Food Sanitation Requirements

Dangerous food should be stored at proper temperature. 41 ° F or below or 135 ° F and above

The grill on the outside of the building should not be placed within 10 feet from flammable walls, roofs and other combustibles.

If infected by infectious disease, no one should work on the food service booth Infection can expand or expand due to boiling, infected wounds or acute respiratory infections.

People suspected of having a disease or medical condition should not work at the food service booth.

A representative of the food industry or a person in charge of food service is responsible for taking that person if there is a reason to suspect that you are in fashion or become a carrier of sickness.

Food processors should not use any form of tobacco when they are engaged in food preparation or service, and where laundry utensils and equipment are used.

Food operators should use separate cutting boards, wooden blocks, tables, grinders, slicers, and other tools for raw and cooked foods wherever possible. If the same equipment and tools are to be used, the food handler should thoroughly clean and disinfect the equipment used for the raw food after each use.

Food handlers must be manipulated to prevent cross contamination of bacteria during food storage, preparation, display and use.

General requirements include the establishment of food factories, fixtures and other physical facilities to maintain hygiene to prevent the forgery of food, for the prevention of contamination of food contacting surfaces or food packaging materials Washing and disinfection of instruments and equipment, and washing of compounds Compounds are free of harmful microorganisms and are safe and sufficient under the conditions of use. In some areas of the food industry, the Hazard Analysis Critical Control Point (HACCP) program is required, and most food companies use it. However, the HACCP plan will not succeed without a valid prerequisite program. Health is one of the necessary conditions. In order to support the HACCP project and to identify identified harms, it is necessary to implement an established effective health plan.

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.