Hygiene and Safety

• What are examples of high risk foods?

  • meat
  • fish
  • dairy products
  • cooked rice and pasta
  • eggs
• Key temperatures:

  • 75 °C: Cooked food temperature with a food probe, hot food holding temperature.

  • 5 - 63 °C: The danger zone in which bacteria multiply rapidly, the optimum 63°C or above conditions for growth.

  • 0 - 5 °C: Chilled food temperature, bacteria multiply slowly.

  • -18 °C to -24 °C: Freezer temperature and bacteria lie dormant
• Bacteria can spread, and cross contamination can occur when juices from raw food or bacteria from unclean equipment transfer to cooked or ready-to-eat food.
• Raw meat, poultry and sea food should be kept on the bottom shelf of the fridge in a sealed container.
• The person cooking should follow personal hygiene rules by wearing a clean apron, making sure hair is tied back or that they are wearing a net.
• The area where food is being cooked should be clean by spraying the surface with antibacterial spray, making sure all equipment is clean.
• Separate utensils should be used for raw and cooked food, e.g. using a red chopping board for raw meat.
• High risk food should be cooked until 75 °C using a food probe to ensure that pathogenic bacteria is killed.
• Food should be covered to protect from pests.