We continue with our lessons on how to prevent
food contamination that will lead to food borne illnesses. Below is the
continuation.
- All foods should be cooked thoroughly to destroy all harmful microorganisms.
- Keep raw materials away from ready to serve food.
- Ensure work surfaces, knives, trays and other equipment used for raw meat and vegetables are cleaned and disinfected after use.
- Wash and dry your hands after handling raw foods such as raw meat and vegetables, the toilet or rubbish. Harmful germs can survive for hours on wet hands.
- All cooked foods should be eaten hot and cold foods eaten cold. Left over foods should be stored immediately in a refrigerator and well heated before consumption.
- Refrigeration temperature should be below 0̊ C.
- Foods stored in the refrigerator should be properly covered.
- Frozen foods should be stored in the freezer.
- High risk foods should be stored in the coolest part and separately from a low risk food in the refrigerator.
- Effective kitchen and personal hygiene needs to highly practices to prevent cross contamination.
This post has really been
helpful and i know that we are all going to combat food borne illnesses as we ensure
that food is handled, prepared and stored appropriately.
