What is the certification of the sanitation of food services?

Every year, billions of dollars are small and large restorers, farmers and food manufacturers due to food caused by food. Most of these diseases can be averted through good hygiene practices. Certification of food sanitation ensures that employees in the food service sectors are not only aware of the risk of food transmitted, but are determined to provide services through safe and hygienic practices.

To achieve this certification, the individual must participate in the food hygiene class. Class may vary in length, duration and location; Some are completed in 2 to 3 days, while others last a week or even a month. Usually, a number of topics are covered, including the following:

Dangerous zones : This indicates a temperature at which food is most likely in the form of bacteria. Although different places have determined the extent of the danger zone slightly differently, most health experts claim to be a livingE between 40 ° to 140 ° F (4 ° to 60 ° C). These numbers will vary according to local regulations, but most experts claim that hot holding temperatures should be higher than 135 ° F (57 ° C) and cooling or cold temperatures should be below 40 ° C (4 ° C).

6 Food workers learn to wash their hands thoroughly and often and minimize your bare hand. It is also constantly emphasized that workers should not apply for a job when he is sick,

Cross contamination : This applies to practices that can randomly contaminate food. Examples include the use of a cutting plate for more purposes without properly washed it between or using a knife or a slicer without being properly disinfected between items.

Identification of dangerous foods : Students are taught which food is most likely to cause patients. Rice is one of the most risky afterThe grass to be held, due to its susceptibility to botulism. Other dangerous foods include dairy, eggs and meat.

Cooking temperature : To achieve the certification of food services, students must know that cooking temperatures are needed for food. This number differs again from the location, but in general, poultry should have an internal temperature of 165 ° C (74 ° C), beef and pork should reach 145 ° F (63 ° C), minced meat 155 ° C (68 ° C) and fish at 145 ° F (63 ° C).

In the US, there is government regulation of food on three levels: local, state and federal. At state and local levels, inspectors of the health department and business regulators can share obligations or formulate the standard practice standards. At the federal level, the Ministry of Agriculture of the United States (USDA) and Food and Drug Administration (FDA). All governments require a certain level of certification for employees of the food industry. In some cases must beOnly manager or owner, but in other countries, all employees are obliged to complete basic food safety training.