21 January, 2022
Food Hygiene Safety
It is very important to be aware of some basic food hygiene safety rules in order to avoid any contamination by bacteria that may be in your kitchen or in the food itself.
Here are some basic food hygiene safety guidelines that you can apply to your own kitchen.
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Food Hygiene Safety
- Always keep separate chopping boards for the preparation of raw and cooked ingredients especially when preparing raw meat. Wash the board after each use.
- Keep your kitchen and all utensils extremely clean at all times.
- Be meticulous about washing your hands before and after handling food of any sort.
- Some raw foods contain natural bacteria, such as salmonella in chicken, so it is particularly important to wash your hands and the utensils immediately after handling and before continuing any further food preparation.
- Never buy food where the seal is broken or with damaged packaging such as torn plastic wrapping around meat or poultry.
- Check the sell-by date of the food you buy and any other storage recommendations on the label.
- After buying make sure all perishable food is put in the refrigerator as quickly as possible. This is particularly important in hot weather.
- Store refrigerated food in the correct position and at the correct temperature.
- Leftover cooked food should only be reheated once. It must be thoroughly reheated to kill any possible bacteria so chek it is very hot before serving it.
- cook meat and poultry at the temperatures given in the recipes.
- Make sure meat and poultry are thoroughly cooked. A meat thermometer offers a double check when testing whether a large joint of meat is cooked. Insert the meat thermometer in the thickest part of the meat, and make sure it does not touch the bone, as this would give a false reading.
