Page 7 - FOOD SAFETY PART-1

Module 1- Food Safety

Improper Storage: improper storage can lead to cross contamination of

food material. Right combination of duration, temperature, ventilation and Food safety
segregation defines a good storage.

Not following FIFO: FIFO is first in first out. It is the most adopted method
of the food industry and ensures guest with the delivery of safe food.

Illness or injury of staff: Food safety of consumers relies in the hands of
food handlers thus person suffering form any kind of contagious illness

such as cold- cough, any open wound etc., can lead to food contamination.

Improper segregation: segregation of food especially of veg and non-veg
foods is essential to prevent cross-contamination and helps in safeguarding
the interests of the guests.

Humidity: humidity results in the rapid multiplication of the microorganisms.

Temperature: Temperature of cooking, holding, reheating, storing, serving,

transportation, each one of this is an important factor in keeping food safe.

Time: Display time, holding time and discard time for already stored items
is crucial for food safety.

Non-food grade packing: food should not be packed in unacceptable or
low quality packing material.

Pest: food invites pest infestation thus care must be taken to plan pest
control devices and other forms of controled to restriction

05