The food safety pillars are the key elements in preventing food poisoning in the kitchen environment. Without these pillars, no foundation for safe food can be built.
What are the food safety pillars?
- Food Storage
- The third pillar can be categorised into two areas
- Perishable foods (Cold storage)
- Dry goods
- Temperature Control
- The fourth pillar of food safety is a fundamental principle in preventing the growth of bacteria and ensuring the quality of food is maintained.
- Food Handling
- The fifth and final pillar of food safety related to how food is handled during storage and preparation. Food Handling carries the greatest risk when dealing with cross-contamination.
Food safety can only effectively be developed in three stages:
Creating Awareness in the kitchen is the first stage in developing a hygiene and food safety system.
Developing an Understanding of food safety will help maintain a system organically and sustainably.
Once, the above stages have been addressed, Implementation can take place.
The food safety pillars form the basis for a pre-requisite program for food safety systems such as:
- Hazard Analysis of Critical Control Points (HACCP)
- ISO 22000 (Food Safety Systems)
- BRC (British International Standard)
All too often, these systems are put into place without having a solid foundation
Why are the food safety pillars important?
The pillars allow you to:
- Identify potential risks
- Assess the risks according to critical, major & minor
- Understand the basic requirements for a food safety management system
- Work according to the food safety pillars
- Train others in the awareness of food safety
The Food Safety Pillars Training
We can learn to implement the system by following the food safety pillars course on our training site, which provides insight into food safety for the kitchen, and how to use the food safety pillars. In the food safety pillars course, you will learn the correct clean as you go procedure and why it is important to have good cleaning and sanitising in place. We will also look at how, why and when to wash your hands. You will also learn why it is important to store raw and ready-to-eat food separately as well as the importance of the correct storage of dry goods. You will also learn to understand why temperature control and the temperature danger zone is critical to food safety and lastly you will learn how to cool down food safely, how to defrost and reheat foods without causing potential risk to food poisoning.
The Food Safety for the Kitchen Online Course is designed to offer understanding and insight into the requirements of kitchen hygiene and food safety in order to assist you in preventing the risk of causing food poisoning.
The Food Safety for the Kitchen Online course includes :
- All food safety procedures
- Food Safety legal requirements
- Microbiological best practice
- All critical and most major non conformances will be explained.
- Tips on how to comply with requirements.
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