Understanding the food safety behavior
through simple every day practices helps in making a substantial difference in
reducing the food borne illness incidents.
The good culinary practice is a system
that ensures the products are consistently produced in a controlled manner
adhering to the good quality standards. These are the minimum requirements that
a caterer must meet to assure that the products are of good quality and do not
pose any threat to the consumer or public.
These
practices provide adequate hands on experience on the best practices one has to
adopt to provide good and hygienic food to the customers which is safe for
human consumption.
Few
basic guidelines to follow:
·
The production and storage area should be maintained under
hygienic condition
·
Controlled environmental conditions in order to prevent cross
contamination of food
products that may render the product to unsafe condition for human consumption
products that may render the product to unsafe condition for human consumption
·
Operational process and procedures should be clearly
defined and implemented. All the
critical areas should be validated for the consistency of the process
critical areas should be validated for the consistency of the process
·
All the operational process to be controlled and any
changes in the process to be
evaluated
evaluated
·
Changes that affects the quality of the product to be
validated as necessary as per the
HACCP guidelines
HACCP guidelines
·
Proper training to be provided to all the employees
·
Records are made, manually during the production which demonstrates
all the steps
that were followed as per the
processes and procedures and the required quality and
quantity of the product is met. Deviations in any of the process or procedures should be
investigated and documented.
quantity of the product is met. Deviations in any of the process or procedures should be
investigated and documented.
Good Culinary Practices should covers all aspects of
production from the receipt of materials, premises and equipment to the
training and personal hygiene of staff. Detailed, written procedures are
essential for each process that could affect the quality of the final product.
There must be systems to provide documented proof that correct procedures are
consistently followed at each step in the production process every time a
product is made.
Control measures should be taken to avoid cross contamination of food which leads to food borne illness
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteAppropriate training should be provided to the staff in order to safeguard food material from cross contamination
ReplyDeleteRecords to be properly maintained to know the details of the products
ReplyDeleteClear procedures should be defined to validate the consistency of the process
ReplyDeleteWash your hands before the food is being prepared
ReplyDeleteThe food contact surface areas should be kept clean
ReplyDeleteMake sure that the food is purchased from the reliable sources
ReplyDeleteFood temperature should be checked at regular intervals to assure that the food is not in food danger zone
ReplyDeleteUseful tips to follow
ReplyDelete