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Module 22: Safe Food Handling in Food Service Operations

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Food Safety

A dirty restaurant can lead to customer dissatisfaction, and an unsanitary kitchen can put the restaurant out of business.

The observance of good hygiene codes and habits by staff can ensure that food is produced in accordance with hygiene and safety requirements.


Growth of Bacteria

Bacterial infections and poisoning are acute illnesses caused by the consumption of food or drinks contaminated with pathogens (including bacteria, viruses and parasites).

There are two basic types of food borne illnesses:

Food poisoning: Illness caused by germ-produced poisons
Food infections: illness caused by germs in the food

Temperature Control

Food should be stored at 4C or below or at 63C or above to retard the growth of food poisoning bacteria.

Food Handling

Check the quality and safety of incoming food and supplies, including expiry dates, condition and temperature of frozen products.

Food should be stored as soon as possible after receiving. To avoid stock spoilage, stick to the inventory rotation policy of first-in-first-out (FIFO)

Cooking

Cook the food for long enough to reach a temperature sufficient to kill bacteria, and to ensure the food is thoroughly cooked.

Food that is suspected to be unsafe or unsuitable should be rejected.