What is HACCP? HACCP is an abbreviation for Hazard Analysis Critical Control Point. This food safety standard aims at incorporating preventative measures in the food production process to render it free from biological, chemical and physical hazards.
10 Principles Of Food Handling And Hygiene, As Practised At Annamrita. Principles of food handling and hygiene are practised at Annamrita to ensure that food does not adversely affect human health. Interrelated elements like programs, plans, policies, procedures, practices, processes, goals, objectives, methods, controls, roles, responsibilities, relationships, documents, records, and resources are aligned around these principles.
TEKS: (A) describe properties of microorganisms that cause food spoilage and food-borne illness; (B) outline sanitation and food-handling practices that can help prevent food contamination and food-borne illness;
Expiration dates are always pretty vague. This description is essentially correct and might be helpful to clarify. (Also note, exp dates are required in on dairy, eggs, baby formula, seafood & "potentially hazardous" or ready to eat foods.
Food Safety Poster: This informative food safety poster covers all four bases to avoid foodborne illness: clean, separate, cook and chill! It is perfect for any foodservice facility, family and consumer science class, or culinary arts classroom.