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Food Safety in Restaurants

Posted on Wed 02 Sep 2015

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  • The restaurant should have a system based approach to food safety often called a HACCP (Hazard Analysis and Critical Control Point) plan. There should be procedures on how to perform most tasks in the restaurant from receiving of foods, to preparation, to the service to the customer.
  • The five key principles of food hygiene according to World Health Organization are:

1)      Prevent contaminating food with pathogens spreading from people, pets, and pests.

2)      Separate raw and cooked foods to prevent contaminating the cooked foods.

3)      Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.

4)      Store food at the proper temperature.

5)      Do use safe water and raw materials.

  • Restaurant must ensure that persons undertaking or supervising food handling operations have:

a)      skills in food safety and food hygiene matters; and

b)      knowledge of food safety and food hygiene matters,

commensurate with their work activities.

  • Restaurant must take all practicable measures to ensure it only accepts food that is protected from the likelihood of contamination.

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