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Archive for November, 2009

This part of the cooking style is enough to stainless steel dreams of a cloud
Cook: It’s about food safety, a subject that nobody likes to talk, but that makes headlines, but patrons seem to always be sick when eating out. The U.S. Centers for Disease Control estimate can be found 76 million cases of food-borne illness annually in the United States alone.
The U.S. Foods and Drug Administration (FDA) developed a preliminary program for food safety as a food business Strategy Review recognized information. The idea is to complete the evaluation and the plan presented to the local health department in the presence of a food related business opens its doors.
A review of the strategy is not a requirement, but it is certainly a good idea for new businesses in the design. The checklist and guidelines many food procurement, processing and making. The original questionnaire is quite extensive, but it’s an excellent reason to pin information of the new operation, the number of seats and meals are served, type of service, personnel, etc.. Required documents to submit the questionnaire suggested menus, a website and stick strategy is clear, passageways, storerooms, toilets, basements and all areas where waste can be stored, and the manufacturer’s specifications for equipment ordered.
A flow strategy is an additional requirement, as the flow of food, plates, cutlery and waste. Really needed is a list of foods prepared more than 12 hours in advance, together with a safety strategy (based on the HACCP program, see next section) for each of these food categories. These include the techniques by which they are thawed, cooked, cooled, chilled, kept warm, as it is for service and also including temperatures.
Revision of the strategy guide also includes devices: everything from color-coded cutting boards to prevent cross contamination, the water temperature should dishwashers, the certification of this equipment must meet safety sanitation standards. Adequate hand-basin is convenient for use by all employees, and the FDA says that at least one person must be certified in the kitchen of the food security of a recognized organization.