Food Hygiene – The Eight Principles of "From farm to fork"

Food hygiene can be compromised at eight different stages of its supply and preparation. These stages start at the farm and end at the fork.

Great care must be taken at each stage to ensure that the final product is safe to eat. Let’s define the eight stages.

The eight stages are:

FROM FARM TO FORK!

1) Farm animals and crops must be humanely and professionally handled and cared for by trained professionals and with appropriate supervision by qualified veterinarians.

2) Transportation of raw materials: Animals and crops must be transported in a manner that complies with state legislation and ethical codes.

3) Processing plants.- This stage includes slaughterhouses, packing houses and factories. All of these sites must be licensed by the appropriate regulatory bodies, have a valid manufacturer’s license, meet state and national specifications, and comply with GMP, ISO 9002, and HACCP standards. All authentic and secure products must have the name, address, and phone number of the processor or manufacturer clearly printed on the packaging.

GMP=Good manufacturing procedures

HACCP=Hazard Analysis and Critical Control Points

Iso=International Organization for Standardization

4) Food Distribution Networks.- Food distribution must be done in accordance with National, State and Municipal regulations. Likewise, the delivery people must be clean and well presented. Shipping containers must be clean inside and out and specifically designed to transport the type of food they contain, EG. Frozen, chilled.

5) Food Delivery and Food Storage: Food must be delivered in good condition with undamaged packaging. It should be stored under conditions suitable for that type of food and in a way that avoids cross-contamination with other food sources. This includes storage of food in the consumer’s home.

6) Preparation of food before cooking.- Food must be prepared following clean guidelines. Meat should be thawed under refrigerated conditions and kept separate from vegetables, dairy products, eggs, etc. keeping the meat in a closed container during the thawing process. Fresh vegetables should be cut on a separate clean cutting board and knives should be washed well before using them to cut other foods. In professional kitchens there should be separate work stations for dirty vegetables, raw meat, dairy sweets and salads.

7) Cook, broil, bake.- Cooking food will kill most bacteria, but keep in mind that some bacteria and toxins survive at high temperatures, so it is very important to remember to keep food warm until it is eaten or Alternatively, chill them in small containers and freeze them as quickly as possible. Bacteria are no longer active at temperatures below 4 degrees Celsius.

8) Serve.- Serving food is usually the scenario in which most people let their guard down. Food should be served at a temperature above 70 degrees Celsius or at a temperature of 5 degrees Celsius or less for cold foods. Dishes, pâtés and cutlery must be spotlessly clean after being thoroughly washed at a temperature above 70 degrees Celsius.

By reviewing all of these stages as thoroughly as possible, you can greatly reduce your risk of food poisoning.