"HYGIENE IN FOOD IN THE DISTINCTIVE H"
PRESENTS:
MARTÍNEZ GUZMÁN DAPHNE AMARA
2M4
TEACHER:
VILLEGAS ESTHER IBARRA
PRESENTS:
MARTÍNEZ GUZMÁN DAPHNE AMARA
2M4
TEACHER:
VILLEGAS ESTHER IBARRA
Sunday, May 18, 2008
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INTRODUCTION This paper is presented, dealing with regimes that are to follow the organizations or companies interested in obtaining the Distinctive H, as this certification, ensuring their customers that the products they offer are of very good quality, therefore, can keep their customers and spread as wide as possible.
In Chapter I, if the subject mentioned in the trial, which cover over all its pages, explaining what is its purpose and its justification.
In the next chapter, which is the historical, reference is made, both background and definitions, explaining what is the basis for food. Also addresses the issue of decomposing food, and what are the consequences if these foods are offered to customers.
In the last chapter, theoretical framework, is all about the Distinctive H, its definition, its requirements to NORMEX calls provide this assurance in the food, and the procedure to follow to get it.
This paper aims to raise awareness of businesses in the importance of this distinction.
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CHAPTER I INTRODUCTION CHAPTER II
PROBLEM UNDER STUDY
The main point of this research is about the Distinctive H, to know everything about him; his background, which is itself the distinctive its requirement that the company providing the guarantee of quality and cleanliness in food (NORMEX) requires, and the procedure to obtain it.
All this takes place in person, because everyone has a very different way of thinking, what aspects to evaluate, is the student's individual ability to perform a research project, combining the organization and time management and good use of resources which financial counted.
The rationale for this work, as already mentioned in some part of the introduction, is to show the business owner how important it is that your organization has the distinctive, since this is a sign of security and confidence to customers what they are eating is high quality, both food, and the method of preparation, personal hygiene of workers and facilities in which they work. It is also to create awareness among companies about the consequences that can lead to not having the necessary cleaning in food, because some diseases generated as a result of poor hygiene, can become death.
Thursday, May 15, 2008
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HISTORICAL CONTEXT
BACKGROUND
A food, any food or drink that humans and animals take to satisfy the appetite, to meet the physiological needs for growth and of the processes occurring in the body, and provide the energy necessary to maintain activity and body temperature. Because foods differ markedly in the amount of nutrients they contain, are classified according to their composition and the source from which they are obtained. Carbohydrates, fats and oils, food processing and preservation, World Food Supplies, Anorexia nervosa, Metabolism, Protein, Vitamin.
A food, any food or drink that humans and animals take to satisfy the appetite, to meet the physiological needs for growth and of the processes occurring in the body, and provide the energy necessary to maintain activity and body temperature. Because foods differ markedly in the amount of nutrients they contain, are classified according to their composition and the source from which they are obtained. Carbohydrates, fats and oils, food processing and preservation, World Food Supplies, Anorexia nervosa, Metabolism, Protein, Vitamin.
Hygiene food handling practices used in food to keep them clean and healthy to prevent poisoning. In recent years there has been increasing in some countries the number of reported cases. This increase may be due to greater awareness by the public or further information.
Food poisoning is usually caused mostly by pathogenic bacteria such as Salmonella, Campylobacter, Clostridium perfringens, and botulinum, Staphylococcus aureus and Bacillus cereus. Typical symptoms of poisoning, which can occur between one hour and 72 hours after eating contaminated food, include diarrhea, abdominal pain, vomiting, fever and nausea. Most patients recover within a week, but this type of poisoning can to cause death. The world has a huge variety of climates, eating habits, cooking methods, ways of preserving and storing food, and recommendations for public health. Practices for food hygiene should take into account all these factors. The attitude of consumers towards the importance of hygiene in food depends on your concern and education and living standards. In some countries there are other diseases that pose a mortal danger more serious than those caused by bad food.
Bacteria and fungi are the principal agents of decomposition, which are also called decomposers. Acting on the dead plant organic matter and the products of excretion and the bodies of higher animals. Organisms that live on dead matter are called saprophytes.
decomposer organisms transform organic matter into nutrients that can be re-used by producers: thus, microbial decomposition is the main route back to the atmosphere of carbon dioxide originally absorbed by plants during photosynthesis.
The saprophytes are varied, and the diversity of the metabolism demonstrating the ability of each type to degrade certain organic compounds. All natural organic compounds are susceptible decomposition, either by a single microorganism or a few species that act in combination. Some organic components of plants are more resistant to microbial decomposition than others and accumulate in the environment. This plant material known as humus, is the main organic component of soil fertility and determines, as it affects the capacity of drainage and oxygen penetration.
Fungi are usually the first to colonize the organic matter, they have the metabolic capacity to degrade the cell wall and release the contents of protoplasm, more easily degradable. Bacteria are also able to degrade cellulose in the cell wall plant-communities of these bacteria live in the intestines of herbivorous animals and are responsible for the decomposition of cellulose in the rumen or stomach of many important domestic animals. The decomposition of wood can be accelerated by the activity of wood-eating insects such as termites, which rely on specialized microbial communities that keep your gut to release nutrients from the wood, or by the larvae of many arthropods.
abundant microorganisms in the soil and water. A spoonful of unpolluted natural water contains about one million bacteria, and within 15 cm of well-fertilized soil may be more than five tons of bacteria and fungi per hectare. The decomposition of organic matter provides energy for growth and division of microorganisms. These large populations are eaten by protozoa, whose metabolic processes rapidly recycle the nutrients absorbed by the bacteria. This phenomenon began to be considered an important means of recycling in surface waters. The nutrition of protozoa pressure is vital to control the number of bacteria, as the progeny of a single bacterium that divides every 20 minutes exceed a thousand in just over 3 hours.
The decomposition is faster in the presence of oxygen. If scarce, as occurs in the sediments of productive lakes or flooded soils, decomposition acts more slowly. There are certain micro-organisms (called anaerobes) which act in the absence of oxygen and, in the presence of organic matter can contribute to decay. Denitrifying bacteria, sulfate-reducing and methane-producing (methanogenic), using nitrate, sulfate and carbon dioxide, respectively, for energy, much like the use of oxygen are anaerobic microbes. Other anaerobic (bacterial fermentation) generate energy transforming organic compounds.
Under certain conditions, if persistent low concentration oxygen, decomposition is so slow that organic matter accumulates in large quantities.
methanogenic bacteria produce methane (methanogenesis), and the low activity of the organisms in ancient peat deposits is probably the cause of the methane contained in the large accumulations of natural gas, usually associated with coal, and widely used recent decades as fuel. It is also likely that pockets of oil are the result of the low activity of anaerobic bacteria on organic matter old.
decomposition by microorganisms also affects the industrial economy. Certain foodstuffs, as cheese and yogurt, are formed by the activity of specific microorganisms, but the result is degraded rapidly when the process is contaminated by other microbes. Furthermore, microbial colonization of altered food consistency, smell and taste and makes them less appetizing.
growth of certain organisms during preparation or storage of food can cause food poisoning. These organisms produce toxins that are actually responsible for the poisoning. Botulism, for example, is caused by toxins released by the bacteria Clostridium botulinum. Microbial spoilage of food is slowed by technical as conservation in very rich in sugar or salt or weak acid (pickling), drying, cooling or destruction of microorganisms by heat (canning and pasteurization) or by radiation.
When thawing frozen products, rehydrate the dried or canned are opened, are again exposed to decay, as saprophytes in the atmosphere began to contaminate. The rate of microbial activity depends on the temperature of the medium. The lower this is, the slower is the activity, however, even frozen foods eventually deteriorate, but the process is very slow. Only inhibition chemistry of microbial activity can protect food once exposed to air. However, some microorganisms, particularly fungi, thrive in the presence of high concentrations of salt or sugar. But these blooms are often very visible, as the fungal colonies that form on the surface of the jam, and lead one to reject the goods concerned.
With the primary purpose of lowering the incidence of these foodborne diseases in domestic and foreign tourists and improve Mexico's image worldwide with regard to food security in Mexico since 1990, implemented a National Programme Management Hygienic Food "H" for all permanent establishments of food and beverages
The Distinctive H has its antecedents in the last years of the 80's in Mexico when in 1988, comes the H Program, derived from a program called Tourism and Health, which provided the same comply with the standards established by the Secretary of Health, taking into account the recommendations of the World Health Organization (WHO), all in order to ensure better hygiene in food establishments that voluntarily submit to an investigation of its operations, from receiving, storing, thawing, refrigeration, preparation and service and if you meet these requirements, receive the Badge H.
From the May 23, 2001, the Distinctive H is a Mexican standard, under the name NMX-F-605-NORMEX-2000, "Food - hygiene management in food service prepared to obtain the Distinctive H" with the characteristic that should be voluntary with a uniform legal framework and criteria for obtaining. Three years later, on October 13, 2004, was published in the Official Journal the declaration of effectiveness of the current Standard, canceling the 2000, entered into force on December 12, 2004.
In order to make this process transparent and reliable, verification of these activities must be performed by verification bodies approved by the Ministry of Tourism for verification of the standard NMX-F-605-NORMEX, approved by the General Secretariat of Tourism.
The Distinctive H has two main objectives:
reduce the incidence of foodborne diseases (ETA's), domestic and foreign tourists.
improve Mexico's image worldwide about their food in the prevention and control of ETA's. DESCRIPTION
centuries is known that if food is not stored or handled correctly and spoil can cause disease. Therefore, foods were preserved by salting, drying, pickling, smoked or frozen to prevent spoilage by the action of bacteria, yeasts and molds. Food processing has advanced much over the years and much of the actual food is prepared and processed in factories. The technological advances of the nineteenth and twentieth centuries have allowed the identification of bacteria and viruses that cause these diseases through food, and this knowledge has helped develop standards for food hygiene and guides for businesses and for the manipulative public.
The rules for food hygiene have legal force many countries around the world to protect the public and reduce the number of poisonings. These regulations must be accepted by anyone handling food in the food industry. A food processor can be either involved in transport, storage and processing as well as those who prepare and cook food.
The food hygiene advice applies to three main areas: personal hygiene, cleaning the area where the food and hygiene practices for themselves.
prevention of food poisoning starts with personal hygiene. Poisoning-causing bacteria can be found in human skin, hair, clothing, ears, nose, mouth and feces. If people touch these parties concerned while preparing the meal, you can spread the bacteria to food. That is why one should always wash their hands before cooking. The bacterium Staphylococcus aureus was found in the nose, infected wounds and boils, so that wounds and cuts should be covered to avoid contaminating food. During food preparation should also be used as some kind of protection apron.
In the food industry, food handlers should not touch them if they have infections, and can accidentally contaminate everything they touch. Many factories require their employees to cover their hair and beard wearing hats and tights.
Areas where food is prepared or stored must be clean and free from insects and pets. Dirt, soil and food waste can harbor bacteria and insects. Should be added to hot water and detergents used for cleaning solutions and rinse surfaces, tools, floors and walls. Trash must be removed from time to time in the preparation area. The bacteria reproduce rapidly in warm conditions, especially at 37 ° C, the temperature of the human body.
The temperature control is important, cold foods must be stored properly and then cook at a high temperature to kill bacteria. People Food handlers often use samples to control the temperature of the food prepared and cooked during a workday.
Food poisoning is usually caused mostly by pathogenic bacteria such as Salmonella, Campylobacter, Clostridium perfringens, and botulinum, Staphylococcus aureus and Bacillus cereus. Typical symptoms of poisoning, which can occur between one hour and 72 hours after eating contaminated food, include diarrhea, abdominal pain, vomiting, fever and nausea. Most patients recover within a week, but this type of poisoning can to cause death. The world has a huge variety of climates, eating habits, cooking methods, ways of preserving and storing food, and recommendations for public health. Practices for food hygiene should take into account all these factors. The attitude of consumers towards the importance of hygiene in food depends on your concern and education and living standards. In some countries there are other diseases that pose a mortal danger more serious than those caused by bad food.
Bacteria and fungi are the principal agents of decomposition, which are also called decomposers. Acting on the dead plant organic matter and the products of excretion and the bodies of higher animals. Organisms that live on dead matter are called saprophytes.
decomposer organisms transform organic matter into nutrients that can be re-used by producers: thus, microbial decomposition is the main route back to the atmosphere of carbon dioxide originally absorbed by plants during photosynthesis.
The saprophytes are varied, and the diversity of the metabolism demonstrating the ability of each type to degrade certain organic compounds. All natural organic compounds are susceptible decomposition, either by a single microorganism or a few species that act in combination. Some organic components of plants are more resistant to microbial decomposition than others and accumulate in the environment. This plant material known as humus, is the main organic component of soil fertility and determines, as it affects the capacity of drainage and oxygen penetration.
Fungi are usually the first to colonize the organic matter, they have the metabolic capacity to degrade the cell wall and release the contents of protoplasm, more easily degradable. Bacteria are also able to degrade cellulose in the cell wall plant-communities of these bacteria live in the intestines of herbivorous animals and are responsible for the decomposition of cellulose in the rumen or stomach of many important domestic animals. The decomposition of wood can be accelerated by the activity of wood-eating insects such as termites, which rely on specialized microbial communities that keep your gut to release nutrients from the wood, or by the larvae of many arthropods.
abundant microorganisms in the soil and water. A spoonful of unpolluted natural water contains about one million bacteria, and within 15 cm of well-fertilized soil may be more than five tons of bacteria and fungi per hectare. The decomposition of organic matter provides energy for growth and division of microorganisms. These large populations are eaten by protozoa, whose metabolic processes rapidly recycle the nutrients absorbed by the bacteria. This phenomenon began to be considered an important means of recycling in surface waters. The nutrition of protozoa pressure is vital to control the number of bacteria, as the progeny of a single bacterium that divides every 20 minutes exceed a thousand in just over 3 hours.
The decomposition is faster in the presence of oxygen. If scarce, as occurs in the sediments of productive lakes or flooded soils, decomposition acts more slowly. There are certain micro-organisms (called anaerobes) which act in the absence of oxygen and, in the presence of organic matter can contribute to decay. Denitrifying bacteria, sulfate-reducing and methane-producing (methanogenic), using nitrate, sulfate and carbon dioxide, respectively, for energy, much like the use of oxygen are anaerobic microbes. Other anaerobic (bacterial fermentation) generate energy transforming organic compounds.
Under certain conditions, if persistent low concentration oxygen, decomposition is so slow that organic matter accumulates in large quantities.
methanogenic bacteria produce methane (methanogenesis), and the low activity of the organisms in ancient peat deposits is probably the cause of the methane contained in the large accumulations of natural gas, usually associated with coal, and widely used recent decades as fuel. It is also likely that pockets of oil are the result of the low activity of anaerobic bacteria on organic matter old.
decomposition by microorganisms also affects the industrial economy. Certain foodstuffs, as cheese and yogurt, are formed by the activity of specific microorganisms, but the result is degraded rapidly when the process is contaminated by other microbes. Furthermore, microbial colonization of altered food consistency, smell and taste and makes them less appetizing.
growth of certain organisms during preparation or storage of food can cause food poisoning. These organisms produce toxins that are actually responsible for the poisoning. Botulism, for example, is caused by toxins released by the bacteria Clostridium botulinum. Microbial spoilage of food is slowed by technical as conservation in very rich in sugar or salt or weak acid (pickling), drying, cooling or destruction of microorganisms by heat (canning and pasteurization) or by radiation.
When thawing frozen products, rehydrate the dried or canned are opened, are again exposed to decay, as saprophytes in the atmosphere began to contaminate. The rate of microbial activity depends on the temperature of the medium. The lower this is, the slower is the activity, however, even frozen foods eventually deteriorate, but the process is very slow. Only inhibition chemistry of microbial activity can protect food once exposed to air. However, some microorganisms, particularly fungi, thrive in the presence of high concentrations of salt or sugar. But these blooms are often very visible, as the fungal colonies that form on the surface of the jam, and lead one to reject the goods concerned.
With the primary purpose of lowering the incidence of these foodborne diseases in domestic and foreign tourists and improve Mexico's image worldwide with regard to food security in Mexico since 1990, implemented a National Programme Management Hygienic Food "H" for all permanent establishments of food and beverages
The Distinctive H has its antecedents in the last years of the 80's in Mexico when in 1988, comes the H Program, derived from a program called Tourism and Health, which provided the same comply with the standards established by the Secretary of Health, taking into account the recommendations of the World Health Organization (WHO), all in order to ensure better hygiene in food establishments that voluntarily submit to an investigation of its operations, from receiving, storing, thawing, refrigeration, preparation and service and if you meet these requirements, receive the Badge H.
From the May 23, 2001, the Distinctive H is a Mexican standard, under the name NMX-F-605-NORMEX-2000, "Food - hygiene management in food service prepared to obtain the Distinctive H" with the characteristic that should be voluntary with a uniform legal framework and criteria for obtaining. Three years later, on October 13, 2004, was published in the Official Journal the declaration of effectiveness of the current Standard, canceling the 2000, entered into force on December 12, 2004.
In order to make this process transparent and reliable, verification of these activities must be performed by verification bodies approved by the Ministry of Tourism for verification of the standard NMX-F-605-NORMEX, approved by the General Secretariat of Tourism.
The Distinctive H has two main objectives:
reduce the incidence of foodborne diseases (ETA's), domestic and foreign tourists.
improve Mexico's image worldwide about their food in the prevention and control of ETA's. DESCRIPTION
centuries is known that if food is not stored or handled correctly and spoil can cause disease. Therefore, foods were preserved by salting, drying, pickling, smoked or frozen to prevent spoilage by the action of bacteria, yeasts and molds. Food processing has advanced much over the years and much of the actual food is prepared and processed in factories. The technological advances of the nineteenth and twentieth centuries have allowed the identification of bacteria and viruses that cause these diseases through food, and this knowledge has helped develop standards for food hygiene and guides for businesses and for the manipulative public.
The rules for food hygiene have legal force many countries around the world to protect the public and reduce the number of poisonings. These regulations must be accepted by anyone handling food in the food industry. A food processor can be either involved in transport, storage and processing as well as those who prepare and cook food.
The food hygiene advice applies to three main areas: personal hygiene, cleaning the area where the food and hygiene practices for themselves.
prevention of food poisoning starts with personal hygiene. Poisoning-causing bacteria can be found in human skin, hair, clothing, ears, nose, mouth and feces. If people touch these parties concerned while preparing the meal, you can spread the bacteria to food. That is why one should always wash their hands before cooking. The bacterium Staphylococcus aureus was found in the nose, infected wounds and boils, so that wounds and cuts should be covered to avoid contaminating food. During food preparation should also be used as some kind of protection apron.
In the food industry, food handlers should not touch them if they have infections, and can accidentally contaminate everything they touch. Many factories require their employees to cover their hair and beard wearing hats and tights.
Areas where food is prepared or stored must be clean and free from insects and pets. Dirt, soil and food waste can harbor bacteria and insects. Should be added to hot water and detergents used for cleaning solutions and rinse surfaces, tools, floors and walls. Trash must be removed from time to time in the preparation area. The bacteria reproduce rapidly in warm conditions, especially at 37 ° C, the temperature of the human body.
The temperature control is important, cold foods must be stored properly and then cook at a high temperature to kill bacteria. People Food handlers often use samples to control the temperature of the food prepared and cooked during a workday.
transfer bacteria from one place to another is known as transcontaminación. The most serious case occurs between raw and cooked foods, so it should not be kept together and prepare them using the same utensils. In the next chapter
mentioned, and in itself, what is the Distinctive H and all its requirements to grant this request for special membership.
mentioned, and in itself, what is the Distinctive H and all its requirements to grant this request for special membership.
Sunday, May 11, 2008
How Many Calories In A Cup Of Ham And Beans?
THEORETICAL
The "H" is a recognition given by the Ministry of Tourism and the Ministry of Health, those permanent establishments of food and drink (restaurants in general, hotel restaurants, cafes , etc.), who voluntarily apply and meet the hygiene standards that marks the NMX-F-605 NORMEX 2004.
is a registered trademark of the Secretariat of Tourism.
The "H" is 100% prevention, ensuring the warning of a contamination that could cause foodborne illness, this program provides a training program 80% of operational staff and 100% of staff in middle and high, this training is guided by an instructor registered with the field profile in medical-biological-chemical, and knowledge taught are structured under guidelines issued by group of experts.
The advice of the instructor is to provide the personnel working in fixed establishments of food and beverage request, a series of tips and techniques for cleaning, disinfecting, cleaning, storage, freezing, refrigeration, thawing, personal hygiene , etc.
This information is governed by a list verification must be met by 90% satisfaction and that includes the following points:
food
· Reception
• Management • Storage of chemicals
· Cooling and freezing Cooking
· Area • Preparation of food
· Area
service • Water and Ice
· Services medical staff • Management Waste
• Control of pests
· Personal
is a registered trademark of the Secretariat of Tourism.
The "H" is 100% prevention, ensuring the warning of a contamination that could cause foodborne illness, this program provides a training program 80% of operational staff and 100% of staff in middle and high, this training is guided by an instructor registered with the field profile in medical-biological-chemical, and knowledge taught are structured under guidelines issued by group of experts.
The advice of the instructor is to provide the personnel working in fixed establishments of food and beverage request, a series of tips and techniques for cleaning, disinfecting, cleaning, storage, freezing, refrigeration, thawing, personal hygiene , etc.
This information is governed by a list verification must be met by 90% satisfaction and that includes the following points:
food
· Reception
• Management • Storage of chemicals
· Cooling and freezing Cooking
· Area • Preparation of food
· Area
service • Water and Ice
· Services medical staff • Management Waste
• Control of pests
· Personal
.
Bar FOOD ENTERTAINMENT
-Floors, walls and ceilings are easy to clean and in good condition.
-Strainers in good condition and stagnation. No odors.
-lighting has to verify the state of commodities.
-Spots or shielded light sources.
full-scale, clean and free of oxidation at the contact with food. Disinfected before and after use.
-food containers clean and wholesome, free of breaks, dents, no signs of insects or foreign material with an expiration date or best before force.
-thermometers for measuring internal food temperatures are adjusted every day, when they fall or when temperature changes abruptly.
-operation is verified.
-cleaned and disinfected before use.
-delivery of products is planned in advance and immediately inspected according to the organoleptic characteristics set forth in subsection 5.8.
-check temperatures for each product (keep records): Refrigerate up to 4 ° C or lower / Frozen at -18 ° C or lower.
"No food or food containers placed on the floor.
-area provider of vehicle that is in contact with food are kept clean.
-frozen foods are no signs of thawing and refreezing.
-perishable goods received icing, are not in direct contact with ice.
STORAGE
-Floors, walls and ceilings are easy to clean and in good condition.
in good -Strainers state and not stagnation. No odors.
-lighting has to verify the state of commodities.
-Spots or shielded light sources.
-No raw materials, food or containers placed on the floor.
-Shelves inert surface, clean and in good condition.
-FIFO procedure applies. (Food dated and identified).
-Containers and inert surface clean containers in good condition, covered and in order.
-Cans without bulges, dents or corrosion.
-free foods or signs of pest presence or molds.
rejected -foods are labeled and separate from other foods, for which purpose a specific area and identified.
MANAGEMENT OF CHEMICALS
-area clean and dry.
-Pesticides identified in their original containers and stored under lock and key.
-Storage of cleaning products, disinfectants and other chemicals in a limited area properly identified and separated from any area handling or storage of food.
-unique chemicals in containers, labeled and sealed.
-Strict control on the distribution and use of them.
-display toxicity, employment and actions on contact or ingestion.
Show
-safety data sheets and technical.
COOLING (REFRIGERATOR)
-internal food temperature up to 4 ° C
-safety data sheets and technical.
COOLING (REFRIGERATOR)
-internal food temperature up to 4 ° C
-thermometers to measure food temperatures are adjusted every day, when fall or when temperature changes abruptly.
-operation is verified.
-cleaned and disinfected before use.
-Thermometer drive clean, visible, working and in good condition.
-Team clean and in good condition. (Gates, packaging, racks and components).
-Food containers intact, clean, closed, according to regulatory appendix. There are different types of food stored in the same container.
-FIFO procedure applies. (Food dated and identified).
-Raw Food placed in the bottom of the refrigerator.
-Records of internal temperatures of food.
-temperature records from the unit.
REFRIGERATION (Refrigeration Chambers)
-internal food temperature maximum at 4 ° C.
-thermometers to measure food temperatures are adjusted every day, when they fall or when temperature changes abruptly.
-operation is verified.
He cleaned and disinfected before use.
-Thermometer drive clean, visible, working and in good condition.
-Floors, walls and ceilings are easy to clean and in good condition.
-Strainers in good condition and stagnation. No odors.
-Spots or shielded light sources.
-Puertas, packaging, racks and components in good condition.
-Puertas, packaging, racks and components clean.
-FIFO procedure applies. (Food dated and identified).
-Food containers upright, clean, closed, according to regulatory appendix. There are different types of food stored in the same container.
"No food or containers placed directly on the floor.
-Raw Food placed in the bottom or separately.
-In case of rejected food product should be clearly marked as such and separate from other foods, may have to do a specific area, eliminated as soon as possible.
-Records of internal temperatures of food.
-temperature records from the unit.
FREEZING (FREEZER)
-food temperatures at -18 ° C or lower.
-thermometers to measure food temperatures are adjusted every day, when they fall or when temperature changes abruptly.
-operation is verified.
-cleaned and disinfected before use.
-Thermometer drive clean, visible, working and in good condition.
-clean equipment in good condition.
-Food containers upright, clean, closed, according to regulatory appendix. There are different types of food stored in the same container.
-FIFO procedure applies. (Food dated and identified).
-Raw Food placed in the bottom of the freezer.
-From a chest freezer: Order food and accommodation
-records food temperatures.
-temperature records from the unit.
FREEZING (CAMERAS FREEZING)
-food temperatures at -18 ° C or lower.
-thermometers to measure food temperatures are adjusted every day, when they fall or when temperature changes abruptly.
-operation is verified.
-cleaned and disinfected before use.
-Thermometer drive clean, visible, working and in good condition.
-No food or containers placed directly on the floor.
Food -intact vessels, clean closed, according to regulatory appendix. There are different types of food stored in the same container.
-FIFO procedure applies. (Food dated and identified).
-Raw Food placed in the bottom of the freezer or separate.
-Floors, walls and ceilings are easy to clean and in good condition.
-Strainers in good condition and stagnation. No odors.
-Spots or shielded light sources.
-Puertas, packaging, racks and components in good condition.
-Puertas, packaging, racks and components clean.
rejected -foods are labeled and separate from other foods, may have to do a specific area and identified.
-records food temperatures.
-temperature records from the unit.
KITCHEN AREA
-Floors, walls and ceilings are easy to clean and in good condition.
-Strainers in good condition and stagnation. No odors.
-Lights and sources light protection.
-contact surfaces of food such as blenders, slicers, processors, mixers, peelers, grinders, washed and disinfected after use. Are disassembled, cleaned and disinfected at least every 24 hours or at the end of each day.
-Stoves, ovens, grills, salamanders, fryers, kettles, steamers, hot plates, etc., Clean all parts, no grime and in good condition.
-Bells and / or fans without filth and in good condition.
-In case of having air conditioning systems or pipes in high-be free Drip.
-has ventilation that prevents excess heat and steam condensation. If it is natural, with mesh protection.
-exclusive facilities for washing, cleaning.
"The food preparation area has at least one station exclusively for hand washing. It is equipped with liquid antibacterial soap, toothbrush sanitizer solution, disposable towels or air dryer automatic stop. If using paper towels with a trash bag plastic with any device or action to avoid direct contact of hands with the trash.
-utensils are used only inert surface.
-tables knives and utensils are washed and disinfected after use.
exclusive -Use rags for cleaning tables and work surfaces.
-rags used in the food preparation area is washed and disinfected after use.
-service carts, shelves, drawers and shelves clean and in good condition.
-Store utensils in a specific area and clean.
-cleaned and disinfected before and benches after use. In continuous processes do not exceed two hours.
Lavan and sanitized utensils.
-The temperatures of the ware washing machine are specified by the manufacturer and / or chemical supplier.
-rinse utensils before placing the machine.
-load of tools is appropriate to the capacity of the machine.
"The garbage cans have a plastic bag and are covered when not in continuous use.
"They do the cleaning under the program established.
FOOD PREPARATION
-plant foods are washed individually or in small bunches with clean water, sponge or brush (if necessary), soap or detergent, rinsed with water and disinfected.
"is planned in advance to thaw foods by:
refrigeration, microwave oven, immediately following the cooking of food. As part of the cooking process. In exceptional cases thawed water jet, with a maximum temperature of 20 ° C to avoid deadlocks.
"Do not serve fish, shellfish, or raw meat. In the case of establishments where food is served raw, or raw eggs specified in the letter or menu that the dish is served under consideration by the diner and the risk involved
minimum cooking temperatures:
Swine ground beef at 69 ° C for 15 seconds minimum
stuffed birds or meat at 74 ° C for 15 seconds minimum
The rest of the food above 63 ° C for 15 seconds minimum.
-Food is quickly reheated to a minimum internal temperature of 74 ° C for 15 seconds minimum.
-The foods that are not going to serve immediately undergo a rapid cooling process, up to 4 hours.
-thawed foods not re-freeze.
-tools are used to minimize direct hand contact with food, such as scoops, tongs, forks, etc.
-staff wash hands before handling food, clean dishes and after any situation involving pollution.
-If gloves are required washing hands before putting them on. These are disposable and are changed after each interruption.
SERVICE AREA
-Food and ready to be served cold buffet at a maximum temperature of 7 ° C or lower.
-ready to serve hot food and buffet at a minimum temperature of 60 ° C.
-prepared foods and ready to be served are completed before starting the service.
-service utensils are not touched by the party who comes into contact with food or the mouth of the diner.
-packaged food in individual portion meet the manufacturer's instructions conservation, and once used are discarded.
-clean tablecloths and napkins.
-Area and stations clean and working.
-vehicle area in contact with food is clean.
-food ready to serve, are transported in closed containers or disposable containers.
-prepared foods that are transported, not exposed to the danger zone temperature for more than two hours.
WATER AND ICE
-Water with a range of 0.2 to 1.5 mg / L (ppm) chlorine residual or microbiological analysis at least once a month.
-records of drinking water.
-drinking ice made from purified water and / or drinking.
He has records of water treatment equipment maintenance and / or purification of water and ice machine.
-ice tank is clean.
exclusive ice-utensils, clean and disinfected.
EMPLOYEE HEALTH SERVICES
- Cleanroom, has with:
running water basin
Antibacterial Liquid Soap Paper towels or air dryer
trash can fitted with a plastic bag and rocker cover, pedal or other device or action to avoid contamination.
- The toilet features: Water supply
toilet paper trash can fitted with a plastic bag and rocker cover, pedal or other device or action to avoid contamination.
- has lockers or a specific area for placing personal items.
WASTE MANAGEMENT
-General Area separate clean waste food area. Clean containers in good condition with cover. (With plastic bag as appropriate).
He avoids the accumulation of garbage in the areas of food handling. The deposits are washed and sanitized at the end of the day.
PEST CONTROL
- no pests,
- You have hired a professional service for pest control by providing: health
federal license issued by the appropriate authority
product safety sheets used
pest control program
records and reports that cover service during last ls three months
valid service contract
- no bait traps and ultraviolet lamps to attract electric shock in the food handling area. PERSONAL
-neat appearance.
-Uniform clean and complete.
-cap completely covered with hair, red or turban.
"Clean hands, nails trimmed and without enamel.
"The staff concerned with respiratory infections, gastrointestinal or skin, is not working in the area of \u200b\u200bfood preparation and service.
-staff does not use jewelry (watch, bracelets, rings, earrings, etc..), Or other ornamental object on the face, ears, neck, hands or arms.
-represented in the staff training provided by an instructor with current registration with the SECTUR.
-staff does not smoke, eat, chew or drink in food prep area.
BAR-Area
clean.
-Use ladle and / or cleaned and disinfected tweezers to serve ice.
"Not cool bottles in the ice with the drinks being prepared.
-Lavan and blenders and mixers disinfected after use. At the end of the day come apart for washing and sanitizing.
"The people have the facilities to wash and disinfect their hands.
where the establishment is subject to these standards and keep them, the Ministry of Tourism presented the award "H," which is valid for one year.
There are currently more than 1,500 establishments that have been awarded the "H".
There are currently more than 1,500 establishments that have been awarded the "H".
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BENEFITS CHAPTER III had the "Distinctive H"
Entrepreneur
Personal
Country
- Development of confidence in the tourists
- Increased foreign Porturas
- Reduction for Food EnfermedadesTransmitidas
- Best image abroad Increased international competitiveness
Entrepreneur
- Best food control
- Reduce Wastage
- Develop personal discipline
- Ensures compliance
- Better control of national competitiveness Major suppliers
- Increases confidence
- store loyalty
- favorable evaluation by the customer increases the likelihood that want to return
Personal
- means a challenge that can achieve
- increase their self-esteem
- develop pride in a job well done Includes
- that it does and is committed
- Develops values Unify individual organizational values \u200b\u200b
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PROCEDURE FOR OBTAINING THE DISTINCTIVE
The "H" is valid for one year and not be renewed, the establishment that wields it must withdraw from the client perspective.
NORMEX, which is who gives the check to give the distinctive features: Personal
highly trained, verifiers involved in the verification are professionals with degrees in the area of \u200b\u200bfood, in addition to experience and training, ensuring the work involved in its establishment.
Confidentiality: Our personal commitment to their work adheres strictly to the guidelines established by NORMEX, regarding the confidentiality of the results obtained during the evaluation.
Using the checklist: During the verification visit to your establishment NORMEX used as a basic tool of this evaluation process, NMX-F-605-NORMEX-2004-Food "Hygienic Management in Service Food preparations for Obtaining the H and the list that it published.
communication throughout the evaluation process: During the assessment you will know and will ask if you wish, details concerning the verification, ending with a closing meeting verification which tells you a summary of the deviations found .
Minimum Response Time: Once the verification visit was carried out if the facility has no critical points and get at least 90%, delivered its opinion to the customer within three days. Parallel SECTUR are notified of approval for them to develop and report the date that will give him the badge H.
If the facility would not reach critical points or 90% minimum, the establishment must develop a corrective action plan and perform the necessary corrective actions. NORMEX
decide whether to make a visit for corrective action or not.
NORMEX, which is who gives the check to give the distinctive features: Personal
highly trained, verifiers involved in the verification are professionals with degrees in the area of \u200b\u200bfood, in addition to experience and training, ensuring the work involved in its establishment.
Confidentiality: Our personal commitment to their work adheres strictly to the guidelines established by NORMEX, regarding the confidentiality of the results obtained during the evaluation.
Using the checklist: During the verification visit to your establishment NORMEX used as a basic tool of this evaluation process, NMX-F-605-NORMEX-2004-Food "Hygienic Management in Service Food preparations for Obtaining the H and the list that it published.
communication throughout the evaluation process: During the assessment you will know and will ask if you wish, details concerning the verification, ending with a closing meeting verification which tells you a summary of the deviations found .
Minimum Response Time: Once the verification visit was carried out if the facility has no critical points and get at least 90%, delivered its opinion to the customer within three days. Parallel SECTUR are notified of approval for them to develop and report the date that will give him the badge H.
If the facility would not reach critical points or 90% minimum, the establishment must develop a corrective action plan and perform the necessary corrective actions. NORMEX
decide whether to make a visit for corrective action or not.
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CONCLUSION GLOSSARY
All the information I have researched, has been very useful for me as a student, and in the future as a professional, taking into account all the factors necessary to take a good range to company, and above all, keep the customers as safe and comfortable.
What I learned from all this information, hygiene this seems simple, but when he met all the requirements that are required to be part of the Distinctive H, I realized that the organization must go through extensive reviews and several visits, checking that everything is in order, and everything is in accordance with the standards set by the NORMEX, not only will be aware of all requirements to enter the distinctive, but must be reviewed periodically to pregnant membership not be lost.
All goals set at the beginning, have been met, so I'm satisfied with what you do.
Real Gold Plated Desert Eagle
Food: set of things that humans and animals eat or drink to survive. Each of the substances that a human being takes or receives for its nutrition.
Bacteria: unicellular prokaryotic microorganism , the various species cause fermentation, putrefaction and disease in living organisms or organic matter.
Disinfect: Remove anything infection or property of causing germs destroying or preventing its development.
Hygiene: Party of medicine that aims at the conservation health and disease prevention.
Method: Mode say or do in order. Mode of action or conduct, habit or custom which everyone has and notes.
Parameter: Fact or factor taken as necessary to analyze or evaluate a situation.
Prepare: Make the necessary operations to obtain a product.
Prevention: know beforehand or in advance a damage. forestall, prevent, impede or prevent something.
Requirement: circumstance or condition for something.
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