Guidelines for the Safe Food for Consumptions
At one point of the other, you have experienced the food poisoning when you have eaten in a restaurant, or the other food handling establishment thus making you feel miserable as well as take a long period . The episodes of the foodborne diseases can be reduced when restaurants and other food handling places adhere to the basic hygiene food rules. It becomes complicated and also problematic in the understanding and adhering to the food hygiene information as laid by the disease control and the world health organization.
Get to realize the most basic and necessary hygiene rules that you get to know for the safe food if you are food handlers. Clean hands are for safer food and when you are handling the food make sure that as an employee you wash your hands with the soap and the water especially after using the toilet. All the surfaces in the kitchen and the surrounding must be clean and disinfected regularly to keep it free of the insects and the other pests. Always keep the raw meat and the uncooked foods in a separate container and never mix them with the cooked food.
Never re-use the knife or a cutting board and the other utensils that have come into contact with the raw meat without sanitizing them first. Many of the refrigerator users do not understand that they are not supposed to put the cooked food and the raw meat, poultry or the seafood in the same shelf of the refrigerator. Foods like the meat should always be cooked all the way through to ensure that it has reached the internal temperature and there are no parts of the uncooked parts.
If you are preparing soup and the stew you should boil to ensure that they have reached the temperatures that are needed to kill the bacteria. When you are looking to thaw the frozen food, do it in the refrigerator and it is not good to leave the cooked food at the room temperature more than two hours. Bacteria are what leads to the food poisoning, and when you thaw the food at the room temperature, it will be uneven thus drawing the bacteria.
Always make sure that you use the clean water in the kitchen surfaces and the appliances, use of the disposable paper towels and the soapy water to clean the dishes and the utensils. You should ensure that you go through the guidelines on the safety and hygiene by training the employees at the start of the employment or as the updates with time. As the owner it is best also to choose those who are educated in this area because they understand more about these plans rather than taking the uneducated that are un underpaid.
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