Professional Documents
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HYGIENE
Understanding Food Hygiene
Food hygiene is more than cleanliness ......
- Sleepy
-180 C – No growth
Food and moisture
High risk Food
High risk foods are ready –to eat foods , which support the multiplication of
harmful of harmful bacteria and are intended for consumption without treatment,
such as cooking, which would destroy such organisms.
These foods are usually proteins.
Require refrigerated storage.
They must be kept separate from raw foods.
Example....
1. Cooked meat and cooked poultry.
2. Cooked meat product including paste, gravy, stews.
3. Milk, cream, artificial cream, custards, and dairy produce.
4. Eggs and products made from raw eggs.
5. Shellfish and other sea foods including oysters, prawns,
and crabs
Ready – to – eat raw food
C
2. Cooling food as rapidly as possible
3. Not allowing dried foods to absorb moisture
4. Using suitable preservatives - Salt, Sugar , Vinegar
(Acid)
5. Fermentation - Yoghurt
How to destroy bacteria within food
1. Thorough Cooking
contd/.
5. Vacuum packing - e.g. Fish & Meat
6. Irradiation - e.g. Spices
7. Smoking fish and meat
The hair
Smoking
Protecti
ve
clothing
Hygiene
training