Link

photo_9584618_cartoon-illustration-showing-an-old-style-refrigerator-model

Food Safety Tips
Clean all Equipment Thoroughly 
Its important that all work areas and equipment are thoroughly clean so bacteria cant survive and grow when the equipment is used.
Particularly items such as knifes, slicers and chopping boards. They need to be sanitised using water hotter than 77c for at least 30 seconds or a chemical sanitiser to be used
Avoid Cross Contamination
 Dangerous bacteria can be transferred from raw food to cooked food if they become in contact with each other.
To avoid this happening its important to wash and sanitise all equipment used as mentioned above, after each task using raw food
Store uncooked and raw food below cooked and ready to eat foods in your refrigerator
Cool Food Quickly
Cooked food should not be left sitting out for more than 1 hour
 When food is cooked it needs to be cooled quickly and placed in the refrigerator
If you are cooking in bulk, spread it out in shallow trays allowing it to cool faster and divide into smaller amounts
Cook Food Thoroughly
 Ensure food is thoroughly defrosted during cooking
Food that’s been cooked in the microwave needs to be stirred to ensure its hot all the way through
 Check that food reaches 75c, especially meat, poultry, eggs and dairy products
When reheating food, make sure you heat it quickly to 70c and keep it at that temperature for at least 2 minutes

Subscribe to www.womanshealthychef.com for more great tips and resources