"Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness."
An overview of food safety principles and sanitation practices as they apply to Garde Manger.
Foodborne Illnesses: Understanding the types of foodborne illnesses, their symptoms, and how they can be prevented.
Pathogens: Understanding the various types of bacteria, viruses, and other pathogens that can cause foodborne illnesses and how to prevent them.
HACCP: Learning about Hazard Analysis and Critical Control Points (HACCP) and how it is used to identify and control food safety hazards.
FDA Food Code: Understanding the FDA Food Code, which provides guidance on how to safely prepare and handle food in food service establishments.
Cross-Contamination: Understanding the risk of cross-contamination, how it occurs, and how to prevent it.
Personal Hygiene: Learning the importance of personal hygiene when handling food, including proper handwashing, hair and clothing regulations, and illness policies.
Sanitation: Understanding the principles of sanitation and how to maintain a clean and safe food environment, including cleaning and sanitizing methods, equipment and chemical storage, and pest control.
Allergen Management: Understanding the importance of allergen management and how to prevent cross-contact between allergens and non-allergenic foods.
Temperature Control: Learning about safe temperatures for food storage and preparation, including temperature danger zones and correct cooking and cooling methods.
Food Storage: Understanding the proper way to store food to prevent spoilage, including storage containers, labeling and rotation, and temperature control.
Food Safety Regulation: Understanding local, state, and federal food safety regulations and how to comply with them.
Food Allergies: Understanding the common food allergies, their symptoms, and how to prepare food safely for customers with food allergies.
Food Preservation: Learning the methods and principles of food preservation, including canning, pickling, and drying.
Nutrition: Understanding the basics of nutrition and how proper food handling and preparation can affect the nutritional value of food.
Food Inspection: Learning about food inspection procedures and how to prepare for inspections.
Emergency Preparedness: Understanding the importance of being prepared for emergencies, including power outages, natural disasters, and food contamination incidents.
Cross-contamination: It refers to the transfer of harmful bacteria, viruses, or other substances from one food item to another.
Hazard Analysis and Critical Control Points (HACCP): A systematic approach to identify and prevent food safety hazards throughout the food production process.
Temperature control: Proper cooking and refrigeration temperatures are necessary to prevent the growth of bacteria that can cause foodborne illness.
Personal hygiene: Proper handwashing, glove usage, and cleanliness are necessary to prevent the spread of harmful bacteria.
Food handlers: Trained staff is crucial to maintaining food safety and sanitation standards in the kitchen.
Food storage: Proper storage techniques are necessary to prevent the growth of harmful bacteria and to maintain food quality.
Cleaning and sanitizing: Regular cleaning and sanitizing of kitchen surfaces, equipment, and utensils are necessary to prevent the spread of harmful bacteria.
Pest control: Effective pest control measures are necessary to prevent contamination of food by pests such as rodents, insects, and birds.
Allergen control: Proper identification, handling, and labeling of allergenic ingredients are necessary to prevent allergic reactions in customers.
Food recall: A food recall may be necessary to protect the public from potentially harmful food products.
"The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak."
"In this way, food safety often overlaps with food defense to prevent harm to consumers."
"Food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods."
"The usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer."
"Food safety, nutrition, and food security are closely related. Unhealthy food creates a cycle of disease and malnutrition that affects infants and adults as well."
"The main types of pathogens are bacteria, viruses, parasites, and fungus."
"Food can also serve as a growth and reproductive medium for pathogens."
"In developed countries there are intricate standards for food preparation, whereas in lesser developed countries there are fewer standards and less enforcement of those standards."
"In the US, in 1999, 5,000 deaths per year were related to foodborne pathogens."
"In theory, food poisoning is 100% preventable."
"This cannot be achieved due to the number of persons involved in the supply chain, as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken."
"The origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods."
"Another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases."
"Unhealthy food creates a cycle of disease and malnutrition that affects infants and adults as well."
"Food can transmit pathogens, which can result in the illness or death of the person or other animals."
"The concern is safe delivery and preparation of the food for the consumer."
"In lesser developed countries there are fewer standards and less enforcement of those standards."
"Food safety often overlaps with food defense to prevent harm to consumers."
"Food hygiene is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness."