Food safety manual

Topics: Food safety, Foodborne illness, Temperature Pages: 19 (4928 words) Published: October 14, 2014


Manual for Training employees of Aquavi Restaurant
Jessica Gonzalez
Food Service Sanitation
American University
Sheri Hernandez
26 August 2012

Table of contents

Purpose and Scope of Manual
1. To ensure safe food …………………………………………………………….. 2 2. Prevent foodborne illnesses …………………………………………………….... 2 Foundations for Use
1. Food Safety Hazards …………………………………………………………….. 2-3 2. CDC the 5 main risks for foodborne illnesses ……………………………………. 3-4 Safe Food Handling
1. Personnel Hygiene ………………………………………………………………. 4-8 The Flow of Food
1. Purchasing and Receiving ……………………………………………………… 8-10 2. Storage …………………………………………………………………………. 11-13 3. Preparation ……………………………………………………………………… 13-15 4. Service …………………………………………………………………………. 15-16 Hazard analysis Critical Control Point (HACCP)

1. Steps of the HACCP system …………………………………………………… 16-17 Employee Food Safety Training …………………………………………………….. 18

Purpose and Scope of Manual
Many people are responsible for ensuring food safety - starting with the manager, producers, suppliers, shippers, distributors, handlers and receivers. As soon as the food arrives, the executive chef, sous-chef, manager or a well-trained employee will store and inspect the food correctly, following every mandatory and required step. Also, they should know how to handle the food properly in the kitchen. The kitchen and utensils have to be properly clean and sanitized before their usage. Every employee must respect all the safety standards and rules, which I will explain later on into more detail. “Everyone’s challenge is to perform these individual action as well as possible”, and thus the food people eat should be handled properly to ensure it is free from physical hazards, microorganisms and hazardous chemicals. This manual will help to prevent foodborne illnesses because it provides a roadmap for positive and safe practices. This manual explains to the employees everything that should be done to prevent foodborne illnesses; a guaranteed outcome should they follow its every aspect. It also is highlights food safety management system based on Hazard Analysis and Critical Control Point (HACCP) fundamentals. By willingly creating or elaborating and applying a food safety management system such as the one in this Manual, it is possible to take actions to ensure that the food sold, or served in the restaurant will be safe. Instead of responding to foodborne illnesses when it happens, it is possible to prevent them by taking functional steps in order to eliminate, prevent or reduce to create foodborne illnesses and create a proper and safe environment for the staff or workers and the clients.

Foundations for Use
Food safety hazards usually revolve around unsafe food. What do I mean by unsafe food? Unsafe food is frequently affected by contamination, which is an aspect of a harmful substance in the food. Some hazards can be transferred into the food either by people or the environment while others that just occur naturally. Hazards can be divided into three categories, which are the following: 1. Biological Hazards: These hazards include illness-causing microorganisms. Another examples are plant, fungus and seafood toxins. 2. Chemical hazards: These hazards include sanitizers, cleaners, polishes, toxic metals and machine lubricants. 3. Physical hazards: These are hazards by which accidental contamination occurs. For example dirt, hair, bandages, broken glass etc. Also naturally objects such as bones of a fillet fish are also consider physical hazards. The five main risk factors that causes foodborne illnesses define by the CDC are: 1. Purchasing food from unsafe sources.

2. Failing to cook food adequately.
3. Holding food at incorrect temperatures.
4. Using contaminated equipment.
5. Poor personal hygiene.
The people that are at a higher risk for foodborne illnesses are the following: 1. Infants and...
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