Mosta Bacon - Health & Safety Information

Mosta Bacon Co. Ltd., always gave due importance to Food Safety. In fact it invested highly in the infrastructure of the factory and in a system to ensure the safety of its products.

We wish to compliment our efforts towards the safety of our products by suggesting that you follow the principles of hygiene laid down here under.

Food hygiene is not limited only to cleanliness but also includes measures required to ensure that food will reach the consumer in a state of safety after being processed.

Ensure Food Safety

Objectives and reasons why:
  • Protection of food from contamination at all stages of production and processing;
  • Prevent bacterial growth to an extent that consumers’ health will be at risk and/or the decomposition of the food itself;
  • Ensure that micro-organisms that affect the health of humans are destroyed by adequate cooking;

This goal can be reached by following the suggestions being made:
  1. Wash your hands well with temperature controlled water and sanitizer –
    • Before entering a food area and manage food;
    • After a visit to the toilet;
    • After handling raw foods and before handling cooked foods;
    • Before and after handling foods;
    • After making use of the handkerchief;
    • After touching your face, hair, etc.;
    • After cleaning;
    • After handling waste;
    • After smoking;

    You should wash your hands well because:
    • A lot of micro-organisms are present on the skin.
    • Hands can carry micro-organisms from other sources that can contaminate food. Example: when handling raw meats, poultry and raw eggs, neglect in hand washing, and handling ready to eat food.

  2. Always be clean in person, because you can pass on micro-organisms onto food.
  3. Cover your hair and do not comb in a place where food is kept or handled, hair and scale from the head carry a lot of micro-organisms when these fall on food.
  4. Keep fingernails short. One can find micro-organisms under fingernails which can easily pass onto food.
  5. Do not use nail polish. Nail polish can break or disintegrate and will go into the food causing chemical and physical contamination.
  6. Do not apply strong perfumes. Food can be contaminated by perfume making its consumption unpleasant.
  7. Wear clean protective clothing and head cover. Do not clean your hands with such clothing. Normal clothing may be contaminated with micro-organisms.
  8. Avoid wearing personal items such as rings, bracelets and watches. These could harbour micro-organisms, may easily fall into food. Besides it will be difficult to wash your hands properly.
  9. Any hand cuts or bruises are to be covered by an impermeable coloured dressing thus avoiding that bacteria pass on to food.
  10. If you are suffering from a health problem such as diarrhea, vomiting, fever, boils, ear, eye, & nose infections, skin rash etc., avoid handling food, since there is a high risk of contaminating food.
  11. Do not smoke while handling food. Smoking is prohibited by law. Ash can fall onto food. It is a good medium for the transfer of micro-organisms from mouth to food through smoke and hands that have touched the mouth. Smoking induces cough and creates an unpleasant environment.
  12. Avoid touching cooked food directly by hands. Always use clean tongs and other equipment. In this way you will lower the risk of food contamination.
  13. Manage knifes from the handle, plates from the edge, glasses from the foot. Thus you will avoid the transfer of micro-organisms present on the hands to pass on to the food.
  14. Raw food is to be kept separated from cooked food while in store, when handled and during preparation.
  15. Be sure that you defrost adequately and properly a frozen product in a refrigerator. In this way you will ensure that the core temperature will reach 700C.
  16. Once thawed, do not re-freeze a frozen product. Micro-organisms start to multiply at room temperature. So one will simply re-freeze contaminated food.
  17. Heat destroys micro-organisms. Ensure that core temperatures reach 700C for adequate length of time so that most micro-organisms will be killed. It is very difficult to eliminate toxins and spores.
  18. Food is to be kept either at a temperature below 50C or over 650C. Temperatures between 50C and 650C are ideal for the multiplication of micro-organisms.
  19. Cooked food is to be cooled as fast as possible before storing it in a refrigerator. Avoid preparing food well in advance of serving. Thus reducing the time at which food is kept at temperatures ideal for microbial multiplication.
  20. Food is to be re-heated up to a temperature of 700C.
  21. Always keep food covered to avoid contamination.
  22. See that food has not passed its Use by or Best Before Date. The first in first out principle and durability date will ensure the consumption of the best quality and safe food.
  23. Keeping the food environment, food contact surfaces, equipment and utensils clean will ensure proper hygiene conditions that will avoid food contamination.
  24. Use of approved detergents and disinfectants is to be made according to instructions on label. Proper cleaning will reduce the risk of contamination of food.
  25. A food environment should be kept free of pests. Insect screens, insectocutors, and other means of pest control will reduce the probability of food contamination.
Always remember that food poisoning may be caused by:
  1. Preparing food well in advance of it being served;
  2. Food kept at ambient temperatures;
  3. Improperly cooked food;
  4. Food that was not cooled quickly enough;
  5. Food improperly re-heated;
  6. Frozen foods that were not adequately de-frosted;
  7. Food handlers that suffer from conditions that could compromise the safety of food;
  8. Consumption of raw or inadequately cooked foods;
  9. Contaminated processed or tinned foods;
  10. Defective hot cupboards and bain maries that do not hold food above 650C;
  11. Through cross contamination, from raw food onto cooked food through hands or equipment that are not clean;


Horace Micallef B.Sc., (hons), M.Sc.