HACCP

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 This is so that everything is used when it is at maximum freshness and there are no hidden nasty surprises from using out of date food that may have gone off.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...

Click here  for related video... Personal Hygiene and Uniforms Good personal hygiene can prevent food poisoning. Bacteria that cause food poisoning can be on everyone – even healthy people. You can spread bacteria from yourself to the food if you touch your nose, mouth, hair or your clothes, and then food. Good personal hygiene also makes good business sense. Customers like to see food-handling staff who take hygiene seriously and practice safe food handling. Watch how your co-workers handle food and consider it from a customer’s point of view. Would you want to eat at, or buy food from, the place you work? Food handlers – personal hygiene tips To prevent food poisoning using good personal hygiene, follow these tips: wash and dry your hands thoroughly before handling food, and wash and dry them again frequently during work dry your hands with a clean towel, disposable paper towel or under an air dryer never smoke, chew gum, spit, change a baby’s nappy or eat in a food handling...