Page 145 - مراقبة_merged_Neat4فنادق ثان

Quality and Food Safety Management in Food
Service Industry

Ready to cook Foods that require cooking and are
hazardous foods capable of supporting the growth of food-

poisoning bacteria:
 meat
 chicken
 fish

Ready to serve Foods that do not require cooking and are
hazardous foods capable of supporting the growth of food-

poisoning bacteria:
 meat (for raw meat dishes)
 fish (for raw fish dishes)
 smallgoods
 milk
 milk products
 cream
 eggs — out of their shell
 cooked rice
 cooked pasta
 unpasteurised fruit juice
 soy bean products
 salads

Sanitise To reduce micro-organisms to a safe level.

Typical Controls in a Food Operation
The following list of controls is typical of most food
operations. This list is not comprehensive but is intended as
indicator for all food business.

Time & Temperature Monitoring;