Safe Food Handling
Wash and keep clean
Hand washing is importance in preventing contamination of food by food handlers. During food preparation, wash your hands before handling food.
Cleaning and sanitizing the kitchen
Cleaning and sanitizing are importance to remove the dirt and preventing the spread of germs from food preparation surfaces in the kitchen.
Surfaces can be cutting boards, knives, dishes, utensils, pans and pots.
Separate raw from all other foods
Separate raw foods such as raw meat, fish and seafood from cooked foods, ready to eat foods, vegetables or fruits.
During handling raw foods, use separate utensils or equipment such as knives and cutting boards.
Cook food thoroughly
Cook food thoroughly is to ensure any traces of bacteria are fully killed. It is important to check that meat, poultry, eggs and seafood are cook thoroughly.
Keep food at safe temperatures
The temperature range between 5°C and 60°C is known as Temperature Danger Zone. This is because in this zone bacteria can grow to unsafe levels.
Do not leave cooked foods at room temperature for more than 2 hours. Keep cooked foods and perishable in the refrigerator (preferably below 5°C).
Reference:Fsq.moh.gov.my,. 'Food Safety And Quality Division, Ministry Of Health Malaysia - Info Bergambar: Keselamatan Makanan'. N.p., 2015. Web. 24 June 2015.
Who.int,. 'Five Keys To Safer Food'. N.p., 2015. Web. 24 June 2015.
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