Food safety consists of ensuring the availability of safe products to the final consumer.

[ayeshshiddika11]

In order to ensure good safety measures, establishments must follow the rules included in Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. This regulation requires catering and hospitality establishments to implement a Hazard Analysis and Critical Control Points (HACCP) system in their kitchens, regardless of their size and characteristics.

The Hazard Analysis and Critical Control Points (HACCP) is a document that must be created by every food company, which must include all the procedures carried out on food in order to detect any danger it may suffer, from its arrival at the establishment to its delivery to the final consumer. The purpose of this document is to avoid the danger, eliminate it or reduce it to acceptable levels.

In this way, the HACCP system is a powerful tool for controlling the safety of production processes in kitchens, which allows anticipation of the dangers associated with food consumption in order to avoid them. It consists of identifying and evaluating the dangers that may affect the health of consumers, and controlling them through preventive measures.


Hygiene in catering
By definition, hygiene is cleanliness or tidiness to panama phone data maintain health or prevent disease. In catering, hygiene is a very important aspect to take into account within our food safety plan, and we will structure it in 4 areas:

Hospitality workers performing hygiene tasks

Personal hygiene
Staff who come into contact with food must follow strict hygiene measures. Food handlers are considered to be all those who have direct contact with food during its preparation, manufacture, processing, transport, distribution, sale, supply and service. Companies must ensure adequate and ongoing training in food hygiene.

To avoid risks, workers must:

Take care of your health by not going to work if you are sick.
Take care of your personal hygiene : you must be clean and wash your hands frequently.
Your work clothes must be exclusive to you (uniform) and must be clean and well-kept.
Take care of your hygiene habits , taking into account that smoking, chewing gum, eating, etc. are prohibited in the workplace.
One of the most important habits when handling food is correct and frequent hand washing . There are times when hand washing is mandatory. We must wash our hands with hot water and soap (it can be bactericidal), rubbing well between the fingers, and with a hand brush between the nails. Afterwards we will dry ourselves with disposable paper.