How to implement good practices in food safety?

How to implement good practices in your establishment?

Now that you know the main objectives of food quality and safety, you may be wondering: “Great, but what steps should I take to make my UAN adequate?”.

There are so-called Good Food Quality and Safety Management Practices, defined as procedures to ensure the production, handling and supply of safe and quality food.

These practices aim to minimize the risks of contamination, preserve the integrity of meals and ensure compliance with applicable regulations.

Some of the main topics covered in this system are:

– Hazard Analysis and Critical Control Points (HACCP):

You certainly heard about this analysis when you were in college. It is a systematic methodology for identifying, evaluating and controlling hazards that can affect food safety.

HACCP involves examining each stage of the production process, such as identifying critical control points, establishing critical limits, monitoring, corrective actions and verification.

The interesting thing is that the methodology is internationally recognized as an effective approach to ensuring food protection in food service units, including hospitals. Therefore, it is valid for professionals in the area of ​​patient safety and quality in healthcare to be familiar with the principles of HACCP.

– Personal hygiene of food handlers:

The personal hygiene of food handlers is a crucial factor in ensuring the safety and quality of food products. It encompasses a series of measures that must be adopted by professionals who handle food, from production to distribution.

Some practices include washing hands regularly with soap and water, wearing clean clothing appropriate for handling food, covering hair with hairnets or caps, avoiding the use of jewelry and nail polish, keeping nails short and clean, and not smoking or eating in food preparation areas.

– Sanitation of facilities and equipment:

This is a process that involves the regular cleaning and sanitization of facilities, equipment, and utensils used in the production, handling, and storage of food.

Among the benefits of this sanitation is the reduction of risks of so-called cross-contamination, which occurs when undesirable microorganisms are transferred from a contaminated area or machine to clean places or instruments. Click here for food safety course

It is worth noting that there are some standards that address how these places and equipment should be properly cleaned. Failure to comply with health requirements may result in fines and closure of the establishment.

– Supplier selection:

Essential for the quality meals, supplier management involves implementing measures to ensure that these suppliers meet the established requirements.

To find good suppliers, the nutritionist must evaluate the company’s reputation, its ability to offer safe and quality products, and its history of compliance with regulations.

You can deepen your knowledge on this subject by taking the MBA in Business Management in Food and Nutrition Online. The classes will help you act more efficiently and solve daily challenges with greater peace of mind!

– Temperature control:

Although it is a basic procedure, many  still fail in temperature control. It is vital that during storage, transportation, preparation, and display of food, the temperature is outside the so-called “danger zone”.

By keeping food products in an appropriate cold or heat range, microorganisms that cause diseases are destroyed or inhibited, minimizing the risk of diseases and contamination.

How to evaluate the quality of meals or products?

The business plan of any establishment includes the company's objectives and the steps that must be taken to achieve them. It is essential that one of these steps is to verify whether the food is being properly produced and distributed.

There are several quality management tools and assessment methods. For example, internal audits can be carried out to understand whether the practices and processes implemented are in compliance with the established quality standards. Click here for food safety course

It is also worth analyzing consumer complaints about the meals, identifying trends and areas for improvement. Use this information to implement corrective and preventive measures, aiming to avoid similar problems in the future.

The most important thing is that you, a nutritionist who studies Quality Management in Collective Food, keep your eyes open to improve the food offered by your UAN every day.