Food Hygiene is very important when it comes to food preparation.
Most people think of the toilet as the most contaminated part of the house, but did you know that the kitchen sink typically contains 100,000 times more germs than a bathroom or lavatory?
Simply put, if you don’t wash your hands and your kitchen tools, you increase the chances of spreading diseases.
Unfortunately, in some places, this crucial matter is not always known and is taken too lightly.
The Food Standards Agency believes that if you achieve a good level of food hygiene, it should enable your business to not only obey the law but reduce the risk of food poisoning to your customers and protect your business reputation.
“Good food hygiene is all about controlling harmful bacteria, which can cause serious illness. The four main things to remember for good hygiene are”:
Professional food handlers must understand and implement proper food hygiene techniques. If you want to be a healthy and professional food handler, simply identifying the do’s and don’ts isn’t good enough. You need to be properly certified in order to prepare food professionally.
Do you run a business and deal with food hygiene?
Here are a few rules that you must follow if you are running food hygiene premises:
- Register your premises with the local authority
- Design, construct, maintain and operate in a manner to prevent food contamination
- Make sure there are adequate washing and personal hygiene facilities for staff
- Staff should be trained to an appropriate level and supervised to work hygienically
- Appropriate action should always be taken to prevent the risk from food hazards.
Five steps to Food Hygiene
You can also follow these five simple steps at home to keep food safe:
- Wash hands between steps
- Sanitise work surfaces
- Use separate cutting boards for raw meats, vegetables, produce and cooked foods
- Cook foods to safe temperature
- Keep hot foods hot and cold foods cold.
These courses cover everything from personal hygiene, food storage, pest infestations, cross-contamination, allergies to effective food safety management procedures.