Food preparation and handling

Food handlers must follow certain rules and behaviors to ensure safe production for human consumption:

1. Practice good personal hygiene.

2. Predict how much should be prepared using production levels to avoid product losses, thawing and overheating.

3. Ensure that the food that is kept warm until its service is at temperatures equal to or greater than 65°C at all points. 

4. Do not allow food to remain for a long time in the dangerous temperature zone.

5. Have the items ready and tidy.

6. Thaw food in the refrigerator.

7. Take temperature in the center of the product, with sanitized thermometer.

8. Discard any product or product residue that falls to the floor and any product retained in the chopping machines, saws, stuffers, etc. These remains should be considered as garbage and be thrown into the waste bag.

9. Do not place them on the tables or incorporated into the products that are in optimal conditions, because they constitute a source of high-risk contamination.

10. Constantly clean and disinfect and evacuate garbage periodically from the process area.