Food Safety & Hygiene Practices

1. Food Safety &
Hygiene Practices

2. Principles of Food Hygiene
 Prevent contamination of foods
 Kill the bacteria by cooking
properly
 Prevent growth of food-poisoning
bacteria

3. Cross Contamination
Cross contamination occurs when raw
foods come into direct or indirect
contact with cooked foods.

4. Raw Food
Raw food should be treated as if they
contain food-poisoning bacteria, and
handled carefully.

5. Raw & Cooked Food
Separate equipment should be used
for raw and cooked foods.

6. Cooking Food
What temperature zone is food-poisoning bacteria greatest? 5°C to 60°C
What is this zone called? Danger Zone
What temperature should a refrigerator store food at to be outside this
zone? 5°C
What temperature should microwaves and bain-maries warm foods to, to be
outside this zone? Above 60°C
How should frozen food be thawed?
In the refrigerator (large items such as frozen chickens may take up to 2 days)
or the microwave.
What temperature should leftover food be heated to, to ensure that bacteria
do not have time to grow? 75°C and reheated quickly

7. Washing Up Procedure

8. Step 1
Clear away food and scraps. Wipe down benches.

9. Step 2
Scrape all food off the plates into the rubbish

10. Step 3
Rinse all dishes with hot water before washing them with
soap.

11. Step 4
Stack the dishes and pots neatly on the side of the sink

12. Step 5
Wash dishes with hot soapy water then rinse in hot clean
water

13. Step 6
After rinsing, let the dishes and pots drip dry on a rack

14. Step 7
Dry the dishes with a dry clean tea towel

15. Step 8
Put away all dishes and cooking equipment in their place

16. Step 9
Rinse sink, dry it and final wipe and dry of benches

17. Order of Washing Up

18. Glassware
Wash the glassware first

19. Cutlery
Then you need to wash the cutlery

20. Crockery
Next you must wash crockery

21. Cooking Equipment & Bowls
Following this, you should wash all of the cooking equipment
& bowls

22. Pots & Pans
Finally, you should wash all of the post & pans

23. Cooking Food
Most food-poising bacteria will be
killed by cooking – provided the
cooking temperature is high enough.
The cooking temperature depends on
the type of food and the cooking
method.

24. Cooking Food
The crucial factor is
the internal or inside
temperature of the
food. Each food has a
specific internal
temperature it needs
to be cooked to for it
to be safe.