What Methods Do The Food Industry Use To Identify Points Of Contamination And Implement Controls To Ensure Food Safety?
Answer:
Its called critical control hazard analysis (CCHA) and its a training program to show how to keep food at the right temperature and avoid cross contamination etc. I used to run a restaurant and train the staff but it was five years ago now! Anyway this is what was relevant at the time hope it help.
Food industry uses different coloured chopping boards and knives/cooking tools. Red for raw meat, yellow for cooked meat, blue for fish, green for fruit and veg, white for bread and dairy. Fridges are set out to prevent contamination: raw meat and eggs ( they are considered raw) is on the bottom shelf, cooked meat on the subsequent one up, fruit and veg on the next one up, dairy and cakes on the next one . Also food have to be stored at correct temperatures, these temperatures are : -18 degrees for the freezer, 5 degree for the fridge. Cooked food must reach at least 76 degrees and 83 contained by scotland ( the germs must be tougher there) before it is considered cooked. these temperatures must be recorded each day and food is tested with a food thermometer (certain foods do not count like rare steak) they also train staff to do simple things approaching wash hands and wear clean uniform etc hope this helps
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