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What Are The Principles Of Food Safety – Cleaning refers to the act of removing potential food safety hazards from raw materials, equipment, utensils and …

Cleaning refers to the act of removing potential food safety hazards from raw materials, equipment, utensils and contact surfaces. Cooking is the process of preparing raw materials and applying heat to produce new flavors and textures and to eliminate existing hazards. Avoiding cross-contamination means implementing food safety practices that prevent the transfer of hazards from one point to another. Refrigeration helps slow the growth of pathogenic hazards and extends the shelf life of food. While there are many food safety practices taught in the food industry, these practices revolve around a few basic principles. In what is known as the 4 C’s of food safety, the basis of more technical food safety practices can be covered. Elements of this concept can significantly protect each customer from foodborne illness and other food hazards. If done correctly, these methods can effectively achieve compliance with most food safety laws and regulations. Food safety practices can make a significant contribution to reducing hospitalizations due to foodborne illness. This in turn can help reduce losses in a nation’s economic gains. Productivity becomes uninterrupted if these food safety practices are properly implemented and monitored. While different food businesses may have unique food safety practices that apply, the 4 C’s of food safety discussed in this article can be applied to any type of food company. They can even be applied at home. What are the 4 C’s of food safety? In the food industry, food safety practices can be applied throughout the food supply chain. These practices can become very technical especially when used for a critical control point. Whether basic or technical, food safety practices are used to control food safety hazards that can lead to adverse events. These hazards can be biological, physical or chemical and can cause significant problems in any food business. Most food safety practices are based on four basic tasks. The 4 C’s of food safety are: Cleaning Cooking Cross contamination Refrigeration They are based on the basic principles of how to deal with different kinds of food safety hazards and many other food safety practices can be derived from them. They are always part of the different prerequisite programs for higher food safety management systems. If these four tasks are implemented and monitored consistently, food safety can be easily achieved and business profits, as well as customer trust, can be effortlessly increased. Cleaning This food safety function can be implemented in many different ways. It can be applied to raw materials, food contact surfaces, facilities, equipment and worker hygiene. Food contact surfaces. Cleaning can mean keeping food contact surfaces spotlessly clean and sanitized at all times. These food preparation surfaces can easily harbor microbiological hazards and can become a source of foodborne illness. Especially in a kitchen with very limited space, both raw materials and cooked food can go through a single preparation area. In such cases, constant cleaning and hygiene is essential. Facilities. In this aspect, the cleaning can be applied to the floors, walls, windows and doors of all the rooms of your home. This includes using the appropriate cleaning solutions and materials for thorough cleaning. Use a cleaning schedule to ensure the correct time and materials are applied consistently. Although the primary design of the kitchen facilities and environment should be that they will not harbor physical hazards such as dust, constant cleaning should be done. Dust can easily contaminate food without being detected and can cause spoilage, especially for high-risk ingredients and products. Raw materials. While raw materials will still be processed, cleaning them is also a substantial task. Cleaning in this context may mean removing physical hazards such as excess soil in root crops, inspecting for debris, or isolating unsanitary materials. This reduces the chances of product spoilage and the risk of spreading any food safety risks. Equipment. As it is used frequently, any piece of kitchen equipment must be cleaned before and after use. Disinfection is also essential, especially before operation. This step ensures that crevices and nooks and crannies in kitchen equipment do not have food debris to attract harmful bacteria. Wash equipment and cookware with soapy water and rinse thoroughly with hot water. Personal hygiene of workers. In this case, cleaning can be done by practicing good food hygiene practices, including hand washing before and after handling food. Proper hand washing should be communicated to all food workers. It has to be done right to be effective. Steps like doing it for at least 20 seconds and with soap and warm water will ensure that foodborne bacteria are eliminated. Learn more about proper hand washing and put up an informational poster on the topic in your group here. Personal hygiene may also include proper use of protective clothing, clean clothing, well-tied hair, and regularly trimmed nails. Cooking To keep foods such as raw meats, milk and other dishes safe to eat, cooking them is essential. This step reduces the initial microbial load of the food to acceptable levels and kills the target pathogens. Food safety standards for cooking different types of food have been provided by several food safety authorities. Things to remember when cooking: Measure the target temperature accurately. Standards for cooking different foods are established to make eating safe and enjoyable for everyone. To do this step correctly, the application of heat must be precise and well guided. Use a clean food thermometer and a cooking chart to make sure you’re aiming for the right internal temperature for your food. Follow the predetermined time. In conjunction with an accurate temperature reading, the heat treatment must also be applied for a specific period of time. This ensures the efficiency of the cooking process. In addition, a longer cooking time may be applied if you intend to cook food at a lower temperature. For example, while the generally prescribed temperature for cooking chicken is 74°C (165°F), it can be cooked to 62.8°C (145°F) as long as this temperature is maintained continuously for 9.8 minutes. Cook the food evenly. When cooking food, it is important to achieve the correct internal temperature. Doing this every time means that the food gets equal treatment and that the heat reaches the coldest part of the ingredient, otherwise known as cold spots. Serve the food hot. In addition to proper cooking, food must be kept warm if it is intended to be served moments after cooking. This step helps keep the food served safe. Maintain food temperature at least 63°C (145°F) to prevent the growth of pathogenic microorganisms. Reheat leftovers. Whether it’s a restaurant kitchen or a home setup, leftovers are all too common. These foods have already been exposed to external factors and may have already attracted an alarming amount of pathogens. To ensure the safety of leftovers when you plan to serve them again, reheat them thoroughly to 74°C (165°F). Cross-contamination This step refers to one of the fastest ways that pathogens and foodborne diseases can spread. By definition, cross-contamination is a way of transferring food safety risks from one area to another. This event can be classified into three different cases: Food in food Equipment in food People in food Cross-contamination poses a major risk to any food establishment. This occurs when food hygiene practices are not implemented and when a team’s approach to food safety is not properly monitored. Unknowingly, hazards, especially pathogens, can be easily transmitted. Cross-contamination can be seen in the form of these situations: When you handle any raw food, such as meat and vegetables, without washing your hands in between. Vegetables require less processing than meat and therefore, transmissible pathogens have a greater chance of survival. Using soiled uniforms, protective equipment, utensils and other materials that may come into contact with food. When sick employees are allowed to work. Viruses from sick kitchen staff can also be transferred to food and can become a vector for spreading disease. Using a single cutting board or insufficient cleaning of food contact surfaces during food preparation. Improper hand washing. The first key to preventing cross-contamination is knowing how and when it could happen. Through this, food handlers can be more aware and aware of how they are doing things. In addition, proper food hygiene practices can be implemented to prevent cross-contamination. Refrigeration Refrigeration is a food safety practice that helps control food safety hazards. The main principle behind refrigeration is that the low temperature of a refrigerator slows the reproduction of pathogenic microorganisms. This works for both cooked foods and raw ingredients. Therefore, the low temperature during cooling must be consistently maintained. Here are some important things to remember when chilling: Refrigerate raw materials, such as raw meat, if they are not going to be used right away. Refrigerate leftovers within 2 hours

What Are The Principles Of Food Safety

What Are The Principles Of Food Safety

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