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Food spoilage How to prevent cross-contamination (1) Personal hygiene -…
Food spoilage
How to prevent cross-contamination
1) Personal hygiene - dirty hands are the main source of cross-contamination
3) Correct use of equipment
2) Correct food safety
4) Pests which live in and around 'dirty' places such as sewers, rubbish tips or bins and come into contact with animal droppings will contaminate food areas by spreading pathogenic bacteria.
Pests include:
Flies and other insects
All ambient foods should be stored in sealed containers and in cupboards to prevent contamination from moisture and pests
Keep nails clean and short
Cover cuts with a clean blue plaster
Birds
Mice and rats marking their territory with urine and faeces
Use colour-coded cutting boards and knives, if possible
Equipment used on raw foods MUST be cleaned thoroughly before being used on other foods, in particular knives, spoons and boards
Use a temperature probe to check the core temperature of high risk dishes
Clean and sanitise surfaces between uses
Wash all equipment thoroughly using hot, soapy water or use a dishwasher
Bins should have tight fitting lids
Cupboards, fridges and freezers must be washed regularly
Always use a clean spoon each time food is tasted
Fridges should be kept at, or below, 5*C to slow down the rate of bacterial growth
Freezer temperature should be at -18*C or below to stop bacterial growth
Keep all foods stored in sealed containers or wrapped in foil or cling film to prevent the risk of cross-contamination
Keep all chilled foods in the fridge until they are needed. If they are taken out too soon, bacterial growth speeds up
Defrost all frozen foods in a covered container at the bottom of the fridge. When frozen foods are defrosted bacteria will resume reproducing
When chilling foods keep raw and cooked foods separate. Raw food MUST be stored below all cooked foods to prevent spillages
Shower daily to minimise bacteria found on the skin
Tie long hair back/ wear a hat or hair net
Do not handle food if you have an upset stomach/ diarrhoea
Do not cough and sneeze near foods and wash hands after using a tissue
Do not wear rings or bracelets when cooking. They harbour bacteria and pieces of the jewellery could fall, unseen, into the food
Wear clean clothes when preparing and cooking food
Wash hands in hot, soapy water for 30 seconds before handling any food