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

Blogger : Abdulrahman K. Qudsi

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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


تعليقات

المشاركات الشائعة من هذه المدونة

ISO 9001:2015 Headline

Packaging materials

International Organization for Standardization (ISO)