Poor food handling practice in commercial food outlets, if not supervised correctly, can lead to major food poisoning outbreaks. With the correct application of knowledge food borne illnesses can be prevented. Keys areas are:
- Food Service Hygiene is the management of food and the way every person associated with its transportation, storage, preparation, and serving prevents its contamination. A properly implemented cleaning program will ensure a clean and hygienic environment in which to produce and merchandise quality food.
- Cross Contamination is the process of pathogenic bacterial transfer from one product or person.
- Cleaning Program all food premises must have a cleaning program. The program should details all areas that need to be cleaned. E.g. room, walls, floors, ceiling.