About Food Safety

Food safety can be defined as the “the avoidance of food borne pathogens, chemical toxicants and physical hazards, but also includes issues of nutrition, food quality and education.” The focus is on “microbial, chemical or physical hazards from substances than can cause adverse consequences.”

Tuesday, April 21, 2015

Hygiene in kitchen

Kitchen cleanliness must always of constant concern to both management and employees.

Hygiene is easy when there is plenty of space and plenty of time. It is when people are hurried and tired that hygiene accidents are most likely to occur.

It is important to protect against contamination and this can be done by introducing good working practices.

Despite careful selection and storage of food, and good personal hygiene on the part of the food handler, outbreaks of food-borne illnesses can occur of unsafe procedures are followed in preparing and mixing food and if temperature is not controlled during preparing and holding food.

Food must be cooked or reheated properly to make sure it reaches a high enough temperature for a long enough time to kill harmful bacteria which may represent.

Avoid cross-contamination of raw and cooked foods – use separate chopping boards and equipment when preparing raw meat and other foods, wash the boards and equipment thoroughly in hot soapy water after use, then dry them.

Waste, dirty crockery and preparation equipment are likely to be contaminated and must be kept away from areas used for the production and storage of foodstuff.

As contact between floors and food should not occur, floor cleaning is not closely related to food hygiene.

Floor cleaning must be done with cleaning materials such as cloth and mops, different from those used on surfaces or utensils associated with food contact.
Hygiene in kitchen

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