| In the field of food safety and correct food handling | | | | therefore it is advised to keep cooked foods at the |
| there are four recognized principles by which the food | | | | top of the fridge and raw materials at the bottom in |
| industry regulates how it relates to all issues of food | | | | closed containers. This way the risk of contamination is |
| hygiene. | | | | greatly lessened. |
| Together, these principles work to cover all critical | | | | Eggs, especially, should be kept in a closed container |
| areas where the contamination of food occurs. | | | | because they have many bacteria on their outer shells. |
| By observing these principles we greatly minimise the | | | | Remember to wash your hands and arms to the |
| hygiene risks involved in the handling of food and in the | | | | elbow before preparing food. Cut your salads first and |
| consequential contamination of food. | | | | then go onto the foods that are to be cooked making |
| The four golden rules of food hygiene are: | | | | sure to thoroughly wash your board before moving on |
| Buy food from a safe source. | | | | to different types of food. |
| Prevent bacteria from entering your food. | | | | Wash all surfaces before and after work with a good |
| Prevent the multiplication (or growth development) of | | | | detergent. Put cloths into the wash after each usage. |
| bacteria in your food. | | | | Always start with a clean cloth. |
| Destroy bacteria on food, utensils and work surfaces | | | | Rule No.3) |
| Rule No.1) | | | | Prevent the multiplication of bacteria in your food. |
| Buy food from a safe source. | | | | As Stated above bacteria need the correct conditions |
| Make sure that you buy food only from a suppliers | | | | to divide themselves. To do this they need A) the right |
| who are well known and reputable. It is important to | | | | temperature, B) Food and C) water. |
| check that all foods be within their expiry date and | | | | It follows, then, that food should be stored at the |
| kept in appropriate conditions in the shop. | | | | lowest possible temperature to keep bacteria inactive. |
| Serving counters should be kept spotlessly clean, | | | | Also, do not allow your food to come into contact with |
| likewise machines such as mincers, knives and slicing | | | | water before you cook it. By thawing food in water |
| machines. | | | | we are giving the bacteria a heads start. |
| Freezers, fridges and chillers should display their | | | | Cook your food at the earliest possible moment and |
| temperatures and should be set at less than 5 | | | | after it is cooked keep it at a temperature of at least |
| degrees centigrade for chilled products and -18 | | | | 70 degrees centigrade until it is served. |
| degrees centigrade or less for frozen products. | | | | If you have to cool your food, do not put hot food in |
| All packaging should be original and not tampered with | | | | large containers into the fridge. Divide it up into smaller |
| or forged. This would indicate that the product is not | | | | containers and do not stack them in such a way that |
| the original contents and has been produced by a | | | | air cannot circulate around the containers. Once cool |
| fraudulent company. Do not buy these products under | | | | freeze if possible. |
| any circumstances because they threaten your health. | | | | When thawing food, do it in the fridge in a closed |
| All reputable retail businesses that sell food should | | | | container. Remember, it's better to plan a meal a |
| display up to date licences from all the required | | | | couple of days ahead of time than to have have to |
| regulatory authorities as required by law. Check with | | | | take couple of sick days off work in bed. |
| your local authority to find out what licences a food | | | | Once thawed, cook the food as soon as possible. |
| shop or a supermarket must have to be open for | | | | The best way to destroy all bacteria is to cook your |
| business in your area. | | | | food in a pressure cooker. This way the combination |
| Rule No.2) | | | | of increased temperature and increased atmospheric |
| Prevent bacteria from entering your food | | | | pressure will completely sterilize the food. |
| Ok! This is the pace to tell you a little about bacteria | | | | Rule No. 4). |
| and how they multiply. | | | | Destroy bacteria on food, utensils and work surfaces. |
| All bacteria, when they have the right conditions begin | | | | This rule speaks for itself. Do not let them develop in |
| to multiply. The conditions that they need are,a) a | | | | your kitchen. |
| temperature of above 10 degrees centigrade, (some | | | | Cook food as quickly as possible. Food that cannot be |
| say 5 degrees).b) A food source. Bacteria break | | | | cooked should be frozen if it is not eaten within a short |
| down all organic matter into sugars and use the basic | | | | space of time. |
| food molecule which is mono- saccharide glucose for | | | | Alternative forms of food preservation such as, |
| their metabolism. | | | | dehydration, smoking, canning, sterilizing, concentrating |
| Bacteria need only 20 minutes to adjust themselves to | | | | and pickling are all alternative ways of preventing the |
| a new food source. For example, Supposing a | | | | development of and destroying bacteria in food. |
| bacteria was on a sugary food and suddenly found | | | | The surroundings also constitute a source of food |
| itself on fish, the transition the bacteria would need to | | | | contamination, therefore, you should wash your work |
| be able to digest the new food source is twenty | | | | surfaces after each usage with hot water and |
| minutes.c) A source of water. | | | | detergent. |
| On acquiring suitable conditions bacteria then | | | | In professional kitchens, all working areas should be |
| commense to reproduce at a rate of one division of | | | | surfaced with stainless steel. This way, the surface |
| the whole colony every 20 minutes. E.G. If you had | | | | may be cleaned with special grease and lime removing |
| 1000 bacteria on a piece of food to begin with, you will | | | | chemicals that have either a caustic soda base or a |
| have one million bacteria after 20 minutes. In the | | | | phosphoric acid base. For safety, remember never to |
| following 20 minutes the number would jump up to one | | | | mix chemicals; especially acids and alkalis like caustic |
| million million bacteria. After that the numbers are | | | | soda and phosphoric acid. |
| simply astronomical! | | | | Likewise wash all utensils in very hot water and |
| Keeping bacteria from getting into your food is primarily | | | | washing up detergent. The water should be so hot |
| down to prevention of cross contamination. | | | | that you need gloves to tolerate the heat. |
| Cross contamination means the contact of any food | | | | Store pots, pans, plates, cutlery and other utensils in a |
| source with any form of contamination from another | | | | clean and dry place. Make sure that they are dry |
| source. This could be other food (raw or processed), | | | | before storing them away. Use a clean dish towel |
| Packaging, garbage, contaminated water or air, unclean | | | | every time. Store them upside down. Keep all storage |
| or sick humans, animal life, or unclean tools and | | | | areas clean. Check reglarly for signs of vermin. |
| surfaces. | | | | Heat crockery to 80 degrees centigrade before |
| In good professional kitchens there are different | | | | serving. This will prevent contamination even Further. |
| fridges for different functions. For example, there is | | | | These are the four principles of good food hygiene. |
| one fridge for dairy, another for cold fresh vegetables | | | | Follow them closely and the chances of you or you |
| and another for food that has been cooked. | | | | clients becoming sick are substantially lessened. |
| As home owners we do not usually have this luxury | | | | |