Food Hygiene Basics 

Basic  hygiene  plays a major role when trying to maintain good health. 

If the normal basic rules are somehow overlooked when you buy, prepare, cook or store your food then the consequences of food poisoning can be sudden and dramatic.

Maintaining a clean kitchen and Hygiene Basics

In order for bacteria to multiply they need moisture, warmth and last but not least time.

Always keep your kitchen clean and dry and disinfect your worktops regularly especially if you have been preparing raw meat or poultry.

Tea-towels should be changed on a daily basis and your dishcloths should be rinsed out in diluted bleach or disinfectant and then allowed to air well. 

Always empty your rubbish (trash) bins frequently and make sure that you wash them out with a disinfectant solution. Make sure that your pets do not come into contact with your work surfaces.

Always keep your foodstuffs covered and never leave scraps lying around and always wipe away any spillages as this will help to prevent flies from spreading disease.

Storing your food items and Hygiene Basics

Unpack your shopping as soon as possible. Always store your cooked and raw foods separately in the refrigerator. 

Make sure that you wrap or cover them to prevent cross –contamination. Any packets or tinned foods should be stored in a cool clean dry area. 

Think basics, always rotate your items when putting them away bringing the old stuff to the front so that it gets used up first. 

Check the date on the can, if you cant see the date you can usually get away with 12 to 18 months for acidic foods like tomatoes or pineapples where low acidity foods will last anything between 2 and five years.

Food Preparation and Hygiene Basics

It is of paramount importance that you wash your hands in hot soapy water before preparing food. If you need to cough, sneeze, or blow your nose, then use a clean handkerchief and then wash your hands again before continuing.

If you have any infections, cuts or abrasions on your hands you must wear protective kitchen gloves.

Frozen food must be thoroughly defrosted especially chicken or poultry in general. It is always better to defrost in the fridge, but you must be careful that no drips from the thawing meat can fall on to any other food.

Due to the fact that bacteria require moisture in order to multiply, never wash your meat or poultry until you are about to cook it.

Wash vegetables carefully as the soil that they are grown in may contain listeria. Always use a separate knife and chopping board for raw meats, poultry and fish. 

Never use the same knife for raw and cooked foods unless you wash it well in between.

Good hygiene Basics whilst Cooking your food

Due to the fact that chicken can harbor the salmonella, you must make sure that it is cooked thoroughly. 

To maintain good hygiene basics you must follow the cooking guidelines; a good guide to whether it is cooked is if the juices run clear when tested with a skewer. Pork must also be cooked thoroughly because of the danger of worms.

Preheating your oven will help to kill any bacteria that are present on the surface of the meat as soon as you put it into the oven.

Rice can also be dangerous as it can contain bacillus cerus, and should be eaten soon after cooking. If it to be eaten cold, it must be kept in a refrigerator.

The author of Hygiene Basics is Anthony George

Source:  Article On Hygiene Basics was submitted by Anthony George for publication.

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© Anthony George 2005 Food Hygiene Basics Sponsor Love My Town