Ensuring Food Safety In The Food Service Chain PDF

ENSURING SAFETY AT ALL LEVELS IN THE FOOD SERVICE CHAIN Presented By : GROUP 6 OBJECTIVES: At the end of this report students are expected to know the. guidelines in ensuring safety at all levels in the food service chain as follows: Purchasing...

ENSURING SAFETY AT ALL LEVELS IN THE FOOD SERVICE CHAIN Presented By : GROUP 6 OBJECTIVES: At the end of this report students are expected to know the. guidelines in ensuring safety at all levels in the food service chain as follows: Purchasing 1 & Delivery 2 Receiving 3 Storage 4 Preparing Food Pre-preparation 5 & Cooking 6 Cooking & Heating Holding 7 & Preserving  ENSURING SAFETY AT ALL LEVELS IN THE FOOD SERVICE CHAIN Food safety refers to the proper food handling procedures applied during food preparation, processing, storage, and distribution of the products you deal with in your food business Food safety guidelines are put in place to keep customers safe and prevent the risk of a foodborne illness outbreak. In this guide, we'll outline the most important aspects of food safety to help you build an effective program for your business and pass your next health inspection.  ENSURING SAFETY AT ALL LEVELS IN THE FOOD SERVICE CHAIN Contamination of food products can be caused by biological, chemical, physical, and can affect all key operations. Without a proper control program for food safety, issues such as foodborne illness and food-related injuries can occur.  WHY IS WHY WHY IS FOOD IS FOOD FOOD SAFETY SAFETY SAFETY IMPORTANT? IMPORTANT? IMPORTANT? Presented By : GROUP 6  3 This aspect of the food Food safety is essential supply chain aims to Food safety is crucial to provide adequate protect customers from for maintaining and access to safe, nutritious, food poisoning and promoting the health of and delicious food to all foodborne illnesses those who consume it. members of the affecting human life and community. business performance for establishment owners.  4 steps to food safety There are 4 basic steps to food safety at home, these are known as the four C’s: cleaning – making sure your hands, surfaces and equipment are clean before, during and after cooking cooking – making sure food is cooked throughout to kill harmful bacteria chilling – making sure foods are stored at the correct temperature to prevent growth of harmful bacteria avoiding cross-contamination – preventing the spread of bacteria to surfaces and ready-to-eat food  GUIDELINES IN ENSURING SAFETY AT ALL LEVELS IN THE chen dec FOOD SERVICE CHAIN SUCH AS:  PURCHASING & DELIVERY Purchasing is the very first step of a process that takes place in the kitchen every day. Once food and supplies have been purchased, they must be thoroughly inspected upon delivery to ensure safety. Stay connected with suppliers and, if necessary, request for relevant supporting documents, including business licences, official export documents and health certificates, certificates of origin, laboratory reports, etc. PURCHASING & DELIVERY Upon delivery, suppliers must provide a copy of testing reports for each batch of products. The reports must be stamped or signed. Keep all purchasing and sales records, receipts, food origin and hygiene-related documents to facilitate food tracing in the event of a food incident. PURCHASING & DELIVERY Temperature Control: Ensure delivery vehicles are equipped with proper refrigeration or insulation to maintain safe temperatures for perishable goods. Timely Delivery: Schedule deliveries to minimize the time food spends in transit. Avoid delays that could expose food to temperature fluctuations or extended periods in the temperature danger zone (40°F to 140°F).  RECEIVING The receiving process is the first opportunity to assess food safety and prevent potential hazards from entering the establishment. Inspection for Damage and Spoilage: Thoroughly inspect all food items for signs of deterioration, such as unusual color, odor, or texture. Reject any food showing signs of damage, spoilage, or temperature abuse. Packaging Integrity: Check that all packaging is intact and functional, with no tears, leaks, or signs of tampering. Ensure all items are labeled in accordance with government standards. Documentation: Keep all invoices and receipts for documentation purposes. This will help track deliveries and identify potential sources of contamination.  RECEIVING Upon receipt of food, the following items should be inspected: Cleanliness: Ensure the delivery area is clean, dry, well-lit, and free from pests. This includes the delivery vehicle itself. Temperature Verification: Use a calibrated thermometer to verify that food has been transported at the correct temperature. Refrigerated items should be delivered at 40°F or less, and frozen items at 0°F or below.  RECEIVING Upon receipt of food, the following items should be inspected: If it is found or suspected that the food is unsafe, has been stored at an improper temperature for an extended period of time, has been contaminated or damaged, or is required to be recalled, it must be immediately returned to the suppliers and separated from normal items during temporary storage.  STORAGE The method you use to store foods affects food safety. Always think first in, first out (FIFO) when putting foods away in storage. Push newer foods to the back of the shelf, and keep the older foods in the front so they get used first. The correct storage order from top-to-bottom is ready- to-eat foods, seafood, whole cuts of beef and pork, ground meat and fish, and whole or ground poultry.  STORAGE Store food properly. Food should be kept at safe and appropriate temperatures and used in a first-in-first-out (FIFO) manner: Store incoming goods properly as Keep chilled food in the refrigerator soon as possible: Perishable food at 4°C or below and frozen food in should be wrapped or put in a the freezer at -18°C or below. Food container within two hours before packages should be labelled with the placing in the refrigerator. Airtight containers prevent moisture loss storage date. Make sure the while reducing cross-contamination refrigerator is not overcrowded to or physical (foreign objects) hazards allow circulation of cold air. to food.  STORAGE A FIFO stock rotation system enables the safe use of raw materials. According to the principle, you have to arrange items on shelves in such a way that the oldest items are used first.  STORAGE Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again. Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food. PREPARING FOOD Formally, food preparation refers to the process of acquiring raw ingredients and making them ready for consumption. Also, it entails any portioning, packaging, assembling, and processing that alters the form of food. Time and temperature are the two most important factors in food preparation, followed by hand washing, and cleaning utensils and cooking surfaces properly. PREPARING FOOD Personal Hygiene is a critical element in the preparation of food to prevent foodborne illnesses: Handwashing: All food handlers must wash their hands thoroughly with soap and warm water for at least 20 seconds before starting any task, after handling raw meat, poultry, or fish, after using the restroom, after touching their face, hair, or clothing, and after handling garbage. Hair Restraints: Wear clean hats or hair restraints to prevent hair from falling into food. Clean Uniforms: Wear clean uniforms and aprons, and store soiled garments away from food preparation areas.  PREPARING FOOD Pre-preparation involves initial steps like washing, cutting, and preparing ingredients. Clean and Sanitized Surfaces: Thoroughly clean and sanitize all work surfaces, cutting boards, and utensils before and after each use. Use a food-safe cleaning solution and a sanitizer approved for food contact surfaces. Cross-Contamination Prevention: Separate raw meat, poultry, and seafood from ready-to-eat foods. Use color-coded cutting boards, utensils, and containers to prevent accidental cross- contamination. Never use the same cutting board or utensils for raw and cooked foods without thorough cleaning and sanitizing HOLDING AND PRESERVING Food holding is the practice of cooking foods ahead of time and holding them at a certain temperature. Any foods that are hot-held or cold-held must be kept at safe temperatures and monitored periodically to make sure they do not enter the temperature danger zone. ex. A soup that is made in the morning and stored in a soup warmer is being "hot-held". If the temperature of the soup falls in the danger zone, pathogens can grow to harmful levels.  HOLDING AND PRESERVING Preserving methods are employed to extend the shelf life of food and reduce the risk of spoilage. Refrigeration: Refrigeration is the most common method of preserving food. It slows down bacterial growth by lowering temperatures to 41°F or below. Freezing: Freezing is another effective method of preserving food. It significantly slows down bacterial growth by lowering temperatures to 0°F or below. Canning: Canning involves sealing food in airtight containers and heating them to a high temperature to kill bacteria and create a vacuum COOKING AND REHEATING Cooking foods to the correct internal temperatures is an important safeguard against the spread of pathogens. Some pathogens are spread by unwashed hands, and some may already be present in foods like eggs and beef. To destroy these germs, foods need to be cooked to a safe minimum temperature and tested with a clean, reliable thermometer.  COOKING AND REHEATING Minimum Internal Temperatures: Use a calibrated food thermometer to ensure food is cooked to the appropriate internal temperature. The FDA recommends the following minimum temperatures: Poultry (whole or ground): 165°F Ground beef, pork, lamb, veal: 160°F Fresh pork and ham: 145°F Precooked ham: 140°F Egg dishes: 160°F Fin fish: 145°F Casseroles and leftovers: 165°F THANK YOU Presented By : Group 6