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FOOD CONTAMINATION
Food can be contaminated at any stage from food…
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Bacteria grow and multiply rapidly in 5 main conditions: temperature between 5 to 63°C, moisture, time, high-risk food and oxygen. All these factors highly contribute to bacterial growth.
The main reasons why food poisoning occurs are: not cooking food properly preparing food too far in advance food stored at room temperature when it should be refrigerated food undercooked, or inadequately reheated cross-contamination in the kitchen infected people preparing or handling food
PREVENTION: FIVE KEYS TO SAFER FOODLink Title
2) SEPARATE COOKED AND READY-TO-EAT FOOD FROM RAW MEAT AND UNWASHED VEGETABLES. Use separate equipment and utensils such as knives and cutting boards for handling raw foods.
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1) KEEP CLEAN, wash your hands before handling food and while preparing it. Wash and sanitise all surfaces and utensils in the kitchen area.
4) KEEP FOOD AT SAFE TEMPERATURES: do not leave food at room temperature for more than 2 hours. Try always to keep food at temperatures below 5°C or above 60°C to stop the growth of microorganisms.
5) Use safe water and raw materials. Wash fruits and vegetables or peel them if eaten raw. Do not use food beyond its expiry date.
