The receiving procedure for kitchen is one of the first steps in the food safety system. This procedure is designed to ensure that all goods received into the kitchen is of the best quality possible. And be safe for consumption. And is received in a way that prevents cross contamination. Maintaining the cold chain is an important part of food safety. The receiving procedure is the primary principle in ensure the cold chain is kept.
Food Hygiene: Protecting Health from Farm to Fork Food Hygiene, otherwise known as Food Safety, can be defined as handling, preparing, and storing food or drink in a way that best reduces the risk of consumers becoming sick from food-borne disease. The principles of food safety aim to prevent food from becoming contaminated and causing […]
Food storage in the fridge is one of the most important principles in food safety. Perishable foods by its very nature does not last as long as we would like. This is why we need to keep foods in the fridge. To prolong the time it takes for food to go off.
But keeping foods in the fridge is not just about the temperature and the cold chain. It is also about storing foods in a way that prevents contamination and food poisoning. One of the biggest problems in the kitchen fridge is storage space. The fridge is probably one of the most cramped spaces you’ll find. Everything from ready to eat meals, raw meats and veg to dairy and sauces all need to be stored in a fridge to ensure that foods do not expire before the use by date.
The use of gloves in the kitchen is a controversial debate in the food safety industry. This can be seen by the split opinion by experts on this topic.
The trend in the industry has been to encourage the use of gloves in the kitchen for the handling of ready to eat foods. This is in an effort to prevent potential cross-contamination during handling. We at HygieneFoodSafety believe that gloves can be useful. But should have limited use.
