Food Safety

Do

• Wash hands with soap and water

• Trim and clean fingernails

• Wear clean and laundered clothes

• Tie or cover hair

Don’t

• Wear jewellery on fingers or wrist

• Don’t touch food with open sore on hand (Don gloves)

• Don’t sneeze or cough while handling food

Do

• Use good quality and fresh ingredients.

• Wash fruits and vegetables thoroughly.

• Cut away any bruised or damaged areas, since harmful bacteria can thrive in these areas. Be sure to clean your knife with hot water and soap before using it again.

• Keep raw and cooked food separately.

• Use clean utensils and equipment.

• Keep the food preparation and serving area clean.

• Use clean wash cloth, towel, napkins, etc.

• Stack food carefully in the fridge to prevent cross contamination and keep food well chilled.

Don’t

• Wash meat and poultry (spreads bacteria through the sink).

• Put cooked food on a plate, cutting board or surface used for raw meat, poultry, seafood or eggs, without having the surfaces cleaned and sanitized first.

• Keep cooked food at room temperature for more than 2 hours.

• Mix leftovers with fresh food.

• Touch your phone, body parts, clothing, etc. when preparing food.

• Touch the inner side of plate or glass with finger.

Do

• Wash and sanitize all surfaces and equipment used for food preparation.

• Wash, rinse and sanitize cutting boards, utensils and food probe thermometers before re-using.

Don’t

• Handle food near any unclean areas e.g., drain, garbage, etc.

• Select the right knife for the task

• Always use a cutting board (not plates, counter, etc.)

• Cut downwards with firm even pressure away from the body

• Keep your fingertips out of harm’s way by curling your fingers under on the hand that’s holding what you’re cutting. This puts your knuckles, not your fingers, nearest the knife.

• If you get distracted or interrupted while using a knife, stop what you’re doing until you can focus on the task at hand.