Food Safety and Hygiene Rules
Food Safety and Hygiene are very important when working in a kitchen or cooking. You don't want to hurt yourself by not being safe in a kitchen or whilst preparing a meal. Also, you don't want to make yourself or other sick with your cooking. That's why Food Safety and Hygiene are very important.
Safety Rules
Safety rules are very important when working in a kitchen. You need to be safe, and also, the consumer needs to be safe when eating your food. Objects can end up into the food, such as hair and sharp objects such as metal shards from cooking equipment. But the main thing is that YOU are safe first. Some rules are:
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Hygiene Rules
One major rule when working in the kitchen is that you are hygienic. When preparing a meal, hygiene is important. If you have poor hygiene, then you may spread bacteria to your meal. This may make the consumer of your food sick. Some rules about hygiene are:
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Preparations
Contamination
Contamination can happen anywhere at anytime whilst preparing a meal. The most common contamination is cross-contamination. Cross-contamination is when raw foods and cooked foods come into contact with each other by kitchen utensils and equipment. The hazard with cross-contamination is that raw foods carry bacteria. When raw food is cooked or washed, (depending on the food), the bacteria is removed. Whilst the cooked food doesn’t have bacteria, the raw foods do. The raw foods can then contaminate the cooked food with bacteria within contact. To avoid this, you can:
· Use different chopping boards for different things.
· Use different utensils for different things.
· Separating cooked foods from raw food.
· Use different chopping boards for different things.
· Use different utensils for different things.
· Separating cooked foods from raw food.
Danger Zone
The danger is a certain type of temperature where bacteria can live and breed. Below and above the danger zone, bacteria cannot survive or thrive. The danger zone is a between 5°C and 60°C. Above 60°C is when bacteria is destroyed, and when food is starting to cook. Below 5°C, bacteria cannot survive the cold temperature and will die. This is when food starts to freeze.
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Key Rules
Some key rules in the kitchen are:
- Wipe up any spills immediately
- Always monitor any appliances that are on
- Always monitor anything that is on the cooktops
- If you open any cupboards or shelf doors, close them after you open them