According to NORTH Hygiene (2014) you should keep your fridge at the correct temperature so that the fridge is working to its fullest and its best. Storing meat According to Department of Health (2013) it is particularly important to store meat safely in the fridge to stop bacteria from spreading and avoid food poisoning. • Store raw meat and poultry in clean, sealed containers on the bottom shelf of the fridge, so they can't touch or drip onto other food. • Follow any storage instructions on the label and don't eat meat after its use-by date. • Keep cooked meat separate from raw meat.
One is for equipment washing, all equipment is washed first then put into the dishwasher and we have sink for ready to eat foods such as vegetables and salad items. Staff changing facilities It is important that employees have somewhere to change from their outdoor clothing to their work clothes like a staff room or lockers. To avoid contamination clothing and handbags must not be stored in a food preparation area. Food waste and refuse disposal There
6. Keep in mind the temperature A crock pot is undoubtedly easy and convenient, but if used inappropriately, there is a chance for food-safety hazards. Temperatures about 40 to 140 degrees Fahrenheit fall into the so-called “Dangerous Zone”, because bacteria thrive in this temperature range. Always make sure to take extra precautions that will not keep your meal to be in the Dangerous Zone for a long period of time when using crock pots in
Actually, this appliance requires minimal care; however, we can’t ignore regular cleaning or maintenance. • Avoid some mistakes that can cause damage to the microwave: put items made of microwave-unsafe materials into the microwave (like metal, gold, silver), heat water (which may cause “superheating” condition) or run it empty. • Before cleaning, unplug the appliance and let it cool down. Use a damp and soft cloth to wipe. Heavy stain should be cleaned with kitchen detergent (of neutral type).
This stability also means that the taste of food is not compromised and therefore, this cookware produces tastier meals as well. Easy to Clean The smooth surface unique to enamel makes it a very easy item to keep clean. It can be cleaned safely in a dishwasher and since food does not stick to its smooth glossy surface, simply washing it in warm water and soap is another possible option. Disuse does not affect enamel cookware as long as it is kept dry. It needs no additional polishing and maintains its look without additional maintenance.
II. May Corporation Case 3.1 Downsizing Cafeteria Plan May Corporation is currently subsidizing cafeteria services for its 200 employees. The current cafeteria operation has four employees with a combined base annual salary of $110,000 plus additional employee benefits at 25% of salary. The cafeteria operates 250 days each year, and the costs for utilities and equipment maintenance average $30,000 annually. The daily sales include 100 entrées at $4.00 each, 80 sandwiches or salads at an average price of $3.00 each, plus an additional $200 for beverages and desserts.
• Clean the equipment regularly to remove fats and oils on equipment such as cookers so as to avoid fires. • Do not block ventilations by actions such as placing objects on top of the microwave. It is advisable to avoid using the top of electrical equipment such as microwaves for
Quality food must have good food manufacturing requirements, because there must not have contamination during the manufacturing process. It is also important to know the ingredients that are presented due to dietary nutritional requirements like kosher, halal, vegetarian or medical conditions for example is diabetes, or allergies. Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the environment of the food processing is as clean as possible in order to produce the safest possible food for the consumers. Food quality also deals with product traceability like ingredient, and packaging suppliers.
References ISO 22000:2005 Food Safety Management System Requirements SLS143: 1999 General principles of food hygiene Food Act No. 26 of 1980 Food hygiene regulations Sri Lanka Tea Board regulations 2.2 Terms and Definitions 2.2.1 Food safety The concept that food will not cause harm to consumers when it is prepared and/or eaten according to its intended use. 2.2.2 Food chain Sequence of the stages and operations involved in the production, processing, distribution, storage and handling of a food and its ingredients. 2.2.3 Food safety hazard Biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect. 2.2.4 Food safety policy Overall intentions and direction of an organization related to food safety as formally expressed by top management.
Freezing: A quick and easy method of preservation. Commonly used in the home to preserve vegetables and fruits. Freezing food can help it stay riper for longer, freezing stops micro - organisms from forming in the food because the temperature in the freezer is so low bacteria can’t form, it can also help kill any bacteria that may be in the food already. Vegetables should be blanched before they are placed into the freezer because it helps keep the flavour in as well as the texture and colour of the