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Sannat Jain
FOOD Konnect
New Delhi. +919810056142 food@foodkonnect.in
ENSURE SAFETY
FOOD SAFETY
FOOD Konnect
FOOD Konnect
Cleaning and disinfection are very essential parts of food industry Efficiency of this process greatly affects the final product quality The bacterial load is decreased Original product quality is microbiologicaly good
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Nature of soil or contamination to be removed Type of surface to be cleaned Materials used for cleaning Degree of water hardness Standard of cleanliness required
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STEPS IN CLEANING
Physical removal of gross soil or dirt Cleaning with detergent Rinsing to remove soil and detergent Disinfection or sterilization with suitable agents to destroy micro organisms and the rinsing off of these agents Drying
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Readily soluble in water at desired temperature Non corrosive to equipment surfaces Non irritating to the skin and eyes Non toxic, odorless Biodegradable Economical in use
Readily rinseable Effective cleaners of all types of soils
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Good penetration Necessary to remove microbes Spores or highly resistant vegetative cells can be removed more efficiently Easy to use Wide spectrum
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Use warm water. Apply soap. Rub hands vigorously for 15 secs Wash palm & back of the hand Wash around thumbs, between fingers and under nails Rinse with clean water Wipe dry with clean paper towel
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Avoid handling foods if your are sick Dont sneeze or cough near foods Use protective masks, gloves, caps and aprons as required Dont wipe hands on apron Remove watches, rings or bracelets Dont brush or comb your hair in the kitchen
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Cont
Keep nails short. Dont use nail polish Dont use same gloves for too long Wash hands after wiping of sweat, touching of nose etc. Tuck loose hair properly into the cap Cover long mustaches or beards Do not eat, smoke and spit inside kitchen Cover any open cuts or wounds
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BENEFITS
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