8 practical controls that can be applied during food production to prevent food poisoning

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Blogger : Abdulrahman K. Qudsi

Contact with Blogger: Qudsi2525@hotmail.com

8 practical controls that can be applied during food production to prevent food poisoning caused by spore-forming bacteria


  1. Rapid cooling of cooked foods that should be consumed cold
  2. Store hot food above 63°C to prevent breeding
  3. Processing to a temperature high enough to destroy germs
  4. Preventing cross-contamination of cooked foods with germs
  5. Use of approved suppliers
  6. Refusal of puffed canned food
  7. Deep reheat
  8. pH control


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