1. Hygienic practices
Hygienic practices in the handling and preparation of food
The hygienic handling and preparation of food - great importance -prevention of
food contamination and poisoning.
Food hygienic regulations cover all aspects:
- manufacture and packaging of food
- transport and storage of food
- activities and health of food handlers
- food preparation premises
- sanitary facilities
- waste disposal
- food preparation practices
- food retail premises
Personal hygiene
-Before preparing food tie your hair
Wash hands
Clean nails
- never cough, sneeze, spit or smoke over food
- cover up skin infections and cuts
- wear clean apron
- do not lick fingers or spoon and touch food
Food purchase
- buy food from clean shops
- check there are no animals
- check date stamps on fresh foods
- choose fresh foods wisely
Food storage at home
- Store fresh foods in cool place. See label
- use old ones before new ones
- Left- over foods no more than 24 hs.
- Keep food protected from animals
Kitchen hygiene
- Regularly wash and clean surfaces, cookers, floor
- Keep utensils clean and well stored when not used
- Wipe up spills as they occur
- no animals allowed in kitchen
- wash dishcloth with bleach or disinfectant
- use very hot water and detergent to wash dishes
- sterilize infant feeding bottles carefully

2. - make sure that frozen foods: poultry, pork, cream and fish are completely
unfrosted before cooking and then thoroughly cooked to destroy salmonella.
Waste disposal
- keep dust well away from kitchen in cool, shaded position. Close lid
- disinfect dust bin often
- do not allow sink pipe to become clogged