Food safety

Food Safety means just that - the food that we consume , must be safe , in the kitchen we have strict sysems in place to manage the risk of food poisoining - food poisioning happens when our food becomes contaminated , this can be from three main sources - physical contamination - chemical contamination and the most common source bacterial contamination. Usually this is referred to as cross contamination.

These present many risks to the hygiene and safety of the food we eat ,if the food we consume isnt treated properly it increases the likelihood of food poisoining. For most of us this will be a very unpleasant experience indeed and in many cases it will pass. However there are high risk groups of people who if they suffer from food poisoning the consequences range from severe to potentially fatal. Not to alarm you but this is a stark reality if food safety is compromised. High risk group of people include he elderly, pregnant mothers or anyone with underlying illnesses.

For food posioning to happen - there needs to be firstly a source - secondly a vehicle and thirdly and not suprisingly food. The Source can be for example a loose screw  in a pot which makes its way into a food item (physical contamination) or  some residue from detergent used to clean a pot,(chemical contamination) or a pathogen such as salmonella present in the food .The Vehicle can be anything that enables the physical object, the chemical or the bacteria to travel to your food

Allergens are also a significant threat to our food safety, that is if you are allergic to a particular ingredient with serious consequences if you get it wrong. Much like food posiioning , allergic reaactions can range from mild to fatal in the worst instances. Many of these cases were preventable and can be prevented in the future by following good practice when handling, cooking and serving dishes which contain allergens. In recent years more an more people are presenting allergens and intolerances to certain types of food. 14 recognised ones and a multiverse of many more. Theres only so much  a cook can do without the right information - communication is vital - that the consumer knows the extent of their allergens and that the caterer can provide detailed information on ingredients present in the dishes served . this is the first step  in minimising the risk - secondly ensuring that allergens arent carried into the dish via cross contamination .

There are common principles which apply to both In terms of how to apply good practice to ensure that the safety of the food we prepare is never compromised. Chefs and food operators are trained and experienced at managing the safety of the food . To make sure we are compliant with food safety laws and above all make sure the food we serve is safe to eat. In the household we do not have the same infrastructure to support to the same degree nonetheless there are takeaways from good industry practice to what you can apply at home, Good food safety encompasses the following key points  Ensure your food is Fresh at the point of Purchase, Stored safely and in a timely manner, Cooked and prepared safely, Stored safely for future consumption.

What you can do to ensure food safety

 

  1. Ensure that you are purchasing from reputable suppliers
  2. Store food correctly 
  3. Observe good food hygiene
  4. Label any open or prepared produce prior to storage
  5. Check the temperature of your stores such as fridges and freezers
  6. check for any damage to your stores e.g broken door seals on fridges or damage to the fabric of your cupboards
  7. Rotate your stock - use the old before the new - check for signs of food spoilage
  8. Designate Separate Utensils, Storage and preparation areas for raw & ready to eat food- if not possible then you must ensure Raw Meat is stored on the bottom shelf of the fridge/freezer and is well covered ,Throughly clean and sterilize preparation areas
  9. Organise your space and ingredients prior to preparation.
  10. Ensure any foods used are fully defrosted before cooking

 

When preparing your food

  1. Prevent Cross contamination by Regular Handwashing ,between tasks, before and after handling raw meat ,dirty vegetables and any allergens
  2. Ensure preparation areas and any equipment used in the preparation of , raw meat, dirty vegetables and any allergens are cleaned throroughly between uses

When cooking your food

 

  1. Cook foods thoroughly - there are notable exceptions. industry standard is +75 in scotland and +72 for the rest of the Uk
  2. reheat foods thoroughly - industry standard is +82 in scotland and +75 for the rest of the UK

 

Storing left overs

Never put warm food in a cold fridge - this is especially dangerous as it raises the temperature of the fridge well above safe levels and affects the food safety of the rest of the ingredients therein. it is good practice and highly reccomended that you 

  1. Cool foods to  a minimum of 8 degrees within a minimum of 90 mins before storing in the fridge or freezer
  2. Never refreeze raw food that has previously been defrosted without cooking it first
  3. never reheat food that has been reheated.
  4. Never force the defrost - Always defrost food in the fridge for 24 hours  thoroughly before

Further resources 

Ff you would like further information on good food safety practices there are a multitude of different policies depending upon your local authority and different food safety guidelines to match. I recommend referring to your local guidelines as whilst most share common information there may be slight differences depending on where you live in the world. Use the search function below to find out more information. Based in Scotland or the U.K there are useful links below from the food standards agency Scotland and food standards agency. There is a world of information on good food safety, Below are a few points which will help you observe good food hygiene in the home  

Useful Links

Allergens

 

Food Allergies and intolerances are on the increase. The significance of getting it wrong are in the  very worst cases fatal. in recent years laws are now in place to protect us from eating something we are allergic to without knowing. I'd urge anyone cooking for anyone to always check for any allergies or intolerances. If you are out always ask.. don't be shy.  By now any decent operator will have systems in place to make sure your food is allergen free for you. If not go and eat elsewhere. 

How do I cook for Allergens