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Food Safety Management Essentials

The document outlines essential food safety practices, including traceability, cleaning, sanitation, pest control, and temperature management. It emphasizes the importance of supplier control, personal hygiene, and proper storage to prevent contamination. Additionally, it categorizes foods into high-risk and low-risk groups, highlighting the need for stringent hygiene policies in food processing and catering environments.

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parrotstranslations
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6 views3 pages

Food Safety Management Essentials

The document outlines essential food safety practices, including traceability, cleaning, sanitation, pest control, and temperature management. It emphasizes the importance of supplier control, personal hygiene, and proper storage to prevent contamination. Additionally, it categorizes foods into high-risk and low-risk groups, highlighting the need for stringent hygiene policies in food processing and catering environments.

Uploaded by

parrotstranslations
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Project Manager

T Cadden

Introduction to food safety

Traceability

Make everything to assure that the food are safe and healthy

Cleaning and sanitation

Pest control

Temperature control

Supplier control

Personal hygiene

Traceability

Proper storage

Prevention of cross contamination (chemical, feasible)

Training and supervision

They can identity one batch in order to have traceability (ex:Chicken gourjon production)

Plant+ equipment

Technical maintenance and calibrations

(Maintenance scroll) (Freezers and so on)

Services – ( water supply, ventilation, gas) uses water for cooking, cleaning, etc

Waste management: accumulation of pests, bins not empty and spread of contamination

Prerequesite hygiene requirements ( handwashing, plant equipment, cleaning and sanitation,


zoning, procedures to control physical and chemical contamination from the production
environment

supplier

Are the at place, are they adequate, are they efficient?

They are going to be your control level

You need to thing about supplier selection, agreement, package, is it food grade, can you use it in
contact with food

Processing aid / enzymes/ that could be used in the cooking of food, cheese productions, rennet’s
for coagulin the cheese and the actually enzyme leaves the cheese (curd)

Work instructions
Process steps in a food business

You purchase your ingredients and then think about the receipt, what could go wrong?

How are you going to deal with it?

Storages – dry, frozen, chilled

Preparation (washing, slicing, chopping)

Cooking

Cooling

Holding (hot and cold)

Serving

Ways of cooling food

Control temperature is not process critical process it is a critical measure

Hygiene policy

Purchasing safe food and producing safe food

High risk foods

Cooked or ready to eat

Foods which support the growth of harmful micro-organisms

And whish will not be subjected to any further heat treatment or processing, which would remove or
destroy such microorganisms, prior to consumption

PH of the food be neutral (7) or acid

Oxigen

Time

Salt/ sugar

The composition of the food is important

Food poising

Surfaces, handling food and so on

Risk ones: shellfish coked and raw

Fish, meat, cooked meat or meat products


We will be focusing on catering and others

Gray and stocks

Milk or milk products

Egg products

Cooked rice and pasta

Low risk foods

Ambient-stable like bread, biscuits

Fermented products such as salami , lactic

Tinned food

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