

  • Attend and maintain food handling and safety training courses regularly.
  • Stay updated about the latest food safety practices and legislation.

Waste Management

  • Dispose food waste regularly to prevent build up and potential contamination.
  • Use enclosed bins and clean them regularly to avoid attracting pests.

Pest Control

  • Regularly conduct pest control measures to prevent infestation.
  • Keep food storage and preparation areas tidy and free from food residues to avoid attracting pests.

Hygiene Practices

  • Regular maintenance of personal hygiene among those handling food.
  • Enforce the use of clean uniforms, regular hand washing, and sickness reporting regulations.