Smart cooks not only follow recipes, they follow instructions for safe food preparation, handling and storage. When food – especially raw food – is not handled properly, bacteria that causes contamination can grow and spread to cooked and ready-to-eat foods. They types of foods that bacteria prefer include dairy products, egg products, meat and poultry, smallgoods (not including salami), processed meat and chicken products, fish, shellfish and fish products. People who prepare and serve food can take a few simple precautions that will ensure their delicious meals are enjoyed by all!
Prepare your dishes using the freshest food ingredients possible.
Cook raw foods thoroughly before consumption.
Store ready-to-eat and cooked food in different containers from raw food to prevent the spread of bacteria from one to the other.
Store all food in clean, washable containers or covered with aluminum foil or plastic wrap.
Wash hands with hot water and anti-bacteria soap before handling food.
Thoroughly wash all kitchen utensils and equipment (such as cutting boards) before and after you use them when preparing raw foods.
Avoid storing foods below 5 degrees Celsius and above 60 degrees Celsius or in moisture.
Keep buffet food covered with plastic wrap or aluminum foil if it is out for several hours.
Serve food as soon as possible after preparation.