Basic Hygiene

Objective:- After completing this unit you should be able to:

1. State wat basic food hygiene is and what it hopes to achieve.
2. Identify the safe methods storing, handling and serving food and beverage product.
3. Explain the standard of basic hygiene required by food handlers and the need to adopt hygiene practices in all food handling.

ACITVITIES/INFORMATION

The standards of basic hygiene covered during the session will apply to all personal with in the industry.

Remember that maintaining the good hygiene practices in all work  activities will be reflected in the overall hygiene standards of the establishment.

Everybody within the food business is responsible for upholding basic hygiene standards. In particular staff are responsible for:

• Keeping food free from contamination during it's storage, preparation,  cooking and service and,
• Maintaining premises and equipment in a clean condition.

Top 10 reasons for food poisoning

1. Food prepared too far in advance and stored at room temperatures i.e. not under refrigeration.
2. Cooling food too slowly prior to refrigeration
3. Not reheating food to high enough temperature to destroy food poisoning bacteria.
4. The use of cooked foods contaminated with food poisoning bacteria.\
5. Undercooking
6. Not thawing frozen poultry for sufficient time.
7. Cross contamination from raw to cooked food.
8. Storing hot food at too low a temperature.
9. Contamination from infected food handlers.
10. Re-use and reheating of leftover food items.