Recommendations of ensuring food safety~

Recommendation of ensuring safety of pound cake: 1 Maintaining Good personal Hygiene.As human are the major source of food contamination.Food workers must observe the highest possible standards of personal hygiene to make certain that food does not become contaminated by pathogenic microorganisms, physical or chemical hazards. High standards of personal hygiene also play an important part in creating a good public image, as well as protecting food. Poor handwashing is one of the leading causes of foodborne illness. Standard operating procedures for the correct handwashing method / safe hands procedure should be taught to workers.For example: Workers should wash their hands clean and use a glove while working with food products, both raw and cooked. 2 Keeping the area of working place aseptic and clean. Also it is important to maintain the cleanliness of the equipments and machines used to handle the product, while also keeping them thoroughly sanitized. 3 Checking computerized or automated time and temperature devices.Check the equipment regularly. We can reduce bacterial growth in potentially hazardous foods by limiting the time food is in the "danger zone" (140 F to 41 F) during any steps of the food flow from receiving through service. The FDA Food Code recommendation no more than a cumulative 4 hours in the danger zone. For example: The temperature of freezer and the time-temperature of the oven while baking. Make sure they are working at accurate and optimum level. 4 Avoid cross-contamination from:a. Raw food to cooked foodb. Equipment to foodc. Work surface to foodd. People to food

5 Set up of HACCP programme: the programme is designed to accommodate the types of products produced , the production equipment and the process of production., and to identify problem areas and take action to ensure the food production is safe for consumption.

6 Quality check of the ingredients upon receiving: Make sure that the ingredients are bought from reliable suppliers and check for Certificate of analysis(COA). Checking for :physical quality , chemical quality, microbial quality, shelf life under specified storage condition, packaging format and delivery mode.

7 Proper storage of the ingredients to reduce the chance of contamination and deterioration by : eliminating pest, prohibiting or preventing the growth of microorganism, control chemical and physical deterioration by excluding air or oxygen , light , deleterious/harmful contaminants. Practice first-in-first-out(FIFO) principle to allow stock rotation and ensure freshness of the ingredients.

8 Environment control : The moisture level and temperature and ventilation condition of the production area and storage room should be closely monitored.


Improper holding temperatures,
Inadequate cooking, such as undercooking raw shell eggs,
Contaminated equipment,
Food from unsafe sources,
Poor personal hygiene, and
Others (such as, pest and rodent infestation and improper food storage).