Food Safety Management
Food Safety Management
In the world every year as a result of food poisoning dies over two million people.
During cleanings is performing preventive disinfection, disinfection of surfaces which includes premises, furniture, equipment and utensils, crockery, air, clothing and other items used in the work. From 99.9% of germs can and should get rid by washing and cleaning, which is the main part of disinfection procedures. For disinfecting kitchen in the restaurant need to use a line of professional cleaning products.
In the world every year as a result of food poisoning dies over two million people.
During cleanings is performing preventive disinfection, disinfection of surfaces which includes premises, furniture, equipment and utensils, crockery, air, clothing and other items used in the work. From 99.9% of germs can and should get rid by washing and cleaning, which is the main part of disinfection procedures. For disinfecting kitchen in the restaurant need to use a line of professional cleaning products.
The presence of pests in our fast food restaurant is unacceptable.
The risks posed by pests include: Damage to property, Adverse public opinion and loss of reputation, contamination of work surfaces and foodstuffs. And also the main problem is that they can spread of disease.
It is very high risk to food safety. Pests are known to carry a range of pathogens which can be transmitted to humans either through contaminated food or their presence in the environment. Insects can provide physical contamination of product by rodent droppings, insect parts or other foreign bodies; introduction of micro organisms; damage to product or packaging.
The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made. This will prevent products from having undesirably high microbial counts, containing toxins or chemical residues, or from contamination from other non-food substances.
Equipment must be designed
In the world every year as a result of food poisoning dies over two million people.
During cleanings is performing preventive disinfection, disinfection of surfaces which includes premises, furniture, equipment and utensils, crockery, air, clothing and other items used in the work. From 99.9% of germs can and should get rid by washing and cleaning, which is the main part of disinfection procedures. For disinfecting kitchen in the restaurant need to use a line of professional cleaning products.
In the world every year as a result of food poisoning dies over two million people.
During cleanings is performing preventive disinfection, disinfection of surfaces which includes premises, furniture, equipment and utensils, crockery, air, clothing and other items used in the work. From 99.9% of germs can and should get rid by washing and cleaning, which is the main part of disinfection procedures. For disinfecting kitchen in the restaurant need to use a line of professional cleaning products.
The presence of pests in our fast food restaurant is unacceptable.
The risks posed by pests include: Damage to property, Adverse public opinion and loss of reputation, contamination of work surfaces and foodstuffs. And also the main problem is that they can spread of disease.
It is very high risk to food safety. Pests are known to carry a range of pathogens which can be transmitted to humans either through contaminated food or their presence in the environment. Insects can provide physical contamination of product by rodent droppings, insect parts or other foreign bodies; introduction of micro organisms; damage to product or packaging.
The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made. This will prevent products from having undesirably high microbial counts, containing toxins or chemical residues, or from contamination from other non-food substances.
Equipment must be designed