EnglishManage food hygiene
It is important to cook food to the correct temperature to kill any harmful bacteria and just as important to manage ready-to-eat foods to prevent contamination of any harmful bacteria. Always follow the industry guideline or manufacturer’s instruction, and take special cares when handling high risk foods such as rice, egg, shellfish etc.
Make sure ready-to-eat, raw and cooked foods are separated and ready-to-eat foods are always stored above raw foods if separate storage is not possible.
Use dedicated storage containers, preparation areas and equipment for ready-to-eat, raw and cooked food to prevent cross contamination. If not possible, prepare different type of foods at different time, and always clean and then disinfect thoroughly in between tasks.
Make sure foods are kept at the correct temperature storage by following the manufacturer’s instruction or industry guideline. Fridges and chilled equipment should be kept at a maximum temperature of 5°C. Freezer temperature should be kept at below -18°C.
If cooked food is not served immediately, chill it down as quickly as possible and then put it in the fridge. Always avoid cook large amount of such food when possible, if not, divide it into smaller potions to help cooling down quickly.
Frozen food must be defrosted thoroughly before cooking.
Hot holding food must be kept at 63°C or above, if it has not been used within two hours, should either be reheated until it is steaming hot and put back in hot holding, or chilled down as quickly as possible to 5°C or below, then stored at the correct temperature. If it has been out for more than two hours throw it away.
Always ensure there is a separate area for hand washing and it must have hot and cold (or appropriately mixed running water). It is a legal obligation. Alcohol gels are not acceptable on their own but can be used in addition to a hand washing system.
Prevent physical contamination by always follow the manufacturer’s instruction on how to use and store cleaning chemicals. Make sure all cleaning chemicals are clearly labelled and separated from food. Keep foods covered at all times.
All staffs should be provided with adequate and up-to-date training to ensure foods are handled correctly and safely.