Food Safety Management Systems Essay

Words: 9069
Pages: 37

Part 1 '' Food Safety and the Law.

Food safety management procedures

Guests choose a restaurant because they trust and believe that the establishment shall always fulfill their demands and expectations both the expressed and unexpressed expectations. They trust that the food cooked in the restaurant is safe to eat and will not make them sick after eating. Providing customers with safe food is not only important for the success of a business but also mandatory by law.

A Food safety Management Program which is intended to prevent food poisoning by following safe food preparation practices; this involves taking measures necessary to ensure the safety and wholesomeness of food during purchasing, receiving, storing, cooking,
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They detail key requirements in the following areas:
a. Structure. Premises where food is prepared must comply with a series of structural, maintenance and cleanliness requirements. These are designed to protect food from physical contamination, permit good food hygiene practices and prevent external sources of contamination such as pests.
b. Hygiene. There is a general requirement that any operation involving the preparation, processing, storage or handling of food is carried out in a hygienic way.
c. Hazard Analysis. A manager of a food business shall identify any step in the activities of the food business that is critical to ensuring food safety, and ensure that adequate safety procedures are identified, implemented, maintained and reviewed. This procedure is designed to ensure compliance with Regulation 4(3) of the Food Safety (General Food Hygiene) Regulations 1995.
d. Infected Food Handlers. Food handlers must inform their line manager if they or any member of their household are suffering from, or suspect that they may be suffering from, any infection that may be transmitted through food, e.g. gastrointestinal infection. Infected lesions of skin, eyes, ears and mouth that may directly or indirectly contaminate food with pathogenic micro-organisms are also to be reported. Appropriate exclusion procedures are to be taken pending medical advice.
e. Training. All food handlers must be supervised, instructed and/or trained in food hygiene matters