1. Important Considerations S.Greubel

2.  Biological Hazards - caused by pathogenic or disease causing micro organisms commonly associated with humans and raw products.  Examples; Bacteria, Viruses, parasites, Fungi, Moulds, Yeasts. S.Greubel

3.  Chemical hazards – occur when chemical substances, either naturally occurring or added during processing, enter the food supply process.  Examples;  Natural Chemicals – Fish Toxins (Ciguatera, Scombrotoxin), Plant Toxins.  Added Chemicals – Pesticides, Additives and preservatives, Toxic metals, Food service Chemicals. S.Greubel

4.  Physical hazards – occur when foreign objects that are not part of the food get into the food through contamination and/or poor procedures.  Examples; Glass, Toothpicks, Non edible garnishes, Metal particulates, Nails, Staples, etc. S.Greubel

5.  The source of the food, conditions that it has been grown/raised in.  Processing, shipping, receiving and storage.  Food handler health and hygiene.  Kitchen sanitation and equipment efficiency.  Cooking, holding, cooling, reheating, and serving practices. S.Greubel

6.  MAP – Modified Atmosphere Packaging, foods are lightly cooked/partially processed and then sealed in a pouch or container under an inert gas (Nitrogen/Argon/CO2). Must be stored at 4.4 C or lower.  Aseptic Packaging – both packaging and food is sterilized before filling and sealing, can be stored at ambient temperatures. S.Greubel

7.  Benefits – High Quality, Labour Saving, Menu Flexibility, Convenience, Extended Shelf Life.  Concerns – Psychrophilic Bacteria may not be killed, competing spoilage bacteria may be killed thus opening the way for pathogenic bacteria, Pathogens and Spores may not be killed, Anaerobic bacteria may proliferate. S.Greubel

8.  Use temperature indicators to ensure that the foods where not temperature abused during transit.  Rigorous time /temperature controls.  Train employees  Read labels and follow temperature requirements for each product. S.Greubel

9.  Things to consider;  Situations where unacceptable contamination, microbial growth, Survival of micro-organisms of concern to food safety and persistence of toxins.  Review of Menu and Recipes  Observe Employees  Seek Additional Facts  Measure Temperatures  Test Foods for Acceptance or Risk  Review Records S.Greubel

10.  Identify potentially hazardous foods.  Which foods have been associated with outbreaks of disease/poisoning in the past.  Which foods are produced in large quantities.  Which foods are prepared in advance and how long.  Dishes that require multiple steps. S.Greubel

11.  Are the foods going through cooking, cooling and reheating cycles?  Are there any new cooking technique being used?  Are there raw eggs in the dish?  Any raw seafood or animal origin served?  Any wild ingredients used? Safe source ?  Any recipes that use leftovers? How are they handled and stored? S.Greubel

12.  Are employees washing their hands?  Are employees knowledgeable WRT food safety and hygiene? (certified?)  Which foods are extensively handled by the employees?  Where are the salad ingredients washed and prepared?  What cleaning procedures for equipment and utensils are in place?  Are sanitsers and cloths used appropriately? S.Greubel

13.  Is catering being done outside of the establishment?  Ask follow up questions to obtain further details about preparation S.Greubel

14.  How do you tell when foods have finished cooking?  How do you know the time required to cook foods that have been in the walk in fridge?  What are the hot holding temperatures?  What are the refrigeration temperatures? S.Greubel

15.  How do employees know how long a food has been stored?  How are foods thawed?  Do employees check the accuracy of food thermometers? S.Greubel