Key Practices for Ensuring Food Safety. Controlling Time and Temperature COOK: To safe internal temperatures. Long enough time and at a high enough temperature.

Key Practices for Ensuring Food Safety

Controlling Time and Temperature

COOK:To safe internal temperatures.Long enough time and at a high enough temperature.Varies from food to food.Color is not a sure indicator.Some bacteria killed within 2 minutes at 60ºC, others need 100ºC for 10 minutes.Keep food hot.Use food thermometer.

CHILL:At room temperature bacteria in food can double in number every 30-40 minutes.Refrigerate foods promptly and properlyKeep cold foods cold.Bacteria growth slows at around 7ºC and stops at -12ºC. They do not die until -34ºC

Preventing cross-contamination

Separate raw meat, poultry and seafood from ready-to-eat foods. Keep cooked items above raw. Use different cutting boards, dishes and utensils for raw meat and fresh fruit and

vegetables. Wash hands, cutting boards, dishes and utensils after use. Place cooked food on a clean plate or tray Seal it. Fly spray.

Establish Record Keeping and Documentation Requirements.

Must meet the needs of business and be adequate to show that the food safety programme is working.

Small business – log book or diary Larger business – more detailed or formal

documentation

Practicing good personal hygiene

Hands• Carry bacteria and cross-contaminate food easily.

• Wash with warm soapy water – removes dirt and bacteria.

• Prior to service – scrubbed and dried on a paper towel or hand dryer. These will minimize regrowth of bacteria. Drying on a material towel passes on micro organisms.

• During service – washed again following any unhygienic activity.

• Following service – washed again.

• Nails – scrubbed with a nailbrush and warm soapy water.

• Ensure all parts of the hand are washed

Nails

• The area under the nail can provide ideal conditions for micro organisms to grow in

• Scrubbed regularly• Kept clean• Free of nail polish• Use a nail brush to scrub properly

Hair• Ideal environment for micro-organisms to grow in.

• Washed regularly – at least once or twice a day.• Use shampoo.

• Prior to service – brushed and combed to ensure no strands fall during service.

• Long hair tied back.• Contained under a hat or hair net.

• Combs and brushes should be washed and sanitized regularly.

• Never brush in a food service area or during service.

Clothing

• Always clean.

• Hats or hair-nets, to prevent micro organisms falling into the food and allow the hair to breath.

• Jackets and aprons are to protect the body.

• Scarves absorb sweat from face or neck and prevent it falling into the food.

Purchasing from approved, reputable suppliers

Transporting the Food

Similar guidelines to Storing Food should be followed.

Correct temperature.Fixed or portable freezers and fridges should

be checked to ensure they’re at correct temperature.

Careful not to damage food or it’s packaging.Raw foods separated from cooked foods.

Receiving the Food Collecting and checking before it goes into storage. Correct temperature. Tested and recorded at point of delivery with a temperature

probe. Frozen food should be frozen and not starting to thaw. Chilled food still refrigerated. Room temperature food not sitting in a hot environment. Packaging should be intact and not ripped. Canned food in good condition and not dented. Yoghurt and milk products not bloated. All food should be wrapped or stored so different food items do

not touch each other.

Cleaning and sanitizing properly

Kitchen equipment and tools.

Check meat, poultry fish and sea food products.

Check fruits and vegetables:•Avoid any foreign object, insect or contaminant.•Wash and sanitize all fruit and vegetable properly with right and efficient sanitizer.•Rinse very well and dry

Cleanliness• Ensures food is healthy, safe and preparation

and service of food has been carried out hygienically

• Check for:– signs of chemicals– foreign objects– blemishes and bruising

• All fruit and Veg should be washed prior to use