Tips on health and kitchen sanitation
Tips on health and kitchen sanitation
Ø Store raw and cooked food separately
Ø Do not keep perishable foods in a danger zone (between 10 degree and 60 degree Celsius)
Ø Thaw frozen meat thoroughly before cooking.
Ø Cook all food thoroughly, do not part cook or under cook
Ø Serve cooked food immediately or ,
Ø Cool it rapidly (within one and half hours )or,
Ø Keep it hot until required
Ø Reheat food but avoid it time and again or else nutrients would be lost
Ø Do not prepare food too far in advance of needs
Ø Clean all surfaces of utensils and the hands thoroughly after preparing raw foods
Ø If water supply is of doubtful purity, boil all water during food preparation or for cleaning equipment6s and utensils
Note: These tips sound simple so these are ,I have done no great job to put them together but you can really do a great job by giving them a place in your day today life because implementation costs high. Be healthy and build healthy
|