Food safety tips #1
Food safety tips: Did you know you can use ice to help keep food cold and at safe temperatures? Just remember to place the food on something, like a platter or in a bowl, and throw the ice away once it's used.
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Keep food safety on mind while sorting food
Breaking it down UPPER SHELVES Foods that don’t need cooking, such as deli meats and leftovers . LOWER/MIDDLE SHELVES Dairy such as milks, cheeses, yogurt and butter. BOTTOM SHELF This is the coldest part of your fridge, and where wrapped raw meat and fish should be kept. Placing raw food on the bottom shelf also minimises the risk of cross-contamination. DRAWERS Vegetables, salads and fruit should be stored in their original packaging in the salad drawer where they will be enclosed. This is also a good place to store herbs, as they can’t get frozen to the back of the fridge . DOOR SHELVES This is the warmest area of the fridge and most susceptible to temperature fluctuations. Store foods that have natural preservatives here, such as condiments, jams and juice.
Vegetable and fruits cleaning and sanitation
How to Wash Vegetables There are two common methods used for washing produce. Softer produce or leafy greens should be cleaned using a soaking method , while firmer-skinned vegetables can be cleaned using a spray solution . We'll outline these two methods of cleaning fruits and veggies, so you can serve your customers safe, fresh foods. 1. How to Wash Produce with the Soaking Method Using the soak method to wash produce is ideal for tightly packaged fruits like berries and vegetables with crevices, like broccoli. Not only does soaking produce rid it of harmful germs or chemicals, but it can also be used to revitalize produce for a better taste and longer life. If you purchase local, organic fruits and vegetables that contain no chemicals or harmful preservatives, you can use warm water to rinse your produce. You’ll need the following items for this method: Stainless steel sink Food storage bin Vegetable wash or distilled vinegar Colander Fresh water Here ar...
Germ hotspots
Top germ hotspots in the kitchen Cloths or sponges Bacteria can rapidly grow in damp cleaning cloths. These bacteria can spread to other objects and surfaces throughout the kitchen when the cloths or sponges are subsequently used. Either use disposable cleaning cloths or decontaminate re-useable cloths and sponges by soaking them in a solution of Dettol Antiseptic Liquid. Food contact surfaces Worktops and cutting boards can easily become contaminated with bacteria from raw food such as meat, poultry, salad, fruit and vegetables. Raw and ready-to-eat food should be kept separate, ideally using different coloured chopping boards for each. All surfaces should be cleaned and disinfected after use, and your hands should be washed thoroughly afterwards. Frequently touched surfaces There are a number of surfaces in the kitchen that can potentially create a route for the transmission of germs. Before preparing food, you should wash your hands with soap even if they are not visibly dirty. You ...
Important of handwashing 👏
Handwashing with soap removes germs from hands. This helps prevent infections because: People frequently touch their eyes, nose, and mouth without even realizing it. Germs can get into the body through the eyes, nose and mouth and make us sick. Hand washing is vital in preventing contamination of food by food handlers. Harmful bacteria such as E. coli, Salmonella and Staphylococcus aureus and viruses (e.g. norovirus) present on the hands of food workers are removed by proper hand washing techniques.
