Food Safety in the Catering Industry
Great catering businesses are usually known for great food. Every catering company in New York City that supplies food should have a food safety certification process in place.
Additionally, what makes great food goes beyond a satisfying and delicious taste. Especially because great food can be compromised in the absence of safety practices.
In the catering industry, the body that generally regulates the safety practices that a caterer adopts in NYC is HACCP (Hazard Analysis Critical Control Point). This body sets down principles that help to reduce the risk of people getting sick from eating food.
What is HACCP?
“HACCP” is an acronym that stands for “Hazard Analysis Critical Control Point”. HACCP is a food safety management agency that identifies and implements measures to prevent food hazards.
What is Food Safety?
Food Safety is a term used to refer to hygienic routines put in place for the preparation, handling, storing, and transportation of food, to avoid contamination.
To ensure food safety, food hygiene cannot be displaced. With proper hygiene in place, food can hardly become contaminated and hazardous for human consumption.
From the farms to the trucks, and finally the forks of consumers, there are safety principles that should be applied strategically to avoid safety problems.
Why is Safety important?
Food safety is important for several reasons; some of which are as follows:
It helps to uncover biological food hazards, and also avoid hazards through the use of preventive measures.
Minimal Contamination Risk
Practicing food safety reduces the risk of contamination, as food undergoes various processes to provide the best quality food.
Keeps Food Nutrients intact
Good safety maintains the nutritional value of food due to favorable storage conditions.
It allows for proper preservation of food stock to subdue natural disasters like floods, tsunamis, and drought.
Factors that affect Safety
While some food services may pass the food safety practice test NYC requires, there are still several other factors that undermine it. Here are some of them:
Changes in food practice
Changes in how food is packaged, processed, and stored could lead to contamination by microorganisms.
Unclean utensils and hands
Dipping unwashed hands into food or picking them up compromises the safety of food and exposes it to contamination.
Lack of knowledge
In remote areas, safety problems are more prominent, due to limited knowledge.
Food safety practices
According to the FDA, there are practices essential to keeping food whole and safe for consumption. Thereby eliminating any kind of food hazard. Hence, it is important to learn which practices will help prevent biological hazards.
Keep raw foods squeaky clean
Keeping all raw foods clean is important to eliminate hazardous elements contracted from the environment or some physical touch.
Don’t compromise food Temperature
Keep hot food hot and cold food cold, to avoid the growth of microorganisms.
Maintain Personal hygiene
Wash hands properly for at least 16 seconds before touching food.
Separate raw foods
Always separate your raw foods, to avoid cross-contamination across foods.
Follow the 2-hour rule
The 2-hour rule should be followed strictly. Refrigerate perishable within 2 hours of exposure, and discard foods kept below the temp 40° F for more than 2 hours.
According to WHO, about 420,000 die every year from the consumption of contaminated food. It should be no surprise that catering companies require food certification NYC needs to attest to practices in the catering industry.