Culinary Institute Of America Standards Of Professionalism Food Hygiene – The Eight Principles of "From Farm to Fork"

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Food Hygiene – The Eight Principles of "From Farm to Fork"

Food hygiene can be compromised at eight different levels during serving and preparation. These episodes start at the farm and end at the fork.

At each stage, great care must be taken to ensure that the final product is safe to eat. Let’s explain all eight parts.

The eight categories are:

FROM FARM TO FREE!

1) Farm- Animals, and crops must be cared for and cared for humanely & professionally by trained professionals and properly supervised by qualified Vets.

2) Transportation of raw materials – animals and crops must be transported in a manner that complies with state laws and customary laws.

3) Processing plants.- this stage includes slaughterhouses, packinghouses and factories. All these sites must be approved by the relevant regulatory bodies, have a valid manufacturer’s license, the issues that must be reported in countries and countries, and follow the standards of GMP, ISO 9002 and HACCP. All authentic, safe products must have the name, address and telephone number of the processor or manufacturer clearly printed on the packaging.

GMP=Good Manufacturing Practices

HACCP=Hazard analysis and control principles

Iso = International Standards Organization

4) Food distribution network.- Food distribution must be done according to National, state and city laws. Similarly, delivery staff must be clean and well presented. Transport containers must be clean inside and out and designed to suit the type of food in them, EG. Cold, cold.

5) Food Delivery and food storage- food should be served in good condition with non-perishable packaging. It should be stored in a suitable place for this type of food & in a way to prevent contamination with other foods. This includes storing food in the consumer’s home.

6) Preparing food before cooking.- Food must be prepared according to hygiene guidelines. Meat should be thawed in the refrigerator and separated from vegetables, milk, eggs, etc. Fresh vegetables should be cut on a clean cutting board and knives should be thoroughly washed before being used to cut other foods. In professional kitchens there should be a separate place for dirty vegetables, raw meat, dairy products and salads.

7) Cooking, baking, cooking.- Cooking food kills many bacteria but remember that some bacteria and toxins survive high temperatures so it is important to remember to keep food hot until it is eaten or Freeze it in small bags and cool it quickly. as possible. Bacteria stop working at temperatures below 4 degrees centigrade.

8) Serving.- Serving food is often the stage where most people lose their attention. Food must be served at a temperature above 70 degrees centigrade or at a temperature of 5 degrees centigrade or less for cold foods. Including plates, pate and cutlery should be clean without stains after washing thoroughly at a temperature above 70 degrees centigrade.

If you look at all these parts as effectively as possible you can reduce the risk of getting food poisoning.

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