Food Safety Compliance: Rules and Regulations There is no official definition of food safety, mainly because the laws and guidelines should be followed depending on where and what sort of food service you provide. However, each restaurant should follow certain basic rules for food safety. HACCP has also been created to serve its customers and help companies in food facilities. HACCP is a globally recognized system of food management that addresses food safety and regulates potential biological, physical and chemical hazards. It can be simply defined as a system which was set up to recognize potential food safety issues and methods to control them and also to reduce diseases and contamination among the customers. If you go through the official website of HACCP, you will find out that it contains a long list of how to recognize risks and methods to regulate them. The HACCP website is informative and worth reading thoroughly if you have time, but it can be condensed to a much simpler format.
Some of the food safety rules and regulations one should follow before setting up a business are as follows: Food and General Supply Storage: Food, Spices and other edibles should always be kept away from the cleaning supplies. This implies that the cleaning machine should not be positioned closer to the kitchen area or the food preparation and storage region. Everybody should follow cross-contamination prevention practices before or while moving between the two areas. Cleaning Processes Should Always Be Clear: Cleaning processes and sanitizing rules for all food services include proper hand washing procedures, cleaning and sanitizing techniques for the kitchen, dining and food storage areas. Also, don’t forget about the region of waste disposal. An important element of operating a secure and tidy restaurant is proper disposal of