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Tips for Food Safety

1 March 2016

 

1.       To avoid cross contamination between different types of raw food, use colored chopping boards, red for meat, yellow for chicken, white for fish, green for vegetables. Also try to use different knives and different containers for each type. Work on each item separately and wash your hands well with soap and warm water after you finish the item and before working on the other item.

2.       Store uncooked meat, chicken and fish as well as cheeses, cold cuts, yoghurt and cream in a maximum temperature 5 degrees Celsius. It is also preferable to slowly defrost meat, chicken and fish in the fridge overnight rather than keeping them at room temperature for a shorter time.

3.       In the fridge arrange cheeses and cold cuts on top shelf, then bread and yoghurt, then cooked food, then raw food. Always put raw food at the bottom shelf to avoid the spilling of blood or liquids on cooked food or other food items. Put milk and anything in jars, bottles or glass containers in the compartments in the fridge door to avoid spilling and breaking of the glass containers.

4.       Don’t refreeze items after they have been frozen and defrosted. It is always advisable to keep frozen food in the fridge overnight to defrost it rather than keep it for a shorter time at room temperature.

5.       Don’t leave food at room temperature for more than 2 hours. This provides a good environment for bacterial growth which causes stomach diseases and food poisoning. Quick cooling of cooked food and eating or putting it in the fridge before 2 hours is a must.

6.       Don’t reheat cooked food more than once. If you cook a large quantity of a certain item and you want to use only a small amount, reheat just this small amount separately and keep the rest in the fridge. Reheat food until boiling or until steam comes out.