RULES OF CONDUCT FOR PREPARATION / safe handling of food
To prevent foodborne diseases and to ensure quality and product safety, it is necessary that the operator in food handlers to follow precise rules of conduct, which the World Health Organization summarized as follows Decalogue, adapted to local needs:
1. WASH HANDS REPEATEDLY
Hands are a primary source of contamination, so they must be washed and sanitized frequently, especially after:
any suspension of work, before entering the production area;
having used the toilet;
blowing your nose or sneezing;
touching objects, surfaces, attrezzi, o parti del corpo (naso, bocca, capelli, orecchie)
2. MANTENERE UNA ACCURATA IGIENE PERSONALE
Gli indumenti specifici (copricapo, camice, pantaloni, scarpe) depositati ed indossati nello spogliatoio, devono essere utilizzati esclusivamente durante la lavorazione: di colore chiaro, vanno cambiati non appena siano insudiciati. Particolarmente utile il copricapo a motivo dell’alta presenza di batteri nei capelli. Le unghie vanno tenute corte e pulite, evitando durante il lavoro di indossare anelli o altri monili.
3. ESSERE CONSAPEVOLI DEL PROPRIO STATO DI SALUTE
In presenza di ferite o foruncoli, le mani vanno ben disinfettate e coperte da un cerotto o garza, that should be changed regularly. In any case, people with infected wounds should refrain from handling cooked or ready to eat.
Precautions must also be taken in the presence of symptoms such as diarrhea and fever, considering with your doctor the indication to refrain from work.
4. Protect food from insects, rodents, AND OTHER ANIMALS
The presence at the workplace of insects and rodents pose a serious threat to the integrity of food products: Prevention is accomplished either by creating appropriate barriers (safety nets with removable windows) that with appropriate behavior, including keeping food in tightly sealed containers and handle it waste properly. Even domestic animals (dogs, cats, birds, turtles) are home to dangerous germs that can pass from hands to food.
5. KEEP CLEAN ALL AREAS AND WORK PLANS
Given the ease with which food may be contaminated, it is necessary that all surfaces, especially the work plans, are perfectly clean. Proper cleaning procedure involves removing coarse dirt, wash with detergent, the first rinse, disinfection followed by the final rinse with final drying, using only paper to lose.
6. OBSERVE THE TEMPERATURE OF STORAGE
Proper storage food to ensure their stability and reduces the likelihood that harmful microorganisms can proliferate to the consumer eg
perishable goods or filled with shell-based cream made with eggs, cream, yogurt and deli products to cover edible gelatin should be stored at a temperature no higher than 4 ° C
perishable foods to be eaten cooked hot foods (like ready meals, snacks, grilled chicken, etc..) should be stored at temperatures between +60 ° C to +65 ° C in special schools with thermostat
perishable foods to be eaten cold (such as roasts, roast beef, pork, etc.). and filled with fresh pasta should be stored at a temperature not exceeding +10 ° C
7. DO NOT PUT IN CONTACT WITH RAW FOODS
those cooked raw food for the possible presence of germs can contaminate cooked with those minimum contacts: This cross-contamination may be direct, but not obvious, as in the case of using already used knives or cutting boards for preparing raw food, re-introducing the same microbes before cooking. Even in conservation must be kept separate from cooked foods and raw and the different types of food (eg, separate pork from beef or ham, cheese)
8. HEAT AND COOK FOOD
Many raw foods like meat, eggs, unpasteurized milk, are often contaminated with microbes that cause disease. A thorough cooking will destroy them completely: it is essential to respect the time and temperature combination that, however, can vary from food to food. In
heating of food is rather good idea to reach 72 ° C for at least two minutes
9. DRINKING WATER USE SAFELY
10. COMPLY WITH THE PLAN OF SELF
Every food business from the smallest to the biggest must have under Legislative Decree 155/1997 of a plan of self-control that describes the dangers for food and related PREVENTIVE MEASURES that the company puts in place to prevent or control such hazards: be aware of and apply the procedures adopted is a duty and an obligation for each operator.
Reference: Decree 61, 1/3/2004
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