Tag: Bacteria
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Campylobacter culprit No.1 revealed!
FSA Scotland reveals the single largest cause of food poisoning in Scotland…
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Cleaning floors, walls and ceilings
Floors Floors should be scrubbed by machine or by hand. When scrubbing manually, use two buckets – one with detergent and one to rinse the mop or scrubbing brush in. Rinse the floor with clean hot water after scrubbing. Clean all areas of the floor, paying particular attention to parts where residues of food particles…
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Dishwashing
Crockery, cutlery, utensils and equipment should be cleaned immediately after use by either hand or machine. If washing by hand use two stainless steel sinks – one for washing, the other for rinsing. Change the water frequently. Rinsing is very important to remove bacteria. Here are the recommended steps for washing dishes by hand. wear…
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Cleaning and Disinfection Chemicals
Chemicals are available to help you achieve and maintain high standards of cleaning and disinfection in the kitchen. Many chemicals are added to water to make a cleaning solution. Detergents These are chemicals for dissolving grease and help to remove food debris and dirt. Detergents DO NOT kill bacteria. Disinfectants These do kill germs. Disinfectants…
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Keeping Hot Food Hot
It is usually safe to eat high risk foods immediately after cooking, providing the cooking temperature was sufficiently high to kill the bacteria. If, however, even a short period of time elapses between cooking and eating then bacteria has a chance to multiply again. You can avoid this by storing the food in a heated…
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Temperature control – Cooking meat and poultry
Most bacteria will not survive at temperatures above 70°C (160°F). This is why food must be cooked or reheated thoroughly. The temperature must be reached throughout the food and maintained for several minutes. Bacteria on meat are usually on the surface and easily killed by cooking. However, in a rolled joint or in minced meat…