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Food Safety-Cheezious T&D

Food safety involves practices to prevent contamination and food-borne illnesses, including hand washing, sanitizing surfaces, and proper food storage. Key hazards include physical, biological, and chemical risks, while maintaining specific temperature ranges is crucial for food quality. Emergencies affecting food safety include lack of running water, electricity, and pest infestations.

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Asad Mahmood Gohar
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343 views4 pages

Food Safety-Cheezious T&D

Food safety involves practices to prevent contamination and food-borne illnesses, including hand washing, sanitizing surfaces, and proper food storage. Key hazards include physical, biological, and chemical risks, while maintaining specific temperature ranges is crucial for food quality. Emergencies affecting food safety include lack of running water, electricity, and pest infestations.

Uploaded by

Asad Mahmood Gohar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

FOOD SAFETY

Food safety refers to the conditions and practices that preserve the
quality of food to prevent contamination and food-borne illnesses.

Five Basic Steps to Ensure Food Safety Food Safety Hazards

• Wash & sanitize your hands often. (Follow 6 steps) • Physical hazard (Bone, rocks, metal, plasters
• Sanitize all food contact surfaces. (Tables, cut
etc.)
boards & small wares etc.)
• Biological risk (Bacteria, Virus, parasites)
• Date & rotate stock and discard expired items.
(FIFO or FEFO) • Chemical exposure (Sanitizer, pesticides,
• Keep food out of danger zone. (5°C to 60°C)
antibiotic)
• Stay home if you are sick. (Subject to Health Policy)

Types Of Contamination Stock Receiving

• Cross Contamination (Direct, Indirect) We must take the following into count when receiving

• Potential Contamination stock:

• If fire is small use fire extinguisher and aim at the • Temperature

base of fire. • Quality

• If the fire is big! switch off the main power line and • Quantity

call 16 (fire rescue). • Expiry

© Cheezious T&D - 2021


KEY TEMPERATURES
Temperatures are very much important with respect to food safety as well as product quality.

• Danger Zone 5 to 60 °C
• Dry store/ Room Temperature 20 to 26 °C
• Freezers -18±5 °C
• Refrigerators/ Walk-in/ Retarder 1 to 5 °C
• Bunnomatic 32±1 °C
• Proofer 32±3 °C
• Water temperature for hand washing 38 °C
• Food temperature (serving) 68 °C
• Food temperature (Doneness Minimum temperature) 74 °C
• Temperature Range for Rapid Bacterial Growth 37 to 45 °C
• Three sinks:
Wash & Rinse 49 to 54 °C
Sanitize 32 to 38

© Cheezious T&D - 2021


FACTORS for BACTARIAL GROWTH

HAND WASHING

© Cheezious T&D - 2021


FOOD SAFETY
EMERGENCIES

1. No Running Water

2. No Hot Water

3. No Electricity

4. Sewerage/ Drains Back Flow

5. No Functional Washroom

6. Pest Activity/ Infestation

© Cheezious T&D - 2021

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