Transcript 159.5 kB - Food a fact of life

Module Number: 15
Food safety and hygiene
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Introduction
Food safety and hygiene is of paramount
importance to ensure that food is stored,
prepared and eaten in clean, safe
environments.
Food poisoning can be easily prevented by
taking the following four simple
precautionary measures:
• wash your hands properly and keep them
clean;
• cook food properly;
• chill food properly;
• avoid cross-contamination.
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Shopping
• Do not buy dented cans or damaged
packets.
• Do not buy food from counters where
cooked and raw meat is not separated.
• Get your food home and into the fridge /
freezer / cupboard as quickly as possible
– don’t hang around with your friends.
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
The kitchen
• Ensure that all food utensils are clean before
use.
• Make sure that the kitchen area is clean
before you cook.
• Have separate chopping boards for raw meat
and ready-to-eat food.
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Keep clean
• Ensure that you have good personal hygiene, e.g. wear
an apron, wash hands, tie your hair back.
• Empty all rubbish containers when full, remembering to
wash your hands after.
• Keep all work surfaces clean.
• Wash kitchen cloths, sponges and tea towels regularly.
• Clean as you go – use clean cloths and wipe spillages
immediately (including floors to avoid slips and trips).
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Storing food
• Use foods within their date mark, i.e. use-by and best-before
dates.
• Check that all food being used is appropriately stored, i.e. at
room temperate, in the fridge or freezer.
• Ensure that all perishable foods are stored at a safe
temperature, e.g. in the fridge.
• Replace all perishable foods in the fridge after use.
• Make sure that raw meat, fish and chicken is stored on the
bottom shelf of the fridge.
• Keep eggs in the fridge, away from strong odours.
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Cooking and cooling
• Wash fresh fruit and vegetables before you eat or use them to
cook.
• If cooked food is to be kept, cool it as quickly as possible (ideally
within 1-2 hours) and then store it in the fridge.
• Cooked food should not be re-heated more than once. Always
heat it until it is piping hot all the way through.
• Don’t eat rare minced meat – check there is no pinkness.
• Check that chicken is cooked completely by piercing the thickest
part of the leg with a clean knife – juices should run clear.
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Serving food
• Before serving, keep food covered whenever
possible.
• Avoid laying out perishable foods at room
temperature too far in advance.
• Keep hot foods hot, and cold foods cold.
• Keep raw foods, especially meats, completely
separate from cooked and ready-to-eat foods.
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
© British Nutrition Foundation 2005
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk