In this series we will explore the intricacies of implementing and maintaining an internal safety system for a food production facility. The IPSSIS/FS for general food safety (FS) will approach a step wise implementation of a safety system for a food production premises from the “most important” aspects or safety control points (SCPs) to the “less important” SCPs.
Tinned or canned foods are an integral ingredient of any food production facility and, while tinned foods are generally considered to be fully sterile after production, there are several factors that can affect the safety of the foods in tins.
Attention to detail is often found lacking in the dry good storage area in kitchens. It has often been thought that as long as the foods are properly labelled, protected from overhead leakages and the area is kept in a “broom clean” condition, that it met with regulations.
As a general rule, the kitchen should always address food poisoning complaints in this way. All food eaten on the day of the complaint should be tested for any pathogens, so that feedback can be given to the client.