Handling food safely

SOURCES OF BACTERIA

Bacteria can get into a food handling area in several ways. These include people, food, pests, dirt and dust, waste and water.

Hands can easily spread bacteria. They must be thoroughly washed and dried inbetween tasks, especially before touching ready-to-eat food and after touching raw food.

Bacteria can become trapped in jewellery and watches, and spread from hands to food. If employees are suffering from illness or have uncovered cuts they can also spread contamination.

The human body contains many bacteria. Clean protective clothing protects food handling areas from bacteria on the skin and hair, and clothes worn outside.

Pests carry and spread bacteria. They must be prevented from getting into any food storage or handling area, for example by checking deliveries and removing waste regularly.

PEST CONTROL

Pests carry and spread bacteria. They must be prevented from getting into any food storage or handling area, for example by checking deliveries and removing waste regularly.

Signs of pests:

droppings

holes in walls

gnaw marks

insect egg cases

insect skins

webs

CROSS CONTAMINATION

Raw meat can spread bacteria to ready-to-eat food unless it is kept separate at all times. Bacteria can be spread by contact with hands, utensils or equipment.

Bacteria can easily spread from raw food onto hands, knives, chopping boards and other equipment

such as fridges.

Raw meat must be kept separate from ‘ready to eat’ food at all times

during storage and preparation. Hands, utensils and equipment must be thoroughly cleaned inbetween tasks.

If possible, store raw meat in a separate fridge from ready-to-eat foods. If a general purpose fridge is used, always store raw meat at the bottom and ‘ready-to eat’ food at the top.

Re-usable cloths such as dish towels can easily pick up bacteria and spread them. Single-use cloths such as paper towels are safer as they are thrown away after each task.

CLEANING AND DISINFECTING

Cleaning removes dirt and grease from equipment and surfaces, and reduces bacteria. If cleaning includes a disinfection’step it can kill all bacteria.

Disinfectant can kill bacteria if it is used correctly. The cleaning process must include washing to remove grease, disinfection to kill bacteria and drying.

Heat kills bacteria, so if a cleaning method uses very hot water the bacteria will all be killed.

TEMPERATURES

Bacteria grow quickly in warm temperatures. When they get very cold they stop growing, and when they get very hot they are killed, so keep food either hot or cold.

Keep food hot — above 63°C.

Keep food cold — below 5°C.

Any temperature in between is considered to be a danger zone where bacteria grows.

If food reaches a high enough temperature during cooking the bacteria will be killed. If a liquid item is boiling throughout then it has reached a safe cooking temperature.

When cooking meat, there are colour changes to show that safe temperatures have been reached.

White meat — chicken — must have changed from pink to white all the way through.

Red meat that has been chopped or minced — kebab meat or burgers — must have changed from red to brown all the way

through.

When cooking mixed food items — biryani — it must be steaming hot throughout to show that a safe temperature has been reached.

When hot-holding, food must be kept hot to stop bacteria from growing. When re-heating, food must get hot enough to kill bacteria.

When re-heating, food must get hot enough to kill bacteria. It must be bubbling or steaming throughout to show that a safe temperature has been reached.

— Source ADFCA