General food hygiene - the certificate training

More documents

Recommendations

Info

Could in some people cause allergic reactions, both by ingestion of living and dead anisakis larvae. Stomach-ache Abdominal cramps Some furthermore experience: Low fever, goose bumps, headache and pain in joints and muscles. 28
*1 Own-check ***i ramme Own-check is the systematic actions that the businesses conduct to make sure that the legislation on foodstuff is complied with. That is, own-check is routines that the staff carry out during all productions. ***ramme slut The own-check must ensure that the food that is served or sold does not constitute a risk for the health of humans. To work with own-check means to focus on the critical points in the kitchen. When the critical points have been identified, and kitchen routines and working procedures have been put into system, you will have a nice tool to secure an efficient own-check. ***i ramme Critical points A critical point is a place: • Where danger exists for the propagation of microorganisms that is already present in the food. • Where danger exists for adding new microorganisms to the food. • Where physical or chemical contamination of the food can happen. ***ramme slut ***ramme A critical control point is a critical point you are able to control. ***ramme slut ***fotos A part of working with the own-check program is to register the critical points (risk analysis). *2 Risk analysis and critical control points A risk analysis consists of: a) Assessing which risks are associated with the current handling and selling/serving of foodstuff and how serious and frequent these risks are. To point out where these risk can occur. b) Deciding which of the identified risks can be controlled in the production procedure and thus is a critical control point. c) Establishing limits for what is acceptable (critical limit), so that it is clear in advance when deviations or irregularities occur. d) Establishing and completing surveillance procedures to make sure that the foodstuff is treated correctly at the critical control points. Effective surveillance procedures must exist for all critical control points, including the frequency of the procedure and who is responsible. e) Specifying what must happen with the product in question, if errors are disclosed and perform a corrective action, so that the error is not repeated. f) Establishing when, how and how often the own-check must be revised, that is establishing a procedure that ensures that the procedures described from a to e works properly. The owncheck must also be adjusted to changes in the activity of the business. g) Drawing up documents and keeping records to document that the procedures works efficiently. ***foto The result must be recorded to prove that the work has been performed correctly. ***i ramme 29
Page 1 and 2: General food hygiene - the certific
Page 3 and 4: Page 1 Page 1-6 General food hygien
Page 5 and 6: Page 3 *1 Introduction At all times
Page 7 and 8: Anisakias larvae 28 Norovirus 28 Ow
Page 9 and 10: Preface Hygiene Certificate Everybo
Page 11 and 12: The number of bacteria gives an ove
Page 13 and 14: *1 Microorganisms Microorganisms ar
Page 15 and 16: *4 Contamination That a foodstuff i
Page 17 and 18: propagation is 0 °C. *3 Cooling By
Page 19 and 20: As a main rule frozen food must be
Page 21 and 22: ***i ramme Note! Preservatives are
Page 23 and 24: ***Diagram: The growth conditions o
Page 25 and 26: Species Foodstuff frequently involv
Page 27: Species Shigella Fusarium and asper
Page 31 and 32: *1 Raw food ***foto Whole pieces of
Page 33 and 34: Clostridium perfringens in large am
Page 35 and 36: *1 Own-check: When the goods are re
Page 37 and 38: *1 Own-check: When the raw material
Page 39 and 40: *1 Own-check: Heat treatment. Food
Page 41 and 42: *1 Own-check: Cold food *2 Cold cut
Page 43 and 44: 7. Is it allowed to: - Serve rose r
Page 45 and 46: *1 Hot-holding Often there is a nee
Page 47 and 48: 7. In the heating counter you have
Page 49 and 50: *1 Cleaning and disinfecting Proper
Page 51 and 52: *1 Personal hygiene Every employee
Page 53 and 54: Extracts from legislation REGULATIO
Page 55 and 56: Order no. 788 of 24 th July 2008 (O
Page 57 and 58: Order no. 123 of 15 th February 200
Page 59 and 60: - Maturing a foodstuff by means of
Page 61 and 62: UV-light - Ultraviolet light, which
Page 63: General Food Hygiene This booklet i

General food hygiene - the certificate training

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?