Micro biology: microorganisms are very small, single celled organisms:
- Moulds
- Yeasts
- Viruses
- Bacteria
o Everywhere!! Cannot be seen, tasted ore smelled. Grow in numbers by
duplication. There are useful or harmful bacteria (pathogen)
What influences microorganisms to grow?n
1. Temperature
2. Oxygen
3. Water activity
4. (neutral) environment
5. Nutrients
Hygiene categories
- Personal hygiene
- Kitchen hygiene
- Food hygiene
TQM:
- Consistent, good product; training and hard work of all employees
- GMP & Standard Operation Procedures for the ENTIRE operation.
- Hygiene and food contact procedures must be met.
- Guidelines to evaluate; design of food processing and equipment.
GMP’s (Good Manufacturing Practices)
- White uniforms
- Hairnets
- Disposable gloves
- Standards for cleaning and sanitiiing
ISO (International Organisation for Standardisation):
To achieve uniformity and prevent technical barriers, based on designing, developing and
implementng efectve quality management.
Why?n
- Business to business
- Transparency
- Lays down processes and procedures
- Stimulation of unity
- Retaining expertise
- Establishes authoriiation
- Aid by educating (new) employees
, FOUNDATION TEST SUMMARY HOSPITALITY OPERATIONS
HACCP (Haiard Analysis Critical Control Points)
Writen document to maintain Food Safety iidentfy, monitor and controla
Critical Control Points:
1. Haiard Analysis
2. Identification of CCP’s
3. Establishment of critical limits
4. Establishment of procedures to monitor
5. Establishment of corrective actions
6. Establishment of a documentation system
7. Verify that HACCP is working
Ten golden rules for sanitation:
1. Choose foods processed for safety.
2. Protect foods from insects, rodents or animals.
3. Wash your hands repeatedly.
4. Use safe (or boiled) water.
5. Keep all kitchen surfaces clean.
6. Cook food thoroughly.
7. Chill and store cooked foods carefully.
8. Reheat cooked foods thoroughly
9. Avoid contact between raw and cooked foods (cross contamination)
10. Eat cooked food immediately
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