You know you're involved in food safety when...
Started by BVRC, Jun 30 2008 12:41 AM
· You get confused by normal taps on sinks and look for the sensor or knee pad
· You describe someone having an ant problem at home as an “infestation issue”
· You have a thermometer in your fridge
· You own a temperature probe for cooking
· You look over the counter at a take away to assess their hygiene standards before ordering
· You’ve reported at least one establishment to the local environmental health team
· You’ve had an argument in a supermarket or shop about (delete as appropriate); temperature control / GMP standards / cleanliness (extra points if it’s a supermarket you currently supply)
· You know what “GMP” stands for and use it in every day conversation
· You feel naked cooking without a mob cap on
· You’ve complained to at least one food manufacturer about a foreign body find in your food
· Your partner rolls his or her eyes at you when they see you picking and staring at food in restaurants
· You look at products you make or have made in the supermarket and critique them
· You describe someone having an ant problem at home as an “infestation issue”
· You have a thermometer in your fridge
· You own a temperature probe for cooking
· You look over the counter at a take away to assess their hygiene standards before ordering
· You’ve reported at least one establishment to the local environmental health team
· You’ve had an argument in a supermarket or shop about (delete as appropriate); temperature control / GMP standards / cleanliness (extra points if it’s a supermarket you currently supply)
· You know what “GMP” stands for and use it in every day conversation
· You feel naked cooking without a mob cap on
· You’ve complained to at least one food manufacturer about a foreign body find in your food
· Your partner rolls his or her eyes at you when they see you picking and staring at food in restaurants
· You look at products you make or have made in the supermarket and critique them
Food Color Kill Panic Anyone?
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Is Epoxidized Soybean Oil (ESBO) an Allergen in Food Packaging?
Why do you have a food safety culture plan?
Why Identifying Emerging Risks is Critical in Food Safety
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bennii:
Yes... You are very true!!!!
Yong
Yes... You are very true!!!!
Yong
Dear Bennii,
You are absolutely right and will add few more to the list:-
You train your family on good hygiene practices and the names of pathogens
You have a lot of cleaning chemicals and disinfectants at home
When you spent extra time on cleaning and disinfection of all food contact and hand contact surfaces at home.
When you are scrupulous of the foods eaten by you and your family
You are absolutely right and will add few more to the list:-
You train your family on good hygiene practices and the names of pathogens
You have a lot of cleaning chemicals and disinfectants at home
When you spent extra time on cleaning and disinfection of all food contact and hand contact surfaces at home.
When you are scrupulous of the foods eaten by you and your family
Bennii you're a genius.
Regards,
Simon
Regards,
Simon
Benni! You so know who I am on facebook! I came up with this list on a bored day at work lol!
Well excellent list GMO, and congratulations on having the foresight to post it for us Bennii. Teamwork at its best. It’s not copyrighted is it GMO?Benni! You so know who I am on facebook! I came up with this list on a bored day at work lol!
Regards,
Simon
Don't be daft! Just funny. Like have you ever gone to another factory and seen exactly your wording in a HACCP study? I have!
Food Color Kill Panic Anyone?
Is raw milk a safe food
Is Epoxidized Soybean Oil (ESBO) an Allergen in Food Packaging?
Why do you have a food safety culture plan?
Why Identifying Emerging Risks is Critical in Food Safety
Examples of TACCP Exercises for Food Defense Training
No food from China
Are argentine peanuts a food safety risk ?
Audit Culture vs. Food Safety Culture
Food GMP Facility Audit Number – What Is It?