Working in the Food Industry
Opening a restaurant or food processing business can be very rewarding but usually requires compliance with a host of regulatory and food safety requirements.
It’s highly likely you will need formal documentation before you can work within the sector, regardless of whether you intend to supply other businesses or consumers, and United States Food and Drug Administration (FDA) guidance is usually a good first place to start for information on food regulation.
You May Need Specifics For Food Production
If you’re working within the food production part of the industry, or planning to, then you should know that creating food on a mass scale isn’t as simple as cracking some eggs. You may need to source certain vitamins and proteins to help shape your food.
For example, Bio-Technical Resources offer pichia pastoris expression services which will produce enzymes that aid food processing. Common uses include helping to keep bread soft, and lowering the alcohol concentration found within beer.
Certain foods will need to pass specific food production related laws, so you will have to ensure you can verify all your ingredients for allergy reasons. You may need to speak to the FDA to find out what you need to do to qualify.
There Are High Risk Foods
If you’re working in a kitchen, or around cooked food, then you need to know about high-risk food groups. You’ll be familiar with the risks associated with raw poultry and fresh food, but there are other foods to look out for.
For example, cooked rice, pasta and noodles pose risks if left long enough even in the right storage after being cooked. That’s because they are an ideal breeding ground for bacteria or even mold if left long enough. Raw eggs can also pose a risk, but semi-cooked eggs pose the biggest risk, alongside actual cooked eggs. They need to be consumed quickly or at least refrigerated to not allow them to sit for too long.
Dairy is one of the biggest risks due to high levels of sugar and moisture. You will be able to tell when dairy is off, usually due to time or lack of cold storage. However, you should keep an eye out for anything gooey or dark crust on an opened tub, as that’s bacteria.
Food Needs To Be Stored In Specific Ways
You may not be aware that food actually needs to be stored in specific ways, depending on what the content of it is. Food will be kept cleaner and last longer by storing them right. Fridges that are mismanaged can lead to high risks later on.
Uncooked foods that pose the biggest risks, such as poultry and seafood, should be stored on the bottom, with other uncooked meats above them. From there, cooked food should be above with dairy finally on top. This is to prevent the highest risk uncooked foods dripping down onto other foods.