Food safety
Handwashing
reduces risk of food poisining and diseases
wash hands for 30 seconds
use soap and warm running water to create a lather and wash hands
hands must be washed after: touching face, sneezing, couching, blowing nose, touching a pet, going to the toilet, moving between raw and cooked food
Cross contamination
Occurs when raw food comes into contact with cooked or ready-to-eat food.
Happens through contaminated surfaces, utensils, hands, or equipment.
Prevention: Separate Raw and Cooked Foods: Use separate cutting boards and utensils for raw meat and ready-to-eat foods.
Proper Hand Washing: Wash hands thoroughly with soap and water before and after handling food.
Clean Surfaces and Equipment: Regularly clean and sanitize kitchen surfaces, utensils, and equipment.
Store Food Correctly: Keep raw meat, poultry, and seafood in sealed containers and store them below cooked or ready-to-eat foods in the refrigerator.
Temperature danger zone
The temperature danger zone is the range between 5°C and 60°C where harmful bacteria can rapidly grow.
Bacteria can double in number in as little as 20 minutes within the danger zone.
Keep cold foods below 5°C and hot foods above 60°C to prevent bacterial growth.
Use a food thermometer to check that perishable foods are stored and cooked at safe temperatures.
Food poisoning bacteria
Fridge and Freezer
Meat Thermometers
Shopping and storage
The most common food poisoning bacteria include Salmonella, Listeria, and Campylobacter.
This bacteria are often found in raw or undercooked meat, dairy products, and contaminated produce.
Food poisoning symptoms can include nausea, vomiting, diarrhea, stomach cramps, and fever.
avoiding cross-contamination, washing hands and surfaces, and keeping foods at safe temperatures are key to preventing bacterial growth.
Fridge Temperature: Keep your refrigerator at or below 5°C
Freezer Temperature: Keep your freezer at or below -18°C
Store raw meats on the bottom shelves in the fridge to prevent drips onto other foods.
Store foods in the freezer for no longer than the recommended time to maintain quality.
Regularly clean both the fridge and freezer to prevent mold and bacteria buildup.
Refrigeration: Store perishable items in the fridge or freezer promptly to keep them safe.
Check Labels: Look for expiration dates and inspect packaging for freshness before purchasing.
Separate Foods: Keep raw meats separate from ready-to-eat foods to prevent cross-contamination.
Use a meat thermometer to ensure meat is cooked to a safe internal temperature to kill harmful bacteria.
Insert the thermometer into the thickest part of the meat, avoiding bones and fat for an accurate reading.
Follow recommended safe cooking temperatures for different meats
Regularly check and calibrate your thermometer to ensure it provides accurate readings.