Food Safety in Commercial Food Establishments

Dorothy Pushparani, Rita Narayanan

Abstract


This review focuses on food safety in commercial food establishments that is now considered an important global issue. The various factors that contribute to food borne outbreaks are summarized and the standard operating procedures for safe food production are discussed. Time temperature control at receiving of raw ingredients, cooking, holding and chilling are considered as Critical control points. The article emphasizes on the fact that addressing these contributing factors and implementing the control measures could help ensure a sound Food Safety Management System.


Keywords


Food safety, quality assurance, HACCP, food quality

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References


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