Disinfectants and Sanitizers Are Essential to Produce Safety
Water is not enough to eliminate pathogens, but disinfectants and sanitizers are effective to eliminate pathogens. There are many factors that can play a part in antimicrobial efficacy. It is important that the water be portable and do not contain debris, order or microorganisms. Water temperature is important because the sanitizers are not effective when the water is too cold or too hot. When the water is too hot the sanitizers will evaporate. The water pH is important too because certain sanitizers work well in certain sanitizers. Another thing that is important is the contact time too because if the sanitizers or disinfected stay in contact with something then it will be not effective. There are many types of disinfectant and sanitizers that will disinfect and sanitizing products. For example, chlorine, it is the most well-known disinfectant and it kills bacteria and not let the bacteria to take away the nutrients and oxygen from the fruit or vegetable. Also, organic acids slow the production of energy and alter proteins. Peracetic acid kills bacterial spores and it is most effective in a neutral pH environment. UV light is a natural disinfectant and it is used to damage cell genetic material. Aqueous ozone is a new sanitizer that diminishes the growth of bacteria, mold protozoa, and viruses.
Company Culture and the Path to Improved Food Safety: Setting the Tone to Support a Strong Food Safety Culture
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In this picture, it shows the seven “winning practice” senior leader in the food industry is expected to do in their company. The first practice, ensuring consistency is important because people observe good behavior and bad behavior then copy that behavior. Consistency will be passed through the company if the senior leaders are taking food safety seriously then as an organization will take food safety seriously. When someone in the organization does not take food safety seriously then it can affect the organization food safety and food standards. The second practice, allocation of resources to food safety, allocating financial resources by a senior member from the organization and that shows that food safety is important to the organization. It is important to allocate finical resource to show employees that they are serious about food safety. Leaders should always discuss minimizing risk and protecting consumers when it comes to food safety. The third practice, transparency, is showing an uncontrolled view of the organization strengths, weakness, and vulnerabilities in the organization. This entail that organization needs to build and maintain trust between their customers. Some of the important points an organization should share are the performance deficiencies and challenges. From making the performance deficiencies and challenges public it will reduce the chance that the problem will happen again. The fourth practice, appreciation, give positive feedback and acknowledging achievement. By giving awards and recognition will show that the organization is appreciative of their employees work and might get other employees to strive to get the award. The fifth practice, adaptability, is understanding that food safety in different cultures varies. The organization must adapt to what is required for keeping food safe. The sixth practice, accessibility, the senior leader must be seen and speaking about food safety. The leader must be set an example to their employees and show how it did so that they can see the proper way to handle and keep food safe. Also, the leader needs to update their employees if something in the food safety procedure has changed. The seventh practice, assessment, is the frequent review of the food safety performance. By doing that it will ensure that the organization is following food safety procedures and show that food safety is important to them. It also an opportunity to set food safety goals and to improve in what they are lacking in.
Research Company Lists Top Food Safety Trends
The Infiniti Research can up with a list of the top food safety trends for 2018. The first point is the Food Safety Modernization Act (FSMA), after a plethora of foodborne disease the FDA made a lot of changes in their regulations. In 2016, the FDA disclosed their strategy and it gave an overview of rules with Preventative Controls for Human and Animal Food, Produce Safety, and Foreign Supplier Verification Programs. The second point was the changing dining trends, it became more popular to eat out at restaurants. But with all the people eating out it brought some challenges to the restaurant, for example, having to serve more customers and obtaining fresh food every day of the week. The restaurant wants fresh food to maintain food safety but also want to keep in mind of the cost factor. The third point is supply chain traceability, the customer will always want the healthier and fresh food and ingredients. Supplies chain are looking into blockchain technology to trace the food supply chain. Blockchain technology allows the restaurant to track back to where their products came from. The fourth point was the demand for natural and organic food, the customer is looking for a restaurant with organic and natural food. It is a sixteen percent annual increase when it comes to organic and natural foods. People are entering in the natural and organic market at a high rate, with food that has no artificial preservatives, colors, and dyes. But those products have an unknown self-life and it will make it hard to tell if the product has gone bad and potential food safety issues. The fifth point was increasing digitization, the kitchen is dependent on pen and paper system. The pen and paper system are a simple way to falsify and deceive the record. But new technology as the IoT makes it easy to complete checklist and monitor the kitchen.
About Food Safety Sanitation Management
There are many guidelines that the FDA have concerning the safety of food preparation. The most important principle is hand washing. Hand washing is important because it can illness if someone is sick or if someone comes across something with bacteria or pathogens and touch it then it can be transferred to the food can cause contamination. Also using the same cutting board to cut raw meat and then cut vegetables with without sanitizing the cutting board and knife it may cause cross contamination. When cooking meat, they must be cooked to their specific temperature to kill off all the bacteria. Selection and food storage are the most important practices in food safety. When selecting food, the restaurant wants food that looks and smells fresh. The storage of food is important because you must know if something is good or bad. The food safety guidelines require that “all stored food to be marked with dates to eliminate the risk of using food that’s too old.” Personal hygiene and cleanliness are key factors in food safety because the food staff is the main factors in preventing foodborne illnesses. If the food staff is dirty it will increase the risk of food contamination. The food staff must wear a hat, hairnet, and beard guard to make sure that their hair doesn’t contaminate the food. In order to become a certified food safety manager, they must take a class and pass a test. After a food service manager passes the test, they can oversee other employees to teach them what you learn from the food safety class.
Sanitation best practices in bakeries
When it comes to sanitation it starts with the people who work there. Personal hygiene is where it all starts because the employee can transfer pathogens and bacteria to the work environment if they do not practice good personal hygiene. The company should have a strict standard on personal hygiene. The employees should always wear clean clothes and proper thing that is necessary to do the job. When dirty item touches food it can become a major hazard to customers. Also, using the same cutting board and knife for different objectives then it can lead to foodborne illness. When it comes equipment, it is important to wash the equipment on a regular basis. Refrigerators and freezers are important because you must keep it at a certain temperature. Using the first-in, first-out method can eliminate potential problems with the improper handling of food and spoilage. The refrigerators and freezers should be cleaned out daily to eliminate any food that is old or unusable.