Basic Food Hygiene Rules that Every Food Business Should Follow
Apart from feeling miserable, when you encounter the food poisoning you are also bond to stay for several days to recover, and at one point you have experienced the food poisoning. The episodes of the foodborne diseases can be reduced when restaurants and other food handling places adhere to the basic hygiene food rules. Although the health organizations and the disease control have laid down the food hygiene information most of the food handlers do not understand them or adhere to it.
There are five food hygiene rules that you as the food handler you must adhere to for the safer food for all the peoples’ consumption. Clean hands are for safer food and when you are handling the food make sure that as an employee you wash your hands with the soap and the water especially after using the toilet. Employees must be aware of the presence of the insects and the pests in the kitchen and the surrounding areas, and therefore it is best to keep them clean and disinfected regularly. Always keep the raw meat and the uncooked foods in a separate container and never mix them with the cooked food.
Always sanitize the knife, cutting board and the other utensils that have been used in the raw food like the raw meat through sanitizing it. Many of the refrigerator users do not understand that they are not supposed to put the cooked food and the raw meat, poultry or the seafood in the same shelf of the refrigerator. Always ensure that your food is cooked thoroughly and it has no parts that are looking like the uncooked color especially the meat and the eggs.
If you are preparing soup and the stew you should boil to ensure that they have reached the temperatures that are needed to kill the bacteria. To ensure that safety of your already cooked food does not store it for more than two hours in the room temperature and always thaw the frozen food in the refrigerator instead of the room temperature. If the food is thawed at the room temperature because some parts will thaw faster than the others making it possible to draw the bacteria.
The water for the cleaning the surfaces and the kitchen appliances must be clean and use of the soapy and the dishwasher for the cleaning the utensils and also use of the clean clothes. In order as the employer to enforce these important rules for the food hygiene always educate the employees in protocols for safety when handling food. Do not look at the fact that when you employ the uneducated, you will use less money to pay them because they are the same people who do not adhere to the safety because of the low education and lead to the food contamination and learn more about these plans.