Not Delia

Tag: Food hygiene

  • More about food contamination

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    The previous article looked at how the food handler can avoid the risk of contaminating food. Now we’ll look at some other ways of avoiding food contamination. Prepared food should be safely stored at the correct temperature and removed only a short time before being required for consumption. However, even in this short “stand out”…

  • Personal Hygiene – Hands

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    The following rules apply to food handlers in a public or commercial environment. However, there’s no reason why every cook shouldn’t follow them at home too. Bacteria live in and on your body and you can transfer them to food if you don’t maintain a high standard of personal hygiene. One of the easiest ways…

  • Other Personal Hygiene Issues

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    Face and head Bacteria live in your nose, mouth, throat, and ears and can be transferred easily to food, work surfaces and equipment. Bacteria also live in your hair and scalp. Unwashed hair carries even more bacteria, and these bacteria can fall into the food. The rules are that you should avoid coughing and sneezing…

  • Personal Hygiene – and finally…

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    We’re nearly finished this section now, just a couple more points and we’re through… Protective Clothing By law commercial food handlers must wear suitable clean clothing. Everyday clothing can contain bacteria so you should wear over-clothing or uniforms when working in the food preparation area. A soiled uniform can spread bacteria, so in some cases…

  • Clostridium perfringens

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    Clostridium perfringens is found in virtually all soils, except those of the Sahara desert. It’s one of those nasty spore-forming bacteria which are hard to destroy, and is most commonly a cause of food poisoning where meat or poultry dishes have been left to cool slowly. It’s particularly associated with gravy, pies and large joints…

  • Equipment-to-food contamination

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    Equipment and work surfaces can easily be contaminated by foods, particularly raw meat and poultry, by pests, and even by the food handler. Then the equipment will pass on the bacteria to any other food it comes into contact with. Any items which have come into contact with raw meat or poultry, or their juices,…