FOOD SAFETY OPERATIONS Good Handling and Manufacturing Practices

1. FOOD SAFETY OPERATIONS Good Handling and Manufacturing Practices

2. 1. Purchase and deliver of raw material / foods

3. Points to EnsureFood Quality • Suppliers / vendors selections • Food specifications or deliver requirements • Vehicle and food inspection on arrival • Delivery premises areas

4. 1.1 Suppliers / Vendors Selections Supplier evaluation Vendor evaluation

5. Supplier evaluation Criteria: - Reliability / delivery consistency - Product / service quality - Cost / value relation - Transport / packing damages - Effectiveness / response rate - Problem / resolution response - Quality control system Total evaluation

6. Vendor evaluation Criteria: Available equipment Delivery times Price Total evaluation Quality Service Final customer satisfaction

7. 1.2 Food specifications or deliver requirements Specifications: • Expiration date • Storage temperature • Maintenance method • Packing condition

8. 1.3 Vehicle / foods inspection on arrival Controls: • Natural of the received products • Specifications • Our order • The accepted supply offer

9. 1.4 Delivery premises areas Requirements: - Planning / arrangement / construction / dimensions of the inspected area / system as well as - The maintenance of the good state of the area / system and their cleanness

10. 2. Food Storage

11. 2.1 Food nature Preservatives addition Preservation in brine Preservation in acid Boiling and canning Refrigerator storage Freezer storage Dry storage Some examples regarding way of food preservation/storage:

12. 2.1.1 Relation between food nature and initial level and type of micro organisms By the term danger: we refer to the development of micro organisms in food or the appearance of chemical substances or foreign bodies in them, so that they are not suitable for eating Medium risk food Hard risk food Low risk foods May be infected by pathogenic microbes and fungus Can easily be affected by virus and pathogenic bacteria Rarely responsible for food poisoning

13. 2.1.2 Perishable food Hard risk food These foods include: • Foods prepared and instantly consumed • Cooked products that include fish, eggs, meat, cheese, cereal, poultry • Prepared food which need an additional preparation phase before eating • Smoked or salted meat or fish • Dairy deserts • Soft cheese • Prepared vegetable salads and fruit salads

14. Measures that should be taken to ensure the suitability of the high risk food are: • Control of the transportation, storage and exposure temperature • Use of suitable premises and equipment • Training and personal hygiene of the staff • Quick transportation, so that they are not left unrefrigerated • Non exposure of an unpacked food • Correct handling • Correct procedures of waste disposal • Cleaning • Insect control • Great attention to the expiration dates • Recycling

15. 2.1.3 Non - perishable food Medium risk food Low risk food These foods include: Hard cheese, Clod cheese, Cream cakes, Soft not yet ripened cheese, Fruit pies, Pieces of salted meat, Raw meat and raw fish, Delicatessen, Fresh milk, Fresh vegetable, Fresh fruit

16. 2.2 Food storage methods / Equipments Types: Dry storage Refrigarator storage Freezer storage

17. 2.2.1 Food packing material Purposes: • Easy transportation • Security during transportation • Protection from super infection • Prevention of decay Materials: stainless steel, aluminium, tin copper, glass, plastic or multilayered, paper or carton in case of non-perishable food

18. 2.2.2 Environmental parameters Foods danger from: Activity of the micro organisms, Chemical changes, Ferment changes Parameters Humidity Tempeture Atmosfere composition

19. 3 Food Preparation, Cooking and Service

20. 3.1.2 Safe food handling and manufacturing practises • Staff working in food preparation must wear smock, cap and maybe one-use only gloves, if it produces cold plates • Staff working in service must wear clean clothes or a uniform • Staff working in transports or storage must wear smock or a uniform • Staff handling food is not allowed to wear big jewellery. Wedding rings, earrings and watches must be removed during working hours

21. 3.1 Food preparation, cooking and service and the prevention of cross contamination Food preparation equipment and food contact surfaces Safe food handling and manufacturing practises Temperature control in food preparation, cooking and service

22. 3.1.1 Food preparation equipment and food contact surfaces Blue for cooked food Red for raw meat Yellow for raw poultry White for raw fish Green for raw vegetable Colors for cutting surface: Attention It is not allowed to use wood and electroplated metals as food cutting surfaces material. Hard Teflon is usually used

23. 3.2 Temperature control in food preparation cooking and service • Food preparation and cooking • Raw product transport • Storage • Storage or transport of cooked food • Service

24. Some thermal treatments to attend: • Relation between time, food temperature and • micro organisms presence • Thaw food (preparation) • Safe internal temperature (cooking) • Hot and cold holding • Cooling and reheating foods