HACCP

Click here  for related video... Food Risk Categories / High risk foods High risk foods are ready to eat foods that support the multiplication of pathogenic bacteria that could be harmful. It is important to handle and store high risk foods separately from raw foods to prevent the risk of cross contamination. High risk foods include: Cooked meat and poultry. Smoked salmon. Cheesecake. Prepared salads and vegetables. Cooked sliced meats. Cooked chicken pieces. Milk, cream, ice cream. Meat gravies, sauces, pâté and meat pies. Eggs – especially foods made with raw egg, such as mousse and mayonnaise. Seafoods such as shellfish, cooked prawns and oysters. Cooked rice, pasta, cooked potato and vegetables that aren’t high in protein. Bacteria that can cause food poisoning Cooked meat and poultry that is raw or undercooked have a higher risk of causing food poisoning. Salmonella and Campylobacter are two of the most common contaminates. Cooking the raw meat kills the bacteria, however if ...

Click here  for related video... Understanding Food Poisoning  /  Food Poisoning Bacteria Food borne illness is an ever-present threat that can be prevented with proper care and handling of food products. It is estimated that between 24 and 81 million cases of food borne diarrhea disease occur each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity. Chemicals, heavy metals, parasites, fungi, viruses and bacteria can cause food borne illness. Bacteria related food poisoning is the most common, but fewer than 20 of the many thousands of different bacteria actually are the culprits. More than 90 percent of the cases of food poisoning each year are caused by  Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus,  and Entero-pathogenic  Escherichia coli . These bacteria are commonly found on many raw foods. Normally a la...

Click here  for related video... Understanding Temperature Control  / Cooking, Cooling & Reheating All food can potentially carry harmful bacteria, but some foods are especially conducive to promoting bacterial growth. Several factors affect the rate at which bacteria grow in food, but time and temperature are two of the most easily-controlled factors in a food service kitchen. Food that requires time and temperature control for safety is referred to as   TCS food . TCS food has several attributes that make it ideal for bacterial growth, such as moisture, protein, and a neutral or slightly acidic pH. TCS food can be whole food, or it can be food that has already been prepared, like a casserole. TCS food can be from animal or plant sources. Foods that are considered TCS include: Milk and other dairy products Meat (beef, pork, lamb) or poultry (chicken, turkey) Fish and shellfish Eggs Baked potatoes Plant-based foods that have been heat-treated (cooked rice, beans, or v...

Click here  for related video... Food Deliveries / Stock Rotation FIFO stands for First in, First out and using a FIFO system is the only way to manage your food storage in the kitchen. The term First In First Out is a handy way to remember that the food that has been bought in first needs to be consumed first. This is so that everything is used when it is at maximum freshness and there are no hidden nasty surprises from using out of date food that may have gone off.  As well as keeping everyone safe, FIFO also avoids food wastage. Why FIFO is so important? Although keeping to FIFO is easy to follow at home where you can usually remember what you bought and when, this is not as easy in a commercial setting such as restaurant kitchens. In this situation you are likely to have numerous staff members and receive frequent deliveries of raw ingredients and supplies at different times. This means it is crucial to have a stock rotation system in place so that everyone knows which fo...