Food safety and standard authority

Here is a check list for contamination control that may be of value to all.
1. Purchase food and raw materials from known and reliable suppliers.
2. Accept deliveries only if transported in clean, properly-equipped vehicles, whether refrigerated
or not.
or contaminated
3. Inspect deliveries immediately on arrival; reject or segregate damaged, unfit,
items; wherever relevant, check temperature, codes, and date markings, and reject food that have
passed the expiry date.
4. After checking, remove deliveries immediately to appropriate storage, refrigerator, or cold store.
5. Ensure adequate thawing of foods and separate the thawing foods from other foods.
6. Make suitable provision for cooling food prior to refrigeration.
as with separate utensils and equipment,
7. Use only proper containers for storing food.
8. Keep high-risk foods apart from raw foods, in separate areas
colour coding is useful.
9. Keep food covered or otherwise protected until it is actually processed or prepared, in which case
bring the food out only when needed and do not leave it lying around.
10. Keep premises, equipment, and utensils clean and in good condition, and remember to repair the
same; disinfect food contact surfaces, hand contact surfaces and where appropriate, hands.
11. Ensure that all empty containers are clean and disinfected prior to filling with food.
12. Control cleaning materials, particularly wiping clothes; keep cleaning materials away from food.
13. Remove waste food from food areas as soon as possible; store in appropriate containers, away
from food.
14. Keep any chemical away from stored food.
15. Maintain scrupulous personal hygiene at all times and handle food as little as possible. A person
who has just recovered from an illness should not be given kitchen duties.
16. Maintain an active pest control programme.
17. Control visitors and maintenance workers in high-risk areas.
18. Ensure that hygiene disciplines apply to all personnel, including management.