FOOD SAFETY and SANITATION

[SPRINGFIELD_XD_40]

Actually have you read what you have posted?

Yes I do but I dont take chances just because it was posted in the net unlike what I really knew out of EXPERIENCE in the industry . The information from the site was only a reference for others to understand in laymans terms out of these killer bacterias we seldom hear or even read in our everyday accounts handling food .

this was part of the website you wer refering to

If you also take note ... that scenario was dated way back even both of us were born .

Botulism only happens to BLOATED CANNED GOODS not dented

If you want to argue about it , I guess this is the wrong place ... you as a person involved in the processing industry also should find that out yourself internally ... ask your supervisors and if they cant answer you FIRMLY STRAIGHT to the POINT , hire a qualified inspector and a nutritionist to give you guys the basic training and orientation in FOOD HANDLING and PROCESSING ilabi na sa CANNED GOODS .

its probably because ur not much familiar with both terms mau nga galibog gani between dented or bloated.

It might be different in definition and in physical aspects but it relates itself to the breeding of the bacteria . Just because it is not BLOATED doesnt mean walay bacteria kay LUMPING ra siya .

try refering it to a dictionary aron makahibalo ka sa difference. ok?

I know the difference , I strongly suggest you get a refresher course also regarding FBI caused by bacterias .

and another thing, food processing companies dont just sell dented canned goods. these dented canned goods does undergoes laboratory tests.

If you go back to a couple of my postings ... I was stressing out to the DENTED CANNED GOODS being sold by the GROCERY STORES and not from the FOOD PROCESSING COMPANIES .

and if you think nga ma-NGILAD mi sa among mga customer, probably sa inyong company but ours.

Your the who said na kung NANGILAD mo and not me . Heck you guys dont even know that DENTED CANS are already infected according to you as an employee . My point is , you guys dont sell BLOATED CANS , that is good but murag wala man mo nakahibalo about DENTED CANS . Bisan unsa na kagamay .... you QA the cans not for the sake kay nindot tan-awon ang lata kung walay lumping , but the contents were disregarded . The bloated issue is out of the picture ... we'll explore sa DENTED ones , kakita ka ug dented na lata , what you will do is open up the can and examine the contents in a lab ... but isnt that considered as sold kay gi ablihan na man ? Mao a study was conducted in a single can kung kani siya infected and it was to answer all the doubts clouding in the isle in groceries that has canned goods that are dented .

anyways, for those people, timan-e lang nga ayaw palit mga BUROT nga canned goods ok? labaw na kanang nabaho na...

True ... pero unsaon nimo pagkahibalo na BAHO na if wala niom ablihi ?

[the_guardian]

Yes I do but I dont take chances just because it was posted in the net unlike what I really knew out of EXPERIENCE in the industry . The information from the site was only a reference for others to understand in laymans terms out of these killer bacterias we seldom hear or even read in our everyday accounts handling food .

If you also take note ... that scenario was dated way back even both of us were born .

If you want to argue about it , I guess this is the wrong place ... you as a person involved in the processing industry also should find that out yourself internally ... ask your supervisors and if they cant answer you FIRMLY STRAIGHT to the POINT , hire a qualified inspector and a nutritionist to give you guys the basic training and orientation in FOOD HANDLING and PROCESSING ilabi na sa CANNED GOODS .

It might be different in definition and in physical aspects but it relates itself to the breeding of the bacteria . Just because it is not BLOATED doesnt mean walay bacteria kay LUMPING ra siya .

I know the difference , I strongly suggest you get a refresher course also regarding FBI caused by bacterias .

If you go back to a couple of my postings ... I was stressing out to the DENTED CANNED GOODS being sold by the GROCERY STORES and not from the FOOD PROCESSING COMPANIES .

Your the who said na kung NANGILAD mo and not me . Heck you guys dont even know that DENTED CANS are already infected according to you as an employee . My point is , you guys dont sell BLOATED CANS , that is good but murag wala man mo nakahibalo about DENTED CANS . Bisan unsa na kagamay .... you QA the cans not for the sake kay nindot tan-awon ang lata kung walay lumping , but the contents were disregarded . The bloated issue is out of the picture ... we'll explore sa DENTED ones , kakita ka ug dented na lata , what you will do is open up the can and examine the contents in a lab ... but isnt that considered as sold kay gi ablihan na man ? Mao a study was conducted in a single can kung kani siya infected and it was to answer all the doubts clouding in the isle in groceries that has canned goods that are dented .

True ... pero unsaon nimo pagkahibalo na BAHO na if wala niom ablihi ?

i now firmly conclude that there are people who make things over the net, things they barely knew about, and make some people so paranoid about it.

first of all, have you been in a food processing company? esp. the ones that manufactures canned goods?
kay if wala, so please lang ha? read this. before mag-bula2x na imong baba diha ug bisan-unsang mga haka2x.

every meat we take in (fish, pork, beef) there's bacteria. but we all know that there's good bacteria and bad bacteria. diba? some bacteria can die because of heat but some dont. but all bacterias die in a vaccuum. living things sab na sila so they need air. now in manufacturing canned goods, ang lata, vaccuum na, as long as it is properly seamed (rather properly sealed in layman's term). pero if not, air can get in and bacterias can live or survive. AS LONG AS PROPERLY SEAMED/SEALED ANG LATA, BISAN NA-LUMPING/DENTED ANG LATA, BACTERIAS CANT LIVE. now if makasulod na ang air, mo-grow nato ug sugod ang bacterias and their growth causes the bloating.

pls lang, stop ur drama about me arguing and ur other blahs in there. (naapa kay basic training2x dha? as if ha?)

and ur asking, unsa pagkahibalo kung BAHO ang lata? well, wa man gani tao nga di kahibaw mo-gamit sa ilang ilong, dba?

anyways, kung ako paning patas-un, mura rakog ga-explain sa usa ka tiguwang nga ang bakunawa jud kunoy gakaun sa buwan...funny thing they dont have any ideas about eclipses....

[SPRINGFIELD_XD_40]

i now firmly conclude that there are people who make things over the net, things they barely knew about, and make some people so paranoid about it.

I am not paranoid about it because the only people who are paranoid are those who are not aware of whats going on that when shit hits the fan ... will likely jump into bandwagons ... in short IGNORANTE .

first of all, have you been in a food processing company? esp. the ones that manufactures canned goods?
kay if wala, so please lang ha? read this. before mag-bula2x na imong baba diha ug bisan-unsang mga haka2x.

Actually I never had the chance to work in a FOOD PROCESSING COMPANY that manufactures CANNED GOODS but I had the chance to inspect a couple of times some US based canned goods processing plants under the authority of the USDA as a sanitary inspector . So I guess when akong BA^BA^ magsugod ug buwa buwa then there must be a reason why and HAKA HAKA is the least you have to worry about because it so happens also that if I make reports of recommending shutting down plants for not complying the sanitation standards and repeatition of hits back then .... do you really think it wont happen because people said its only " HAKA HAKA " ?

every meat we take in (fish, pork, beef) there's bacteria. but we all know that there's good bacteria and bad bacteria. diba? some bacteria can die because of heat but some dont. but all bacterias die in a vaccuum. living things sab na sila so they need air. now in manufacturing canned goods, ang lata, vaccuum na, as long as it is properly seamed (rather properly sealed in layman's term). pero if not, air can get in and bacterias can live or survive. AS LONG AS PROPERLY SEAMED/SEALED ANG LATA, BISAN NA-LUMPING/DENTED ANG LATA, BACTERIAS CANT LIVE. now if makasulod na ang air, mo-grow nato ug sugod ang bacterias and their growth causes the bloating.

I am not a scientist or a biologist who can give explanations on why its like that , bottom line , by the book .... as per orders governed by city ordinances on health issues food handling wise ... I dont ned to be a SCIENTIST nor be a BIOLOGIST . Now if you are employed locally lang .... chances are MISINFORMED mo , its not what you know its who you know . Heard of " PINOY GUD TA DI TA MADUTLAN ANA " .

pls lang, stop ur drama about me arguing and ur other blahs in there. (naapa kay basic training2x dha? as if ha?)

You should be thankful of the 411 I relayed . Otherwise , acquire you own REFRESHING COURSE and be EDUCATED about the industry

and ur asking, unsa pagkahibalo kung BAHO ang lata? well, wa man gani tao nga di kahibaw mo-gamit sa ilang ilong, dba?
anyways, kung ako paning patas-un, mura rakog ga-explain sa usa ka tiguwang nga ang bakunawa jud kunoy gakaun sa buwan...funny thing they dont have any ideas about eclipses....

You make it sound like you guys in your company in your so called FOOD PROCESSING COMPANY that specializes in CANNED GOODS quality controls your product by using your EARS to SMELL . IRONY at its best !!

Pahibaw-a ko sa ngalan sa kompanya nimo beh if you are still employed there and your FOOD HANDLING and SANITATION INSTRUCTOR and I will verify if what you said here are all from the " best of your knowledge " then I will come back here to tell you what I found out about your company . TRY ME .

[Elise]

Speaking of CROSS CONTAMINATION which is very critical because it can kill .... as a chef , I practice what every chef practices by color coding the kitchen equipment . I know it wont really matter at home bcause it is costly but better safe than sorry . The color code I am about to put out is a standardized code . It applies to knives and cutting boards most of the time .

- RED = raw meats ( pork , beef , lamb , etc )
- GREEN = fruits and vegetables ( garden salads )
- BLUE = seafoods
- YELLOW=cooked meats
- BROWN = poultry
- WHITE = bakery products and desserts

springfield, i learned this in school pero yellow lang amo poultry and brown ang cooked meat. we're following the british system pero ambot kun mao na ang reason.

[SPRINGFIELD_XD_40]

^^^

It dont really matter to me kung naay standard or walla miss , personal and home use ra bitaw na so kita na nakahibalo ana uns ana color atong i assign for that certain use .

[SamuraiArcher]

^^^

It dont really matter to me kung naay standard or walla miss , personal and home use ra bitaw na so kita na nakahibalo ana uns ana color atong i assign for that certain use .

if ganahna gyud ka ug standards..bisan sa balay nimu, dapat use the standard color coding...

[SPRINGFIELD_XD_40]

The standard coloring is only a guide that is a standard for restaurants and facilities involving food . Kung home cooking lang , ok ra na dili basta observe lang gihapon ug food sanitation like what ELISE said about her yellow cutting board , instead of assigning it to cooked meats , sapoultry na niya gi gamit .

The standard color coding is intended for health inspeactions .

[SamuraiArcher]

The standard coloring is only a guide that is a standard for restaurants and facilities involving food . Kung home cooking lang , ok ra na dili basta observe lang gihapon ug food sanitation like what ELISE said about her yellow cutting board , instead of assigning it to cooked meats , sapoultry na niya gi gamit .

The standard color coding is intended for health inspeactions .

so your using the standards for inspection purposes....i don't think it is the reason....para naka standards are used para walay masipyat, bisan kinsa mugamit dili masayop, but if para nimu just for inspections, no problem...that's how you use the standards.....

[SPRINGFIELD_XD_40]

so your using the standards for inspection purposes....i don't think it is the reason....para naka standards are used para walay masipyat, bisan kinsa mugamit dili masayop, but if para nimu just for inspections, no problem...that's how you use the standards.....

Di lage ka masipyat bisan wala ka ni follow standards , as long as you observe the sanitation intended for it . Standards are only guidelines , it does not necessarily at all to be followed , baga basis . How many people here are omecooking since nakat-on sila sa kusina but never followed the color coding I relayed ? Isnt that an implication na NASAYOP sila all their life sa kusina ?

The purpose of the color coding of equipment whom we are addressing our STANDARDS at are for the avoidance of CROSS CONTAMINATION issue . Sa balay , kung usa ra ang tadtaran nimo, you can wash everytime after using it . Now if you can afford to buy lots of boards kay dako ang kusina pod then why not , the better . Now washing it after every use is a form of STANDARD , it varies who ever is preparing at home .

Regarding on standards for INSPECTION PURPOSES , ilahang standards na and not by the cooks , adapted by restaurants for 2 reasons :

- avoid discrepancies because of chances of the food prepared being cross contaminated
- health hazard reasons and owners doesnt take a chance of being sued , warned of closure and the talk of the town as a place to get sick

[Elise]

well, nisabat lang ko kay u mentioned it was the standard. kun standard, meaning it's what is generally accepted, dba? i searched for it all over the net and yellow is always for poultry, no matter which hotel you go to. i'm not saying i know more than you do, kay it's obvious you've had a lot of experience, it was just different from the standard that we learned in school and the standard that we follow in the hotel where i did my ojt. peace dude.