If food is only warmed and not reheated properly, microorganisms will multiply in it, so you need to heat it enough to destroy them. If any food has to be reheated, this must be done thoroughly. If it cannot be eaten straight away, it should be kept as cold as possible, ideally in a refrigerator, to avoid growth of microorganisms. Allowing cooked food to cool to room temperature allows microorganisms to start to grow and multiply therefore, cooked food must be stored very carefully. Cooked foods should be eaten immediately, but if there is a delay the foods should be kept at a temperature higher than 60 ✬. The general rule for food storage is to keep hot foods hot and cold foods cold. Frozen foods should be stored in a freezer below -18 ✬. Perishable and potentially hazardous foods that can be easily contaminated, such as milk and raw meat, should be stored at low temperature, preferably in a refrigerator at below 10 ✬. For example, rats and mice are more likely to find it, and it may be accidentally knocked or kicked if people pass by. Why is it important to store foods on a shelf above the floor?įood stored at floor level is more vulnerable to damage and contamination. This is especially important for storing raw and cooked foods, which must never touch each other, because raw food can contaminate cooked food. These should be sufficiently high off the floor, at least 50 cm, and be spacious enough to prevent contact spoilage or contamination. Whether in the home or in commercial premises, once in the food preparation area, food should be kept on shelves or clean racks. Processed foods are often safer than unprocessed foods, for example, pasteurised milk is safer than raw, untreated milk.
Food processing methods canning free#
It should be kept free from contamination once it has been received from the supplier. The storage area should be kept free from insects and vermin, by screening if possible.įood should be obtained from approved sources and should come in its original container. Floors, wall surfaces and tables should be easy to clean, and the floors should be well drained. Food storage areas should be well ventilated and illuminated, and protected from overhead drips. One critical aspect of food protection is appropriate food storage.
Food processing methods canning skin#
People who have skin infections, diarrhoea or sore throats should avoid handling food.
They should always wash their hands before starting to prepare food, and after every interruption, particularly after using the toilet.
To protect the health of the food handler.Īnyone handling food should avoid bad habits such as scratching, touching the hair, nose or mouth, having unclean hair, unclean and long fingernails, smoking, and coughing or sneezing in food handling and preparation areas.To ensure the good health of people eating the food.To prevent food contamination and spread of disease.The importance of promoting good food handlers’ hygiene is: The same principles also apply in domestic situations. Food handlers’ hygiene in retail and commercial premises where food and drink is sold to customers is of critical importance and this is discussed further in Study Session 11. This is the term for a group of practices that should be followed at all times by anyone handling food at any stage of the food supply process. The most important way of preventing contamination is by adopting good food handlers’ hygiene. These factors either affect the food directly to make it unsafe (such as cigarette smoke or soot), or, like coughs and sneezes or insects, contaminate the food with microorganisms. any water that is not known to be safe, including overhead leaks and drips.All food must be protected at all times during storage and preparation from the following contaminants: 10.1 Food protection, storage and preparation 10.1.1 General principles of food protectionįood protection methods are measures taken to protect food from being contaminated by any agent.