Food safety practices
- Created by: aggy98
- Created on: 02-06-14 23:34
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- Food safety practices
- workers duties in food production
- wear clean garments to prevent bacteria or dirt ending up in food.
- don't wear jewellery except a plain band- food or bacteria can get aught in any special jewellery and cause contamination of product
- wear blue plasters over cuts- easily visible if it falls off into food and prevents cut contaminating food. Easily detectable as contains metal.
- wear safety boots to protect them from anything falling from machinery
- wear hair covers and bear covers if necessary to prevent hairs falling into food products.
- wash hands when directed and after any contact with raw materials after which you will then proceed to touch another surface or food product
- wear protective garments e.g. gloves to prevent contamination and to protect the workers from harm.
- they will use a metal detector every hour to check no metal is in the product
- In transportation, some products must be kept at certain temperatures-therefore a vehicle must contain the equipment to transport these perishable foods safely
- Food handlers must prevent ingredients against contamination that would make them a health hazard e.g. raw poultry must not contaminated ready to eat foods, either through direct contact, surfaces or equipment
- propietors of food businesses must make sure they know critical points in production for food safety, identify hazards and sell/store food hygienically
- Food premises must, according to the food hygiene regualtions 2006:
- be clean, maintained and in good repair
- adequate supply of drinking water
- sufficient lighting and ventilation to prevent damage to food and harm to workers
- have adequate hand washing facilities
- suitable controls to protect against pests
- companies make risk assessments when delivering e.g if a nightclub empties near delivery venue, they have to make sure they void anyone or thigns that could damage vehicle or product.
- HACCP- hazard analysis critical control points
- identifies risks and introduces checks to prevent them. Any faults found are recorded and action taken.
- include: temperatures, using probes and thermometers
- cooking times
- identifies risks and introduces checks to prevent them. Any faults found are recorded and action taken.
- include: temperatures, using probes and thermometers
- cooking times
- ensuring food is handled correctly
- cooking times
- include: temperatures, using probes and thermometers
- identifies risks and introduces checks to prevent them. Any faults found are recorded and action taken.
- ensuring food is handled correctly
- cooking times
- include: temperatures, using probes and thermometers
- three main types of hazard- biological, chemical and physical
- Critical control points (CCPs) are pre-determined checks that take place at specified points in the food production or preparation process. They include: temperatures, using probes and thermometers cooking time, sensuring food is handled correctly
- identifies risks and introduces checks to prevent them. Any faults found are recorded and action taken.
- workers duties in food production
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