A food safety management program is an organized system developed for all levels of the food operation. A program in place that focuses on cleaning, training, sanitizing and food safety can provide your guests with safe food and should be your Ceritified Food Managers 1st priority.
Your knowledge of how food becomes contaminated and how to prevent foodborne illness is vital to the success of your business and / or job. You will avoid complaints, liabilities, the closing of your food service establishment and a bad reputation.
According to the C.D.C. (Center for Disease Control), the following are the six (6) most important factors that will contribute to foodborne illnesses:
- 63% Inadequate cooling of food and poor refrigeration
- 29% Preparing too much food 12 hours or more in advance
- 27% Inadequate hot holding of food (maintain less than 140 F)
- 26% Poor personal hygiene and / or infected food handlers
- 25% Inadequate reheating of foods (less than 165 F)
- 9% Inadequate cleaning and / or sanitizing of equipment
USEFUL FOOD SAFETY LINKS
http://vm.cfsan.fda.gov/list.html
http://www.foodsafety.gov/
http://www.centerforfoodsafety.org/
