Effective methods for food management by areas

The areas for food handling are: shopping, reception and storage, preparation and handling, conservation and service, cleaning and disinfection.

GENERAL PRINCIPLES FOR ALL AREAS

Inspect food:

• Physical conditions such as: texture, color, color, temperature.
• Work surfaces, utensils and tools verifying that they are complete and that they are adequate.
• Cleaning of facilities.
• Personal hygiene: daily shower, disinfected hands and hair collected; no jewelry, complete and clean uniform.
• Sick or injured personnel
• Work only with what is necessary
• Prepare only the amount of food necessary. Also have the utensils necessary for production ready.
• Separate raw foods from cooked foods according to their nature, preventing cross-contamination. Likewise, the utensils clean from the dirty.
• Prevent food from being in the dangerous temperature zone (10° to 65°C). Pass through the danger zone as quickly as possible and the least number of times.
• Clean and disinfect, hands and utensils.