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  1. #1
    Member
    Join Date
    Jan 2015
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    31

    Food Safety Practices

    I've mentioned before that my brother and dad was planning a coffee and bakeshop business. Now, I'm also asked by them to manage it and take good care of its operation and food safety. I only want to ask what food safety practices do you use? I'm also researching about it and wish to hear from you.

  2. #2
    Senior Member
    Join Date
    Jul 2006
    Location
    MA
    Posts
    618
    Check out ServSafe. It is a needed certificate if you are baking/cooking food
    Charlie
    If you are afraid of failure or losing money, quit while you are ahead

  3. #3
    Junior Member
    Join Date
    Feb 2015
    Posts
    8
    Not sure what the regulations are in your area, but where I am in British Columbia, Canada, we have to meet several criteria before we can open. One of the key areas is having a food safety plan in place. Basically, the plan goes through the critical steps and it's required you have them written out before opening for *every* menu item. The critical steps are "receive, cold hold, prepare, cook, hot hold, cool, & reheat (for hot holding)." Each critical step has critical limits (min/max temps) and each critical limit has a check --basically temperature checks and logging at every step. There are also corrective action for each.

    Case in point: Our refrigerated display case broke down and would not keep a cool enough temperature (under 40F). Our temperature logs recorded when the system broke down and the corrective actions taken: "moved all perishable items to additional refrigeration unit immediately." When the health inspector came in and saw we were no longer using it as a refrigerated display case, he could also see our temperature logs and our corrective action for perishable items. So, all was good for our report.

  4. #4
    Member
    Join Date
    Jan 2015
    Posts
    31
    Thanks for all the replies. Looking at it, it seems not simple as we thought. Besides the physical preps, there are so many factors to consider most especially not the safety side since it is a must for food handlers. Honestly, it feels overwhelming, considering that there are many regulation and standards we must adhere to. I'm not complaining but literally, papers are piling up and it seems never ending.

    Anyway, what we did is to delegate tasks and I think it is a much better set-up. I am in-charge of the processes which requires some research. I read blogs on food safety risk management as well as customer service management. While other family members are in-charge of documentation, supplies and other things.

  5. #5
    Senior Member
    Join Date
    Jul 2006
    Location
    MA
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    618
    You need to go to your local health dept and see what they are going to require. Some also want floor plans. Plus building and zoning.
    Charlie
    If you are afraid of failure or losing money, quit while you are ahead

  6. #6
    Junior Member
    Join Date
    May 2017
    Location
    Chicago
    Posts
    11
    First, you need to check the suppliers of goods. It is necessary that all the ingredients be of high quality and that there would be all the necessary information about the product. And the main thing is to listen to the customers' feedback.

 

 

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