Food Hygiene and Food Safety | basic food safety training
What is Food Hygiene?
Food Hygiene relates to the conditions, actions and legislation employed to make sure that food is safe from contamination at point of product cycle. Food can become contaminated at any point of the method from production to consumption.
Food Hygiene relies on everyone involved in the food supply chain to ensure meet the food standards regulations to reduce the risk of contamination and protect from dangerous food & potential illness.
Why is Food Hygiene such an issue?
Food hygiene must always be a top priority, but it’s particularly important if you’re running a catering business, and regularly prepare food for Parties or public gatherings. Food-borne illnesses like Norovirus or E. coli can spread quickly, and it doesn't take much to cause an outbreak. Forgetting to clean out an old container, cross-contaminating a cutting board or maybe letting food sit move into the sun for too long will be enough to jeopardise health, your customers. and open you up to a costly lawsuit.
Failing to follow proper hygiene procedures also can which is why it’s important to make sure that your staff are trained properly, and that your business is fully compliant with the food hygiene standards set by HACCP.all the kitchen stuff or chef must done basic food safety training.
As A Chef What You Should Know About Food Safety ::
- The Danger Zone Temperature
The danger zone is probably the most important concept in the food safety.between 4˚C and 60˚C which is the temperature zone in which food-borne bacteria multiplies.
- What are the High-Risk Foods
- Raw meat,
- EGG,
- Milk,
- Cream and soft cheeses.
- Cooked rice, pasta, and noodles.
- Correct Way To Freeze the Food
Use defrosted food within 36 hours.
Food storing expiration date OR time :
- Ground/Minced meats 3–4 months
- Beef 9–12 months
- Fish 2-3 Month
- Lamb 6–9 months
- Poultry 3–4 months
- Soups and Stews 4–6 months
- Bacon 1 month
- Seafood 1–2 months
- Safe Food Storage and Handling
- Store the food on self correctly
- Food is well-covered in the fridge.
- Clean your fridge regularly!
- Cooking Temperatures
The minimum safe internal temperature is 85˚C/185˚F for any cooked food , but many foods require a higher internal temperature to be truly safe or cooked.
Guide for Food Handling and Hygiene :
Enjoy to eating is important as the need for food for maintaining the body & preserving health. specially on food People spend a significant portion of their incomes.It is therefore important to purchase food products that are of good quality, and to be able to maintain this quality when preparing the food & when storing it.
A market or store that is in a good condition will have a clean shelves,floor, refrigerator, containers and counter, and the sales man will be careful personal hygiene.also training for kitchen staff most important.Products that could spoil at room temperature will be stored refrigerated.The way is there any value to the sell-by labels on products.
check the color and texture When purchasing fresh food.
Make sure to purchase perishable products last.
12 Food Safety Tips Food Safety :
1. Keep the refrigerator temperature at 4 degrees Celsius.
This temperature is meant to stop the development of most pathogenic bacteria that will be in food.
2. Make sure Cooling process of the food has to done at 4 degrees Celsius to cool down very fast .
Avoid keeping food outside of the refrigerator for quite an hour.
Cooked food should be cooled down by various means, like by immersing in a container with cold water, within two hours of cooking it, to the temperature of the refrigerator.
3. It is recommended to use disposable paper towels within the kitchen.
If non-disposable tea towels are used, they ought to be washed frequently.
Towels or cloth that are used to clean working surfaces that have been in contact with food could become contaminated with bacteria, some of which is pathogenic bacteria that convey diseases.
4. Cutting boards that acquire contact with raw meat, fish and poultry should be cleaned with soap and hot water after each use.
The cutting board should be clean by sponge or brush with washing liquid, rinsed well with hot water & air-dried.The scrubber sponge should be replaced frequently.
These measures are in order to stop the development of bacteria that remain on the chopping board .to cut cooked meat do not use the same board.
5. Red Meat, poultry and fish products when Raw,should be cooked above 72 degrees Celsius.
The Meat that has undergone cooking change their color. It is recommended to use a special kitchen thermometer for checking temperature at the centre of the food and ensure thorough cooking.
6. Do not consume raw eggs that have been treated with mild heat
E.g .soft boiled egg, fried egg).
D Not try prepare foods at home which is not undergo heat treatment and based on fresh eggs,
E.g. Mayonnaise, ice cream, etc.
Foods prepared with fresh eggs that aren't destined to undergo heat treatment can be contaminated with Salmonella bacteria (poisoning).
7. Clean all kitchen utensils with a scrubbing sponge or brush, dish-washing fluid and hot water also air-dry them after rinsing.
Avoid wiping kitchen utensils with a towel which can be contaminated with bacteria.
8. After handling raw food like vegetables, fruit, raw meat, poultry, fresh eggs or fish. Wash your hands with water and soap immediately.
9. Defrosting of frozen foods should be done in the refrigerator or microwave in a suitable container that stops direct contact with other food products.
Defrosting of uncooked meat, fish and poultry in the refrigerator only, on low temperature.
10. Do not purchase perishable foods (meat, poultry, fish, dairy and egg products) at places that aren't organised, air-conditioned, and have appropriate equipment like refrigerators and freezers.
11. Fruits and vegetables When purchasing try to avoid direct contact with other food products.
Do not eat before cleaning them.
12. Cleaning fruits and vegetables:
with tap water Wash the fruit and vegetable until the gross debris is removed
Soak the fruit/vegetable in water with soap , and rinse using a brush.
Dry the fruit/vegetable in air or with a clean paper towel.
0 Comments