Hello guys, Welcome to my blog FOODZAQ. today I am going to share about Food Safety & Hygiene. Food safety is the conditions or practices that preserve the quality of food to prevent contamination and foodborne illness. Poor food handling and inadequate food safety can cause infection.
  • usually include stomach problems
  • Especially in young children, older adults, pregnant women and people with weakened immune system.

Food Safety & Hygiene Practices in Food Industry - FOODZAQ

Contamination

It is the process of introduction of micro organisms into food. There are mainly 3 types of contamination 
  1. Physical: It include hair, plastic, glass, nail, rings, screws.
  2. Chemical: Pesticides sprayed on fruits or vegitables, freezer refrigerant, drugs, food additives and chemicals from cleaning products.
  3. biological; It include bacteria, virus, fungus.

Causes of contamination

  1. Cross Contamination 
  2. Poor Personal Hygiene.
  3. Improper Clean and Sanitation
  4. Time and Temperature Abuse
transfer of bacteria from raw food to ready-to-eat food is commonly called cross contamination.
High risk of cross - contamination during preparation because food is in contact with hands, surfaces, equipment & raw food could contaminate cooked food. Also food is in the danger zone i.e. between 5-65ºC.
Time Temperature Abuse is What happens when Potentially Hazardous Food are left in the Temperature Danger Zone for too long. A Potentially Hazardous Food is any food that will support the growth of harmful microbiological organisms. Food items high in protein such as meats, soy products, and dairy items are usually considered potentially hazardous foods and need special handling care.
The temperature Danger Zone is the temperature range in which harmful microbiological organisms grow/ reproduce most rapidly.

How to prevent Cross Contamination?

  1. Separate Equipment 
  2. Use separate equipment for different types of food 
  3. Prepare food at Different Times
  4. Prepare raw meat, seafood and poultry at different times 
  5. Clean and Sanitize
  6. Clean and sanitize all work surfaces, 
  7. equipment and utensil after each task.

Good Personal Hygiene Includes:

  1. Maintaining personal cleanliness
  2. Wearing proper work attire
  3. Following hygienic hand practices 
  4. Avoiding unsanitary habits and actions
  5. Maintaining good health
  6. Reporting illnesses


How to use Gloves?

  • Single –use gloves used for handling food:
  • Must never be used in place of hand washing 
  • Must Never be washed and reused
  • Must fit properly

When to change gloves:

  • As soon as they become soiled or torn
  • Before beginning a different task
  • After handling raw meat, seafood or poultry and before handling ready-to-eat food.

Eating and Drinking Policy

Food Handlers Must Not: Eat, drink, smoke, or chew gum or tobacco while working.
When:
  • Preparing or serving food
  • Working in food preparation 
  • Working in areas used to clean utensils and equipment

How to Storing Cooked Food?

  • All food must have a label that includes:
  • Name of the food 
  • Date by which it should be sold, eaten of thrown out.
  • Discard food that has passed the manufacture’s expiration date.

A good Storage area has:

  • Refrigerators, freezers and dry storage at the correct temperature
  • Refrigerators and freezers that are not overloaded 
  • A well- maintained, dry, cool, clean, well-lit, ventilated dry storage
  • Food six inches above the floor and four inches away from the walls.
  • Food separate from all cleaning chemicals and clothing closets

Check the temperature of food and storage areas with a verified 
thermometer.

  • Store refrigerated foods at 41°F (5°C). Or less.
  • Store frozen food at 0°F (-18°C), or less
  • Store dry foods between 50-70°F (10°C-21°C)
  • Store whole produce at room temperature, and cut produce at 41°F (5°C)
  • Document temperature readings for your refrigerators, freezers and dry storage.

Cleaning / sanitizing method

  • Clean and sanitize food handling equipment after every use. 
  • Sanitize hand –contact surface such as taps or door handles.
  • Use cleaning and sanitation chemicals according to label instructions.
  • Make sure all cleaners are in their original container.
  • Store chemicals and cleaning equipment separate from food and utensils.

Pest Control

  • Report defects in the building
  • Seal access points and openings
  • Keep doors and windows closed or use screens 
  • Inspect all deliveries closely
  • Maintain a well planned cleaning and schedule
  • Never food outside
  • Store food pest –proof containers off the floor and way from walls 
  • Rotate stock 
  • Maintain drains and water taps
  • Make regular inspections
so friends, I hope this blog will useful  for students and food handlers. If you like my article you can also read my previous articles . If you have any suggestions or query please feel free to comment below. Thank You