Page 4 - Comprehensive Food Safety
P. 4
31.03.2020
CONTENTS
CONTENTS ....................................................................................................................................... 3
INTRODUCTION ............................................................................................................................... 5
Why? ........................................................................................................................................... 5
Food control plans ...................................................................................................................... 5
Training and competency ........................................................................................................... 6
FOOD CONTAMINATION HAZARDS & spoilage ............................................................................... 7
Potentially hazardous food ......................................................................................................... 7
Hazards that could cause food-borne illness .............................................................................. 7
Physical hazards .......................................................................................................................... 8
Chemical hazards ........................................................................................................................ 8
Biological hazards ..................................................................................................................... 12
Food allergens ........................................................................................................................... 18
CONTROLLING THE HAZARDS ....................................................................................................... 21
STARTING ...................................................................................................................................... 22
hand hygiene ............................................................................................................................. 23
Personal hygiene ....................................................................................................................... 26
Sickness ..................................................................................................................................... 28
Keeping food cold ..................................................................................................................... 29
Checking for pests ..................................................................................................................... 30
PREPARING .................................................................................................................................... 32
Preventing cross-contamination ............................................................................................... 32
Purchasing and receiving delivery of food ................................................................................ 34
Storing food .............................................................................................................................. 36
MAKING AND COOKING ................................................................................................................ 40
Cooking poultry, minced meat and chicken liver ..................................................................... 40
Reheating food .......................................................................................................................... 41
Cooling freshly cooked food ..................................................................................................... 42
Defrosting food ......................................................................................................................... 42
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