Common Party Food Mishaps

If food safety is compromised, it may be the meals that deliver a rather unexpected present at parties. Food hygiene measures should be taken in professional and domestic kitchens to avoid cross contamination, bacteria and food poisoning. You could practice your knife skills too.

Be proactive

Although every member of staff involved with food tasks must receive health and safety and food safety training at the start of their employment, this does not necessarily mean that they will adhere 100% to the law at all times, thanks to a lack of recall, focus or a knowledge gap.

You may think that employees know how to proceed with raw meat and vegetables and when to wash their hands, but can you say that workers have never erred in your professional kitchen?

The owner and/or management should organise accredited food hygiene training courses at least every three years for their staff, also when issues arise. Knowledge is empowering, and an HACCP food safety management system sets the level of operation required. Speak to a specialist firm like Food Alert to secure food hygiene peace of mind for you and your guests.

Ignoring best practices can prove to be a costly mistake; don’t be the establishment that no one wants to risk dining out at but the FSA is extremely interested in.

Many mishaps are courtesy of undercooked meats. Carving and vegetable knives, scalds and burns are also key causes of party suffering.

Food hygiene training firms talk about how to tell if meats are cooked properly in depth and explain which bacteria could be present and how to avoid cross contamination.

Wash hands thoroughly before food preparation, after handling meat and between using raw and ready to eat, grubby and clean foods. Personal hygiene causes numerous cases of food poisoning every year, don’t allow it to steal the show.

Wash vegetables and fruit thoroughly. Manure used for crops may contain bacteria like Salmonella, this can be transferred by hand to other foods with unpleasant, possibly life threatening, results.

Cooks may try to use the same chopping board for all tasks, but this is an effective way of increasing cross contamination risks. Ready to eat and raw foods should be prepared on separate boards.

The same principle applies to worktops; raw meat and its health risks must be washed away prior to any other preparation or serving task on the surface.

From Salmonella to Listeria, Campylobacter to E-Coli, bacteria will spread quickly and harmfully. Food hygiene legislation is predominantly common sense and incontrovertibly beneficial. Whenever food is being served to the public, food laws must be met, without exception.

Contact a firm like Food Alert today to enjoy the very best food safety services.

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