Food Safety, Sanitation, andFood Safety, Sanitation, and Personal HygienePersonal Hygiene

1. For details on food poisoning, disease outbreaks, important newsletters, please visit the following website.

Customers who wish for raw kippers or raw shellfish (such as oysters) should know

Food safety, the importance of personal hygiene is an important part of food safety as well as proper hygiene condition, food storage method or cleaning method. Dirty hands, dirty clothes, hair exposure, and other unusual customs in the kitchen may cause food to be contaminated with bacteria, dirt, bacteria. When food contamination occurs, people who eat food may feel sick and these diseases are called foodborne diseases. Illness may be the end of many restaurants

According to the survey, a considerable proportion of cases of foodborne disease may be due to poor sanitation, such as bad hygiene, poor hygiene, equipment and environmental pollution. The occurrence of food poisoning may be due to low food sanitation, which often occurs in many parts of the world. Failure to properly handle foods can lead to diseases such as peanut butter, spinach, hamburgers, meat etc. Chemical contamination: Food contaminated with specific chemical substances. Chemicals are very useful when cleaning kitchens, but they can easily pollute food. Chemical substances must be properly labeled and stored separately from foodstuffs to minimize the risk of contamination.

People who process food safety, especially large amounts of food, are one of our industry's greatest concerns. Therefore, it is necessary to provide appropriate sanitation facilities to destroy microorganisms that may damage and contaminate food products. Disinfectants are substances used to reduce and suppress most microorganisms present on the surface of equipment and home appliances. They are usually in the form of a liquid mixture applied directly to the surface of the device or to any material that may come in contact.

Appropriate health technology application is important to maintain food safety. Inappropriate sanitation habits can lead to the occurrence of food poisoning. The consequences of bad sanitary conditions can be serious in terms of loss of sales, declining product reputation and declining consumer confidence, public relations and sometimes litigation. Every business needs to start with a documented food safety plan that can be implemented in a documented food safety program. The basic elements of the Food Safety Program should include the current Good Manufacturing Practice (cGMP), Hygiene Standard Operating Procedure (SSOP), Hazard Analysis Critical Control Point (HACCP) program, and verified actual recovery plan . In addition, other programs such as pest control, employee training, and supplier certification programs completed a competent food safety program. The following sanitary guidelines are recommended for general slaughterhouses / processing plants.