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Food Safety

The document discusses various food safety practices including proper hand washing, avoiding cross-contamination, cooking food to safe temperatures, and cleaning surfaces regularly. It also mentions food storage, expiration dates, hygiene of food handlers and eating establishments, and how food can become contaminated during various stages from production to consumption.

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siddiqui
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16 views2 pages

Food Safety

The document discusses various food safety practices including proper hand washing, avoiding cross-contamination, cooking food to safe temperatures, and cleaning surfaces regularly. It also mentions food storage, expiration dates, hygiene of food handlers and eating establishments, and how food can become contaminated during various stages from production to consumption.

Uploaded by

siddiqui
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Food Safety

 Promote hand washing

 Don’t let sick workers prepare food


 Use Gloves
 Wash food properly
 Cook to the right temperatures
 Cook food to safe internal temperatures
 Avoid Cross-Contamination
 Store food correctly and at the right temperature
 Clean and sanitize preparation surfaces and equipment regularly
 Exhaust system and filters are clean and in good
working order
 Food storage area is clean and free from pests
 Fans and light fittings are clean and free of dirt and
cobwebs
 Staff locker area is not used for storage purposes
 Refuse bins are kept covered at all times when not in
use.
 FIFO system is used for inventory management
 Cooked food is stored above raw food.
 Crockery, utensils and appliances are not chipped,
broken or cracked
 Ingredients used are fresh and not expired.
 Frozen food is thawed in chiller or microwave, and
not by exposing on table at room temperature
 Cleaning and disinfection schedule is in order.
 Label food well by date
 Drains and gullies are clean and appropriately
covered
 Train your staff

 Wash your hands before handling food and after handling meat or poultry.

 Never cook while wearing dangling jewelry

 Separate raw meat and poultry from other items whenever you use or
store them.
Five keys to safer food
 Role of health workers in food safety

 Laws and Regulations governing Food safety in India

 Standards for eating establishments

 Food handlers

 Know the Danger Zone and The Two Hour Rule


Stop Bacteria from Growing
Different branches of food hygiene include:
• Milk hygiene • Meat hygiene • Fish hygiene • Egg hygiene • Hygiene of vegetables and fruits • Food
handlers hygiene • Sanitation of eating place.

Food hygiene are the conditions and measures necessary to ensure the safety of food from
production to consumption. Food can become contaminated at any point during slaughtering or
harvesting, processing, storage, distribution, transportation and preparation

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