News Letter


NEWS LETTER

Indian Association of Amusement Parks & Industries
              IAAPI Safety E-Newsletter
April 2013
Entrance
Food Safety

Tips for summer food safety

 

Summer eating can be enjoyable with fresh seasonal produce, outdoor eating and entertaining for special occasions or family gatherings. Unfortunately, food poisoning is more common in summer than at any other time of year.

Bacteria in food multiply faster in hot, humid weather. Food poisoning can cause vomiting and diarrhea and may be quite serious for children, older people and people with conditions that weaken their immune systems. Prevent food poisoning from spoiling your summer fun. Follow these simple steps to keep food fresh and safe this summer.  

Precaution with ice creams .

  • Packaged ice creams must be labelled and the containers sealed and undamaged.
  • Home-made ice creams must be eaten as soon as possible. Their containers must be clean, the wafers must be protected and the scoops must be kept clean in a container with a solution of citric or tartaric acid.
  • Ice creams must be kept in the freezer until required.

Precautions with beverages

  • Unbottled beverages which are typical in the summer (horchatas, slush puppies...) are best drunk at the place where they are sold and made. The containers they are served in must be refrigerated and clean.
  • Bottled drinks must be kept in the fridge when unsterilized, and drunk as soon as possible after opening.

Precautions with mayonnaise and egg-based products

  • The best way to prevent getting ill is to eat industrially produced mayonnaise or similar products. However, if you are making mayonnaise in your kitchen, you must: use clean, unbroken eggs,
  • add a trickle of vinegar or lemon juice,
  • make the mayonnaise just before eating and keep it in the fridge until required,
  • not keep left-over mayonnaise,
  • not add it to dishes until you are about to eat them.
  • Egg-based foods must be cooked enough to ensure that the egg isn't raw.
  • Catering establishments are not permitted to serve mayonnaise which is not produced industrially or is made with egg-based products.

Precautions with fresh foods

  • Meat on sale must be displayed in refrigerated units and bear the stamps guaranteeing it comes from a healthy source.
  • Fresh fish must be kept in ice while it is on sale. We recommend you clean the fish when you arrive in kitchen and keep it in the fridge until required.
  • Cheeses, creams and other milk products must be displayed in refrigerated units and correctly labelled.
  • It is important for all this fresh produce to be taken from the place of purchase to the fridge in as short a space of time as possible.
  • Vegetables which are eaten raw must be left to soak for ten minutes in a solution of water and detergent-free bleach (a couple of drops of bleach to one liter of water), and rinsed off with plenty of drinkable water.
  • Fruit must be washed beforehand, particularly if it is being eaten with the skin on.
Safe Food

Precautions with frozen foods

  • All frozen foods must be correctly labelled.
  • They should be carried in containers or bags which retain their storage temperatures.
  • They should be placed in the freezer at home as soon as possible after purchase, bearing in mind the conditions indicated on the label and the power of the freezer (according to the number of stars).
  • When required, we recommend they are completely thawed out, at refrigerator temperatures (approximately 4ºC) and, under no circumstances, should they be refrozen after thawing.

General precautions

  • We recommend you make sure the thermostats on your fridge and freezer are working properly by comparing them with the temperature shown on a normal thermometer.
  • Frozen or refrigerated foods should be kept in protective wrappers away from other foods, particularly those which are ready to eat, cooked and raw products.
  • Wash your hands as a hygiene measure whenever necessary and when you start working in the kitchen.

IAAPI SAFETY COMMITTEE

*Note: Use it as reference information. One can add items in checklist as per one's own facility structure and requirement.

For any sharing and query kindly contact us @ info@iaapi.org /  tina@iaapi.org

 

*Note: Use it as reference information. One can add items in checklist as per one's own facility structure.

 
   
   
 
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