The Correct Food Handling Techniques for Dairy Products

The Correct Food Handling Techniques for Dairy Products

AJAR Hospitality

The Correct Food Handling Techniques for Dairy Products – Hello Ajarian! Food handlers are described as any person that is involved in the growing, manufacturing and processing of food for human consumption. Vegetable growers, goat farmers, fruit growers, fishermen, transport drivers, cooks, kitchen stewards, waiters are all food handlers. All food handlers need to be aware of the requirements and be responsibility for the food safety while the food is in their control.

What are the food handling requirements of the local government authority?

According to the Safe Food Australia, “A food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food.”

  1. Dairy goods must be handled with care.
  2. Eggs should stay in containers in which they were purchased until required. If damaged they must be used immediately or discarded.
  3. Cream and milk must be kept chilled below 4ºC and in original container until they are utilized. As they age they should be checked when close to use by date.
  4. If product is has been stored correctly and is not safe to consume before the use by date expires then the manufacturer needs to be contacted.
  5. If product is decanted into another container before being served to the customer then these containers need to be changed every time new product is served:
  • NEVER top up milk jug when the customer requests more
  • Never add returned milk to new serve
  • Discard returned milk. You have lost control of this milk
  • Keep serves small.

Aside from those, food handlers need to ensure that the clothing that they are will not contaminate the food that they are handling. Clean protective clothing every day or as needed. Also, food handlers must shower or bathe daily.

Then, what you must do to maintain dairy products at correct temperature?

All fresh dairy products need to be kept chilled in a controlled environment, like 4ºC or below, keep in the container or packaging in which it was purchased. Food safety plans require that all dairy products need to be kept chilled to minimize the growth of potentially harmful bacteria.

Some product will have longer shelf life than others:

  • Hard cheeses will last longer than fresh cheeses
  • Butter will keep longer than cream
  • Milk has the life recommended by the manufacturer on the label.

Eggs will sit at room temperature for up to a week in cooler climates. Eggs need to be at room temperature when being incorporated into cake batters.

Butter needs to be at room temperature when being used in cake batters. 22ºC is ideal temperature for cake batter emulsification.

Dairy goods need to be kept at 4ºC for long term storage for the time recommended by the supplier. Strict rotation of FIFO (First In First Out) and efficient purchasing system is the best way to keep loses at a minimum. All dairy products must have a ‘use by’ or ‘best before’ stamp on the outside label on the product. As all Dairy goods reach their 'use by' dates they all need to be checked before use.

Read also: The ‘First In First Out’ System for Storing Food

Nurturing You to Grow®

Written by: Alan Hickman, Garry Blackburn

Subject Matter: Prepare and store food

Recommended Posts

AJAR in The News