FOOD HYGIENE PRACTICES

INTRODUCTION  

1. Food hygiene includes all practices, precautions and procedures involved in:  

a. Protecting food from the risk of biological, chemical or physical contamination.  

b. Preventing any organisms multiplying to an extent that would expose consumers to risk or       result in premature decomposition of food.  

c. Destroying any harmful bacteria in food by thorough cooking or processing. 

2. Benefits from high standards of food hygiene include:  

a. Reduced risk of food poisoning, foreign body contamination and spoilage.  

b. Compliance with legal requirements.  

c. Economic advantages, including increased shelf life and reduction of waste. 

d. Consumer satisfaction and enhanced reputation.  

e. Increased morale of personnel. 

SUPPLY OF FOOD AND WATER  

1.No raw materials or ingredients shall be accepted by a food business if they are known to be contaminated with parasites, pathogenic micro organisms, toxic, decomposed or foreign substances and that, after normal sorting and/or preparatory processing procedures, they would still be unfit for human consumption.  

2.Delivery Monitoring Routine checks must be made on deliveries of food for signs of damage, contamination and the presence of pests.  The general condition of the food is to be checked, together with more specific checks such as date marks (Best Before and Use By) and temperature. Unfit food or food past its “Use By” date must not be accepted and is to be immediately returned. Temperature monitoring should be conducted at the time of delivery and should form part of the quantity & quality check. For chilled and frozen foods, checks are to be made that the food is delivered at the correct temperature (less than 8oC for chilled and less than –12oC for frozen). The Delivery Monitoring form is no longer required to be completed, the vehicle temperature printed record must now be attached to the Price Advice Note (PAN)1. For bulk stock “between pack” temperatures are to be taken using an air probe and recorded directly onto the PAN. A note stating “Quality & Date Coding Checked” is to be hand written onto the PAN.

3. A commercially produced ink stamp could also be utilized for this task (example below).   


4. Potable Water Supply. It is essential that galleys and kitchens be supplied with potable water for the purposes of food preparation and cleaning.  


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