Meaning of Food Management
Food management is the process of planning, organizing, implementing and co-coordinating the primary duties to oversee the activities of food service, kitchen managers and cooking staff. It involves the control of the entire process and the flow of goods and services.
Responsibilities of Food Safety Managers to Consumers
Food safety managers are responsible in the following ways:
To help prevent health risk of consumers.
To coordinate and direct all food safety.
Investigation of food emergency situation.
They ensure and recall activities through the area field staff.
They ensure cleanliness standards to be followed and the required temperature for optimum storage.
They control and oversee the handling, preparation and storage of food in ways to prevent food contamination and poisoning of foods etc.
Hygienic Food Management Strategies
The following are hygienic food management strategies:
Clean surfaces before preparing food
Separate raw and cooked food and use adequate utensils.
Always keep the kitchen clean.
Cover wounds with water proof visibility dressing.
Wear clean and protective clothing to prevent contaminating food.
Defrost food thoroughly before cooking
Dispose all refuse regularly
Effect of Hygienic and Unhygienic Food Handling to the Consumer
Diseases are caused by unhygienic food handling habits. The effects of the intake of unhealthy food include:
Vomiting
Spitting out blood
Extreme sweating
Diarrhea
Abnormal pains or cramps
Fever
Dysentery
Typhoid fever
Constipation
EVALUATION
List three responsibilities of food safety manager to the consumer.
Name four ways of ensuring hygienic food management.
State five effects of unhygienic food handling