Food hygiene can be compromised at eight different stages of food supply and preparation. These stages start at the farm and end at the fork.
At each stage great care must be taken to ensure that the final product is safe to eat. Let us define the eight stages.
The eight stages are:
FROM FARM TO FORK!
1) Farm animals and crops must be humanely and professionally handled and cared for by trained professionals and under the proper supervision of qualified veterinarians.
2) Transport of raw materials: Animals and crops must be transported in a manner that complies with state legislation and ethical codes.
3) Processing plants.- This stage includes slaughterhouses, packing houses and factories. All of these sites must be licensed by the appropriate regulatory bodies, hold a valid manufacturer’s license, meet state and national specifications, and comply with GMP, ISO 9002, and HACCP standards. All authentic and safe products must have the name, address, and phone number of the processor or manufacturer clearly printed on the packaging.
GMP=Good Manufacturing Procedures
HACCP=Hazard Analysis and Critical Control Points
ISO=International Organization for Standardization
4) Food Distribution Networks.- Food distribution must be done in accordance with National, State and Municipal standards. Likewise, the distributors must be clean and well presented. Shipping containers must be clean inside and out and specifically designed to transport the type of food they contain, EG. Frozen, chilled.
5) Food delivery and food storage: Food must be delivered in good condition with packaging in good condition. It should be stored under conditions suitable for that type of food and in a way that prevents cross-contamination with other food sources. This includes food storage in the consumer’s home.
6) Preparation of food before cooking.- Food must be prepared following clean guidelines. Meat should be thawed under refrigerated conditions and kept separate from vegetables, dairy products, eggs, etc. keeping the meat in a closed container during the defrosting process. Fresh vegetables should be cut on a separate clean cutting board and knives should be thoroughly washed before using them to cut other foods. In professional kitchens there should be separate workstations for dirty vegetables, raw meat, dairy treats and salads.
7) Cooking, roasting, baking.- Cooking food will kill most bacteria, but keep in mind that some bacteria and toxins survive at high temperatures, so it is very important to remember to keep food warm until it is consumed or Alternatively, chill them in small containers and freeze them as quickly as possible. Bacteria cease to be active at temperatures below 4 degrees Celsius.
8) Serve.- Serving food is usually the stage where most people let their guard down. Food must be served at a temperature above 70 degrees Celsius or at a temperature of 5 degrees Celsius or less for cold foods. Plates, spreads and cutlery must be spotlessly clean after being thoroughly washed at a temperature above 70 degrees Celsius.
By reviewing all of these steps as thoroughly as possible, you can greatly reduce your risk of food poisoning.