Food saftey precautions
The risk and smell of food does not nicessarily indicate if it is safe or unsafe to eat.
Spoilage bacteria cause food to smell and taste bad. In just 20 minutes bacteria can be doubled, therefore perishable foods that have been out at air temperature for more than two should be thrown out.
Here are a few guidelines to reduce the risk of illness:
-The danger zone goes from 60°C to 4°C , refrigerate food as soon as possible.
- Handle animal food end keep then on the bottom shelf of the refrigeration in a bag.
-Once defrosted the food in the fridge or microwave it should never be refrozen.
- Always wash your hands and untensils in hot soapy water as often as possible.
Cook And Chill
HACCP
HACCP stands for hazard analysis critical control points and is a managment system wich whos developed to establish effective and nutritional means for ensuring food safety.
here are seven basic principles of HACCP: --Hazard analysis: is used to identify potential hazards both in food and control measures. -Critical control point indentification: The points where potential hazards can be controlled or eliminated. -Establishing critical limits: this could be setting minium cooking temperatures, cooling temperatures, shelf life. -monitoring procedures: how certain procedres will be monitored end by who, for example: safety regulations -corrective actions: when a hazard is detected, what action will be taken and who will ensure that the action is taken. -verification procedures: establishes testing and recording devices to verify that things are operating properly - Record -keeping and documentation: include creating records of hazards, control methods, safety precautions monitoring and the correction to potential problems.
This is a method in wich food is fully cooked, chilled rapidly end then stored for up five days at controlled temperatures. It provides hyigene and safety precautions because when food at is kept at room temperature bacteria multiply quickly.
Keeping food at low temperatures means preserving it well so that no contamination can take place.
At first this technique was used with high-liquid foods like soups, sauces and stews.
Large istitutions that have food service facilites like canteens, banquet halls, hospital, fast food resturant. Blast chilers are used in order to prevent the loss of quality and food borne illnesse. This is what is called the danger zone.
They are very effective for: roasted meats, cream and cheese and eggs.