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Critical food safety practices : Part 1

Critical food safety practices are essential guidelines and procedures that must be followed to ensure the safe handling, preparation, and consumption of food. Adhering to these practices helps prevent foodborne illnesses and contamination. Here are some key critical food safety practices:

  1. Personal Hygiene:

    • Wash hands thoroughly with soap and warm water before handling food, after using the restroom, touching animals, or engaging in any other activities that could contaminate hands.

    • Wear clean and appropriate clothing, including hairnets(If appropriate), gloves, and aprons, to prevent contamination.

  2. Cross-Contamination Prevention:

    • Keep raw meats, poultry, seafood, and eggs separate from ready-to-eat foods to avoid the transfer of harmful pathogens.

    • Use separate cutting boards and utensils for raw and cooked foods to prevent cross-contamination.

  3. Safe Food Storage:

    • Store raw meats and potentially hazardous foods at temperatures below 5°Cor above 63°C to prevent bacterial growth.

    • Use proper labeling and storage techniques to ensure that older foods are used before newer ones.

  4. Cooking and Temperature Control:

    • Cook foods to their appropriate internal temperatures to kill harmful bacteria. Use a food thermometer to ensure accuracy.

    • 70°C for 2 min or 75°C for 2sec

  5. Cleaning and Sanitising:

    • Regularly clean and sanitize all food contact surfaces, utensils, and equipment to prevent the growth and spread of harmful bacteria.

  6. Employee Training:

    • Ensure that all staff members handling food are properly trained in food safety practices and understand the importance of following guidelines.

  7. Allergen Management:

    • Clearly label foods containing common allergens like peanuts, tree nuts, dairy, wheat, and soy to prevent allergic reactions.

  8. Pest Control:

    • Implement measures to prevent pests like rodents and insects from contaminating food storage and preparation areas.

  9. HACCP (Hazard Analysis and Critical Control Points) Plan:

    • Develop and implement a HACCP plan, which is a systematic approach to identifying, evaluating, and controlling food safety hazards.

  10. Traceability and Recall Procedures:

    • Keep accurate records of suppliers and products, making it easier to trace and recall potentially contaminated foods if necessary.

Adhering to these critical food safety practices is crucial in maintaining the health and safety of both consumers and foodservice workers.

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