| Food And Cooking Hygiene |
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Information AboutFood And Cooking Hygiene |
| CATEGORIES ABOUT FOOD AND COOKING HYGIENE | |
| food safety | |
| hygiene | |
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The following are fundamental requirements: # Wear clean clothes and apron. # Wash your hands with soap and water before and after cooking. # Tie your hair back with elastic band or rubberband. # Keep the temperature of hot food above 140°F / 60°C and keep the temperature of cold food below 40°F / 4°C. Food should not sit at intermediary temperatures (defined as 40-140°F / 4-60°C) for more than 2 hours. # Use an instant-read Thermometer to measure the internal temperature of cooked meats. # Keep raw meat apart from cooked meat, and wash the cutting board and knife before reusing. # Wash Meat , Fruit , and Vegetable s thoroughly before use. (although some sources (http://www.health.gov/dietaryguidelines/dga2005/document/html/chapter10.htm) suggest washing meat spreads bacteria, that would otherwise be killed in the cooking process. # Do not cook or otherwise prepare food if feeling unwell. REFERENCES http://www.foodlink.org.uk EXTERNAL LINKS SEE ALSO |
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