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    Essentials for Food Safety: The Fight Against Microorganisms
    Essentials for Food Safety: The Fight Against Microorganisms
    Essentials for Food Safety: The Fight Against Microorganisms
    Ebook170 pages1 hour

    Essentials for Food Safety: The Fight Against Microorganisms

    By Roger Lewis

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    About this ebook

    In the food business, it takes months to earn and just seconds to lose a good customer. Food safety is a vital part of our daily lives and helps all of us ensure we remain healthy. From sushi preparation to fast food to fine dining, there is nothing more important for people working within the food and beverage industry than guaranteeing that their food is safe for human consumption.

    Roger Lewis, a certified trainer in food safety, begins by offering guidance on how to develop a Hazard Analysis of Critical Control Points (HACCP) plan, design an efficient food-preparation area, safely use and apply cleaning and sanitation chemicals, and establish personal hygiene rules within a commercial kitchen environment. Within a wide range of advice directed to both employees and entrepreneurs, Lewis explains the symptoms of foodborne illnesses, why it is critical to have dish racks, how to take measures to prevent pest infestation, and what to do to prepare for a health inspection. Included are lists of sanitation procedures for a variety of job titles, as well as related employee training processes.

    Essentials for Food Safety shares valuable wisdom from an experienced food-safety trainer that will ensure customer satisfaction and prevent food-borne illnesses.
    LanguageEnglish
    PublisheriUniverse
    Release dateNov 13, 2017
    ISBN9781532016189
    Essentials for Food Safety: The Fight Against Microorganisms
    Author

    Roger Lewis

    Roger Lewis, formerly a Fellow of Wolfson College, Oxford, is the author of numerous biographies including Anthony Burgess, Peter Sellers, and Laurence Olivier. He is a prolific literary journalist and lives in London.

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      Book preview

      Essentials for Food Safety - Roger Lewis

      Essentials

      for

      Food

      Safety

      The Fight against Microorganisms

      Roger Lewis

      38652.png

      Essentials for Food Safety

      The Fight against Microorganisms

      Copyright © 2017 Roger Lewis.

      All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews.

      iUniverse

      1663 Liberty Drive

      Bloomington, IN 47403

      www.iuniverse.com

      1-800-Authors (1-800-288-4677)

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

      Certain stock imagery © Thinkstock.

      ISBN: 978-1-5320-1619-6 (sc)

      ISBN: 978-1-5320-1618-9 (e)

      Library of Congress Control Number: 2017904571

      iUniverse rev. date: 11/09/2017

      Contents

      Introduction

      About the Author

      Why Have a Food-Safety Program

      Employee Safety

      Chemical Safety

      Personal Hygiene

      Food-Borne Illness

      The Receiving Area

      Storage

      Sanitation

      Temperature

      Sanitizing

      The Butcher Shop

      Racking

      Pest Control

      Solid Waste Management

      The Health Inspector

      Employee Procedures

      Introduction

      This is a stimulating book for those who have a passion for the food-and-beverage business and want to improve their knowledge in established and up-to-date cleaning and sanitation procedures.

      Food safety is a vital part of our daily lives. It is essential for us to stay healthy, along with consuming the right foods that ensure we are energetic and strong and able to fight diseases and repair damage to cells. One of the greatest improvements in sanitation and health care over the years has been the enhancement of public health programs by the various health departments across the world that ensure we are provided with clean water for human and animal consumption, farming, food processing, restrooms, and other public areas. They also ensure strict food-safety standards for manufacturing and catering businesses that provide food for consumption and the improvement of health care facilities and processes.

      Also of note is that food businesses must comply with established cleaning and sanitation procedures to reduce the risk of food-borne illnesses. A food-borne illness or food poisoning, according to the United States Centers for Disease Control and Prevention (CDC), is any illness caused by the consumption of contaminated foods or beverages. Many different disease-causing microbes, or pathogens, can contaminate foods, so there are many different food-borne infections. In addition, poisonous chemicals or other harmful substances can cause food-borne diseases if they are present in food, the CDC notes.¹

      Food safety should therefore not be taken lightly. Yet it is daily. Why? Sometimes we just don’t know the correct procedure to get the results we desire. There is also a lack of training in institutions such as hospitals, hotels, and restaurants when it comes to food safety. This training may not take place because of some owners’ or operators’ lack of knowledge of the importance of food safety. Many times there is a lack of care and attention to the very important steps in the food chain by the operators, yet they insist on their establishments serving the best food and charging premium prices. That just doesn’t seem like the best equation.

      Just think about it. If you were dining in a restaurant and were able to see poor preparation and sanitation procedures in the food-handling process, you would most certainly not pay for the meal; neither would you return to that establishment ever again. Furthermore, as a dissatisfied customer, you would spread a negative message about the restaurant, which would discourage others from patronizing that business.

      Too often, owners of food establishments leave themselves totally exposed to food-borne illnesses that can lead to lawsuits and bad reputations because they refuse to follow the principles of food safety, even after pumping hundreds of thousands and even millions of dollars into their businesses.

      There are many instances in which sanitation is the first area targeted when there is a need to cut costs. Why? Sanitizing food-preparation equipment is vital to eliminating the various bacteria and viruses from the utensils and cutlery that we use to consume our meals.

      Too often, proprietors wait until a situation is critical before trying to fix it, by which time much has been lost. In this line of business, you really don’t get a second chance to make a great impression. The food business is unforgiving. Once something goes wrong, it takes years to fix, particularly your reputation.

      Eating is a very personal and intimate experience. Your body is very sensitive to what you put in it, and your taste buds and sense of smell can, in most instances, detect food that is not fresh or properly prepared.

      Today there is a new drive in sanitation because of the many problems that bacteria and viruses cause. These microorganisms can make us very sick and, in some cases, even cause death. This is where a proper sanitation program comes into play. Proper hygiene also prolongs the shelf life of various foods, fruits, vegetables, and meats.

      In the food business, it takes months to earn a good customer and just seconds to lose him or her. Customers today are very aware of where and what they eat, and in this information age, they are constantly educating themselves to ensure they get the best total value for their money. Eateries owe it to the public and their regular customers to provide them with clean and sanitary environments, utensils, and food-preparation areas and great food through an established cleaning-and-sanitation program.

      Thank you for choosing this book for training. The topics discussed in this book will serve as a great refresher for you in the very important process of serving food safely and keeping your customers returning to your business. Remember—repeat business is the key to your success.

      The information outlined in this guidebook does not cover all the areas in the food-safety chain for commercial, institutional kitchens and food-preparation areas. The author offers no guarantee or warranty; nor does he accept liability for environmental hazards, food poisoning, production loss or costs, health issues, or lawsuits. This guidebook does not endorse any company’s products, practices, or procedures.

      About the Author

      I have trained people and businesses in food safety for more than twenty years, and I have seen many things done incorrectly—from the approach to the customer to the delivery of the plate on the table. Customers don’t always tell you about their bad experiences, but they will likely just never return and tell other people about those experiences. Social media networks and websites like TripAdvisor are new places for laying complaints and expressing dissatisfaction for the whole world to see.

      I have also spent twelve years in

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