Hygiene Standards & Food Safety
To avoid or limit this risk, I recommend the following: * Use auto-dispensing systems to ensure cleaning chemicals are properly diluted.
* When cleaning surfaces, spray the cleaning solution onto the cloth, not directly onto surfaces; this can reduce the amount of chemical used and prevent cleaning chemicals from becoming airborne.
* Look into alternative cleaning and sanitizing methods such as the use of aqueous ozone, already used to clean fruits, vegetables, and other food items. * Provide ongoing training and education of all food handling workers. * Have all cleaning, sanitizing, and food safety instructions available in multiple languages.
Also, along with having instructions in multiple languages, visual cues and signs should be posted throughout the kitchen. These constant reminders can really pay off when it comes to food safety.
The five key principles of food hygiene, according to WHO, are:
1. Prevent contaminating food with pathogens spreading from people, pets, and pests. 2. Separate raw and cooked foods to prevent contaminating the cooked foods. 3. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. 4. Store food at the proper temperature. 5. Do use safe water and safe raw materials.
Sanitation in Food Industry
Sanitation within the food industry means the adequate treatment of food-contact surfaces by a process that is effective in destroying vegetative cells of microorganisms of public health significance, and in substantially reducing numbers of other undesirable
Modern restaurant food preparation area. microorganisms, but without adversely affecting the food or its safety for the consumer( U. S. Food and Drug Administration, Code of Federal Regulations, 21CFR110, USA). Sanitation Standard Operating Procedures are mandatory for food industries in United States, which are regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. Similarly, in Japan, food hygiene has to be achieved through compliance with food sanitation law. In the food and biopharmaceutical industries, the term“ sanitary equipment” means equipment that is fully cleanable using clean( CIP) and sterilization-in-place( SIP) procedures: that is fully drainable from cleaning solutions and other liquids. The design should have a minimum amount of deadleg, or areas where the turbulence during cleaning is insufficient to remove product deposits. In general, to improve cleanability, this equipment is made from Stainless Steel 316L,( an alloy containing small amounts ofmolybdenum). The surface is usually electropolished to an effective surface roughness of less than 0.5 micrometre to reduce the possibility of bacterial adhesion.
Sanitation Standard Operating Procedures
Sanitation Standard Operating Procedures is the common name given to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP.
SSOPs are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product surfaces. These cleaning procedures must be detailed enough to make certain that adulteration of product will not occur. All HACCP plans require SSOPs to be documented and reviewed periodically to incorporate changes to the physical plant. This reviewing procedure can take on many forms, from annual formal reviews to random reviews, but any review should be done by“ responsible educated management”. As these procedures can make their way into the public record if there are serious failures, they might be looked at as public documents because they are required by the government. SSOPs, in conjunction with the Master Sanitation Schedule and Pre-Operational Inspection Program, form the entire sanitation operational guidelines for food-related processing and one of the primary backbones of all food industry HACCP plans.
SSOPs can be very simple to extremely intricate depending on the focus. Food industry equipment should be constructed of sanitary design; however, some automated processing equipment by necessity is difficult to clean. An individual SSOP should include:
• The equipment or affected area to be cleaned, identified by common name
• The tools necessary to prepare the equipment or area to be cleaned
• How to disassemble the area or equipment
• The method of cleaning and sanitizing
SSOPs can be standalone documents, but they should also serve as work instructions as this will help ensure they are accurate.
What are the important health and safety issues in food services?
• Sprains, strains, bruises and contusions from slips, trips, and falls
• Cuts and lacerations from knives and other tools
• Heat burns from hot oil, steam, hot water and hot surfaces
• Ergonomic hazards from repetitive motion, bending, lifting, and pushing carts
• Workplace violence and elevated homicide risks
• Occupational stress due to workloads, limited rest breaks, and prolonged standing
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