What are the hygiene rules for preparing food?!
What are the hygiene rules for preparing food?
Just wondering whether there are any specific rules, or just ones that common knowledge tell us (ie. wash hands, etc)
Thank you xx
Answers:
There are loads of rules, and whilst you may consider them common knowledge - lots of people don't.
Wash your hands is a good start - but do you also remember to wash your hands when you've been handling raw meat? Also, you should remove any rings and other jewellery.
You should also use separate knives and utensils when preparing raw meat, cooked meat and vegetables.
Hair should be tied back any cuts should be covered using a BLUE elastopast/band-aid so that it can be seen if it falls off.
That should get you started....
Raw food should never come into contact with cooked food, separate knives used in preparation, different chopping boards, food temperature checks after cooking, and obviously, as you say good hygiene.
There are literally dozens of recommendations for food and hygiene in food prep.
There are quite a lot of rules about preparing food and if you are doing it commercially you need to have a certificate.
The main ones are of course wash your hands, but in a different sink to the one you wash up or wash food in.
Don't ever mix raw meat and cooked meat, either on the same chopping board or near eachother in the fridge.
Once meat is cooked it shouldn't be reheated as this means bacteria will be able to breed more readilly on it.
Rice should never be warmed or re-cooked once it has been cooked once. It is OK to eat it cold in salads but otherwise it is unwise to eat it at all if its not freshly cooked.
There are so many rules about fridge temperature, oven temperature, clothing... I could go on and on...
Intricate rings and watches are a no no as food and bacteria can easily get trapped.
Use a different knife and chopping board when cutting or handling raw meat.
There are some foods that can become very unsafe if they have been left out for more than 4 hours and in between the food danger zone.(41 degrees to 135 degrees) these foods are milk and milk products, shell eggs, all meat and fish, any cooked potato and cooked rice. tofu and other soy stuff, garlic and oil mixtures, sprouts and sliced melons.
Wash your knife whenever you're going to cut ANY NEW item. Hair must be kept pulled back, no jewelry, no gum chewing, eating or anything where your mouth is moving around food. You need to wash your hands if you touch your face, hair (including facial), food, beofre putting on a new pair of rubber gloves as well as bathroom breaks and smoke breaks.
im sure there are more but I cant think of any right now.
I think most answers have covered the main points re personal hygiene, chopping boards, utensils etc.
The point about reheating rice, I'm sorry, is wrong. How on earth do you think you make fried rice?
Keep an eye on 'use by' dates on packaged food. For fresh food I work on the principle that you should avoid it if it glows in the dark.