Many food poisoning outbreaks arise from a small incident - a food handler forgetting to wash their hands, food not being returned to the fridge after preparation, or a dirty cloth being used to wipe the edge of a plate.
Sometimes it’s the simple things that we need to consider most when preparing food. So we’ve prepared a quick ‘cheat sheet’ to help you ensure that you’re preparing food safely in your commercial kitchen.
Tip 1. Ensure all food handlers have had sufficient training so that they understand the principles of time and temperature control, personal hygiene and the risks involved with food preparation
Tip 2. Pay special attention to raw and potentially hazardous foods, and foods that may contain allergens. Use colour coded chopping boards and equipment to prepare hazardous foods separately
Tip 3. Prepare food in small batches to minimise the time spent in the Temperature Danger Zone
Tip 4. Refrigerate ingredients before preparation and return the ingredients to the refrigerator if your work is interrupted or you need to take a break
Tip 5. Return prepared food back to the refrigerator if it’s not to be cooked or served straightaway
Tip 6. Ensure cleaning and sanitising is performed frequently. Chopping boards, utensils, surfaces and other equipment should all be cleaned and sanitized before use and when changing the type of food being worked with
Tip 7. Keep soiled dishes away from clean dishes or food that is being prepared
Tip 8. Use utensils such as tongs to handle food instead of bare hands
Tip 9. Keep cloths and towels used for cleaning separate to cloths and towels used for handling food
Tip 10. Only ever wash or thaw food in designated food preparation sinks - never in sinks which are used for hand washing or dishwashing
What other tips do you have for preparing food safely in your kitchen?
