Ibrahim Ndirangu

HACCP/Food Safety Standards Certificate Head of Food Safety Aug 2021 Trained on the Principles of Hazard/Hygiene Analysis Critical Control Point, Food Safety from receiving, storage(Applying FIFO/LIRO), cleaning and sanitisation of fresh produce, production using the correct sanitised equipment and colour coding, cooking at the core required temperatures, Hot holding at the core temperature, Reheating of food at the required temperatures and cooling using the right standard operating procedures then finally storing food in the right temperature between 0 degrees… Show more Trained on the Principles of Hazard/Hygiene Analysis Critical Control Point, Food Safety from receiving, storage(Applying FIFO/LIRO), cleaning and sanitisation of fresh produce, production using the correct sanitised equipment and colour coding, cooking at the core required temperatures, Hot holding at the core temperature, Reheating of food at the required temperatures and cooling using the right standard operating procedures then finally storing food in the right temperature between 0 degrees Celsius to 4 degrees Celsius. All this is done under correct environment where we observe food safety and hygiene practices; washing and sanitize hands,using gloves when preparing food, washing and sanitizing of work prep surfaces, wearing the correct PPEs,observing the Kitchen CODE. When all this is followed, we will have a satisfied customer, reduced wastages hence good food cost, revenue growth, good reputation of the establishment, a nice place to work in just to mention a few. Show less

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