Food Safety is a scientific discipline that describes handling, preparation and storage of food in ways that prevent food borne illnesses. Food borne illnesses are caused by microorganisms found on or within the food. Such microbes have great chances of spreading around the kitchen; causing cross contamination to other ready to eat foods.
This discipline is maintained through following specific and precise rules and regulations; that are subsequently protected by preventive food safety programs such as the HACCP (Hazard Analysis and Critical Control Point); which mainly analyze potential hazards that may occur and sets corrective measures before the hazard occurs.
To a great extent the key to fulfill this discipline lie within a well trained kitchen staff. Kitchen employees ought to have the knowledge and comprehension of Food Safety and of its preventive programs.
The basics of Food Safety, every employee must know, are Kitchen Safety and Food Hygiene that includes:
1.General overview of the kitchen: floors, walls, windows, doors, building, facility, ventilation, lighting, plumbing and water, and how to react in emergencies (fire, electricity etc).
2.Waste Disposal: types, location, cover, cleaning, maintenance, and frequency of emptying.
3.Cleaning and Sanitizing Operations: principles and application of cleaning procedures; detergents, disinfectants, anti-bacterial cleaners and sanitizers use.
4.Employees Personal Hygiene: personal appearance, personal actions and habits (uniforms, hairnets, gloves, makeup, perfumes, jewelry, eating, smoking, illness and injury), washing hands.
5.Food Hygiene: following the flow of food (meats, poultry, fish, eggs, dairy products, fruits and vegetables) from receiving, to storage (wet and dry), to preparation, to packaging and finally serving.
Every employee is responsibile to maintain Food Safety from the Farm to the Fork, yet this is not only the responsibilty of individuals or groups; organizations and the goverment has an important role in spreading Food Safety education to decrease risks and prevent outbreaks…