HYGIENIC ASPECTS OF FOOD PREMISES - STORAGE OF FOOD & PHYSICAL HAZARDS ( MARVYN )

Storing of food is important, as it is crucial not to mix raw food with cooked food this is to prevent cross contaminations between food and the breeding of bacteria that grows and thrives in ambient temperatures.

Also storage of can or preserved foods should be placed in such a way that it is 'First in, First Out' Rule.

Foods that are to be stored for awhile should be vacuum packed to remove the air that comes in contact with the raw/cooked food which might hasten its spoilage.

Below are a few examples of Proper food storage : 

Storage cabinets are to be placed elevated from ground to prevent pest or dust from getting near them.

All cabinets and Freezers are placed at least 30cm elevated from the ground, this is to prevent dust and contaminations from polluting or entering the food, therefore we can keep them fresh for a longer period of time.

Cans/Bottles are to be placed in order and by Expiry date, the Earlier expiry date should be placed on the outer side of the shelves for easy access and mobilization of  First in - First out Rule.

Temperature Range

 For Foods that are to be chilled or Frozen, Temperatures are to be 4 degrees Celsius or below. Danger zone or good breeding temperature for bacteria are in-between 4 ~ 60 degrees Celsius.

In the Freezer, Foods that are Raw are not to be placed Together Foods that are cooked and are chilled. Naturally, Raw food will be placed in the lower compartments whilst the cooked food will be placed in the upper compartments.

It is also important to label, Name of Food, Date it was cooked/Chilled.

Physical Contaminations & Equipment Maintenance

Physical Contamination includes harmful foreign objects that if consumed could cause choking, injury or other adverse effects.

Physical Hazards are Metal Shavings or Broken glasses that may have accidentally fallen into the food during preparation. Metals may cause deep wounds that may need surgical intervention to remove. Broken Glasses may cause cuts which may require surgical removal as well or in worse case scenarios death.

Physical Contamination also includes Hair and Finger Nails, If a single strand of hair were to fall into the food it would pose as a threat if consumers choked on the hair. As for Fingernails it might scratch the inner lining of the Oesophagus which might lead to death.

All of these combine will ensure Safe production of food and Good Quality of Food.

It is important for Chefs to understand this as well as abide by them for it will protect both the Food Chain Restaurant as well as the consumers who are consuming the food.