Top 15 Food Safety Mistakes to lose you points on a Food Safety Audit.

1. Inadequate Hand Hygiene and Poor disposable glove use: ?

- Staff not washing hands properly or at appropriate times, the misuse of disposable gloves. ??

2. Cross-Contamination:

• Poor separation of raw and cooked foods, leading to cross-contamination risks or even the poor separation of raw food and raw food keep raw chicken below raw pork.

3. Improper Food Storage:

• Incorrect storage temperatures for perishable items, risking spoilage or bacterial growth. Cold foods ideally below 5°C and frozen food below -18°C

4. Inadequate Cooking Temperatures:

• Failure to cook food to recommended internal temperatures, risking foodborne illnesses.?Cook chicken to 75°C and hold for 30 seconds

5. Poor Cleaning and Sanitising Practices:

• Incomplete or inconsistent cleaning of surfaces, utensils, and equipment and no detailed Cleaning schedule.

6. Lack of Allergen Awareness of the Top 14 Allergens:?

• Insufficient training on allergen sources and prevention measures, no allergens on recipes or an allergen matrix for all dishes on the menu including readymade sources for hidden allergens.?

7. Ineffective Pest Control Measures:

• Failure to address pest issues promptly, risking contamination, no pest sightings record. ??

8. Misuse of Cleaning Chemicals:

• Improper storage or application of cleaning chemicals, posing health risks.

9. Expired or Spoiled Food Handling:

• Failure to identify and discard expired or spoiled items promptly. ??

10. Inadequate Employee Training: ?

• Lack of comprehensive training on food safety practices for all staff members. ???

11. Poor Personal Hygiene:

• Non-compliance with proper attire, hair restraints, and overall personal hygiene standards.

12. Incomplete Documentation:

• Missing or incomplete records of temperature checks, cleaning schedules, and other critical processes.?????????????????????????????

13. Inadequate Cooling Procedures:

• Improper cooling of cooked foods, leading to bacterial growth. ???

14. Insufficient HACCP Implementation:

• Failure to fully implement Hazard Analysis and Critical Control Points (HACCP) principles.

15. Ineffective Food Handling Procedures:

• Mishandling of food during preparation, increasing the risk of contamination.Food hygiene Asia - www.foodhygieneasia.com

?