Food and cooking hygiene

From ArticleWorld

Food and cooking hygiene involves several routines to be followed, in order to prevent food hazards. Food poisoning can result when diseases are transmitted from person to person, or as a result of bacteria growth on the food itself. Improper handling, preparation and storage are common causes of food poisoning. Below is a list of the basic routines to follow to help ensure the safety of your food.

While the global instances of food born illnesses are difficult to track. It is estimated that, in the year 2000, 2.1 million people died from diarrhoeal diseases. The World Health Organization also estimates that a large number of these deaths were due to consuming contaminated food and drinking water. While most food born diseases are reported, food born disease outbreaks can take on massive proportions. In 1994, an outbreak of salmonellosis, due to contaminated ice cream, occurred in the USA. This outbreak affected an estimated 224,000 persons.

Basic food and cooking hygiene

• Wear clean clothes and a protective apron.
• Wash hands before, and after, handling raw meat, poultry, and fish.
• Keep hair tied back, or covered.
• Keep hot foods at a temperature of 140*, or higher, and keep cold foods at a temperature below 40*.
• Use a thermometer to ensure proper temperatures when cooking meat.
• Keep raw and cooked meats separate, and wash cutting boards and knives thoroughly before reusing.
• Wash all fruit, vegetables and meats, before using.
• Do not prepare food when feeling ill.