Food Safety and Sanitation is most essential part to the Food Industry Supply Chain. It has for the consumer OSHA required and FDA extensive regulations for the best interest of food and its consumption, with many of same rules or even more being applyied to the manufacturing of Drugs and Medicine. Food for consumption can be delivered quickly and with a profit. No one should underestimate the importance of preparation and delivery by the food industry, in the home kitchen or at a public eating facility.
As stated by Clayton County Board of Health, One Should:
Maintain Proper Temperature for food items:
Cooling and cold holding for refrigerated food should be held at
or below 41º F.
Hot holding for cooked foods must be a minimum temperature of 135º F.
Reheating leftovers must be achieved at a minimum temperature of 165º F.
Preparing food too far ahead of service:
Poor personal hygiene and infected personnel:
Personal cleanliness and hand washing is very pertinent when handling food. Ensure that the facility has a properly working hand sink with soap and single-use paper towels. Other hand washing methods may be approved by the health authority for temporary operations. Wash your hands frequently, especially before you begin work and after performing any of these activities: using the toilet, handling raw food, coughing or sneezing, smoking, handling soiled items and disposing garbage.