The food they eat some safety
A casserole that stayed until it smelled. As well as any food that smelled most foul or bitter, these were to the body as the elixir of death.
Medicine is driven by the Rambis.
According to this, it is possible to determine that the Rambis are the"father of modern food safety", meaning that the ban on eating food, created by inappropriate conditions of sanitation, broken, stank, expired, and that eating may cause disease and lead to death.
Courtesy of a golden-age V. I. P.
Food is a vast existential necessity shared by all humans, the appearance, the fragrance, the variety of colors and flavors makes the need for an incessant experience that accompanies our lives from infancy to old age. We perceive food as a good experience, much more than a need to quell hunger. We've established a lifespan that combines the existential need with a family, social experience and even a real pastime. Created a dangerous illusion that leads us to believe that there are no dangers in a place that provides good experiences.
As far as" food safety "goes, every kitchen, including the institutional kitchen and/or industrial cuisine is a ticking time bomb, since working in the kitchen in inappropriate production conditions can cause multiplayer morbidity.
Engaging in food safety is the Preventive Medicine of the entire organization. Securing the quality of food creation, it can prevent the organization's financial damage and, no less, image damage. Most importantly of all, it's her job to prevent illness from the population we're entrusted with.
The dangers that lurk for food in the institutional kitchen:
1. Biological hazards, mold and bacteria.
Bacteria absorbs materials from the environment, uses them to generate energy and build. Grows in volume and mass, then doubles his DNA and divides into two bacterial cells. All this bacteria only performs in 20 minutes. Now you better figure out what this is doing to us in your kitchen.
Let's say we finished cooking the meat dish for lunch at approximately 10:00 and now we have about three hours until lunch at 1:00. For that matter let's say that at 10:00 There was only one bacterium in the meats. The natural rate of bacteria supposes we've provided a comfortable platform will result in the lunch hour of our meat ration being 512 microbes. Keeping the food prepared, once the cooking process is finished and served, at a temperature that does not fall from 65 degrees. Make" zero bacteria " in the same amount of meat.
2. Chemical hazards, pesticides and detergents.
Leftover pesticides that were left in fruits and vegetables and put in the kitchen without being disinfected or used by hazardous cleaning products which were introduced into food during production.
3. Physical risks for kitchen workers: typical accidents.
Burns emanating from contact with hot water, steam, hot meals, hot parts, a blowtorch, a touch of hot water with oil and such.
Falling and slipping on the floor is wet, saturated with steam, oil spills and so on.
Gas leaks, steam and warm water.
Machine / knife injuries, resulting from faulty machinery and careless use of equipment.
Four. Physical hazards for diners, shards of glass, splinters and so forth.
Inserting wood shavings into prepared food before serving it to the diner: the existence of wood chips in the kitchen can only exist if there are wooden food tools in your kitchen. The very presence of these dishes in the kitchen is in contradiction to business licensing regulations (proper sanitation conditions for meals houses), GD – 1983 . Chapter four, Section 18 (a) (2).
Inserting glass fragments into ready food before serving it to the diner:
Before washing dishes, glass tools must be examined and removed damaged or cracked tools.
In the event of glass breaking, immediate action is to remove the debris and debris.
In the kitchen and the warehouse, light bulbs will be used to keep broken glass from falling into food.
Five. Allergic dangers: fish, peanuts, nuts, eggs, milk, soy, gluten and many others.
There are hundreds of foods that can cause various allergic reactions, all to a person. Part of food safety may be the need for clearly early and to detect sensitivity to food, mainly because of our occupation of the golden age group.
Food Safety Control, in order to locate critical risks in the meals production and delivery process, can also be carried out by a non-considered expert in the field. All you have to do is adopt a few basic principles that she's made sure of, Allow keeping a healthy kitchen and food free of infection.
Getting raw materials for your kitchen:
Raw materials should be obtained from licensed manufacturers and valid marketing.
In freezers, cold and canned goods, you have to check the production date and expiration day on the product.
Animal cryogenics are required to confirm city vet approval.
Watch the temperature of sensitive items and put them in the fridge or the freezer as soon as they're received.
Putting vegetables and fruit in the kitchen requires cleaning and disinfecting before entering the kitchen. They should not be stored in their original packaging.
Cleaning equipment and environment: tools, equipment, storage space and a work environment should be cleaned while we are obliged to use proper cleaning and disinfectant and approved simply by the health department as suitable for use in the kitchen.
In order to prevent cross-contamination, the area has to be predetermined. The flow of products must be from the" dirty "area to the "Clean" Zone and then to the dining room.
Any raw material used to make food has its own bacteria, hence.
Storing chicken products in the freezer and/or fridge in the thawing process should be at the bottom.
All kinds of food will be kept separately.
There must be a complete separation between processed food and raw materials in storage.
Separating tools by using them: the most obvious example, a cutting board can be separated by color.
Yellow for chicken and Turkey.
Production temperatures are required: prepared meals and recycleables are required in business licensing regulations (proper health conditions for food), GG – 1983.
You must install dense grids to avoid insertion of insects on all kitchen openings.
Garbage and waste removal through the clean kitchen area is a safe recipe for infectious junction.
It's important to know.:
The duty to recognize and show familiarity running a business licensing regulations (proper health issues for food houses), GDG – 1983 is a prerequisite for the approval of the kitchen business license.
The Mossad and your kitchen managers have a duty to provide and guide employees with the job-related safety requirements and equipment available to them.