Food safety unites practices and processes that involve food from production to consumption, always aiming for quality control and the safety of the end consumer. What is it and what are the critical points in these processes? In this post we'll talk in detail about food safety and how to apply it in your establishment, check it out!
What is food security?
Food safety is the combination of practices and processes that involve food at all stages: the production chain, transportation, handling, processing, preparation and consumption, with the aim of guaranteeing access to food and its quality, thus reducing contamination, shortages and waste.
What are the main obstacles?
Food wasteFrom production onwards, many losses occur during planting, harvesting and storage. Inadequate food storage means that some food spoils and has to be discarded. In Brazil, food waste generates losses of approximately 940 billion dollars a year, based on production, transportation, storage and the final consumer.
Food preparation: During improper handling, processing and storage processes, there is a high risk of contamination by bacteria and fungi. Establishments such as restaurants, snack bars, patisseries and bakeries must follow techniques to ensure food safety.
How do I guarantee food safety in my establishment?
- Proper hygiene of the handling areas, the food and the professionals who will be handling it;
- Temperature control of equipment and food;
- Practices listed and described in municipal ordinances.
Is temperature control really important?
Yes, temperature control is very important when it comes to food safety, as it is the main tool that a restaurant must have as a parameter in order to guarantee the quality and safety of the food.
It is therefore very important that your establishment has adequate temperature control points, using digital thermometers, spreadsheets and quality refrigerators.
When should the temperature be checked?
The temperature should be checked according to the situation and the characteristics of each product. See below for the temperatures recommended by ANVISA.
Ideal Temperature for Transporting and Receiving Food:
| PRODUCTS | TEMPERATURES |
| Frozen products | Up to -12°C* |
| Chilled fish | Up to 3°C* |
| Chilled meat and meat products | Up to 7°C* |
| For other chilled products | Up to 10°C* |
| Ready-to-eat preparations with raw fish or raw beef | Up to 5°C |
| Hot products | At least 60°C |
Maximum transport temperatures and storage time for pre-prepared and prepared products in the establishment under refrigeration or in the absence of information from the manufacturer:
| PRODUCT | MAXIMUM TEMPERATURE | STORAGE TIME IN DAYS |
| Milk and dairy products | 7°C | 5 |
| Eggs and other products | 10°C | 7 |
| Beef, pork, poultry, among others, and their products handled raw | 4°C | 3 |
| Mixed skewers, steak roulade, raw breaded meats and preparations with ground meat | 4°C | 2 |
| Fish and fish products handled raw |
2°C | 3 |
| Fruits, vegetables and sanitized vegetables in fractions, or peeled, juices, pulps, sugar cane juice | 5°C | 3 |
| Bakery and confectionery products with ingredients that require refrigeration | 5°C | 5 |
| Sliced, chopped or ground cold cuts and sausages | 4°C | 3 |
| Post-coconut food, except fish | 4°C | 3 |
| Post-cooked fish | 2°C | 1 |
| Desserts and other preparations with dairy products | 4°C | 3 |
| Desserts and other preparations with dairy products | Above 4°C to 6°C | 2 |
| Desserts and other preparations with dairy products | Above 6°C to 8°C | 1 |
| Mayonnaise and mayonnaise mixtures with other foods | 4°C | 2 |
| Mayonnaise and mayonnaise mixtures with other foods | Above 4°C to 6°C | 1 |
Accompanying the thaw:
| EQUIPMENT | TIME AND/OR TEMPERATURE |
| In refrigerators | Below 5°C or according to manufacturer's recommendation |
| In a microwave or convection oven | Immediate |
Refrigeration and Freezing Temperature and Time:
| THERMAL VARIATION | MAXIMUM COOLING TIME |
| From 60ºC to 10ºC | 2 hours |
| Reaching 10°C | Immediately refrigerate or freeze at -18ºC |
ATTENTIONIndustrialized products should be stored according to the manufacturer's recommendations.
You may have noticed that the refrigerator can be considered the restaurant's safe, since all the perishable raw materials for food preparation are stored there. That's why it's so important to make the right choice for your establishment.
Efficient, quality refrigerators have the following characteristics:
- They withstand the “open and close” of everyday life in the professional kitchen, quickly replenishing the cold air lost when the refrigerator or freezer door is opened through their extremely powerful machinery.
- The cold is distributed evenly, which guarantees the food safety of the stored products. This process prevents the food from losing its nutritional value.
- Do you know that “fridge smell”? You won't find it in Macom refrigerators if you always keep them clean, because the entire interior is also made of stainless steel, which doesn't impregnate odors and is more resistant to scratches and punctures.
- Removable gaskets for easy cleaning.
- Independent digital control, homogeneous cooling and frost free (defrosting system that also prevents ice build-up in the freezer and makes cleaning easier).
- Intelligent energy saving system, the equipment understands when it is not necessary to use its full power.
- High-efficiency thermal insulation.
- Adaptable according to customer needs, with options for shelves, NG rails or boxes.
Did you like the tips? Discover our refrigeration range.
