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Food Safety

Posted on Tue 01 Sep 2015

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• Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness.

• Food borne illness is nearly 100% preventable if food is handled safely from the time it is received until the time it is served. Restaurant managers can be proactive in preventing food borne illness by having a food safety plan and training their workers to follow the plan.

• Food Hygiene regulations require the use of the HACCP technique in the manufacture of food and beverages.

• Although product quality is of great importance, Food Safety must always be given priority as it is a legal requirement. For this reason, each food producing business (small or large) requires a standalone Food Safety Management System which incorporates HACCP & Hygiene.

• A food safety program is a documented program that identifies and controls food safety hazards in the handling of food in a restaurant.

• A food safety program must be retained at the premises of the restaurant and must:

  •  Systematically identify the food safety hazards that are reasonably likely to occur in food handling operations of the restaurant
  •  Identify where, in a food handling operation of the restaurant, each hazard identified can be controlled and the means of control
  •  Provide for the systematic monitoring of the means of control
  •  Provide for appropriate corrective action to be taken when a hazard identified, is not under control
  •  Provide for the regular review of the program to ensure it is appropriate for the restaurant
  •  Provide for the keeping of appropriate records for the restaurant, including records about action taken to ensure the business is carried on in compliance with the program
  •  Contain other information, relating to the control of food safety hazards, prescribed under a regulation.

• Restaurant is one of the five high risk industry sectors in which food safety programs would reduce the incidence of food-borne illness.

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