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Food Hygiene

Food hygiene is the practice of properly cooking, cleaning food and avoiding cross-contamination to prevent the spread of bacteria in food. Improper food hygiene when handling raw food may lead to food poisoning.

Cross-contamination is when bacteria are spread between food, surfaces or equipment. It is most likely to happen when raw food touches (or drips onto) ready-to-eat food, equipment or surfaces.

Cross-contamination is one of the most common causes of food poisoning. Do the following things to avoid it:

  • Clean and disinfect work surfaces, chopping boards and equipment thoroughly before you start preparing food.

  • Wash your hands before preparing food.

  • Wash your hands thoroughly after touching raw food.

  • Keep raw and ready-to-eat food apart at all times, including packaging material for ready-to-eat food.

  • Provide separate working areas, storage facilities, clothing and staff for the handling of ready-to-eat food.

  • Separate cleaning materials, including cloths, sponges and mops, should be used in areas where ready-to-eat foods are stored, handled and prepared

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