CLEAN NOTE VOL. 03 : FOOD SAFETY – HACCP – CLEANING & SANITIZING
The food safety management system must be built on a program foundation that supports your efforts to minimize the risk of various diseases that are often caused by food. The program includes:
- Personal hygiene
- Facility design
- Supplier selection and specification
- Cleaning and sanitation
- Equipment maintenance
- Manager and employee food safety training
HACCP is a concept of a food safety management system. HACCP is based on the idea that if biological, chemical, or physical hazards identified arise in the production process through food flow, the hazard can be prevented, eliminated, or reduced to a safe level.
CLEANING & SANITIZING
Sanitation is the process of reducing the number of microorganisms on a clean surface to a safe level. To be effective, cleaning and sanitizing must be two processes. The surface must be clean first and rinsed before sanitizing. All parts of the operation must be kept clean, any surface that will come into contact with food must be cleaned before being sanitized.
For more information about food safety, HACCP, cleaning & sanitizing, you could download CLEAN NOTE below.