1. Personal Hygiene
Personal hygiene is actually a practice everyone should follow properly. It is crucial to wash both hands with soapy water before handling food to prepare.
2. Clean utensils and equipment
All cooking equipment needs to be cleaned and sanitized prior to starting cooking. This really is specifically important for equipment that comes into primary contact with food. For example, cutting boards, knives, countertops, mixers, blenders, and many others. These places are recognized as the harbor of harmful germs that create severe disease whenever they get into meals. All items and crockery need to be cleansed for similar reasons.
3. Refrigerate
Unprocessed meats, dairy food, and others have to be kept cold (4°C – 39°F) to prevent microorganisms from developing before you can eat the food. Trying to keep foods cold also ensures that your food fails to expire before time.
4. Separate raw and ready to eat foods
By its very mother nature, unprocessed food products have bacteria found in them. This is the reason we should cook nearly all of our food. There is absolutely no method for you to continue to keep cooked food along with the unprocessed. Food products like meat, fish and fruits, soups, and stew need to be refrigerated/frozen in numerous enclosed storage units. They ought to be kept in another compartment of your fridge to prevent cross-contamination through dripping.
After marinating species of fish or meats, do not make use of the exact same dish or platter to offer food or place another meal into it; you are able to use only the marinade for cooking meals yet not to serve as food since it is raw and this will be unhealthy for the consumption.
5. Wash vegetables and fruits
Most vegetables and fruits are freshly purchased from the farm, retail store, or market. These food types include soil, pests, and chemical residues within them; it is crucial to rinse off veggies and fresh fruits with water, salt, or white vinegar before storing them inside the food holder.
6. Utilize appropriate kitchen tools
Various types of kitchen instruments/utensils are made for diverse purposes; make sure you take advantage of the right tool at the perfect time.
As an example, a meat slicing board can readily serve as a growth medium for microorganisms and mold, this may be increasing on the surface or even the corners or even appropriately cleaned right after usage, utilize a diverse chopping board for cutting vegetables as well as other sensitive foods to avoid foods poisoning and also wash and disinfect cutting tools.
7. Separate liquids from dry foods
Meals’ basic safety should include dry items such as grains, dried out, and powdered food items storing. Moist food attracts molds easily. Grains, powdered, baked, and canned or dried foods need to be appropriately stored away from liquid, as moulds can easily develop to them, resulting in illness, hypersensitivity, and food poisoning to both grownups and kids.
8. Prepare food to a standard temperature
Cooking meals for the required temperature is an important food safety practice. If not properly prepared, raw meals like eggs and meats can certainly bring about Salmonella and E.coli bacterial infections.
Foods including pork, poultry, beef, and processed meats like sausage must be cooked longer until there are no remnants of pink on the flesh and bones and joints of these lean meats because harmful bacteria can easily survive in the cooking process within these areas.
9. Keep away pests and insects from cooking areas
Insects and pests control is another crucial food hygiene suggestion to be evaluated. These creatures are frequently seen in our homes, particularly in the fridge corners, cooking area cabinets, shelving, and at dark edges of your kitchen area.
Cockroaches, flies, and mice, as we know, are awful insects and pests they may carry pathogens from an area to a different one, which can cause foodborne health issues, for this reason, it is wise to cover the pots containing foods continually, spray the racks, clean our freezer if you get any bad aroma and leaking.
10. Replace kitchen towels, clothes, and sponges regularly
Your kitchen and every tool or equipment in it must be laundered and sanitized. Kitchen towels or sponges are essential things in your kitchen and are routinely used to open hot lids, take away foods from your microwave or stove, bring down boiling hot soup from heat and wipe off foods or water from our wet hands.
Quite often, when using these towels, they get wet simultaneously, which means that microbes can harbor on this damp surface, so it will likely be very proper to clean and sanitize effectively.
Food safety course we offer:
1. SITXFSA001 Use hygienic practices for food safety
2. SITXFSA002 Participate in safe food handling practices
