Tag Archives: Food Hygiene

Food premises and equipment – part II

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 […]

Food premises and equipment – Part I

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.

Serving, self-service and displaying food safely

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.

Hazards when cooling food

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 […]

Reheating food safely

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, […]

Cooking food safely

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 […]

Safe food preparation

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 […]

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