Scribd Logo
Upload

Welcome to Scribd!

  • Manufacturers of Confectionary

    Uploaded by

    Fatemeh Arefian
    6 views1 page
    Cleaning and sanitising are essential to reduce foodborne illness. The average kitchen contains many more bacteria than a bathroom, and bugs can survive for hours on surfaces. Proper temperature control and separation of foods, especially allergens, during cooking, storage, and preparation are critical to prevent contamination and allergic reactions. Regular handwashing using soap and water is the best way to kill 90% of bugs and avoid spreading bacteria.

    Original Description:

    Original Title

    42640 Manufacturers of Confectionary

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    Cleaning and sanitising are essential to reduce foodborne illness. The average kitchen contains many more bacteria than a bathroom, and bugs can survive for hours on surfaces. Proper temperature control and separation of foods, especially allergens, during cooking, storage, and preparation are critical to prevent contamination and allergic reactions. Regular handwashing using soap and water is the best way to kill 90% of bugs and avoid spreading bacteria.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views1 page

    Manufacturers of Confectionary

    Uploaded by

    Fatemeh Arefian
    Cleaning and sanitising are essential to reduce foodborne illness. The average kitchen contains many more bacteria than a bathroom, and bugs can survive for hours on surfaces. Proper temperature control and separation of foods, especially allergens, during cooking, storage, and preparation are critical to prevent contamination and allergic reactions. Regular handwashing using soap and water is the best way to kill 90% of bugs and avoid spreading bacteria.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    - TOP 5 FOOD SAFETY FACTORS - NP2

    Manufacturers of confectionery
    Get the right ‘Most foodborne disease is caused by poor hygiene
    practices and improper handling of food’ - WHO
    It doesn’t need to be
    a formal qualification
    training
    Everyone must know how to keep food safe.

    Cleaning & The average kitchen sink The average chopping board has
    Regular

    Sanitising contains 100,000 times more around 200% more faecal bacteria
    than the average toilet seat!
    CLEANING
    bugs than a bathroom. reduces bugs
    Bugs can be found everywhere
    - even on surfaces that look clean. Bugs can survive up to Cleaning removes dirt to
    They can be found on people, cloths, 2 hours on hard surfaces. stop bugs from growing.
    sponges, utensils... Sanitising kills any
    leftover bugs.
    SUGAR

    Cook and store


    Temperature Allergens
    You must know which of your food might contain
    Keep cooked, raw and allergen foods separate
    potentially hazardous
    Allergens allergens. Keep allergen foods separate. Use
    and use separate equipment.
    Control food at the right temp
    to stop bugs growing.
    separate equipment or wash equipment thoroughly
    between use.

    Allergens
    Allergens include:
    include:
    35% of
    food
    35% food
    of
    RECALLS
    75°C COOKED RECALLS
    in 2016
    and over FOOD in 2016
    were from
    were from
    undeclared
    allergens
    undeclared
    60°C HOLDING Peanuts Soy Dairy Cereals that allergens
    beans contain
    and over FOOD HOT gluten

    5°C - 60°C DANGER THESE


    THESECAN
    CANKILL
    KILL
    Food should not be Fish
    in this zone for more
    ZONE Eggs Sulphites Tree nuts Eventraces
    Even small smallontraces on
    equipment
    than 4 hrs. equipment
    and choppingand surfaces
    boards can
    can cause
    cause an allergic
    an allergic reaction.
    reaction.
    5°C CHILLED SesameSesame Corn Corn Walnut nut free
    and under Shellfish
    seeds seeds
    FOOD

    1 in 4
    Wet hands under
    Hygiene running water

    KILL Rub hands together

    90%
    Avoid spreading bugs by
    keeping hands clean, with soap for 20 seconds
    wearing suitable
    clothing and not going to of
    BUGS
    work sick.
    Rinse hands with
    water
    by washing your people have
    hands properly faecal bacteria Dry hands thoroughly with a
    on their hands clean, dry towel or hand drier

    Find out what food safety law means for you


    www.mpi.govt.nz/foodact

    You might also like