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Food Safety Management - Research Paper Example

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In the paper “Food Safety Management” the author discusses how to prevent food contamination, which includes those related to the supply of food and water. The contamination of food materials can be from pathogenic micro-organisms, parasites, toxins, foreign substances that exceeds hygienic levels…
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Food Safety Management
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Download file to see previous pages During the delivery of food, routine checks should be made to check for signs of flood damage, the presence of pests and contamination – together with the ‘use by’ or ‘best before’ date. Upon delivery, food temperature should be checked: frozen foods should be below the temperatures of -12oC and chilled food below 8oc. In relation to the water supply used to prepare food, whether portable or not, should comply with UK’s water legislation.
In the area of food storage, the directive (EC) No 852/2004 emphasizes that food ingredients and products should be stored in the appropriate conditions certified to prevent food contamination and deterioration. All forms and types of food storage, including dry, chilled and frozen storage should meet the required temperature, hygiene and the entry of food contaminants, including the pests that infest dry storage areas. In relation to the working and the operations of the kitchens, galleys, and messes that serve food to the public, a routine stock turnover should be maintained and ‘best before’ and ‘use by’ dates should be checked. The storage of the four main food groups, including fresh vegetables and fruits, frozen foods, dry foods, and perishable foods, which require varied storage conditions should be checked for food safety (Peariso, 2006, p. 86). The storage of fresh fruits and vegetables, which may be contaminated by soil bacteria, should be stored in separate areas from other foods in a cool storage area with adequate ventilation. The preferred storage area is a refrigerated one but at a temperature appropriate for the product.
In the case of dry foods like flour, cereals, and canned foods, they should be stored under well-ventilated and dry conditions, where the ideal temperature is 13oC. Dry foods should be stored on shelves, racks, and pallets covering the floors of rooms. ...Download file to see next pagesRead More
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