Good Culinary Practices

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

·         Operational process and procedures should be clearly defined and implemented. All the
 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

·         Changes that affects the quality of the product to be validated as necessary as per the
 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.

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.