Hygiene in handling food bhmct notes

Hygiene in handling food, DRY FOOD STORAGE, FOOD HANDLING, HOT FOOD STORAGE, COLD ROOM STORAGE, FREEZER STORAGE

HYGIENE IN HANDLING FOOD 

Hygiene in handling food

1. DRY FOOD STORAGE: Avoid moisture, air tight container, avoid insect & rodent.

2. FREEZER STORAGE: Well packed food with label store at -18º C, follow FIFO & thaw properly before use.

3. COLD ROOM STORAGE: Cooked items away from raw item. Store everything in container. Chill food before refrigeration. Keep temperature under 7º C.

4. HOT FOOD STORAGE: Do not reheat in Bain Marie. Cover all the food. Keep food above 65º C.

 FOOD HANDLING: 

• Work with fresh & safe food
• Use clean equipment & work table.
• Wash & wipe tools (knives, chopping board etc.) after every use.
• Wash ingredients.
• Re boil stocks, sauces, soups, milk before re use.
• Do not mix batches of cooked food.
• Use separate tools for vegetables & meats.
• Use separate tools for raw & cooked food.
• Quickly chill all high risk food for cold storage.
• Keep work area clean. 

INTRODUCTION TO COOKERY: 

Levels of skills and experiences.

Attitudes and behavior in the kitchen.

Personal hygiene.

*Hygiene in handling food*

Uniforms & protective clothing.

Safety procedure in handling equipment.