By Tina Ainsworth
So, you want to cook good home cooked meals for your friends and family? Well, the last thing you want is for them to suffer symptoms of food poisoning as a result. Not quite what we’re aiming for here.
Let’s start by getting back to basics -
Food Hygiene and Food Safety – two terms we hear a lot about, but what are they? What do they mean?
What is Food Safety? Food Safety is just about providing food which is fit to eat!
What is Food Hygiene? Food Hygiene is the methods involved in achieving safe and clean food.
Now let’s start at the beginning! (Where else?)
Buying Ingredients
Buy your ingredients from a reputable outlet/shop. That door to door salesman may have some bargains, but where do they come from? Are they fresh and safe to eat?
Check the best before/use by dates on each product. Not only should they be in date, but check that the date is OK for when you want to consume that product. No point buying a product with tomorrows date on when you want to eat it in three days time.
Check that they LOOK fresh and good to eat. Just because they are ‘in date’ doesn’t mean they are ok to eat. Look at the colour and texture!
Check that the area you are buying them from has been at the correct temperature i.e. if they are a chilled product, that they have been stored in a properly maintained and clean chiller and frozen food has been stored in a properly maintained and clean freezer, remember food hygiene!. Check the surrounding products to see if they are still frozen!
Check the packaging is intact and not damaged in any way. Split or poor packaging could result in contamination.
Check the items you are buying have not been mixed with any items which could cause contamination e.g. ready to eat product stored with raw meat, cooked meat stored with raw meat, food products stored next to cleaning products.
REMEMBER TO WASH ALL FRUIT AND VEGETABLE ITEMS AS PART OF YOUR FOOD HYGIENE ROUTINE BEFORE YOU EAT OR COOK THEM!!
Washing Hands
Hand washing! May sound obvious and you may ask why should it even be mentioned but you would be amazed at how much bacteria we carry on our hands. It is very important in food hygiene to reduce contamination on hands and prevent contamination onto our food. Contamination can easily be spread because even if we do not touch food directly. We touch equipment, utensils and surfaces whilst working, so hands must be scrupulously clean at all times. Food hygiene isn’t just about the actual food, it’s how we handle it too!
When should you wash your hands?
After:
Handling raw meat, poultry and other raw foods
Using the toilet
Coughing, sneezing or blowing your nose
Handling rubbish and waste food
Smoking and eating
Combing hair
Handling chemicals / cleaning products
Always use comfortably hot water and non perfumed liquid soap, preferably bactericidal. Hands should be washed systematically rubbing all parts of hands and wrist with soap and water being particularly careful to include the areas of the hand which are most frequently missed, i.e. thumbs and fingertips. Careful rinsing is needed with clean warm water followed by drying thoroughly with a clean towel.
Cleaning
Cleaning of all work surfaces and utensils before, during and after cooking/preparing food is essential. Use an antibacterial spray or cleaner and a clean disposable cloth. Be careful not to use the same cloth for clearing up raw meat and then using the same cloth to wipe your chopping boards! Think before you wipe and dispose of that cloth when finished! Use separate chopping boards for raw and cooked food too. Just make a mark on them or get different colours!
Always think Food Safety!
So now you’ve bought your ingredients, your kitchen and YOU are nice and clean – LET’S COOK!!
Check out Tinas Food Safety Page
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