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Why food safety?
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Safety is a critical issue facing the food service
industry. Outbreaks of food borne illness result in
substantial costs to your customers, prevent your employees
from working, and ultimately affect your company.
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What is the cost of food borne illness?
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Microbiological pathogens are a major food safety concern,
causing millions of cases of food borne disease each year in
the United States and up to 9,000 deaths. About 75% of
reported food borne illness is due to mishandling of food in
food service operations.
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Is food borne illness preventable?
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Food borne illness is preventable if you implement a food
safety system that addresses the needs of your operation –
systems designed for food processors, or retail outlets in the
United States are NOT necessary transferable to the Asian
setting.
Ultimately you need to strive towards implementing a Hazard
Analysis Critical Control Point (HACCP) system. But this does
not have to be the first step. We recommend a step by step
approach that allows you to immediately implant a minimum
level safety system. From this start you build.
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Can I implement a generic system?
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Even though the causes of food borne illness and the means
to prevent it have been clearly identified, the incidence of
food borne disease in all countries is not on the decrease.
The reason for this is that systems implemented are not always
appropriate. What ever the system your adopt must take into
consideration YOUR operation and recipes; it must also include
your suppliers and environment of your premises. There is no
such thing as a standard food safety system.
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How do I implement a food safety system?
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In food service the cook / food handler is the critical
controller, and the control document is a simple set of
written instructions based on identification of hazard
controls. These are used for training employees. AFR's
approach is start with its manual - a document detailing
policies, procedures, and standards which is based on the
practical experience of our members and the real
operating environment in Asia. We will then work with
your company so that you can adapt this document to the needs
of your operation.
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Are there other advantages to implanting a food safety
system?
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Flow charts are great analysis tools for designing an
efficient, effective recipe – saving you money and reducing
waste.
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Why should I use Agro Food Resources?
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Because we realize that safety in the food service sector
is dependant on the synergy between three vital components –food
science, commercial cooking and documenting management systems
- we have brought together a team that can address this need.
Our team can "talk the language" of the employee
in the kitchen and health officials or inspectors.
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