FOOD SAFETY OPERATIONS
Good Handling and
Manufacturing Practices
1. Purchase and deliver of raw
material / foods
Points to Ensure
Food Quality
1. Suppliers / vendors selections
2. Food specifications or deliver requirements
3. Vehicle and food inspection on arrival
4. Delivery premises areas
1.1 Suppliers / Vendors Selections
Supplier evaluation
Vendor evaluation
Supplier evaluation
Criteria:
- Reliability / delivery consistency
- Product / service quality
- Cost / value relation
- Transport / packing damages
- Effectiveness / response rate
- Problem / resolution response
- Quality control system
Total
evaluation
Vendor evaluation
Criteria:
Available equipment
Delivery times
Price
Total
evaluation
Quality
Service
Final customer satisfaction
1.2 Food specifications or
deliver requirements
Specifications:
•
•
•
•
Expiration date
Storage temperature
Maintenance method
Packing condition
1.3 Vehicle / foods inspection on arrival
Controls:
•
•
•
•
Natural of the received products
Specifications
Our order
The accepted supply offer
1.4 Delivery premises areas
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
2. Food Storage
2.1 Food nature
Some examples
regarding way
of food
preservation/storage:
Preservatives addition
Preservation in brine
Preservation in acid
Boiling and canning
Refrigerator storage
Freezer storage
Dry 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
Medium risk food
Hard risk food
Can easily be affected
by virus and
pathogenic bacteria
Low risk foods
May be infected by
pathogenic microbes
and fungus
Rarely responsible
for food poisoning
2.1.2 Perishable food
Hard risk
food
These foods include:
•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
Measures that should be taken
to ensure the suitability of the
high risk food are:
•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
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
2.2.1 Food packing material
Purposes:
- 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
2.2.2 Environmental parameters
Foods danger
from:
Activity of the micro organisms,
Chemical changes, Ferment
changes
Parameters
Humidity
Tempeture
Atmosfere
composition
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
3.1 Food preparation, cooking and service and the
prevention of cross contamination
Food preparation equipment and
food contact surfaces
Safe food handling and
manufacturing practises
Temperature control in food preparation,
cooking and service
3.1.1 Food preparation equipment and food contact
surfaces
Blue for cooked food
Red for raw meat
Colors for cutting surface:
Yellow for raw poultry
White for raw fish
Green for raw vegetable
Attention
It is not allowed to use wood and
electroplated metals as food cutting
surfaces material.
Hard Teflon is usually used
3.2 Temperature control in food preparation cooking
and service
• Raw product
transport
• Food
preparation
and cooking
• Storage
• Service
• Storage or
transport of
cooked food
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