Hygiene & Food Safety Only during C O V I D Times⁉️
When we are given a LIFE threat by the Mother Earth we went to Manage the Sanitation and Hygiene at its peak.
When it comes to Daily and Mandatory option known as FOOD Safety why we go @EASE!
We made few regulations when we are getting better at civilisation to manage and live in safe boundaries.
Food got such regulations from the Manufacturing to Plate on the Table to consume.
- Personal Hygiene
- Cleaning and Sanitation
- Proper Cooking methods
- Safe Storage
- Avoid Cross Contamination
- Sourcing and Receiving
- Temperature Control
- Proper Food Handling process
- Pest Control
- Training and Education to create awareness
- Allergen Management few to name onto Food safety Management.
- Good Manufacturing Practices No Pesticides Organically to Grow.
- Critical Control points for Food Process and Production
- ISO 22000 an international standard that specifies the food safety management system in Catering / Hotel Management / Raw food consumer holds.
- Training and Certifications are provided for each individual working in the Foos Service or Food Safety Sector.
- Supplier verification is mandatory for Delivery of Food related.
- Sanitation Standard operating Procedures towards cleanliness and Sanitation in food Safety in Foid Production facilities.
- Allergen management to prevent cross contact in food production and handling and Delivery.
Compliance with food safety legal and other requirements is essential for protecting public health, ensuring consumer trust, and maintaining the integrity of food businesses. These requirements not only mitigate the risk of foodborne illnesses but also facilitate international trade by aligning with global food safety standards.
Including domestic level
Personal Hygiene
• Always wash hands with soap and water for at least 20 seconds before and after handling food.
• Wear clean clothing Avoid cooking if you are sick or have open wounds on your hands.
Kitchen Cleanliness
• Regularly clean and sanitize kitchen counters, cutting boards, knives, and other utensils.
• Wash dishes, utensils, and cookware with soapy water, Hot water in a dishwasher after each use.
Proper Food Handling
• Keep juices away from other foods to prevent cross-contamination.
• Use separate utensils and cutting boards for raw and cooked foods.
Cooking Food Safely - Cook to Safe Temperatures preferably low flame / low heat.
Safe Food Storage
• Pay attention to storage times for perishable foods. Use or freeze dairy products before their expiration dates.
Thawing Food Safely
• Thaw frozen foods in the refrigerator, not on the countertop. This method keeps food at a safe, consistent temperature.
• If you need to thaw food quickly, place it in a leak-proof plastic bag and submerge it in cold water, changing the water every 30 minutes.
• You can also use the microwave for quick thawing, but cook the food immediately after thawing.
Safe Handling of Fresh Produce
• Rinse all fresh fruits and vegetables under running water before eating, cutting, or cooking. Use a brush for firm produce like melons and cucumbers.
• Do not use soap, bleach, or other chemicals to wash produce.
Handling Leftovers
• Cool leftovers quickly and store them in shallow containers. Refrigerate or freeze them within two hours.
• When reheating leftovers, ensure they reach an internal temperature / Low reheat.
Allergen Management
• Be aware of potential allergens and avoid cross-contact by using separate utensils and surfaces for allergen-containing foods.
• Carefully read labels to identify potential allergens in packaged foods.
Pest Control
• Ensure windows and doors are screened, and promptly clean up spills and crumbs to avoid attracting pests.
• Dispose of garbage regularly and keep trash cans covered or away from the cooking area!
Food Defense
• Store food in sealed containers to prevent contamination from pests and other sources.
• Inspect food packaging for signs of tampering before use.
Preferably go for freshly cooked onto 90% of consuming instead frozen or packed inorder to get its best goodness of nutrients.
Frozen & Packaged instant food do not get you 100% of its best goodness of nutrients. Time consumes to cook but yes “Our and Our Family Health is Precious” Family is to whom you cook and serve on Daily / Occassionally / Professionally.
Instant- I am living with My Spouse My Son and
My Daughter cooking for me on daily basis is for Four, keeping their interest and tastes and goodness of nutrients to restore. Eating at restaurants Foodcourts goes random as most are with respective portion sizes indeed India got mandatory Nutritionist at Restaurants.
Frozen and Packaged Instant Food can for Emergency like once in blue moon as Body can tolerate.Processed food makes the Body go toxic.
Go with 90% goodness Freshly cooked and 10% with Ready to cook (Frozen and packaged).
NOTE: Drink plenty of plain water.
Regular Inspection
• Regularly check expiration dates on food items and promptly discard expired products.
• Look for signs of spoilage such as off-odors, mold, or discoloration, and discard affected food.
By adhering to these food safety measures, you can significantly reduce the risk of foodborne illnesses and ensure that the food you prepare at home is safe and healthy.
Stay Aware Stay Care Stay Safe
Urs Truly 📚 @shroffpadmap
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