Food Hygeine

4. 3 distinguish basic victuals safety when providing solid solid food and drink to children and young community The Prevention of Food Poisoning Store food safely save up food cold, the fridge should be unbroken as cold as possible without freezing the food ( 1-5 . c or 34-41. c) Freezers should be kept at -18 or below C everywhere or wrap food with food wrap of microwave cling film Never refreeze food Do not use food that is past the sell-by date perpetu onlyy read instructions on food packaging when storing food at one time a tin is open store in a cover potStore raw foods at the bottom of the fridge in case of every dripping onto cooked food Always lick hands in fiery soapy body of water and dry thoroughly before handling food Wear clean protective clothing when in the kitchen cover food covered at all times Wash all product and ve frustrateables before use Never cough or sneeze over food Always cover cuts with a blue plaster Keep work surfaces and chopping boards cl ean use different coloured chopping boards for raw fondness raw fish fruit and vegetables Make sure that meat is cooked done before serving Avoid raw eggs as you could get salmonellaWhen reheating food make sure it is hot all the way through and through the dish to kill any germs Keeping the Kitchen Safe Teach the children to weaken their hands before eating or preparing food and afterward they obligate used the toilet Keep it clean to avoid flies and different insects in the kitchen Stay away from the kitchen if you have sickness or dissolution Keep the kitchen clean Clean work surfaces, the floor, utensils, sink, cloths and rubbish bins Tea towels and wash cloths should be kept clean and wash regularly Keep all rubbish bins covered and empty them regularlyKeep sharp knives and scissors stored safely where the children cannot dig them Good Food Hygiene When serving, preparing and clearing away food after meals and snacks you should observe the rules of food hygiene. 1. Was h hands with warm soapy water and dry them thoroughly 2. Wear clean protective clothing 3. see to it any lavation up is done with hot water and rinse up liquid and wear rubber gloves.If possible put the washing up in a dish washer. 4. Tea towels should be washed regularly and clean ones should be used daily. 5. Never cough or sneeze over food or drink vesture Aprons Wearing aprons helps to protect clothing and to stop the spread of germs Hand Washing Chopping Boards development different coloured chopping boards helps to prevent cross infection when preparing food.