Important Food Safety Tips for You and Your Family

Food safety practices are essential for the health and safety of our community. To reduce the possibly serious impact upon the health and well-being of the community, also because the financial viability of their business, food business operators should make sure that relevant food safety standards and requirements are happy at all times. Taking care to prepare and cook your food safely is important in preventing illness. 

Some rules to consider when preparing food

• Wear a clean apron.
• Wear closed-in shoes cover your feet, just in case of hot spills or breakages.
• Wash your hands before and once handling food.
• Keep food preparation surfaces clean.
• Tie back long hair.
• Store food suitably.
• Wash vegetables and fruit below cold water before use.
• Do not play the room wherever food is being prepared.
• Wipe up food spills instantly.
• Handle knives and different sharp equipment with care.
• When using a knife, always cut far from yourself or down on a board to avoid cutting yourself.
• Turn handles of saucepans far away from the front of the stove once preparation.
• Use oven mitts once taking hot dishes from the oven or microwave.
• Wash kitchen and intake utensils once use in hot soapy water. Wash the cleanest dishes initial, so the messiest dishes last, thus you don’t need to change the water as usually.

What are some of the responsibilities of a Food Safety Supervisor?

• Make sure that the business is in total compliance with all food safety standards and codes.
• Keep the Food Safety came upon up so far and guarantee staff skills and once to require care of records.
• Perform checks for gaps of food safety.
• determine potential food safety hazards and place controls in place to prevent them properly train all employees on food safety standards
• Make sure that the employees are following personal hygiene practices inside the work.
• Handle any issues with insubordination after they arise.

Why do companies need Food Safety Systems and HACCP?

HACCP is a preventative food safety management system in which each progression in the manufacture, storage and distribution of a food product is analyzed for microbiological and chemical hazards. An experienced HACCP consultant will help the organization to identify the risks in products, create strategies and action plans, to minimize and manage the risks. HACCP Food Safety is the advised approach to control the possibility of allergen contamination.

HACCP Food Safety Program is a very effective since it prevents the occurrence of incidents at the cost of unnecessary waste. Hazards are analyzed and systems and measurements designed to reduce or remove these risks and auditing against these standards.

Benefits of HACCP Food Safety:

• Reduced risk of foodborne illness and your risk of contamination or incidents.
• focuses on identifying and preventing hazards from contaminating food
• Adds value to your entire supply chain with improved hazard controls
• Protection of business reputation and reduced liability risk.
• Saves your business money in the long run.
• Food quality standards increase. 

A certification in HACCP Food Safety can help enhance business by imparting trust in clients that their meal has been prepared in a safe, sanitary manner. Making sure the food tastes good as it should be– well that’s up to you!

Food Safety - Tips for safe food practices

Food Safety is a very critical issue. Customers assume that the sustenance they buy will be protected and of the quality that would be normal. Customers additionally hope to be given information that can help them to settle on educated choices about the synthesis of Food Product items, and that this information, whether gave on item marks or through promoting, is not false or misdirecting. Get Serious about Food Safety. People can concern to Food Safety Consultants for food safety, there are some basic tips for food practice which are as below:

CLEAN your hands, utensils and kitchen
Always wash your hands using soap and running water and dry thoroughly on a clean towel. Wash Leafy fruits and vegetables before eating. This is very important. Food making kitchen tools and cooking bench tops should be clean by using hot water.

 COOK food properly:
Cook foods carefully and foods like meats and poultry are cooked until their center temperature comes to 75 °C
• Reheat leftovers to steaming hot before eating. Even if you plan to peel the produce before eating, it is still important to wash it first.
• Always follow cooking instructions on packaged food.   

CHILL food promptly
Put food that needs to be kept cold in the fridge straight away and don't eat food that’s been left out for two hours or more. Keep your fridge below 5 °C. Defrost and marinate foods in the fridge, especially meats.

Benefits of Food Safety Management

Food safety should be the first and essential concern when making food commercially. Preventing serious food borne health problem by understanding and using safe food handling procedures is the main advantage of food safety. According to the World Health Organization, food safety procedures and programs will improve food safety from production to consumption. Decreased waste of food, a well-trained staff and continuing to be able to operate a commercial establishment are further benefits of food safety.

Food Waste:  Not understanding food safety procedures cannot only be a public health risk, but will also affect cost in the form of food waste due to spoilage and misusing. Perishable goods must be kept refrigerated at 40 degrees F. or below. Hot foods must be kept at least at 140 degrees or above. Foods that are pulled off the stove or line and chilled must be conveyed off from 140 degrees to 40 degrees inside four hours in order to be safe. This sort of basic knowledge is essential to operating a safe and productive kitchen.

Testing Requirements: Food borne illness can be a serious public health hazard. For this reason, kitchen specialists are needed by law to have information of food safety procedures. After reviewing the guidelines and taking a test, they are issued a "food handler card" that proves understanding of food safety practices. These tests are generally issued by the local health department or a national organization.

Working with Food Safely: Buying, storing, preparing and serving food utilizing safe taking care of systems will result in limiting the chances of people acquiring food borne illness. Avoiding cross-contamination, particularly when working with raw meat or egg products is key in preventing illness from these foods. Basic diseases that can happen are salmonella or trichinosis poisoning resulting from improper handling of chicken, eggs or pork. This type of harming can be life- debilitating.

Public Health Risk: An Eatery or restaurant that cannot meet the requirements of a food safety inspection is at risk of losing its operating working permit. The local Public Health Department is in charge of guaranteeing that business eateries and food vendors follow safe food handling practices and will routinely inspect the premises of every such operations. Repeated infractions can result in a permanent loss of license from the city or county.

Better Kitchen Management: Management that understands the advantage of food safety will impart this knowledge to their staff, making the whole operation run successfully. A staff that reliably uses safe practices will tend to waste less food, create a better product and self-monitor kitchen procedure, permitting management to focus on customer satisfaction, Loyalty and the business and promotion of the restaurant or eatery.

Food Safety Programs should be implemented by individual companies; individuals, food preparation and service establishments should also know the specific food risks associated with the kind of food and preparation activity going on.

Contact to Rulethirteen for Food Safety Program online. Rulethirteen office is in Melbourne Australia, but you don’t have to be. We can connect, communicate and manage projects using technology, or face-to-face anywhere in the world.