Guideline to deal with the food hazards issues: identify, control and check.
Identify⎯Be as systematic as possible. Look at everything you do and look for three kinds of hidden hazards:
(a) Microbiological: Could bacteria be present? Could it contaminate other foods? Could it survive the cooking process & remain dangerous?
(b) Chemical: Could chemicals get into the food?
(c) Physical: Could things like broken glass or insects get into the food?
Look for hazards during the Critical Control Points; these can be:
• Purchase and delivery of food
• Storage of food
• Preparation of food
• Cooking of food
• Storage after cooking
Bacteria number report of cream sauce rapid cooling
Rapid chilled cream sauce, the texture and the flavor are preserved. Low bacteria number, long shelf life, quality is stabilized. This is good for the chain restaurant system and online order industry.
Control⎯Controlling food hazards is not difficult, as long as your controls are practical, understood by all your staff, and carried out routinely. Typical controls of hazards include:
• Buying supplies from reputable sources
• Routinely checking your raw materials for contamination
• Rotating stock and using food within date marks
• Keeping different food types separate to avoid cross
• Correct cooking and reheating
• Storing/displaying at correct temperatures
• Regular, recorded, food hygiene training
Check⎯ Identifying and controlling hazards will only be effective if you check and check again that your procedures are working properly. Simple records may be all that is necessary – but make sure you do check, and record that you have checked. For example, check the temperature of refrigerators regularly and record it on a chart with date and time. Check that foods are being stored in the appropriate place, and record that too.
Reference: blue paper, Foster www.fosterrefrigerator.co.uk