SAFE FOOD HANDLING
Good Hygiene Practise
When preparing food it is essential that you keep yourself and your kitchen clean. Wash and dry your hands thoroughly before touching and preparing food and after touching raw foods especially poultry such as chicken.
Always wash your hands after using the toilet or touching bins or pets.
It is recommended that hair be tied back or covered while cooking.
Wear a clean apron when cooking and remove it should you need to visit the toilet.
Change dishcloths and tea towels frequently, they may look clean but they are a perfect breeding ground for germs and bacteria.
Food poisoning such as E coli and salmonella can be killed through cooking. Always check that food is piping hot in the middle. Pinkness in sausages and chicken shows that food is not cooked and could contain harmful germs. Do not reheat food more than once.
This is one of the major causes of food poisoning and happens when germs spread between food, hands, surfaces or cooking utensils. Always ensure that raw foods such as chicken, fish and meat are kept apart from cooked foods. Keep raw meat in sealed containers in the fridge on a different shelf usually the bottom to avoid juices from getting onto other foods. Never use the same chopping board for raw meat and ready-to-eat food without thoroughly washing the board and knife. Washing raw meat does not get rid of harmful germs only increases the risk of splashing other things only cooking will stop cross contamination. After cutting raw meat wash your hands, boards, knives, worktops with hot soapy water.
Germs can be stopped from growing by storing foods in a fridge at the correct temperature which is about 5oC. Keep the fridge door closed to maintain the temperature and never put hot or warm food straight into the fridge allow it to cool first.
Do not leave leftovers in a fridge for more than two days.
Always refrigerate food within 2 hours or 1