I Am Again.....

Hi, after long time...I know, you will not happy much with that missed my informative articles  to boost up your experiences to do food businesses & go on your dreams, which  is be the owner of safe food manufacturing place.

So,......I will not try to be lazy to read this post. Actually, I have already participated to build a new food company to produce safe foods.

In here, my plan was giving practical experiences to my audience about   "How to build a safe food manufacturing place by preventing any hazards to the consumers step by step". However, if you are a new comer you can read those initially.  

How To Build Your Dreaming Food Premises..!

I have already told you about many tips for construction of your dream place. After you have completed your place, there are many things to do before your installation process of food premises.

The one of those aims to select correct MACHINES & EQUIPMENTS to fabricate & install within the factory. You can be start any point of that aims. But, today I'm trying to start basic thing. It is an important factor to control our safe theme through  the food premises. That is why, I thought to start at that point before the heavy installation.

So, SAFE AIR is my intention point. Safe air will give more protection to the foods than you expected. That's why, I thought to give those tips to you. Most of  people said that, "Prevention is  better than curing". 

Let's see..... How To Select Best Air Purifier To Your Place.....

Pest Control Of The Food Premises

Food premises should be kept free of pests like rats, mice and insects such as flies and cockroaches. Food premises and surrounding areas should be inspected frequently to look for signs of pest infestation. Presence of rats and mice can be indicated by signs left behind by their activities including droppings, holes, runways, biting  marks, feet marks and spreads.

Cockroaches usually hide behind stoves, hot water pipes, sinks, in cupboards, drying rooms and anywhere which is dark and warm. Signs of cockroach infestation include presence of cockroach eggs and droppings and a unpleasant "cockroach" odour.

Flies usually infest places with food attraction. Presence of fecal specks and vomits are common signs of fly infestation.

Food premises are easily infested by rats, mice, cockroaches and flies because they provide them with sufficient food sources and numerous harborage places. Improper handling of food and food debris, accumulation of miscellaneous articles and presence of structural defects cause to be food premises highly susceptible to pest infestations. Pests will not only cause food safety problems but also transmit diseases to human. They can carry pathogenic organisms to foods physically by their bodies, hair and excreta.

Pest infestations should be dealt with immediately but without affecting food safety. Preferably, they should be carried out by specialist pest control service providers.

Keeping Of Records About Pest Controlling

Management of food premises should keep proper records of results of pest control inspections, surveys, maintenance and services, etc. in respect of your premises.

Presence of pests increases the probability of contamination of food and may cause significant damage to food premises. The first and best line of protection is to prevent entry of pests by proper inspection and maintenance of the premises. The second line of protection is to remove pests of food source by proper storage of food and quick removal of reject, food leftovers and spills.

 



Annual fumigation can be used to prevent or control of pest within the food premises. But, you should be hired well knowledgeable and certified expertise or company for that processes. Phostoxin tablets can be used for that. 

I know your dream is building a food premises. That is why, I tried to give some informative articles to you with important tips & tricks. I have given those as follow;

1. Designing of food premises & Land selection
2. Food Premises Layout Preparation From Your Drafts
3. Construction Of Food Premises To Standard Requirements
4. Internal Structures & Fittings Of Food Premises
5. Mobile Or Temporary Premises  Of The Food Premises
6. Implementation Of Machines &Equipments In Food Premises
7. Facilities Of The Food Premises Supply Into Requirements
8. Maintenance And Sanitation Of The Food Premises
9. Management And Administration Put Into Action
10. Supervisory Bodies Put Into Service
11. Launch Your Dream Into Practice

How To Save Our Lives By Food Safety

Hi, I promised to bring you more in there. That is why, I'm here with new things, which are most important to you. While we are talking about best practices in the kitchen, never forget about safety of foods, which are cooking in safely. Safety……?  What is that..? It is the food safety. Yes… You know that about food safety. But, you do not know in deeply. Many definitions are there according to Quality Gurus. Food safety is assurance that food will not cause harm to the consumer when it is prepared and eaten according to its intended use. As well as, It is known as a system of handling , preparing , cooking and storing food that prevents it becoming contaminated or spoiled.

In here food means, any substance or product, whether processed, partially processed or unprocessed , that is intended to be , or reasonably expected to be , ingested by humans. It includes liquids, juices, fresh fruits, food stuffs, ice creams, and any consumable diet. etc,  including water also.

As a food handlers , you should be fit with ideas of food safety practices.As I mentioned, my early post Best Practices For Food Safety In The Kitchen (Read if you not there ) However, food born hazards are the major role in here. We can group as, Biological ,Chemical and Physical hazards. Hazard is  a potential source of danger, something that could cause harm.

Biological

Bacteria, Protozoa, Parasites, Viruses, Fungi and their toxins introduced during food handling are the main sources  for biological hazards. These hazards cause for food poisonings.

Chemical

Silver residues, Pesticides, and Veterinary drugs  are the main sources in chemical hazards. These hazards can be cause to food borne illnesses or food poisoning, which are coming via foods.

Physical

    Metal residues, nails, hair and other physical matters, which cause for illnesses of human. 

There are two main reasons for the considering of food safety.

1. The most important reason is that people should not be made ill by the food they eat. Good food safety practices, backed  up by law, give them the protection they deserve.

1. The 2^nd reason is that providing customers with quality food keeps them coming back , and that is good for business.

Food illness is also kind of food poisoning. Food poisoning is the illness caused by eating contaminated food. Bacteria is the most related term regarding food safety. It is single celled microorganisms, which can cause diseases. They are calling as "Germs" also, which cause illness.

      

       There are groups of people at high risk of getting a  food borne illness. 

• Infants

• Pregnant women

• Young children & Older adults

•  Persons with chronic diseases

There are five  “ Key recommendations ” for food safety. These should be used and maintained always to prevent illnesses and protect our lives by food safety.

• CLEAN - Wash hands and surfaces often

• SEPARATE - Do not cross contamination

• COOK - Cook to proper temperatures

• CHILL - Refrigerate promptly

• AVOID -  Raw (unpasteurized) milk or milk products, Raw or partially cooked eggs and foods containing raw eggs , Raw and undercooked meat and poultry, Unpasteurized juices,etc.