How Many Food Safety And Procedures Are There
- Keep food safe from contamination
- Separate cooked and raw food to prevent cross contamination
- Cook foods to attain minimum internal temperature for appropriate time period
- Store food out of the temperature danger zone
- Use safe water and raw materials for cooking food
What Are The Main Food Safety and Procedures To Know
The United States Food and Drug Administration, USFDA monitors tobacco products, dietary supplements, medicines, and drugs as part of its aim to promote and protect public health. Food Safety Modernization Act, FSMA authorizes the United States Food and Drug Administration to regulate the way food, fruits vegetables, and cereals are grown, harvested, and processed.
Food Safety Modernization Act came into existence after several cases of foodborne illness were reported in early 2000s.
Similarly, United States Department Agriculture, USDA is responsible for monitoring food and drug, agriculture and nutrition. USDA issues guidelines on food safety and quality. It also ensures meat poultry products are safe to consume and properly labeled.
Centers for Disease Control and Prevention, CDC creates awareness on handling of food products. Food handlers need to comply with the guidelines on safe food cooking and storing temperatures, food handling to prevent foodborne illness and promote public health.
The US food and drug administration also has its critical control points that mentions the standards related to food preparation, packaging and preserving. The US food and drug has also come up with a food safety management systemHazard Analysis Critical Control, HACCP plan to analyze the possibilities of food safety hazards and suggests preventive steps.
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Safe food preparation
Clean- Wash hands, boards utensils, and surface
- Wash hands with soap and running water
- Wash cutting boards, dishes, utensils with hot soapy water especially after used for raw meat, poultry, seafood, and eggs
- Rinse fresh produce vegetables under running water
- Don't wash meat, poultry, eggs, and seafood as it can spread harmful germs around your kitchen
Separate- Use separate cutting boards and utensils for different foods
- Use separate cutting boards for produce, meat, poultry, seafood, and eggs
- Use separate utensils for cooked food and raw food
Cook- When the minimum internal temperature is high to kill the germs causing illness, food can be categorized as safely cooked
Chill- It is vital to refrigerate and freeze food properly
- Refrigerate perishable food within two hours
- Place leftovers in shallow containers and refrigerate promptly to allow quick cooling
- Freezing doesn't destroy germs, but it helps keep food safe until you cook it
Safe food storage and display
- In order to avoid cross-contamination, store raw food and ready eat food separately
- Use good quality storage containers for foods, wash and sanitize before use
- Avoid reuse of containers that are meant to be used once
- Avoid storing food in open cans as there is a danger of airborne contamination
- Cover the food properly before storing
- Always store food in specified areas like refrigerators, cold storage, pantries, and storerooms
- Never store food in areas or floors where chemicals, cleaning equipment, clothing, and other things are present
- Avoid temperature danger zone for storage of food
- Always refer to display labels before using the food and check for the expiry date on packages
- Have trained professionals for safe food handling
Here are some tips to avoid cross-contamination-
- Wash your hands frequently, especially between handling different foods
- Clean and sanitize utensils and equipment after use
- Avoid storage of prepared and raw foods together
- Use different utensils and cutting boards for different foods, clean and sanitize surfaces after every task
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Here are the five best uses of food handling gloves in a kitchen-
- Prevent cross contamination
- Protect your hands from chemicals
- Keep your hands clean
- Maintain safety for your family members
- Serve food with order and sanitation
Temperature danger zone
Cold food storage
Food serving and labelling
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