Not Delia » Hygiene Control

Chopping boards – plastic or wood?

Not Delia — Wed, 28 Oct 2009 07:56:32 +0000

Are plastic chopping boards more hygienic than wooden? Not Delia tries to find out.

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Colour Coding

Not Delia — Mon, 19 Jan 2009 11:58:12 +0000

The previous article looked at equipment to food contamination and suggested using separate equipment and utensils for raw and cooked foods. Colour coding is one way to achieve this. Most commercial kitchens use colour coded chopping boards, and even colour coded knives, cloths, etc. Here’s a table of the most usual colour coding system. Colour [...]

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Prevent Cross-Contamination

Not Delia — Mon, 19 Jan 2009 10:52:49 +0000

Here are some rules to prevent cross-contamination of food. Identify separate parts of the work area for dealing with raw meat and poultry and foods which will be eaten without being subjected to any further cooking This isn’t always feasible in a domestic environment, in which case you could use separate chopping boards for raw [...]

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Other sources of bacteria

Not Delia — Mon, 19 Jan 2009 10:42:11 +0000

Having already talked about the two main sources of food poisoning bacteria – raw food and humans – now we can look at some other common sources. Flies and other insects Birds Rats and mice All these pests carry bacteria in their bodies and in their urine and droppings. They can infect food and places [...]

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Kitchen Cloths

Not Delia — Mon, 19 Jan 2009 10:28:32 +0000

Wiping cloths can pick up bacteria when used to clean work surfaces and equipment. Once a cloth has bacteria on it the bacteria can easily be transferred to other surfaces or equipment. The danger arises particularly when the cloth has been used for wiping areas where raw meat and poultry have been prepared and then [...]

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Food handler to food contamination

Not Delia — Mon, 19 Jan 2009 10:24:07 +0000

To reduce the risk of contaminating food while you’re handling it you must: use tongs, plastic gloves, food bags or wrapping paper to pick up items carry food in containers or trays never use your fingers to test food use cutlery only once for tasting food not lick your fingers or blow into bags [...]

Food handler to food contamination is a post from: Not Delia

More about food contamination

Not Delia — Mon, 19 Jan 2009 10:17:51 +0000

The previous article looked at how the food handler can avoid the risk of contaminating food. Now we’ll look at some other ways of avoiding food contamination. Prepared food should be safely stored at the correct temperature and removed only a short time before being required for consumption. However, even in this short “stand out” [...]

More about food contamination is a post from: Not Delia

Personal Hygiene – Hands

Not Delia — Mon, 19 Jan 2009 10:15:06 +0000

The following rules apply to food handlers in a public or commercial environment. However, there’s no reason why every cook shouldn’t follow them at home too. Bacteria live in and on your body and you can transfer them to food if you don’t maintain a high standard of personal hygiene. One of the easiest ways [...]

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Other Personal Hygiene Issues

Not Delia — Mon, 19 Jan 2009 10:12:22 +0000

Face and head Bacteria live in your nose, mouth, throat, and ears and can be transferred easily to food, work surfaces and equipment. Bacteria also live in your hair and scalp. Unwashed hair carries even more bacteria, and these bacteria can fall into the food. The rules are that you should avoid coughing and sneezing [...]

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Personal Hygiene – and finally…

Not Delia — Mon, 19 Jan 2009 10:09:19 +0000

We’re nearly finished this section now, just a couple more points and we’re through… Protective Clothing By law commercial food handlers must wear suitable clean clothing. Everyday clothing can contain bacteria so you should wear over-clothing or uniforms when working in the food preparation area. A soiled uniform can spread bacteria, so in some cases [...]

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