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Food Safety - Coggle Diagram
Food Safety
Shopping and storage
Keep high-risk food at 5 °C
Store raw foods below cooked foods.
Store food in suitable, covered containers.
Check and observe the use-by dates on food products.
Take special care with high-risk foods.
Handwashing
will reduce risk of food poisoning and other contagious diseases
Hands must be washed for at least 30 sec
Using soap and running water to create a lather and wash hands
Hands must be washed after: touching face, sneezing, coughing, sneezing, coughing, touching a pet, going to the toilet, moving between cooking and raw food
Cross contaminaton
It can lead to food poisoning outbreaks and food recalls.
It spreads bacteria from food to surfaces
Bacteria in contaminated food are not visible and do not affect taste, smell, or texture.
e.
It can occur when raw meat comes into contact with ready-to-eat food.
Fridge and freezer
Storing perishable foods and food ingredients in the fridge or freezer is primarily to prevent food poisoning or to slow down spoilage and loss of food quality.
All perishable and cooked food should be stored in the fridge. This will not only prevent the growth of food poisoning bacteria, but it will reduce spoilage.
Store raw meats, seafood and poultry where it is coldest.
Meat thermometres
With a meat thermometer, anyone can ensure the meats are reaching the proper internal temperature, which is 75 degrees Celsius. When the food does reach this temperature during cooking, bacteria is killed and food poisoning avoided.
Temperature danger Zone
The temperature danger zone for food safety is between 5°C and 60°C. Bacteria can multiply rapidly within this range, significantly increasing the risk of foodborne illnesses. To prevent this, potentially hazardous food should be kept at temperatures of 5°C or colder, or 60°C or hotter
Food Poisoning Bacteria
Food poisoning bacteria grow and multiply fastest in the temperature danger zone between 5 °C and 60 °C. It is important to keep high-risk food out of this temperature zone.