Not Delia

Tag: raw food

  • Temperature control – Cooking meat and poultry

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    Most bacteria will not survive at temperatures above 70°C (160°F). This is why food must be cooked or reheated thoroughly. The temperature must be reached throughout the food and maintained for several minutes. Bacteria on meat are usually on the surface and easily killed by cooking. However, in a rolled joint or in minced meat…

  • Kitchen Work Flow

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    Organising the kitchen into separate areas for separate tasks lies at the heart of hygienic kitchen design. The exact layout depends on the size of the kitchen as well as what type of meals are to be prepared there. The objective is to facilitate a smooth work flow: DELIVERY >> STORAGE>> PREPARATION>> SERVICE It’s all…

  • Colour Coding

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    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…

  • Prevent Cross-Contamination

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    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…

  • Kitchen Cloths

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    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…

  • Personal Hygiene – Hands

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    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…