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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.
What You Should Know About Food Safety ::
- The Danger Zone Temperature
- What are the High-Risk Food
- Correct Way To Freeze the Food
- Safe Food Storage and Handling
- 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.
To Proper Maintaining Food Safety Steps Are Here::
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.
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