This brochure is for all food companies, including catering, food production, cooking, retail, restaurants, pubs, cafés and fast food stores.
What are foods with a high risk?
Foods that are ready to eat, foods that do not need any further cooking and food that offers a place for bacteria to live, grow and thrive are described as food with a high risk.
Examples of food with a high risk include:
- Boiled meat and fish
- Sauce, broth, sauces and soup
- Seafood
- Dairy products such as milk, cream and soy milk
- Cooked rice
How is bacteria multiplied by food?
Under the right circ*mstances, bacteria can multiply very quickly and depending on the type of bacteria and circ*mstances, it can double every 10 to 20 minutes.) That can poison people when they are eaten.
To multiply, bacteria need:
- egg white
- humidity
- heat
- Neutral PH -Modi (not for acid or alkaline)
- Enough time to multiply
For example, bacteria can easily multiply with a raw chicken, but we will not describe this as a food with a high risk, unless you intended to eat it raw.
However, a boiled chicken is already prepared and cooked and is now meant to be eaten without further action.as food with a high risk.
An apple can contain a lot of moisture, but does not have enough proteins to encourage bacteria to grow, so it would not be described as a food with a high risk.
How do I prevent or manage food pollution?
When food is a high risk, you protect it against pollution - both directly and indirectly.
An example of direct pollution can be of raw food that touches cooked food in a refrigerator or on a work surface.For many different things, indirect crosses can indirectly cross from raw to cooked food.
Check the temperature in foods at a high risk
FREEZER
Freezing stops the bacteria that cause food poisoning to multiply.
Cooling
Keeping food in the refrigerator will slow down the speed at which bacteria are multiplied., That your fridge temperature is lower than 8 ° C.
You have to pack all the stored food and keep raw and cooked food apart.Meat 'in an area removed from where you cook and treat cooked food.
Prevention of cross -contamination
Lineaire workflow
To minimize the risk of cross -contamination, design a kitchen or cooking room, so that you can cook raw food from ready to eat food (foods with a high risk).Linear workflow 'means to control food through the kitchen or processing space in a continuous stream from its raw to cooked stages (a process that is also known as' dirty for cleaning').
Equipment such as slice, chopping plates and knives must all be thoroughly cleaned and disinfected after they are used for raw meat and vegetables before they are used to cook ready to eat food.
Color coding
You can use color coding to help you and your staff follow the rules by separating equipment for different applications.
An example of a schedule encrypted by the color is:
SINK
Since 'company operator' (company operator is often the business owner), you must offer enough zinc facilities with basins or sinks that are only used to wash hands.In a dispenser) and drying facilities (preferably available paper towels with a foot waste).
Show and Handling
Foods with a high risk that appear, must be protected against the customer as much as possible - trained personnel must work and pack.
Areas where cooked and raw food are offered for sale must have individual tools, bowls and display areas..
You and your staff can wear gloves, but you must change them between areas and tasks.You must remember that if you use gloves, they must protect the food against transactions and not to protect transactions against food.Wash hand.You have to change your gloves so often if you were to wash your hands.
Information only
You will find additional guidelines in our other leaflets on this site.Madstandard AgencyInternet side.
As an alternative you can contact your local environmental health system for advice.
keep in mind that
This brochure is not an authoritative interpretation of the law and is only intended for guidelines.
© 2024 ITSA LTD.
