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Category Archives: Food Safety

SYNONYM OF SAFE FOOD HANDLING Hazard Analysis Critical Control Point (HACCP)

HACCP Principles Principle 1. Conduct a hazard analysis to identify hazards associated with the food and measures to control those hazards. Hazards could be biological (ex: pathogens); chemical (ex: toxins); or physical (ex: metal fragments). Principle 2. Identify the critical control points (CCPs) These are points of the process at which the hazard can be…
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Safe Thawing

Methods for bacteria-free defrosting As soon as raw or cooked meat, poultry or egg products begin to thaw and become warmer than 40 °F (5 °C), bacteria that may have been present before freezing can begin to multiply. Perishable foods should never be thawed on the counter or in hot water and must not be…
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Storage Times

How long can the consumer store the food and still use it at top quality? Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:Purchase the product before the date expires. If perishable, take the…
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