8 Basic Procedures of Food Handling and Food Safety

8 Basic Procedures of Food Handling and Food Safety

AJAR Hospitality

8 Basic Procedures of Food Handling and Food Safety

AJAR.id – Hello Ajarian! Every food and beverage outlet will have their own policies and procedures in relation to handling food in a safe and hygienic manner. Many of these policies and procedures are based on local laws and regulations.

It is important that all trainers, trainees and any persons working with food understand the local laws and regulations that apply in their country and region. Regardless of the content, all food legislation, food safety plans or programs and food standard requirements must be adhered to.

Whilst these may differ, commonly you will be required to ensure that:

  1. All personal hygiene practices are followed when handling food at any time
  2. Display units must be kept clean and cleaned after every service session
  3. Food items are not topped-up when they run low. For example, in a bain-marie fresh stock should not be mixed with existing food in the display. Where replenishment is required, the old tray and any food in it should be removed, and a new, clean tray with fresh food should be added to the display unit
  4. Display units are used only to hold cold or hot food at the required temperatures. Bain-maries and pie warmers, for example, should be turned on half an hour before service and allowed time to reach their required temperatures, and then pre-chilled or pre-heated food should be placed into the unit. Bain-maries and pie warmers are not heating devices; they are holding devices
  5. Hot food should be held at 60ºC or above and refrigerated foods should be held at 5ºC or below
  6. Any food that is not held outside the Temperature Danger Zone must only spend 4 hours in that Zone. It must be thrown out when it has been in the Temperature Danger Zone for 4 hours
  7. Separate utensils (tongs, spatulas, spoons, forks etc.) should be used to handle different foods in the display
  8. Any doors on the display units must be kept closed to help keep the correct temperature and to keep flies and other airborne contamination out.

Being a food handler requires you to fully understand the food handling and food safety procedures that applied in your workplace.

Read also: Checking Furniture's Stability before Customers Arrive in the Restaurant

Nurturing You to Grow®

Written by: Alan Hickman & Nick Hyland

Subject Matter: Take Food Orders and Provide Table Service

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