Page 45 - Food And Human

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(c) Wash cooking pots and serving dishes with warm water and soap and rinse
with running water.
(d) Avoid leaving perishable foods at room temperature for extended periods as
it may cause moisture loss and attract spoilage microorganisms.
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(e) Store different foods at their proper places to avoid spoilage that can bring
a bad smell to the kitchen.

(f) Isolate raw foods from ready-to-eat foods to prevent cross-contamination.

(g) Cook thoroughly all foods that require cooking.
(h) Thaw the frozen food before cooking to have adequate heat penetration to
the food.

(i) Use clean and safe water for cooking food.

(j) Keep the food at the right temperature to avoid spoilage.
(k) Wash fruits and vegetables thoroughly, especially those that are eaten raw,
with clean and safe running water.

Personal hygiene: Personal hygiene in the kitchen is important to maintain food
safety and prevent food contamination and poisoning. Food handlers should observe
the following hygienic practices:

(a) Wash hands thoroughly with soap and clean water before handling food and
after visiting the toilet.

(b) Avoid touching clothes, the nose, mouth, hair, or any body part when
preparing food as bacteria can get into contact with the food. Always cover
your mouth and nose with a handkerchief when coughing or sneezing.

(c) Remove jewellery like rings and watches before handling food to prevent
trapping bacteria.
(d) Wear protective clothing such as an apron to avoid getting dirty and cover
your hair with a hat or head scarf to prevent food from being contaminated
by micro-organisms.

(e) Keep your fi nger nails short because long nails harbour microorganisms.

(f) Cover cuts, sores or wounds with clean sterile and water proof bandages
while preparing and cooking food.

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