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its important not contaminate food when preparing it.

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After thawing  food should be cooked on the stove or microwave.
They are certain rules that need to be followed when cooling and reheating food. we cook food to kill microorganisms in or germs in raw food.

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Food must be prepped in a timely fashion rte foods cannot have contact with direct human contact unless prepped with gloves or serve with a single use disposable gloves

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Cooking temperatures are different depending on the type of meats being cooked like poultry 165 / ground meats 158 pork 150 examples etc to an ice bath metal containers are much sufficient to use n heating also steam tables water must reach 170 f cooling must be with in 6hours but must reach 70 f with in 2 hours

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Be aware of cross-contamination with cooked or ready-to-eat and uncooked foods.

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Be aware of cross-contamination with cooked or ready-to-eat and uncooked foods.

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Use the correct methods, temperatures and time for Cooking, Hot Holding, Cooling, Reheating

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Use the correct methods, temperatures and time for Cooking, Hot Holding, Cooling, Reheating

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Letoya
Harmful microorganisms transfer from raw or contaminated foods to a cooked or ready to eat foods.

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In the food industry, the most popular way to sanitize is with chemical sanitizers. The FDA Food Code identifies a few chemical sanitizers that are approved for use on food-contact surfaces, including chlorine, iodine, and quaternary ammonium.

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In the food industry, the most popular way to sanitize is with chemical sanitizers. The FDA Food Code identifies a few chemical sanitizers that are approved for use on food-contact surfaces, including chlorine, iodine, and quaternary ammonium.

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Cooking temperature varies on which type of food/meats your cooking.

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Cleaning is the process of removing visible contamination— soil, grease, food particles, dirt, etc
Sanitizing reduces harmful microorganisms to an acceptable level, which in turn reduces the possibility of the disease transmission

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it important to keep the place were we going to prepare food clean and Sanitized so that we dont cross contaminate the food ,

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3 compartment sink detergent n water at 110 to wash to rinse warm water n sanitize must be at 170 50 ppm hands should be washed before during and after prepping food to avoid cross contamination

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Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.

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Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.

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Pests are inherently drawn towards food. Hence, the food industry is one of the most vulnerable segments which cannot do without pest control to maintain their high levels of food safety. Pests are the carriers of a wide variety of disease causing bacteria, viruses and a host of other organisms

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Pests are inherently drawn towards food. Hence, the food industry is one of the most vulnerable segments which cannot do without pest control to maintain their high levels of food safety. Pests are the carriers of a wide variety of disease causing bacteria, viruses and a host of other organisms

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HACCP is a systematic approach to food safety with seven principles.

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The Hazard Analysis Critical Control Point system was pioneered by the Pillsbury Company and provided a supply of safe food for the astronauts

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pest control helps control pests to make sure that establishment dont have any because they can contaminate the food and its a healthy hazard to humans.

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Haccp is a system used to determine control and monitor critical control points by taking action verify the system and record system

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To eliminate pest control you can hire someone that has been approved starve them cover up all wholes under any circumstances you are not allowed to bring in your own Traps Snapple’s traps are the most useful

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The purpose of removing any kind of pest form your restaurants and other places to keep you safe and healthy