In the field of food safety and proper food handling, there are four principles by which the food industry regulates how it relates to all food hygiene applications. Together, these principles work to cover all critical areas where contamination of food occurs. Observing these principles greatly minimized the health risks involved in directing the food and the consequent contamination of the food.
The four golden rules of food hygiene are:
Buy food from a safe source.
Prevent bacteria from entering food.
Prevent the proliferation (growth or development) of bacteria in their food.
Destroy bacteria in the food, utensils and work surfaces
Make sure you buy food only from suppliers that are well known and reputable. It is important to note that all foods are within their expiration date and appropriate conditions are maintained in the store. The meters of the portion should be kept spotlessly clean, the machines also including mincing machines, knives and slicers.Freezers, coolers and refrigerators should display their temperatures and must be fixed in less than 5 degrees centigrade for products and cooled to -18 degrees centigrade or less for frozen products.
All packaging must be original and not trying to force with or forged. This would indicate that the product is not original and was produced by a fraudulent company. Do not buy these products under any circumstances because they threaten their health.
All reputable retail outlets that sell food must display the license until all required regulatory authorities as required by law. Check with your local authority to find out what licenses should have a store of food or a supermarket to be open for business in your area.
Prevent bacteria from entering the food
Authorization ยก! This is the way to tell a little about bacteria and how it multiplies.
All of the bacteria, when he makes the right conditions to start multiplying. The conditions needed are
a) a temperature above 10 degrees centigrade, (some say 5 degrees).
b) A source of food. The bacteria analyzed all the organic matter in the sugar molecule and use the basic food that is mono saccharide for glucose metabolism.
The bacteria only need 20 minutes to meet a new source of food. For example, suppose the bacteria in a sugary foods and suddenly found in fish, the transition that bacteria need to digest the new food source is twenty minutes.
c) A source of water.
By acquiring the commense suitable conditions for bacteria to breed then to an index of an entire division of the colony every 20 minutes. EG If you had 1000 bacteria on a piece of food to begin with, you will have a million bacteria after 20 minutes. In the 20 minutes following the skip up to a million million bacteria. After that the numbers are simply astronomical!
Custody of bacteria found in their food is mainly down to prevent cross contamination.
Cross contamination is the source of any contact with any form of food contamination from another source. This could be the food (raw or processed), packaging, waste, water or polluted air, dirty or sick life of man, animal, or tools and soiled surfaces.
In professional kitchens there are several good coolers for various functions. For example, a refrigerator for the dairy, one for vegetables and one for cold food that was cooked.
Home owners because we do not usually have this luxury are therefore advised to keep cooked foods at the top of the fridge and raw materials in the lower part in sealed containers. Thus the risk of contamination is reduced greatly.
Eggs, especially, should be kept in a closed container because many bacteria are in their outer shell.
Remember to wash your hands and arms at the elbow before preparing food. Salads Court first and then go on foods that are cooked be sure to thoroughly wash your board before moving on to different types of food.
Wash all surfaces before and after working with a good detergent. Put the cloth in the laundry after each use. Always start with a clean cloth.
Government No.3)
Prevent multiplication of bacteria in their food.
As stated earlier, the right conditions bacteria need divided. To do this you need A) the correct temperature, B) and food C) water.
Follows then that the food should be stored at the lowest possible temperature to keep bacteria inactive. Also, do not let your food comes into contact with water before you cook. Thawed food in the water are giving an advantage to bacteria.
Cook your food at the earliest possible moment and then it’s survival cooking at a temperature of at least 70 degrees Celsius until it is served.
If you have to cool your food, do not put hot food in large containers in the refrigerator. Divide it up into smaller containers and do not stack in a manner that air can not circulate around the containers. Brush once the ice if possible.
When thawing food, do it in the refrigerator in a closed container. Remember, it ’s best to plan a meal UCES few days ahead of time that have had to take pairs of work days off sick in bed.
Once it is thawed, cook food quickly.
The best way to destroy all bacteria is to cook their food in a pressure cooker. Thus the combination of increased temperature and atmospheric pressure growing completely sterilize the food.
