Preparing Food Safely: The Golden Rules for Businesses
- Cook meat and poultry dishes thoroughly.
Hamburgers, other mince products, rolled joints of meat and seasoned joints of meat must be cooked right through to the centre. Poultry with seasoning must also be cooked right through to the centre of the seasoning.
Thaw frozen joints and poultry completely before cooking – otherwise the centre might not cook.
- Cool foods rapidly.
Put foods to be cooled in the refrigerator after they have cooled slightly (e.g., after 15 to 20 minutes).Make sure they cool rapidly by ensuring the containers are not too large and the fridge is not overloaded.
Divide them into small portions – they will cool quicker.
Do not overload the refrigerator.
- Keep hot foods hot and cold foods cold.
Do NOT leave hot or cold food standing around at room temperature.
Foods that are chilled should be kept at 5 degrees Celcius or below.
Foods that are being kept hot to serve later should be kept above 60 degrees Celcius.
- Avoid contaminating ready-to-eat foods.
Wash and dry your hands thoroughly before handling any ready to eat foods.
Cover foods that are being stored.
Use clean chopping boards, utensils and other cooking equipment.
Wash chopping boards and utensils and rinse in very hot water between foods. Use a dishwasher if available – the hot rinses will sanitise your equipment.
- Do not cook foods too far in advance.
If you must cook foods in advance ensure there is room in the refrigerator to chill them.
- Reheat foods rapidly and thoroughly – until steaming hot.
- Follow strict personal hygiene.
Do not cough or sneeze over unprotected food.
Wash your hands after using a tissue or a handkerchief – and most importantly, after using
Wash your hands after using a tissue or a handkerchief – and most importantly, after using the toilet.
Wear clean clothing.
- If you are sick avoid handling food.
Tell your employer if you are sick! There may be other jobs you can do at work that don’t require food handling.