Why is it essential to learn food hygiene?

Knowing how to stop bacteria from spreading when preparing, cooking, and storing food is considered good food hygiene. Food poisoning and other conditions can be brought on by improperly cooked, stored, and handled foods.

Food safety in four easy steps

The four basic steps for maintaining food safety are:

  • Cleaning

Before, during, and after cooking, make sure your hands, surfaces, and equipment are clean.

The germs that result in food poisoning are spread throughout your kitchen. These bacteria might find its way into your food if you don’t take the time to properly clean your hands, surfaces, and utensils. Always thoroughly wash your hands in warm water with soap.

During and after food preparation, wash work surfaces, utensils, and dicing boards with hot, soapy water to stop the spread of bacteria. This is particularly crucial if you’ve been cooking with unwashed vegetables, raw meat, or raw eggs.

  • Maintaining the right temperature

By cooking and re-heating food at the proper temperature for the recommended amount of time, harmful bacteria are destroyed. Always cook according to the directions on the tag and make sure the food is hot to the touch throughout.

Always cook poultry, duck, pork, and offal completely until the internal temperature has reached 75°C, there is no pale meat present, and the liquids run clear. Any harmful bacteria will be eliminated by this.

  • Proper chilling of the food

Making sure food is kept at the proper temperature to prevent the growth of dangerous bacteria is known as “chilling.”

Foods that have been prepared and are marked “use by” or “keep refrigerated” can be kept in the refrigerator. This comprises raw and cooked meat, dairy products like milk, cheese, and butter, and other foods.

  • reducing the cross-contamination of the food products

preventing the transmission of bacteria to substrate surfaces and ready-to-eat food by avoiding cross-contamination Bacteria can spread from one item to another through cross-contamination, such as when fresh produce reaches or seeps onto cooked food, utensils, or surfaces. It can be avoided by:

Utilizing different cutting boards, plates, and cookware for raw and cooked food or thoroughly washing them in between uses will help you keep uncooked meat and uncleaned vegetables separate from ready-to-eat foods while storing and preparing them.

All these techniques can be learned by finding the institute that is good at food hygiene course Singapore, where you will also learn other professional aspects in the field of culinary arts. It is important to learn food hygiene at a professional level to have a successful career as a chef or in other food sectors.


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