The food safety pillars help us understand why hygiene is important, allows for active management of good hygiene practices and helps us implement a food safety monitoring system.
We can learn to implement the system by following the food safety pillars course on Udemy.com an introduction to hygiene and food safety.
In the food safety pillars course you will learn the correct clean as you go procedure and why it is important to have good cleaning and sanitising in place.
We will also look at how, why and when to wash your hands.
You will also learn why it is important to store raw and ready-to-eat food separately as well as the importance of the correct storage of dry goods.
You will also learn to understand why temperature control and the danger zone is critical to food safety and lastly you will learn how to cool down food safely, how to defrost and reheat foods without causing potential risk to food poisoning.
The food safety pillars are the key elements in preventing food poisoning in the kitchen environment. Without these pillars, no foundation for safe food can be built.
What are the food safety pillars?
Food safety can only effectively be developed in three stages:
Creating Awareness in the kitchen, is the first stage in developing a hygiene and food safety system.
Developing an Understanding of food safety will help maintain a system organically and sustainably.
Once, the above stages have been addressed, Implementation can take place.
The food safety pillars, form the basis for a pre-requisite program for food safety systems such as:
- Hazard Analysis of Critical Control Points (HACCP)
- ISO 22000 (Food Safety Systems)
- BRC (British International Standard)
All too often, these systems are put into place without having a solid foundation.
Check out the next post on the cleaning & sanitising pillar.
For more information on the food safety pillars check the ebook on Amazon.
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