If you are a food handler, it is crucial for you to be aware of the rules and regulations about food hygiene. Food safety regulations apply to all businesses related to food. It includes such types of business ventures that take part in the production, packaging, handling, transportation, storing in blast chiller UK, and selling eatables. If there are any chances of unsanitary situations in your business, the law can take serious actions. The food trade has an enormous impact on everyone’s health. If your food is not sanitary, then it can have poor effects on the health of a large number of populations. It does not matter if you produce food or you run a restaurant. Food hygiene always remains a crucial factor. Hence, if you run a food-related business, you must know the laws and tips. Below we have mentioned some regulations you need to know about hygiene.
The Four C’s
The four C’s play an essential role in the food business. The four C’s include cleaning, cooking, cross-contamination, and chilling. The company must implement these four rules professionally at all times. You can use these 4 C’s rules to prevent food safety problems. Below we have explained the four C’s rules for hygiene.
Cleaning
The first step is to clean all equipment, appliances, and ingredients you need to handle with food. The cleaning process removes all bacteria and germs from all surfaces. The first thing you need to do is clean your hands with a handwash. Then clean all ingredients you need to produces the product. Every person in staff must wash their hands properly before handling any food. Make sure you also clean the equipment and crockery. If you can clean as you work, you can avoid the build of the mess and create a more sanitary environment.
Cooking
We all know that cooking eliminates the bacteria from the food only if you cook it correctly. That’s why it is necessary to ensure you cook the food the right way. Make sure that you cook the food at a hot temperature. You should always cook meat thoroughly. Such meats include poultry, pork, duck, minced raw beef, kidneys, and livers. Before you serve them, make sure that they are hot and juicy. Also, make sure there is no pink meat inside. It is because there could be any bacteria present inside the beef.
Cross-contamination
Cross-contamination is also one of the biggest causes of spoiling food items and increasing the growth of bacteria. You have to organize such a workflow that keeps all the food items segregated and in separate places. You need to sanitize the surfaces after using them for meat, beef, poultry, and raw items. Do not put the different foods in the same place or box. Make sure there is a barrier between all food items that prevent the cross-contamination process. You need to use different choppers and cutting boards for the contaminated items. If not, they can contaminate each other.
Chilling
Chilling food items can also limit the increase of bacteria. But for chilling the food items appropriately, you need to maintain the temperature. Do not overload the freezer with heaps of food. Align the food bags and container symmetrically. Besides, try not to store hot food directly in the freezer.
