Food Safety Tips and Practice

The Food Safety is Your Business food safety guide aims to assist food business managers and staff better perceive food safety practices. The guide discusses basic hygiene and food safety principles (e.g. hand washing, storing and receiving food, temperature management and sanitation, etc.)

Food safety is everyone's responsibility and that we all have a job to play in maintaining food safety throughout the food chain.

While the food trade, the foodservice sector and Governments have a primary responsibility to confirm food is safe, once food is purchased the safety of that food additionally becomes the responsibility of the buyer.

Consumers do have a job to play in Food safety to protect themselves and their families from probably harmful bacteria.

Many types of bacteria are naturally present in food whereas others realize their means into food from contaminated water, soil, air, animals, equipment and other people. Whereas some might spoil food, the bulk of bacteria sometimes don't cause hurt to humans. Understanding bacterial ecology together with recognizing many of our dangerous hygiene practices will give the tools for the bar of foodborne illness.

Taking care once you obtain, store and handle food makes it last longer and may also cut back the chance of food poisoning.

Protect your health by following these food safety tips.

• Wear a clean apron.
• Wear closed-in shoes to protect your feet, in case of hot spills or breakages.
• Wash your hands before and after handling food.
• Keep food preparation surfaces clean.
• Tie back long hair.
• Store food appropriately.
• Wash vegetables and fruit under cold water before use.
• Do not run around the room where food is being prepared.
• Wipe up food spills immediately.
• To reduce the risk of contamination, avoid buying damaged cans and torn packets.
• Handle knives and other sharp equipment with care.
• When using a knife, always cut away from yourself or downwards on a chopping board to avoid cutting yourself.
• Turn handles of saucepans away from the front of the stove when cooking.
• Wash kitchen and eating utensils after use in hot soapy water. Wash the cleanest dishes first, and then the messiest dishes last, so you don’t have to change the dishwater as often.