How to implement good food safety practices in your establishment?

Now that you know the main objectives of food quality and safety, you may ask yourself. “Great, but what steps should I take to make my adequate?”
There are so-called Good Quality and Food Safety Management Practices. It is defined as procedures to ensure the production, handling and supply of safe and quality food.

These practices aim to minimize contamination risks, preserve the integrity of meals and ensure compliance with applicable regulations. Level 2 food safety course in Catering UAE

Some of the main subjects covered in this system are:

– HACCP Hazard Control:

You certainly heard about this analysis from your university days. It is a systematic methodology for identifying, evaluating and controlling hazards that may affect food safety.

HACCP involves examining each stage of the production process. Such as identifying critical control points, establishing critical limits, monitoring, corrective actions and verification.

The interesting thing is that the methodology is internationally recognized. An effective approach to ensuring food protection in food units, including hospitals. Therefore, it is valid for professionals in the area of ​​patient safety and healthcare quality to know the principles of HACCP.

– Personal hygiene of handlers:

The personal hygiene of food handlers is a crucial factor in ensuring the safety and quality of food products. It covers a series of measures that must be adopted by professionals who deal with food, from production to distribution.

Some practices include washing your hands regularly with soap and water, wearing clean and appropriate clothing for handling food. Covering your hair with nets or caps, avoiding wearing jewelry and nail polish, keeping your nails short and clean, and not smoking or eating. in food preparation areas.

– Sanitation of facilities and equipment:

It is a process that involves the regular cleaning and sanitization of facilities, equipment and utensils used in the production, handling and storage of food. https://coolcoder.org/

Among the benefits of this cleaning is the reduction of risks of so-called cross-contamination. It happens when undesirable microorganisms are transferred from a contaminated area or machine to clean places or instruments.

It is worth noting that there are some standards that talk about. How these places and equipment should be properly cleaned. Failure to comply with health requirements may result in fines and closure of the establishment.

– Selection of suppliers:

Essential for the quality of meals, supplier management encompasses the implementation of measures to ensure that these providers meet established requirements.

To find good suppliers, the nutritionist must evaluate the company’s reputation. Its ability to offer safe and quality products, and its history of compliance with regulations.

You can deepen your knowledge in this subject by taking the MBA in Business Management in Food and Nutrition Online. The classes will help you act more efficiently and solve daily challenges with greater peace of mind!

Temperature control:

Although it is a basic procedure, still fail to control temperature. It is vital that during the storage, transport, preparation and display of food, the temperature is outside the so-called “danger zone”.

By keeping food products in an appropriate cold or heat range. Disease-causing microorganisms are destroyed or inhibited, minimizing the risk of disease and contamination.

How to evaluate the quality of meals or products?

The business plan of any establishment sets out the company’s objectives and what steps must be taken to achieve them. It is essential that one of these steps is to check whether food is being properly produced and distributed.

There are several quality management tools and forms of assessment. For example, internal audits can be carried out to understand whether implemented practices and processes comply with established quality standards.

It is also worth analyzing consumer complaints about meals, identifying trends and areas for improvement. Take advantage of this information to implement corrective and preventive measures to avoid similar problems in the future.

The most important thing is that you, a nutritionist studying Quality Management in Public Food. Keep your eyes open to improve the food offered every day.

Training your staff to excellence:

Believe me, your establishment will only be successful in the area of ​​food quality and safety. If you have a well-trained team willing to make the services happen.

Training should begin by raising employee awareness about food safety. Highlight the consequences of a lack of personal hygiene, temperature control, cleaning, disinfection and good food handling practices.

Additionally, include practical demonstrations of techniques and services. You want them to do and encourage them to share experiences, ask questions and suggest process improvements.

After initial training, it is necessary to regularly monitor handlers’ performance to ensure ongoing compliance with safety and quality standards. Remember to carry out internal audits, performance evaluations and reinforce the guidelines in communications and regular meetings.

Quality Management and Food Safety:

Many people already know that NutMed is excellent in courses and training for nutritionists. What is new is the launch of the exclusive postgraduate course for those who work in restaurants, cafeterias, industries or other food units.

Discover the MBA in Quality and Food Safety Management now, a program that will teach you:

• The latest quality control methods
• The latest regulations in force in the area
• The main management systems
• Strategies to guarantee food security

You will have classes with experienced professors, masters and doctors and you will even be able to network with other professionals in the sector.