Kitchen Hygiene

What are the most important points for food hygiene in the kitchen?

What are the most important points for food hygiene in the kitchen?

There are a number of easy steps you can take to make your kitchen a safer place from the point of view of food hygiene:

- Store raw meat at the bottom of the fridge where liquids cannot drip onto other foods.
- Always wash hands, with soap (water alone will not do) before handling food, particularly if you have been to the bathroom previously. Ensure that the rest of the family also wash their hands.
- Make sure meat and fish is thoroughly cooked to destroy bacteria such as salmonella and parasites. Chilled cooked foods, such as pre-prepared chicken, were recently found to have the highest amounts of listeria and salmonella of all foods - these should be heated until piping hot before serving.
- Small children are more susceptible to salmonella poisoning so cook eggs until the yolks are hard.
- Never cut any food (bread, fruit, vegetables) on a board that has had uncooked meat on it previously. Also use separate knives.
- Scrub wooden chopping boards scrupulously and let them air dry, and ideally use rigid plastic chopping boards.
- Defrost any foods from the freezer completely and then heat until piping hot.
- Babies bottles and feeding equipment should be properly sterilised until your baby is 6 months old

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