Athough contamination, cross-contamination, and infection are factors likely to occur in food producing facilities, posing risk to workers, consumers and eventually affecting the quality of food, the following guidelines can be easily applied at the different stages of food production, starting from the raw materials to the end product.
1. Ensure the quality of raw materials_ cooking per se does not eliminate spoilage.
2. Ensure that food handlers are free from any communicable disease or disease-causing agents.
3. Workers should wear special clean clothes while handling food.
4. Cooks should put on caps and nets to prevent hair falling into the food.
5. Wash hands with hot soapy water before handling food. Hands should be washed every time they come into contact with raw materials or dirty surfaces.
6. Foods (e.g. bread, spices and seasonings) which don’t go through a washing or cooking process should be preserved in such a way to prevent contamination from the surrounding environment.
7. Serving food should be carried out with minimum hand contact. However, hands should be washed with soapy water all the time.
8. Ready made foods should be washed with water, preferably using a detergent.
9. If required, foods should be heated instantly at a temperature of at least 70°C.
10. Spices and seasonings should be prepared in such a way that they are used once. It is not advisable to use large cans which can be consumed by more than one individual for long periods.
11. When serving food, you should use large trays to ensure a minimum hand contact.
12. Foods which are put on display should be kept out of reach of facility workers and customers to prevent contamination.
13. Leftovers from previously served food should not be re-served to other customers, even if there are signs that the food has not been eaten at all.
14. When transporting food, it has to be covered and should be carried in such away to ensure minimum contact with hands and surfaces.
15. Ready made foods such as pasteurized milk should be used in suitable size containers (e.g. 1/4 or 1/2 liter) so that they are consumed individually.
16. Ready made foods should remain under good health conditions_ cooked or chilled_ and in sanitized areas away from human wastes. When transported, they should be kept in airtight containers.
17. Chemical should not be used to combat insects when preparing or serving food. Electric wire traps (for flying insects) and poisonous baits can be used instead and they should be put at the entrances of the facility.