Food Hygiene: Facts and Figures
FOOD HYGIENET The Facts and Figures BEST /WORST % SAFETY RATINGS WHAT THE LAW SAYS... Cherwell Brentwood Medway Bexley 1 Must look at the steps involved in delivery, storing, preparing, cooking, cooling, reheating, serving, displaying and selling food. 100% 99.3% 78.4% 80.2% 2 Identify what hazards could happen at each step 2 Identify the steps critical to food safety (these are sometimes called Critical Čontrol Points) and their critical limits Chief Scientist Annual Report 2013* Food llnesses: Facts and Figures Control the hazards at these critical steps and monitor to ensure this is being done Hospital Admittances h Set up corrective action if there are any problems Deaths 20,000 6. 500 Review hazard analysis periodically Cost to the NHS Per Year FIVE KEYS TO FOOD SAFETY 1. Keep Clean 2. Separate raw and cooked food 3. Cook all foods thoroughly 4. Keep food at safe temperatures 5. Use safe water and raw materials 1.6 Billion www.ncchomelearning.co.uk
Food Hygiene: Facts and Figures
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