FOOD SAFETY OPERATIONS

Good Handling and Manufacturing Practices

1. Purchase and deliver of raw material / foods

1. Suppliers / vendors selections

2. Food specifications or deliver requirements

3. Vehicle and food inspection on arrival

4. Delivery premises areas

Points to EnsureFood Quality

Supplier evaluation

Vendor evaluation

1.1 Suppliers / Vendors Selections

- Reliability / delivery consistency

- Product / service quality

- Cost / value relation

- Transport / packing damages

- Effectiveness / response rate

- Problem / resolution response

- Quality control system

Supplier evaluation

Criteria:

Total evaluation

Criteria:

Vendor evaluation

Delivery times

Quality

Price

Available equipment

Final customer satisfaction

Service

Total evaluation

• Expiration date

• Storage temperature

• Maintenance method

• Packing condition

1.2 Food specifications or deliver requirements

Specifications:

• Natural of the received products

• Specifications

• Our order

• The accepted supply offer

1.3 Vehicle / foods inspection on arrival

Controls:

Requirements:

- Planning / arrangement / construction / dimensions of the inspected area / system as well as

- The maintenance of the good state of the area / system and their cleanness

1.4 Delivery premises areas

2. Food Storage

Preservatives addition

Preservation in brine

Preservation in acid

Boiling and canning

Refrigerator storage

Freezer storage

Dry storage

2.1 Food nature

Some examples regarding way

of food preservation/storage:

2.1.1 Relation between food nature and initial level and type of micro organisms

By the term danger:

we refer to the development of micro organisms in food or the appearance of chemical substances or foreign bodies in them, so that they are not suitable for eating

Hard risk food

Medium risk food

Low risk foods

Rarely responsible for food poisoning

Can easily be affectedby virus and

pathogenic bacteria

May be infected bypathogenic microbes

and fungus

2.1.2 Perishable food

•Foods prepared and instantly consumed•Cooked products that include fish, eggs, meat, cheese, cereal, poultry•Prepared food which need an additional preparation phase before eating•Smoked or salted meat or fish•Dairy deserts•Soft cheese•Prepared vegetable salads and fruit salads

Hard risk food

These foods include:

•Control of the transportation, storage and exposure temperature•Use of suitable premises and equipment•Training and personal hygiene of the staff•Quick transportation, so that they are not left unrefrigerated•Non exposure of an unpacked food•Correct handling•Correct procedures of waste disposal•Cleaning•Insect control•Great attention to the expiration dates•Recycling

Measures that should be taken to ensure the suitability of the high risk food are:

2.1.3 Non - perishable food

Medium risk food

Low risk food

These foods include:

Hard cheese, Clod cheese, Cream cakes, Soft not yet ripened cheese,Fruit pies, Pieces of salted meat, Raw meat and raw fish, Delicatessen,Fresh milk, Fresh vegetable, Fresh fruit

2.2 Food storage methods / Equipments

Types:

Dry storage

Refrigarator storage

Freezer storage

Purposes:

2.2.1 Food packing material

- Easy transportation

- Security during transportation

- Protection from super infection

- Prevention of decay

Materials:stainless steel, aluminium, tin copper, glass, plastic or multilayered, paper or carton in case of non-perishable food

Tempeture

2.2.2 Environmental parameters

Humidity

Atmosfere composition

Foods danger from:

Activity of the micro organisms, Chemical changes, Ferment

changes

Parameters

3 Food Preparation, Cooking and Service

3.1.2 Safe food handling and manufacturing practises

•Staff working in food preparation must wear smock, cap and maybe one-use only gloves, if it produces cold plates

•Staff working in service must wear clean clothes or a uniform

•Staff working in transports or storage must wear smock or a uniform

•Staff handling food is not allowed to wear big jewellery. Wedding rings, earrings and watches must be removed during working hours

Food preparation equipment and

food contact surfaces

3.1 Food preparation, cooking and service and the prevention of cross

contamination

Safe food handling and

manufacturing practises

Temperature control in food preparation,

cooking and service

Blue for cooked food

Red for raw meat

Yellow for raw poultry

White for raw fish

Green for raw vegetable

3.1.1 Food preparation equipment and food contact surfaces

Colors for cutting surface:

It is not allowed to use wood and electroplated metals as food cutting

surfaces material.Hard Teflon is usually used

Attention

3.2 Temperature control in food preparation cooking and service

• Raw product transport

• Storage

• Food preparation and cooking

• Storage or transport of cooked food• Service

Some thermal treatments to attend:

• Relation between time, food temperature and micro organisms presence

• Thaw food (preparation)

• Safe internal temperature (cooking)

• Hot and cold holding

• Cooling and reheating foods