Transcript Cooking safely - Chilled Education

Cooking safely
© Crown copyright 2007
Preparing ingredients
Good food safety begins when you start to prepare ingredients.
* Always wash your hands.
* Wash fresh fruit and vegetables before you eat or use them to cook. This will
remove any dirt or insects.
* Prepare raw foods away from cooked foods. For example, use a different
chopping board and knife when preparing raw chicken to prevent cross
contamination.
* Defrost foods in the fridge, covered, or in a separate area of the kitchen away
from other foods. Never re-freeze defrosted foods.
* Wash your hands after touching raw foods - if you do not, microbes can travel
to other foods.
© Crown copyright 2007
Clear and clean
Ensure that you have good personal hygiene, e.g. wear an apron, wash hands, tie back long
hair.
Keep all work surfaces clear and clean.
Clean as you go:
* use clean cloths;
* wipe spills as soon as they happen;
* clear away equipment and food scraps as soon as possible;
* and throw away (or recycle) packaging.
Wash kitchen cloths, sponges and tea towels regularly.
Empty all rubbish containers when full, and remember to wash your hands afterwards.
© Crown copyright 2007
Cooking food thoroughly
Always follow recipes carefully - noting oven
temperatures and cooking times.
Always pre-heat ovens, so that they are at
the right temperature when you cook.
If you are cooking something from a packet,
follow the instructions for times and cooking
temperatures on the label.
© Crown copyright 2007
Cooking
Ensure that sausages, burgers and chicken are cooked
thoroughly. Check that the meat is not pink in the middle
before serving.
Check that chicken is cooked completely by piercing the
thickest part of the leg with a clean knife - the juices should run
clear.
Do not let raw food touch or drip onto cooked food, e.g. when
adding food to a grill.
Make sure soups are simmering.
Cook eggs and foods containing eggs thoroughly until they are
piping hot.
Make sure food is piping hot before serving - hot enough to
see steam.
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Serving food
Before serving, keep food covered whenever
possible.
Avoid laying out foods too far in advance.
Keep hot foods hot, and cold foods cold.
Hot foods should be kept above 63ºC and cold
foods below 5ºC.
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Covering food
It is important to keep food covered to help protect it. This is
very important for cooked food and other ready-to-eat foods.
Always use containers or bags that have been made to store
food, for example:
* kitchen foil;
* cling film;
* plastic boxes with lids;
* or freezer bags.
Do not store food in opened cans.
Never re-use foil, cling film or freezer bags.
© Crown copyright 2007
Chilling cooked food
If cooked food is to be kept, cool it as quickly as possible
(ideally 1-2 hours) and then store it in the fridge.
Do not place hot food directly into the fridge or freezer.
You can chill food by:
* dividing it into smaller portions;
* standing it in cold water;
* stirring the food, to help it chill more evenly.
* or moving the food to a colder area.
Chilling food quickly will reduce the risk of food poisoning by slowly the growth of
bacteria.
© Crown copyright 2007
Reheating cooked food
Always reheat food until it is piping hot all the way through.
Reheat food only once.
© Crown copyright 2007
Storing cooked food
Once the food has cooled, make sure it is covered.
If the food is going to be eaten later that day, or perhaps
during the next day, the food can be stored in the fridge.
Do not keep leftovers for longer than two days.
If the food is not going to be eaten during the next two
days, it should be labelled and placed in the freezer.
© Crown copyright 2007
Summary
Wash fresh fruit and vegetables before use.
Clear-up and clean as you go.
Cook food until it is piping hot.
Chill food quickly.
Cover and store food properly.
© Crown copyright 2007