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.

Food Safety - Need to Manage Food Allergens

Food Allergy occurs in around 1 in 20 children and in about 2 in 100 adults. The most widely recognized triggers are Cow's milk, Peanut, Tree Nuts, Seafood, Sesame, and Soy, Eggs, fish and wheat. The larger of food allergies in children and adults are not serious, and may be 'outgrown' with time. Be that as it may peanut, tree nut, seed and seafood allergies are less likely to be outgrown and tend to be lifelong allergies. A food allergy occurs when the body's immune system sees a certain food as harmful and reacts by causing one or more symptoms. This is known as an allergic reaction. Foods that cause allergic reactions are called allergens. Even a tiny amount of an allergen can cause a reaction. Allergic reactions usually occur after your child eats a food that she or he is allergic to.

Be Aware of Food Allergy Symptoms:

-         Swelling of face, lips, tongue  and/or eyes

-         Skin rashes and itching and hives

-         Dizziness and/or fainting

-         Abdominal pain, diarrhea and vomiting

-         Repetitive cough

Sometimes allergy symptoms are mild. Other times, symptoms can be severe and result in a serious allergic reaction called Anaphylaxis. An allergic reaction to a food can involve one or more symptoms of the skin, mouth, eyes, lungs, heart, gut, and brain.

Take Steps to Avoid Allergic Reactions:

•  The essential way to manage a food allergy is to avoid consuming the food that causes you problems. Check ingredient labels of food Items, and learn whether what you need to avoid is known by other names.
  
• Read the label every time you buy a product, even if you've used that product before. Food ingredients in any given product may change.
   
• Be extra cautions when eating in Eateries & restaurants. Waiters (and sometimes the kitchen staff) may not generally know the element of every dish on the menu. Depending upon your sensitivity, even just walking into a kitchen or a restaurant can cause an allergic reaction.

 Why is food safety important?

Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and food-borne illnesses. The Food Safety and Inspection Service educates consumers about the importance of safe food handling and how to reduce the risks associated with foodborne illness. Contact to Rulethirteen at +61 409 894 543 to get information on Food Safety, Food Safety Training and Courses.