Benefits of Food Safety Management

1. Benefits of Food Safety Management Food safety should be the first and essential concern when making food commercially. Preventing serious food borne health problem by understanding and using safe food handling procedures is the main advantage of food safety. According to the World Health Organization, food safety procedures and programs will improve food safety from production to consumption. Decreased waste of food, a well-trained staff and continuing to be able to operate a commercial establishment are further benefits of food safety. Food Waste: Not understanding food safety procedures cannot only be a public health risk, but will also affect cost in the form of food waste due to spoilage and misusing. Perishable goods must be kept refrigerated at 40 degrees F. or below. Hot foods must be kept at least at 140 degrees or above. Foods that are pulled off the stove or line and chilled must be conveyed off from 140 degrees to 40 degrees inside four hours in order to be safe. This sort of basic knowledge is essential to operating a safe and productive kitchen. Testing Requirements: Food borne illness can be a serious public health hazard. For this reason, kitchen specialists are needed by law to have information of food safety procedures. After reviewing the guidelines and taking a test, they are issued a "food handler card" that proves understanding of food safety practices. These tests are generally issued by the local health department or a national organization. Working with Food Safely: Buying, storing, preparing and serving food utilizing safe taking care of systems will result in limiting the chances of people acquiring food borne illness. Avoiding cross-contamination, particularly when working with raw meat or egg products is key in preventing illness from these foods. Basic diseases that can happen are salmonella or trichinosis poisoning resulting from improper handling of chicken, eggs or pork. This type of harming can be life- debilitating. Public Health Risk: An Eatery or restaurant that cannot meet the requirements of a food safety inspection is at risk of losing its operating working permit. The local Public Health Department is in charge of guaranteeing that business eateries and food vendors follow safe food handling practices and will routinely inspect the

2. premises of every such operations. Repeated infractions can result in a permanent loss of license from the city or county. Better Kitchen Management: Management that understands the advantage of food safety will impart this knowledge to their staff, making the whole operation run successfully. A staff that reliably uses safe practices will tend to waste less food, create a better product and self-monitor kitchen procedure, permitting management to focus on customer satisfaction, Loyalty and the business and promotion of the restaurant or eatery. Food Safety Programs should be implemented by individual companies; individuals, food preparation and service establishments should also know the specific food risks associated with the kind of food and preparation activity going on. Contact to Rulethirteen for Food Safety Program online. Rulethirteen office is in Melbourne Australia, but you don’t have to be. We can connect, communicate and manage projects using technology, or face-to-face anywhere in the world.