Tuesday, 26 April 2011

hygiene checks

Went on a Hygiene inspection today for my SIP with my in charges to high school today. It was quite an eye opener and realise that it is important to educate and emphasize on food hygiene to the vedors as they are the direct handlers of food. We've identified several good and bad hygiene practices and my teacher just sent me a checklist when doing health inspection and what we had to look out for when visiting the canteens. Will be doing inspection in school canteens soon. Can't wait to start. Well, Bain Marie is very important in food hygiene yet many of us do not take that into consideration to keep food within the safety zone.

1 comment:

  1. agree. bain marie is hot-holding after cooking to prevent outgrowth of spores-former thus it is essential that it is hot-held above 60C until it is served.

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