Food Safety and Sanitation - Assignment Example

When we receive and inspect items, specifically high-protein foods such as eggs, poultry, dairy products, seafood, and meats, there should be certain best practices that should be in place. Please identify these best practices and how you would train your staff in ensuring that they remain consistent in these. Also, what are some common characteristics to be on the lookout for when rejecting shipments not suitable for our food service establishments? When receiving food items one ought to inspect the items immediately upon delivery. One ought to ensure that the items have undergone the inspection that is carried out by veterinary officers. Boxes with watermarks may signify that the food item has bees let to partly thaw in the course of transit. It is advisable at all times to open at least one box per shipment and test out the core food item temperature with a thermometer that provides instant results (Francis & Eleanor 45). Again, it is extremely vital to always confirm the net weights of the food items, and in case of any uncertainties, it is advisable to ask guidance from the quality assurance board. In order to ensure that your employee is consistent with these guidelines, it would be best if he trained practically. This is to mean that he/she accompanies you severally for him to observe the entire process. It is also vital for him to take down the necessary details for instance, the appropriate temperatures for each item in case he happens to forget them. A number of factors characterize rejection of shipment, for instance, if the dates on the item are not suitable for your food service establishment, if the qualities of the products are not up to standard. When receiving food items such as fish, one only ought to smell the sea and not the product (Francis & Eleanor 45). Another factor is if the temperatures of the products do not meet shipping specification and if the net weight does not match one’s order. Another important aspect is if the animal products lack inspection stamps that indicate that they have been inspected by a legal medical officer. Lack of this stamp is a serious issue since one cannot determine whether the product is fit for consumption. Identify the different types of storage found in a food service establishment. What are some examples of each and what food items would you store in each? In addition, what are the proper temperatures that are needed in each in order to be in line with standard storage guidelines? A food service establishment in general is a place whereby food is prepared and is meant for personal share service and comprises the location at which personal shares are offered, whether eating takes place on or off the site (Francis & Eleanor 46). In these establishments, food is either stored when hot or cold. Over and above, food is either stored by means of refrigeration storage, dry storage and hot storage. Dry storage Items such as cooking oil, sugar, salt, syrup, and flour are some of the items stored by means of dry storage. These items are put in containers with labels identifying an item by its common name (Francis & Eleanor 47). Foods on display are also normally stored by means of dry storage as a way of preventing them from being contaminated. For other items that cannot be stored in containers or packages for instance vegetables meant for hulling, are stored in cool, dry places. Refrigeration Storage In food service establishments, refrigeration facilities or efficiently protected facilities are put in convenient places to assure the maintenance of foods that are probably hazardous at temperatures of 7.2˚C (Francis & Eleanor 47) or lower for display foods such as cakes, service and storage. Foods that are potentially hazardous is food items such as fluid milk products, milk and many more. A number of these facilities encompass a thermometer that assists in maintaining the different levels of temperatures required. Hot Storage In food service establishments, there are hot storages that provide adequate food storage facilities for foods that are hot. They are mainly used for storing hazardous food such as roasted beef at temperatures of about 54˚C (Francis & Eleanor 47). These facilities encompass readable thermometers that ensure the storage and interior food temperature is appropriate. Here are some of the hazardous food are and the temperatures they should maintain. Rare Beef - 130˚F Pork - 145˚F Seafood - 145˚F Poultry - 165˚F What does FIFO stand for and why is it essential to practice this in our food service establishments? FIFO stands for first in first out(Francis & Eleanor 48). Storage is one of the many ways of preventing food from being contaminated or from rotting. There are a number of rules in storage processes. One of them being the first in, first out rule. This is to mean that food ought to be used following the order in which they come in. For example, one ought not to use the most recent bottle of milk first if there other previous bottles that had been bought earlier. However, for meat product they ought to be stored below all other items to prevent their juices from dripping on other food stuffs. All items should be dated and the latest items positioned behind old items on the storage shelves. All food items ought to be wrapped and kept clean, and those in dry storage containers ought to be in labels that are sealed comprising the date of manufacture, sell by date, and the expiry date. It is not advisable to take a chance on foods that are questionable. When uncertain, dispose it out, this is a significant rule to employ if it is in accordance to food safety. It is also appropriate to go through the refrigeration unit on a regular base to dispose of foods that may be spoilt. The importance of FIFO is that, at all times, one gets to consume foods that are fresh and also reduces food wastage. Therefore, by complying with the rule the rate of acquiring food borne illness is quite minimal (Francis & Eleanor 48). By following the FIFO rule this assists one in regulating the rate of shopping and this reduces the chance of overloading refrigeration units. Failure to observe FIFO rule may result in encountering problems with pests since some foods may tend to become bad without ones knowledge. We had previously discussed temperature danger zones, and still there are certain detrimental temperature within that range that can allow harmful microorganisms to grow in certain food items. What is that temperature zone range and how does this relate to time and temperature control? The range of temperature in which food borne bacteria is able to grow is called the danger zone and is classified as 41˚F - 135˚F that is equivalent to 5˚C - 57˚C (Francis & Eleanor 50). Nevertheless, others tend to differ by a small margin. Bacteria or other forms of germs require time, food and dampness or moisture to develop, however when the temperature of the food is colder than 21˚C or hotter than 52˚C it is impossible for the germs to develop. Foods that are potentially risky ought not to be stored at temperatures in that range to avoid food borne sickness and food that is left in this zone for over four hours ought to be disposed. The micro-organisms of food borne develop more rapidly in the middle of the zone at temperatures that range between 21˚C - 52˚C (Francis & Eleanor 50). Bacillus cereus and Clostridium perfringens are the two forms of bacteria that develop quickly in food in the danger zone and bring about a number of sicknesses. Time and temperature take up quite a significant function when it comes to food safety, therefore, and by ensuring that appropriate temperature and time is used in food storage, food borne illness may be prevented. To avoid the abuse of time, it is necessary for one to lessen the amount of time food is stored in the danger zone. Additionally, when cooking, one ought to use a digital thermometer or a metal stem to verify temperatures whilst cooking food to ensure that it is well cooked till inside. Diverse foods have to attain various temperature levels of safety. Every form of food require to be cooked for at least 15 seconds at the necessitated temperatures and if being roasted, it ought to be done at temperatures of 130˚F for close to two hours before dishing out. The metal stem thermometer determines the interior temperature of the food and it is the best in determining whether food is cooked as required. Work Cited Sizer, Francis and Whitney, Eleanor. Nutrition Concepts and Controversies. Belmont, CA: Wadsworth/Thomson, 2003. P 45-50. Print. Read More