General Principles for Safe Handling of Food

General Principles for Safe Handling of Food

FOOD SAFETY & STANDARDS AUTHORITY OF INDIA

Basic Principles of Food Safety 1. Procurement of Raw Food • Fresh - buy from reliable shop.

• Has no unwanted pollutants.

• Not to purchase food beyond expiry date (Packaged Food)

2. Washing of Raw Food • Use safe and potable running water.

• Thorough cleaning.

• Wash fruits and vegetables, most carefully if eaten raw.

02.

Basic Principles of Food Safety 3. Storage of Raw Food • Use cool and dry place.

• Refrigerate perishable food if it is to be used beyond 2 hours.

• Store raw food separately from cooked food.

• Store vegetarian and non-vegetarian food separately.

• Use deep freezer for longer storage.

clean storage

veg/non-veg separated

cooked/raw separated

refrigerate perishable items

03.

Basic Principles of Food Safety 4. Use of Safe Water and Ice  • Use safe running water  • Store water in a covered container with a side tap  • Do not use ice used for storage for consumption

safe running water

water storage

ice used for consumption and storage separated

04.

Basic Principles of Food Safety 5. Cooking or Processing of Food • Thorough heating is required through the food material, ( >740°C for food that is non-vegetarian.)

• Always keep cooked food in covered containers.

• Use safe ingredients and potable water.

thorough cooking

cover food

6. Eating and Serving of Food • Wash hands (20 secs) with soap and water.

• Use clean and food grade utensils, equipment, kiosks, tables etc.

• Keep food covered.

• Serve food in clean environment.

wash hands

clean utensils

05.

Basic Principles of Food Safety 7. Storage and Packaging of Cooked Food • Use proper food grade utensils and packaging material.

• Refrigerate promptly all cooked and perishable food.

• Store ready to eat food above the raw foods, inside refrigerator.

• Do not overcrowd the refrigerator.

• Do not thaw and re refrigerate again.

use proper food grade utensils & packaging

refrigerate promptly all cooked & perishable food

06

Basic Principles of Food Safety 8. Environmental Cleanliness • Keep food serving area clean, away from garbage dump, open drain, latrine etc.

• Use standard detergents and Disinfectants for cleaning • Keep Garbage bins well covered and clean regularly.

keep your environment clean

07.

Keys to Food Safety General Principles for Safe Handling of Food • Procurement of Raw food • Washing of Raw food GOOD RAW CLEAN MATERIALS • Storage of RawHANDLING food

THOROUGH COOKING

• Cooking or Processing of food • Serving of cooked food • Storage and packaging of cooked food • Environmental cleanliness

SAFE STORAGE

SAFE WATER

SAFE FOOD HANDING AREA

FOOD SAFETY & STANDARDS AUTHORITY OF INDIA (A Statutory Regulatory Authority of Govt. of India) Ministry of Health and Family Welfare, FDA Bhavan, Kotla Road, New Delhi -110 002