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Safe
Food Handling
There
are five ingredients for food preparation to help make sure the food
you serve is safe to eat.
1.
Handwashing
Handwashing
is one of the most important factor in the prevention of food-borne
illness. Rub all parts of the hands and wrists with soap and water.
Wash hands for at least 15 seconds or more.
-
Keep
nails short.
-
Avoid
wearing rings.
-
Avoid
artificial nails or nail varnish.
-
Remove
watches and bracelets.
-
Wash
wrists and forearms if they are likely to have been
contaminated.
-
Make
sure that sleeves are rolled up and do not get wet during
washing.
    
    
Remember
to wash your hands thoroughly:
·
when
starting work
·
after
handling raw meat, fish or poultry
·
after
using the toilet
·
after
eating
·
after
cleaning
·
any
other time your hands become soiled
2.
Proper Temperatures
Cook
foods thoroughly. It is a must to maintain proper storage, cooking
and holding temperatures of food.
Catered
food products are no exception. Check the temperature of all
hazardous food when they are delivered. Place the food in proper
holding compartments to keep proper temperatures until serving time.
Be sure that all catered foods are from approved and inspected
sources.
Remember:
·
use an accurate thermometer to determine temperature
·
avoid the temperature Danger Zone. ("Danger Zone" =
temperature between 4°C (40°F) and 60°C
(140°F)
·
keep hot foods HOT i.e. 60°C (140°F) or more
·
keep cold foods COLD i.e. 4°C (40°F)
·
keep freezer temperatures at -18°C (0°F) or less
·
cool foods in shallow pans (4" or
less) 60° C to 20° C in 2 hours and 20°C to 4°C in 8 hours
3.
Protection of Food
Properly
protect all foods and food products during storage, preparation,
display and service. Avoid cross contamination of raw products onto
cooked products. Use a separate cutting board for raw meats and do
not use it for any other foods. Always store raw foods separate from
and below cooked or ready to eat foods.
Remember
that foods may be contaminated by:
·
smoking
·
coughing and sneezing
·
improper handling
·
insects and other pests
·
dirty equipment
·
wastes
·
improper storage
4.
Approved Food Sources
Purchase
food from approved and inspected sources.
Remember:
·
avoid cans which are dented, bloated, rusted or unlabelled
·
buy pre-packed goods in air-tight containers
·
check 'Best Before'
dates and use foods by the date shown
·
do not use cracked or grade "C" eggs
5.
Good Housekeeping
Keep
your work area safe for food preparation by cleaning and sanitizing
regularly.
Remember:
·
keep food contact equipment in good repair and free from cracks,
chips or splits
·
clean and disinfect work surfaces and equipment frequently
·
get rid of garbage frequently and in a sanitary manner
·
keep floors, walls and ceilings clean and in good repair
·
provide proper pest control when necessary.
Adapted
from material produced by the Muskoka-Parry Sound
Health Unit and the Leeds Grenville Lanark District Health Unit.
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