Best Food Hygiene Safety Rules for Food Business
At one point of the other, you have experienced the food poisoning when you have eaten in a restaurant, or the other food handling establishment thus making you feel miserable as well as take a long period . It is best for the food handling establishments and the restaurants adhere to the basic food hygiene rules and will greatly help to reduce the episodes of illnesses. It becomes complicated and also problematic in the understanding and adhering to the food hygiene information as laid by the disease control and the world health organization.
If you are a food handler preparing the food for the many people you need to follow these most basic and necessary food hygiene rules that are meant for the safer food. Clean hands are for safer food and when you are handling the food make sure that as an employee you wash your hands with the soap and the water especially after using the toilet. Make sure that the kitchen is kept clean and disinfected to be kept free of the insects and the other pests . Any raw food and raw meat that you have should never come into contact with the cooked ones.
Never re-use the knife or a cutting board and the other utensils that have come into contact with the raw meat without sanitizing them first. Your refrigerator is made of the shelves and the raw meat or the seafood must be in a separate shelf from the already cooked food. Always ensure that your food is cooked thoroughly and it has no parts that are looking like the uncooked color especially the meat and the eggs.
If you are preparing soup and the stew you should boil to ensure that they have reached the temperatures that are needed to kill the bacteria. If you need to thaw frozen food you need to do it in the refrigerator and do not leave your cooked food at the room temperature for more than two hours. If the food is thawed at the room temperature because some parts will thaw faster than the others making it possible to draw the bacteria.
Always make sure that you use the clean water in the kitchen surfaces and the appliances, use of the disposable paper towels and the soapy water to clean the dishes and the utensils. You should ensure that you go through the guidelines on the safety and hygiene by training the employees at the start of the employment or as the updates with time. Do not look at the fact that when you employ the uneducated, you will use less money to pay them because they are the same people who do not adhere to the safety because of the low education and lead to the food contamination and learn more about these plans.
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