Food technology - food hygiene

 

Personal Hygiene

- Correct hand washing. (Hands must be washed for 20 seconds to prevent cross contamination).

- You should not wear jewellery or have long nails, because they can carry bacteria.

Illness

- Nobody with diarrhoea, vomiting, skin infections, heavy colds or discharge from the eyes or ears should prepare food. 

Fridges

- the drawer should have salads, vegetables and fruits. 

- the bottom shelf is for raw meat

-The middle shelf is for dairy

- The top shelf is for foods that do not require cooking

Food hazards

- Keep raw and high risk foods separately. 

- Keep foods out of the temperature danger zone - between 5 degrees and 60 degrees celsius. This is because bacteria thrives at these temperatures. 

- Make sure utensils are used to prevent transferring bacteria to your hands. 

- Keep raw foods away from cooked foods or foods that don't require cooking. 

- To kill bacteria, food must be cooked thoroughly to at least 70 degrees celsius for two minutes. High risk foods that are eaten immediately following cooking are safe provided the cooking temperate has been sufficiently high. 

Preventing cross contamination

- Clean work surfaces immediately when raw foods have been handled

- wash and disinfect utensils which have been used

- work with clean cloths

Chilling and Freezing food

 - Do not put hot food into a fridge. Allow the food to cool to room temperature first. 

- Food must be defrosted slowly. Food not defrosted properly may not reach the correct temperature when cooking. 

Reheating food

- Food should be very hot all the way through. 

- Rice, Spinach, Eggs, Mushrooms and chicken should not be reheated. 

Chopping boards

• White chopping boards - bakery and dairy products.
• Yellow chopping boards - cooked meat.
• Brown chopping boards - root vegetables.
• Red chopping boards - raw meat.
• Blue chopping boards - raw fish.
• Green chopping boards - salad, fruit and fresh vegetables.