Some of the questions and comments captured in last Fridays webinar.
You need to read bottom up.
AKUM EMMANUEL NDI
thank you Elizabeth & Simon for the presentation, very good but my connection is too bad at my end
SHEIK ABZAL KHAN
Simon and Elizabeth its very useful.
Dilip Sharma
Thank you so much, Elizabeth, and Simon
Sreekanth
Thank U
Filiz
thank you Elizabeth and Simon
JONAP
cooling of food from 60C to 20C for two hours...you are exposing the food in danger zone for two hours and another 4 hours from 20C to 8C, for a total of 6hours in danger zone...is is not a problem?
Benedito Vieira Junior
thanks
Bilal
thanks alot
Benedito Vieira Junior
fantastic presentation
VIVEKANANDA VS
REALLY VERY GOOD PRESENTATION
Excellent presentation, Thanks.
Yolande Pretorius
what about advanced course ?
ruth
Simon, Elizabeth, thank you very much!
Theophilus Fon Anyam
Thank you so much
emma weston
Thank you!
anthony Gideon Ong
Thank you
Alia
thanks
Bedel
thank you very much!
Marguerite Abboud
thank u
AndreaM
what about the bakery or sweet foods, the treatment is pretty different and tolerant
kashan kaif
Thank you all
Ashraf
thanks Simon
Yolande Pretorius
Defrost meat in refrigerator at 6 C
Rotimi
Any step that can allow temp abuse should be a
ccp
Ayman
Do you think airlines should apply/follow
HACCP/ISO 22000 on board?
Benedito Vieira Junior
Thanks Eliza
Aura Stewart
Very good presentation. Thank you very much
Valli
thank you Elizabeth! what is the right way to defrost the meat
Sarika Agarwal
Thawing just controls the growth so its a CP
JONAP
thawing in our catering is not a
ccp, based on
ccp decision tree..
Odunukan Yetunde
thawing is either under running water or kept in a chiller/refrigerator
Sarika Agarwal
nope thawing will not be
CCP as it does not reduce or eliminate the bacterias
Rotimi
Sreekanth
what abt huge quantities and in a country that face water shortages?
Ron
Thanks very much
Paul
I think that tawing out could be also a
CCP in the catering industry.
Alia
hi
Charlotte Neeson
Safer Food Better Business is a dcoumented system based on
HACCP principles but specifically designed for Catering/ retail premises. Visit www.food.gov.uk
Emilia
under cold running water :)
Lexter
Thanks Elizabeth! Presentation was completely delivered. Hope all catering industry will become Brilliant at the Basic, because this our stepping stone to deliver ready to eat food wherein food safety is within.
Sarika Agarwal
nope just running water
Valli
ice added to running water :-)
Rotimi
Yes, you can do equipment swabbing to establish the hygienic status. sending few finished samples for micro test will also help
Sarika Agarwal
Thawing in the running water is recommended and not in ice added water
Valli
if you can add ice to the running water, that will be thawing at a cooler temperature...
AKUM EMMANUEL NDI
there dont follow the
HACCP
JoseRodolfo
From Guatemala. Excellent presentation. Many popular restaurants here cool huge soups in the morning and serve it for lunch and dinner all day long. I guess is not the best way
Sarika Agarwal
Paul mostly its E.coli, Salmonella and staphylococcous and coliforms
Alvarez
Thank you, very much
Izundu Ilechukwu
@Marianna, when you see what goes on in food preps area, you may wonder if common sense is actually common.
umut
should we use color code at cleaning step?
Ron
21CFR110
Subu Gudipati
What FDA regulation applies to Food industry
Teddy
Thanks Elizabeth for good presentation
Paul
Should there be some bacterial sampling in the catering Industry to monitor any contamination n?
Odunukan Yetunde
Transportation is critical in catering either raw or finished product. good hygiene is key. regular cleaning of the vehicle (documented), using the right vehicle i.e cooling van for cold items to hold the food away from danger zone
Subu Gudipati
what FDA regulation covers food industry?
Sarika Agarwal
Which is not recommended
Ron
what about contamination from the vendor/supplier of raw materials. Probably another webinar. Metal contamination from the farm.
AKUM EMMANUEL NDI
moust people thaw meat in and oppen air
Snežana
Thanks from Montenegro!
Muhammad Raza Ullah
Great presentation Elizabeth..........
MUHAMMAD Aamir Saeed
Such a nice presentation
Marianna Brown Charles
Thanks. Common Sense would go a long way when handling food.
Larinzon
what is the best way for training the employees in a Little catering
Ramachandran
Great presentation Elizabeth..........
Izundu Ilechukwu
@ Sarika, I think standard procedures should be followed at all time, beside media is great medium to pass across information. Message that we see this day on Tv can quite misleading.
Rotimi
Thawing becomes a problem if done under incorrect temperature or if inappropriate method is used
Sarika Agarwal
Home thawing is still at a small quantity and does not take too long a time to thaw and the cooking is much more effective compared to in big amount. The number of bacterias for sure multiply if the thawing process is done at room temperature
Ayman
Thank you so much for this interesting presentation.
Ayman
Thank you so much for this interesting presentation.
Ramachandran
Blast chilling would be the best option for rapid cooling
Yoga
Good and informative presentation
Jesus
what about thawing foods? is it a real risk? growing up mom thawed meat at room temp, not in refrigerator.
Ramachandran
El izabeth do we have any specific requirements while transporting food in the food catering truck??
David Levy
Thank you Elizabeth and Simon for the great presentation. It seems that we won't go to any restaurant right now...
Charlotte Neeson
Dipslay a notice advising consumers to speak to member of staff if they have any allergies and then retain a list/details of which allergens are present in each menu item which can then be present to the consumer as an when requested.
Sarika Agarwal
All the entry points the insect killer needs to be installed
OUATTARA DRAMANE
(the number required of insects killer in factory?
Valli
Color coded day dot labels are available.
MUHAMMAD Aamir Saeed
Great
Sarika Agarwal
The celebrities are not cooking food for the big group but just a sample so I think its okay if they are not having their head gears on
JONAP
thank you ms. Elizabeth strydom
SHEIK ABZAL KHAN
nice that was very good, thank you. Eliz.
Theophilus Fon Anyam
Great presentation Elizabeth
Odunukan Yetunde
@ Yolande, You need to indicate the allergens in your menu list so that they are aware or if you have SOP for serving you follow the procedures
Izundu Ilechukwu
Most Celebrity chefs do not cover their hair while in kitchen or food preps, I have seen lots of them in Food reality Tv/shows. how is it so with respect to Food Hygiene? I think their are communicating wrong messages?
Sarika Agarwal
You can inform the consumers about the allergns in the catering industry by having a display saying if you are allergic to any of the allergens do contact the manager on duty
Fotini
great and simple
Ramachandran
Marco. follow the SOP for safe food serving at outdoor locations
Sue Howlett
Thanks Elizabeth, very thorough revision of food hygiene basics!
Munish Bhankhor
Thanks Elizabeth & Simon !!!
Muhammad Raza Ullah
yes very informative
Sandy
Great presentation Elizabeth. Thank you.
Tracie Barracks-White
Real informative
Larinzon
thanks great job
Bedel
Good job, thanks a lot!
Muhammad Nasir Ahmed
excellant!
Laura
GREAT!!!!! I enjoyed!!!
OUATTARA DRAMANE
thanks
Gulnara
Thank you very much!
Ramachandran
at the time of booking the event its safe to inquire with the clients if they ahve any one who is allergic to certain food.
Ashraf
thanks
Emilia
Thank you!
Javier
Thank you Elizabeth.
Marco
any advise when serving the food at the clients place?
Yolande Pretorius
in catering how do you inform the consumer about allergens? Do you use labeling?
Larinzon
plan builder
Larinzon
the software name is food defense pla builder
Larinzon
yes, in FDA web page. infacts they have a software could help
AKUM EMMANUEL NDI
on clean cutting boards
marino marian
is there any link with the food defence requirements?
Muhammad Raza Ullah
How to identify salomanella
Izundu Ilechukwu
What a dirty kitchen....
Odunukan Yetunde
@ Yolande Yes, you can also indicate the production date and if possible the time
Ramachandran
Yolande, Its safe to have the batch details documented before cooking as it helps us in tracking food poisioning cases if we announce a food recall.
Valli
yes, day-dot labels or marker pens are used in catering to mark
Ashraf
is fipronil for cockroaches safe ?
Fotini
Blast freezer or spiral freezer
Ashraf
if you have blast chiller
Valli
direct cooling is ideal, if not, the two stage is acceptable
Yolande Pretorius
In the catering industry do you used batch codes to separate which dish was cooked first?
SHEIK ABZAL KHAN
yes, Jewellery is one of the major contaminant.
David Levy
Why not direct cooling, i.e. fm high to low temp at minimum time?
Valli
absence of air conditioning, I meant..
Valli
room temperatures in the tropics in absence of refrigeration is more like 25 to 30, not 20 C.
Marco
there is no rule about?
maribel
many info have similar principles with FOOD MANUFACTURING, mangaliso
Jesus
I like her accent, very crisp & clear
OUATTARA DRAMANE
in our factory all wedding are not allowed
Filiz
MArco , normally no jewellery allowed for food safety and personal safety but for ethical reasons only plain wdding ring is allowed
Valli
only plain wedding band, ear ornaments less than 1 cm wide, bracelets/necklace only if containing medic alert information.
mangaliso
can we also use this info for fOOD mANUFACTURING companies
Marco
some jewellery is acceptable?
Valli
FATTOM, Acidity is important too
Nataliya
This is range in danger zone regulated in R.R.O 1990, Regulation 562 Food Premises ( Canada, ON)
Valli
the danger zone varies from country to country, but its all around 4 to 8 at the lower end and 60 to 65 at the other
emma weston
5-60 but not sure if that was a holding point made?
mangaliso
will a brown chopping board be recommended in a food processing area?
Muhammad Nasir Ahmed
I thought that danger zone from 4 Celsius degree and 60 Celsius degree, Am I right?