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    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 food safety practices.

     

    In the catering industry, the body that generally regulates the food 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.

    abbreviation HACCP

    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 food safety principles that should be applied strategically to avoid food safety problems.

     

    Why is food Safety important?

    Food safety is important for several reasons; some of which are as follows:

    Prevents hazards

    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.

    Adequate Preservation

    It allows for proper preservation of food stock to subdue natural disasters like floods, tsunamis, and drought. 

    Close up female seller hands holding grilled bell peper in the takeaway food container. A buffet on a holiday on the street food culinary market, festival, event. Selective focus. copy space.

    Factors that affect Food Safety

    While some food services may pass the food safety practice test NYC requires, there are still several other factors that undermine food safety practices. 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, food safety problems are more prominent, due to limited knowledge of food safety principles.

     

    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 food safety practices will help prevent biological hazards.

    Refrigerator thermometer with colorful food in cold storage unit

    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.

    Food safety is a global concern.

    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 food safety practices in the catering industry.