EN_Calidad y Seguridad Alimentaria - Conceptos Basicos 3.0

QUALITY AND SAFETY

FOOD

BASIC CONCEPTS

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FOOD QUALITY

HACCP and FOOD SAFETY

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BASIC CONCEPTS

CROSS CONTAMINATION

FIFO

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BASIC CONCEPTS

FOOD HAZARDS

ALLERGIES AND INTOLERANCES

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BASIC CONCEPTS

ALLERGENS

ALLERGY

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BASIC CONCEPTS

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INTOLERANCE

GLUTEN

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BASIC CONCEPTS

Hazard Analysis and Critical Control Points (HACCP) is a system for controlling and analysing possible hazards to and the contamination of food and drink.

HACCP and FOOD SAFETY

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BASIC CONCEPTS

Microbiological: bacteria, viruses, parasites and other germs. Examples: bacteria that grow in a raw, unrefrigerated hamburger, mould that grows on bread, microbes that grow on a dirty chopping board, flies that lay eggs in food. External contamination.

FOOD HAZARDS

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BASIC CONCEPTS

Chemicals: chemical substances that either occur naturally or due to accidental contamination. Examples: remains of a cleaning product that drips onto food, disinfectant on a tomato that isn’t rinsed properly after being cleaned and disinfected, remains of infestation control products.

FOOD HAZARDS

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BASIC CONCEPTS

Food and dishes may contain ingredients that harm people who have food allergies and intolerances. That’s why you should inform your customers about the presence of certain ingredients in our food:

ALLERGIES AND INTOLERANCES

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BASIC CONCEPTS

First In First Out i.e. the first thing to enter is the first to leave. This method means that the first goods to enter the storeroom or cold storage should be the first to leave.

FIFO

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BASIC CONCEPTS

An adverse reaction by the immune system to a specific food that occurs when the allergic person comes into contact with it or a food that contains it, normally by eating it but also, for particularly sensitive people, by touching it or smelling it.

ALLERGY

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BASIC CONCEPTS

INICIO

HAPPC RECORDS

TYPES OF RECORD

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BASIC CONCEPTS

A type of protein found in different types of grain such as wheat and barley.

GLUTEN

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BASIC CONCEPTS

COELIAC DISEASE

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RECIPES

WHEN READING ORDERS, REMEMBER:CHECK STARTERS AND EXTRAS. THE DONENESS, BREAD TYPES AND SIDE DISHES. READ THE NOTES BEFORE STARTING TO COOK. WHEN THE ORDER ARRIVES. PUT SMALL TABLES FIRST AND ROTATE ORDERS TO GET THE STARTERS OUT. PUT STARTER ORDERS AHEAD OF BURGERS. CHECK IF SOMETHING DOESN’T MATCH (E.G. VEGAN WITH BACON)

HAPPC at GOIKO involves a system of recording food safety activities that are performed at the restaurants each day.Recording an activity means making a note that it has been performed and any incidents that may have arisen.The MAIN OBJECTIVE of these records is:To have written evidence of compliance with the HAPPC System by the company and its restaurants.That’s why they are important. This means that completing the HAPPC records each day is COMPULSARY.

Reaction that occurs when the body cannot correctly process a food or one of its ingredients.

An adverse reaction by the immune system to a specific food that occurs when the allergic person comes into contact with it or a food that contains it, normally by eating it but also, for particularly sensitive people, by touching it or smelling it.

A type of protein found in different types of grain such as wheat and barley.Coeliac disease is a chronic illness that primarily damages the intestine and can damage other organs and body tissue. It is caused by a permanent “intolerance” to gluten.

Proceso crónico que lesiona primeramente el intestino y puede dañar cualquier órgano o tejido corporal. Está producida por una "intolerancia" permanente al gluten.

First In First Out i.e. the first thing to enter is the first to leave. This method means that the first goods to enter the storeroom or cold storage should be the first to leave.

Process that involves food coming into contact with other substances that are generally harmful to health. This can either be through direct contact with other food or indirectly through previously contaminated surfaces.

A chronic illness that primarily damages the intestine and can damage other organs and body tissue. It is caused by a permanent “intolerance” to gluten.

Set of properties that are accepted or valued by the consumer, including flavour, scent, colour, texture, shape and appearance, as well as hygienic and nutritional properties.

Microbiological: bacteria, viruses, parasites and other germs. Examples: bacteria that grow in a raw, unrefrigerated hamburger, mould that grows on bread, microbes that grow on a dirty chopping board, flies that lay eggs in food. External contamination.

Physical: any foreign solid material that comes from manufacturing or external contamination. Examples: remains of soil present in a vegetable, a piece of plastic inside a hamburger, a tupperware with remains of previous meals, a label that falls on a food item.

Chemicals: chemical substances that either occur naturally or due to accidental contamination.Examples: remains of a cleaning product that drips onto food, disinfectant on a tomato that isn’t rinsed properly after being cleaned and disinfected, remains of infestation control products.

Hazard Analysis and Critical Control Points (HACCP) is a system for controlling and analysing possible hazards to and the contamination of food and drink.

Allergens are substances that can cause an allergic reaction or intolerance because your body recognises them as being “foreign” and “dangerous”.

Types of HAPPC record: Receiving goods, checks performed when goods are received by a restaurant. Measuring temperatures, checks performed to control the temperature of refrigerating equipment. Measuring chlorine in water, the amount of chlorine, measuring the amount in water from the mains supply. Cleaning and disinfecting Polar compounds Changing oil Traceability Incidents

Food and dishes may contain ingredients that harm people who have food allergies and intolerances. That’s why you should inform your customers about the presence of certain ingredients in our food: