Food Safety and Hygiene

Basic for Safety and Hygiene within catering

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Food Safety and Hygiene
Cross Contamination
You must prevent raw and cooked foods touching each other. If raw and cooked foods touch each other
then bacteria pass between them. You must not allow meat to drip onto other foods as this will
contaminate the food. You must also prevent bacteria from being transferred on hands, chopping boards,
surfaces and other utensils. This will allow bacteria to spread onto other food. The Danger Zone is
between 5°C and 63°C This is the temperature where bacteria reproduces fastest at. There are various
ways of killing bacteria: Extreme temperature, no moisture, no air (tinning) or using a disinfectant to kill the
bacteria. When you cook food, you must make sure you cook it all the way through and defrost in properly
or bacteria may not be killed.
Food Spoilage
Yeast are microscopic fungi which reproduce by budding. Yeast grow on sugar and produce carbon
dioxide. Yeast can attack sugary foods such as fruit and jam and cause spoilage. Yeast is used usefully to
make alcohol.
Bacteria are single celled organisms which are widely found in soil and air. Some bacteria are useful but
others cause food spoilage and are poisonous. Useful bacteria are used to make yoghurt and cheese.
Moulds are a form of fungi. Moulds are carried on wind and settle on food. They grow on the surfaces of
food such as bread, meat and cheese.
Kitchen Hygiene
A hygienic kitchen should conform to the following rules. Always wash your hands before handling food.
May cause cross contamination and food poisoning. Use separate chopping boards when preparing foods
that could get cross contaminated. May cause cross contamination and food poisoning. Store food at the
correct temperature. Food could `go off' and not be suitable for human consumption. Check the sell by
date on any food you are using. Food could have `gone off' and this could cause food poisoning. Store raw
meat away from cooked meat on the bottom shelf of the fridge. Juices may drip and cause cross
contamination. Throw out old and out of date equipment. May contain hidden bacteria to contaminate food
and cause food poisoning. Wash tea towels and dish cloths regularly.May transfer bacteria onto clean
appliances. Wash your hands after touching high risk foods such as eggs and meat. You could cross
contaminate food and cause food poisoning.
Kitchen Safety
A safe kitchen should conform to the following rules.

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Do not touch electrical appliances with wet hands. You may be electrocuted. Do not work in a kitchen
with a wet floor. You slip up and injure yourself. Do not leave saucepan handles sticking out on the
cooker. You may knock it off and burn yourself. Always use oven gloves. You could burn yourself. Do
not leave wires trailing across a surface. You could catch yourself in one and pull the appliance onto
yourself. Take care when using sharp knives.…read more


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