In every establishment, proper hygiene is important. Every employee should have taken a proper training to know what is right and what to avoid. It is best to know the rules and regulations in every kitchen or workplace before proceeding with your work. There are food safety training courses available in a university and online for you to understand more about sanitation and the proper handling of the things you eat.
Food safety is a discipline explaining the proper handling, preparation and the storage to prevent kinds of illnesses. There are many ways to transmit diseases; person to person, bacteria that can lead to poisoning. There are proper temperature for cooking and storage. You need to separate cooked and raw meats and poultry to avoid contamination.
In level two you will find out the meaning, HACCP system, about personal hygiene, about the hazards, good handling practices and keeping the workplace clean and sanitized. It will explain to you one by one the ways, rules and every definition. HACCP system or hazard analysis critical control point is an approach that addresses chemical, biological and physical hazards as prevention.
HACCP introduced several hazards that will help you avoid outbreaks and contamination. Escherichia coli from a lettuce salad, salmonella from tuna salad and staphylococcus from pork sausages and egg in muffin sandwiches fall under the biological hazard; Fertilizer and insecticides from vegetables and fruits are from chemical hazards; broken glass, staples and metal is from the physical hazards. These are just examples that the HACCP will introduce you during your study.
There are seven HACCP principles; do a hazard analysis, recognize critical control point, make critical limits, make CCP monitoring requirements, set up corrective actions, make procedures that the HACCP system is working as planned and make record keeping procedures. All of these steps must be followed by every restaurant in every corner of the world.
There are many tips to keep the things you eat safe. The person should always wash their hands before and after meal. Based on a survey, only 75 percent of the women and 58 percent of the men only washes their hands whenever they can. The pathogens are spread from the handlers to the utensils used in the kitchen. During the cooking stage, the bacteria can enter the things that we eat.
You can still make a change, as said earlier, by being an example. After learning the basics, you can now continue to teach more employees and search for food safety training courses that will enhance the knowledge of everyone in your team.
Food safety is a discipline explaining the proper handling, preparation and the storage to prevent kinds of illnesses. There are many ways to transmit diseases; person to person, bacteria that can lead to poisoning. There are proper temperature for cooking and storage. You need to separate cooked and raw meats and poultry to avoid contamination.
In level two you will find out the meaning, HACCP system, about personal hygiene, about the hazards, good handling practices and keeping the workplace clean and sanitized. It will explain to you one by one the ways, rules and every definition. HACCP system or hazard analysis critical control point is an approach that addresses chemical, biological and physical hazards as prevention.
HACCP introduced several hazards that will help you avoid outbreaks and contamination. Escherichia coli from a lettuce salad, salmonella from tuna salad and staphylococcus from pork sausages and egg in muffin sandwiches fall under the biological hazard; Fertilizer and insecticides from vegetables and fruits are from chemical hazards; broken glass, staples and metal is from the physical hazards. These are just examples that the HACCP will introduce you during your study.
There are seven HACCP principles; do a hazard analysis, recognize critical control point, make critical limits, make CCP monitoring requirements, set up corrective actions, make procedures that the HACCP system is working as planned and make record keeping procedures. All of these steps must be followed by every restaurant in every corner of the world.
There are many tips to keep the things you eat safe. The person should always wash their hands before and after meal. Based on a survey, only 75 percent of the women and 58 percent of the men only washes their hands whenever they can. The pathogens are spread from the handlers to the utensils used in the kitchen. During the cooking stage, the bacteria can enter the things that we eat.
You can still make a change, as said earlier, by being an example. After learning the basics, you can now continue to teach more employees and search for food safety training courses that will enhance the knowledge of everyone in your team.
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