Any type of food production and preparation business needs to keep up with the standard food hygiene of the state their business is. Food safe courses help train the management and other staffs of the food services business to keep up with these standards or regulations.
In most states these regulations are updated regularly in order to maintain and control the standard of hygienic food delivered to the public by these food service businesses. This means every food service organization does not only need to be trained but also keep up with the updated standard regularly. However, these updates still evolve around the basic regulation, some of which are described below:
- Cleanliness is probably the first and basic regulations of a hygiene and safe food. The food service provider’s environment should be kept clean at all times. This is obvious to everyone, I mean you wouldn’t want to eat or buy food from a dirty environment. Also, individuals involved in preparing and producing food items to the public need to wash their hands at all times before handling of any food item. This applies to the food preparation and production tools as well.
- First food safety procedure taught in a food safe course on the topic of storing of food items is to always store food items in the appropriate temperature. This varies for each type of food item. For example, food items like: meat, fish, and some perishable food items should be stored in low temperature. They should be stored in the freezer where they should be frozen along with other frozen food items. While food items like: eggs, vegetable, fruits and dairy food items should be stored in the refrigerator which there is higher but still cool temperature. It is very important to store food item at the right temperature otherwise they might be infected by bacteria and germs which will lead to foodborne illness when consumed.
- Packaged food items should be inspected thoroughly before purchasing them. Make sure that the expiring date of the food item has not passed or even near. When a package or a dairy food item has reached or passed its expiring date, bacteria and germs start to grow on them which are very harmful to the human health. Also, make sure that the packaged food item is not licking, is not busted or have been damaged in any way. This way you are sure that the food item is intact and has not been exposed to any unwanted item which could be harmful to the health of the consumer.
Generally, enrolling in a food safe course will educate you on all you need to keep up to date with the state’s regulation of food service business. Summarizing this article, these regulations evolves around; storing the food items at the right temperature which is dependent on the food item, maintaining proper hygiene by making sure all the tools including hands used in preparing and producing food items to the public are clean before using them and keeping a clean environment, and last but not the least inspecting package or dry food item properly before buying.