Depending on what sector of the food industry you work in there can be any number of workplace specific measures you will need to take.
But there are some that are the same across all sectors.
1-All employees must wash their hands:
Prior to starting their shift
After handling money
After breaks, eating, smoking, or using the washroom
At anytime there is a risk of cross-contamination
Always remember to physically show your employees the correct way to wash their hands.
Wet hands
Apply soap
Scrub all over hands, wrists, between fingers and under fingernails- I tell my employees to sing the Alphabet song in their heads while they're doing this.
Rinse
Dry with paper towels
Shut off the water using the paper towel
With the paper towel still in hand open the door
Dispose of used paper towel
Keep a garbage can with a flip lid outside the door just for this purpose
Try to keep hand sanitizer throughout your establishment- and encourage your employees to use it.
2- No food, drinks, gum, candy, or personnel effects in food handling areas
3-No jewelery in food handling areas- this includes watches, and especially facial piercings
4- Employees who are ill should NEVER be permitted to handle food. Find alternate work for them if possible
5- All wounds must be covered with a waterproof dressing.
6- Be aware of cross-contamination risks:
sneezing over food
touching your face then food
handling money then food
7- Always wash and prepare different foods in separate areas. If this cannot be avoided. Wash and sanitize prep areas between foods.
8- Keep latex gloves on hand at all times for your employees to wear
Yes. If it wouldn't be required of staff to follow the established procedures, there would be no point in having a food safety plan.
The policies and standards of operating procedures for a fine dining restaurant should include food safety handling and storing. It should also provide staff with procedures for making customers feel comfortable and stay well.
Think about the massive recalls of dangerous foods. The safety procedures were NOT monitored.
State 2 reasons why it is important to monitor food safety procedures at key stages in the process?
Food is manufactured in facilities that handle strict sanitation and safety procedures. This way, the consumer is not at risk.
Obviously the ability to cook and prepare foods. However, the chef needs to be able to plan, manage other kitchen staff, math, accounting, knowledge of food safety, health, first aid, maintaining food service equipment, fire safety, cleaning procedures and deal with customers and suppliers.
B.
Sell all food packaged and labelled Follow correct procedures to ensure that food is safe to eat Ensure that food is to the correct weight Follow correct procedures for the pricing of food
Sell all food packaged and labelled Follow correct procedures to ensure that food is safe to eat Ensure that food is to the correct weight Follow correct procedures for the pricing of food
If you are hiring someone to train you or your staff about the importance of food safety and the health concerns it could ultimately improve your score with the health department and make your staff more knowledgeable for your customers. If just for your own in home safety, it might really help you to understand just what are unsafe food handling practices and how easy it is to eat potentially SPOILED food!
ISO 22000 training is essential in every aspect of Food Safety management. This is an International Standard that would help individuals increase their awareness in food safety procedures and practices, safety hazards, and food production.
Keeping food at a safe temperature is one example. Proper cleaning procedures is another.