Introduction
In food safety, one small mistake can have major consequences. Here are the 7 most common mistakes Estonian food businesses make - and how to avoid them.
1. Incorrect Temperature Control
Problem: Food is kept in the "danger zone" (5-60°C) for too long.
Solution:
- Refrigerate below 5°C
- Keep hot above 60°C
- Monitor temperatures regularly
- Cool food quickly
2. Cross-Contamination
Problem: Raw meat comes into contact with ready-to-eat foods.
Solution:
- Separate cutting boards for raw and ready foods
- Color-coded labels
- Proper handwashing
- Separate storage
3. Missing Documentation
Problem: Temperature logs not kept or lost.
Solution:
- Digital logs
- Daily checks
- Archiving
- Simple and consistent system
4. Staff Training
Problem: Employees don't know food safety requirements.
Solution:
- Regular training
- Clear instructions
- Visual reminders
- Assign responsible person
5. No Cleaning Schedule
Problem: Cleaning is done "as needed".
Solution:
- Written cleaning schedule
- Assign responsibilities
- Check and mark off
- Proper tools and methods
6. No Allergen Control
Problem: Allergens are not labeled or controlled.
Solution:
- Accurate recipes
- Clear labeling
- Verify supplier information
- Staff training
7. Missing Supplier Documents
Problem: No food safety certificates from suppliers.
Solution:
- Request documents from all suppliers
- Check regularly
- Keep organized archive
- Change supplier if no documentation
Summary
These mistakes are easily avoidable with proper planning and attention. A good self-control plan helps you systematically manage all these aspects.
Need help? OTOH helps you create a working system that prevents these mistakes before they become problems.