Planning for cleaning When planning a cleaning and sanitising program, Food Safety Supervisors should remember the following points:
Food Safety Supervisors must ensure that their venue has at least one probe thermometer accurate to +/-1°C, available for use at all times. Your thermometer does not have to be expensive, but must meet the minimum requirements.
This blog continues the discussion for Food Safety Supervisors on the equipment and facilities in food premises. Fixtures, fittings and equipment Fixtures, fittings and equipment must be adequate for the production of safe food and fit for their intended use. All fixtures, fittings and equipment must be properly designed, constructed, located and installed so that […]
Facilities are required to ensure that their food premises, fixtures, fittings, equipment and transport vehicles are designed and constructed so as to allow ease of cleaning. Facilities must also ensure that the premises are provided with the necessary services of water, waste disposal, light, ventilation, cleaning and personal hygiene, storage space and access to toilets.
Certain foods can cause some people to have allergic reactions, which can vary in severity from mild upsets to severe anaphylactic reactions. Food Safety Supervisors must ensure that products which contain allergens are identified.
When transporting food from a supplier to your premises and from your premises to your customers or to other outlets, Food Safety Supervisors must ensure that vehicles and equipment used to transport food are designed and constructed to protect the food.
Serving food safely relies on Food Safety Supervisors, ensuring that food handlerspractise good personal hygiene, and handling food safely which includes avoiding cross contamination. With regard to self-service areas, food staff will need to monitor the way clients or customers use the self-service equipment, to check that food is not being contaminated.
If your business operations include packaging food, the Food Safety Supervisors have a responsibility to ensure that the process including the packaging material and labelling, do not compromise food safety.
The safety of food is usually achieved through cooking, and effective Food Safety Supervisors ensure each cooking step is adequate to achieve this. If you cook potentially hazardous food that you intend to cool and use later, you need to cool the food to 5°C or colder as quickly as possible. There may be food […]
Food Safety Supervisors understand that bacteria can grow in food that is reheated too slowly. Holding food, at temperatures where bacteria can multiply, can also cause food-borne illnesses. If you reheat previously cooked and cooled potentially hazardous food, you must reheat it rapidly to 60°C or hotter. You should aim to reheat food to 60°C, […]
The safety of food is usually achieved through cooking and Food Safety Supervisors must ensure each cooking step is adequate to achieve this. Hazards when cooking Potentially hazardous foods, which are not fully cooked will not be safe to eat as bacteria will not be killed Food may be contaminated after the cooking process, for […]
Experienced Food Safety Supervisors understand that even the freshest raw food contains bacteria right from the start, so it’s important to follow the steps listed below to help prevent food-borne illnesses. Preparation means preparing food for cooking, packaging, reheating, serving or selling. Hazards when preparing food People who do not understand safe food preparation practices […]