Ebook Food hygiene: Part 2
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Ebook Food hygiene: Part 2
4 Supervisory issuesThis chapter looks at the supervisor's role in food hygiene. You will learn about:I the supervisor's role in the management ol foo Ebook Food hygiene: Part 2od hygieneI the principles and application of Hazard Analysis Critical Control Point (HACCP) systemsI the functions of the Industry Guides to Good Hygiene PracticeI the importance and principles of good standards of personal hygieneI the importance and methods of good food hygiene and safety trainin Ebook Food hygiene: Part 2g for food handlersI the principles for selecting hygienic food premises, designing suitable layouts, and installing appropriate equipmentI the importEbook Food hygiene: Part 2
ance and methods of cleaning and maintaining food premises.In previous chapters, you learned about the different risks to food safety. You should unde4 Supervisory issuesThis chapter looks at the supervisor's role in food hygiene. You will learn about:I the supervisor's role in the management ol foo Ebook Food hygiene: Part 2 hygienic conditions. Recent legislation has led to a much more pro-active approach to hygiene management in food premises. Possible hazards should be identified before food safely is aflected. Procedures and processes for ensuring food safety must be properly monitored. Most workplaces will have wr Ebook Food hygiene: Part 2itten guidelines and policies relating to food hygiene, staff will be expected to follow these guidelines and policies. It is important that staff areEbook Food hygiene: Part 2
trained in food hygiene and in specific procedures relating to their workplace. In this chapter, we will consider the supervisor's role in relation t4 Supervisory issuesThis chapter looks at the supervisor's role in food hygiene. You will learn about:I the supervisor's role in the management ol foo Ebook Food hygiene: Part 2 and minimise or control them. This is not just out of consideration for their customers, it is also a legal requirement. HACCP is an approach that has been developed to systematically identify food hazards and take action to prevent, minimise or remedy them. There are other approaches, but HACCP is Ebook Food hygiene: Part 2 the recommended one and the one used by most food-related businesses in the UK. The aim of HACCP is to focus on potential problems and put in place sEbook Food hygiene: Part 2
pecific control measures to prevent them occurring. An appropriately qualified person should carry out the analysis.®Food HygieneHACCP PRINCIPLESThe a4 Supervisory issuesThis chapter looks at the supervisor's role in food hygiene. You will learn about:I the supervisor's role in the management ol foo Ebook Food hygiene: Part 2ing processes. This can be done by watching each stage in the food-handling processes. Assessment should cover micro-biological, physical and chemical hazards.DefinitionsRisk: the likelihood that a hazard will occur.2Identify critical control pointsThe next stage is to identify the points in the pro Ebook Food hygiene: Part 2cesses at which hazards can be effectively controlled. These are called the 'critical control points'. The critical control points might be food-handlEbook Food hygiene: Part 2
ing areas, processes, or practices and procedures which, ii not properly controlled, could present risks to the safety of the food.3Establish limits f4 Supervisory issuesThis chapter looks at the supervisor's role in food hygiene. You will learn about:I the supervisor's role in the management ol foo Ebook Food hygiene: Part 2to be taken when anything occurs that is outside the limits. For example, if freezer temperatures rise above -18°c, action needs to be taken to protect or use the frozen foods.4Monitor the controlsIt's no good identifying controls if they are not properly monitored. The method of monitoring will dep Ebook Food hygiene: Part 2end on the control but might include observation, checking temperatures, checking acidity, checking times, or even taking samples. Monitoring will norEbook Food hygiene: Part 2
mally be carried out on batches OÍ food rather than individual lood items.5Taking corrective actionMonitoring food items should identify areas where t4 Supervisory issuesThis chapter looks at the supervisor's role in food hygiene. You will learn about:I the supervisor's role in the management ol foo Ebook Food hygiene: Part 2mproving procedures or equipment.6Verify the procedureTwo heads are better than one! An appropriate person should be appointed to carry out the assessment of risks. To ensure they have considered all aspects of the foodhandling processes, someone else should confirm their findings. This might be ano Ebook Food hygiene: Part 2ther person involved in the business or the local environmental health officer.7Documenting the processAny information about the risk analysis and monEbook Food hygiene: Part 2
itoring process should be accurately recorded. It can help managers analyse the situation if something goes wrong and can also be used to show that th4 Supervisory issuesThis chapter looks at the supervisor's role in food hygiene. You will learn about:I the supervisor's role in the management ol foo4 Supervisory issuesThis chapter looks at the supervisor's role in food hygiene. You will learn about:I the supervisor's role in the management ol fooGọi ngay
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