Why is Food Safety and Hygiene important when Preparing Food

1. Why is Food Safety and Hygiene important when Preparing Food Food Safety Training is very important for everybody and that we will all take easy steps to guard ourselves and our families. Food handlers’ personal hygiene practices and cleanliness must minimize the risk of food contamination. The most important things they need to know are that they must: Buying Tips •Purchase manufacture that's not injured or broken. •When choosing fresh manufacture - such as a watermelon or Green salad - select things that are cold or enclosed by ice. •Bag fresh fruits and vegetables individually from meat, poultry and seafood product.

2. Preparation Tips Begin with clean hands. Wash your hands for twenty seconds with heat water and soap before and once getting ready fresh produce. Cut away any broken or injured areas on fresh fruits and vegetables. Produce that appears rotten should be discarded. Wear clean outer clothing, depending on the type of work they do; All Food should be washed before eating. Wash fruits and vegetables under running water simply before eating, cutting or Cookery. Even if you intend to peel the food before eating, it's still necessary to clean it first. Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.

3. Wash firm produce, such as Watermelons and cucumbers, with a clean produce brush. Drying food with a clean cloth napkin, might be it removes bacteria that may be present. Leftovers Proper storage keeps leftovers at their freshest, longer. If you won’t follow the storage guidelines that come with your food, you could let yourself in for real problems. Refrigerate or freeze all leftovers within two hours to reduce the possibility of bacteria growing. Avoid overstocking the refrigerator, so cool air will circulate effectively. Use refrigerated leftovers as shortly as possible, ideally within two to four days. When reheating food, confirm it's baked to a temperature of a minimum of 74°C (165°F). In general, you should not heat a similar leftovers more than once. Health risks Fresh fruits and vegetables don't naturally contain bacteria, viruses and parasites that may cause food poisoning. However, fresh produce will become contaminated in the field through contact with soil, contaminated water, wild or farm animals, or improperly composted manure. It can even come into contact with harmful microorganisms throughout and when harvest if it's not properly handled, stored, and transported. Additionally, fruits and vegetables will become contaminated through contact with raw food things like meat, poultry, seafood, and their juices. This could happen at the market, within the handcart, within the refrigerator, or on counters and cutting boards within the kitchen. If there's a question or query you want to ask about Food Safety that hasn't been mentioned here, please contact us on 1300 785 313 for Food Safety Consultancy. Visit our Site: www. rulethirteen.com