In this new reality of the global pandemic, food safety has never been more important like right now. Food Safety is the art of handling, preparing, and storing food in ways that reduce the risk of the public getting sick from foodborne illnesses. The best way to prevent poor food safety. When it comes to handling food, industrially or at home, implementing food safety principles is important because several food hazards could be in the environment and detrimental to lives. Preventing food contamination can be achieved by properly training staff and bringing in experts to teach them the ropes.
Who is responsible for training new employees about food safety?
Although food safety is everyone’s responsibility, it is the duty of the man or woman in charge or certified food manager to enforce compliance. After bringing in the food hygiene officers, the procedures are in place to help them do so.
Areas of Food Safety Control and the Responsibility of the Owner
- Food Hygiene: Ensuring that the food is safe for consumption. Although the food handlers have a part to play in the cleaning, cooking, chilling, and cross-examination, it is the owner’s responsibility to make sure that the procedures are set and followed.
- Packaging and Labeling: Packaging and labeling help consumers make informed choices on the products they wish to purchase. Although the owners are responsible for the designs, they must understand the labeling and packaging process to answer any customer questions.
- Product Withdrawal and Recall: If a product already sold or distributed becomes harmful or does not meet the legal requirements and needs to be recalled, they are the staff responsible for such projects, but the bulk of the responsibility falls on the owner.
- Supply Chain: When the food vendors use or contract reliable suppliers, it ensures products are stored and handled properly for consumption.
- Additives: Additives being used in meal prep or drinks must be approved for use. The business owners are responsible for outsourcing approved additives, but employees are responsible for using the approved additives.
- Allergens: For customers’ safety with specific food allergies, employees need to provide accurate information about allergens and carefully handle them in the kitchen. The business owner is responsible for this but requires assistance from food handlers and the employees.
Why is it important?
This is important because it ensures the safety of consumers from foodborne illnesses and food poisoning. Food poisoning happens when the food is contaminated via bacteria, viruses, and various germs, making them sick. Standard food hygiene regulations legally require all businesses to prepare meals safely and hygienically, and it is considered an offense to distribute food that is hazardous to the public’s health.
Some Food Safety and Hygiene Practices
A clean work environment makes workflow very productive and makes room for employees to know how to contribute properly in the workspace/work station. Some of the practices to ensure this hygienic environment include:
- Cleaning: Workstations must be thoroughly cleaned before and after the close of work each day. This is done by cleaning and sanitizing the workspace, utensils, and the equipment to be used before, during, and after each use. When preparing for slicing, it is advisable to clean the knives before each use and use different equipment related to the work being done.
- Food Storage: After receiving supplies, it is important to differentiate where each of them ought to be stored, sorting through the foodstuffs needed to be refrigerated, frozen, or kept at room temperature to prevent spoils. Freezing foods at the right temperature prevent chemical reactions from occurring and prevents bacteria’s growth, especially those leading to toxins’ growth.
Food safety is a practice that is taken seriously worldwide. It is vital and essential that employees in charge of handling foods are meticulous and observe their personal hygiene. It is also important to note that the owners of the business are tasked with training the new employees or bringing in health workers or food hygiene officers to ensure that the staffs are properly educated and know the importance as well as the dangers of bad food practices to them and the consumers of the food.
Also read HOW TO BECOME A NUTRITIONIST