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.
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 […]
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 […]
Food Safety Supervisors understand that thawing frozen potentially hazardous food may pose a food safety risk if the temperature of the food is between 5°C and 60°C during thawing, allowing food poisoning bacteria to grow.