Food safety isn’t the most exciting topic but getting it wrong can be a stomach ache you could have avoided. A few careless habits in the kitchen can lead to big problems, and no one wants a visit from the health inspector.
Don’t mix raw and cooked foods
It sounds obvious, but it happens all the time, sadly. Raw meat or fish touching ready-to-eat items is an easy way to spread bacteria. A simple tip is to always use separate chopping boards and knives and keep your hands clean. Good hygiene helps to avoid issues.
According to the BBC, food safety concerns in UK kitchens, poor handling practices are still one of the main reasons for foodborne illness outbreaks. Paying attention to these basics makes a real difference, and it’s way easier than scrambling to deal with the lawsuits and reputational damage that can result.
Keep an eye on temperatures
It’s got to stay at the right temperature to avoid bacteria growth. Make sure hot foods stay hot and cold foods stay cold with the right refrigeration and storage.
Even a top-of-the-line commercial induction range like www.targetcatering.co.uk/induction-suites/commercial-induction-range won’t save you if the food itself isn’t at the right temperature. However, upgrading your commercial induction range to a current model can help in keeping things consistent.
Clean as you go
Grease, spills, crumbs- they all create a playground for bacteria. Cleaning as you go is for anyone who wants to avoid cross-contamination. Wiping down surfaces and utensils regularly keeps the kitchen safe and hygienic. Good enough to eat out of!
Hand washing, storage and thorough cooking
Good hygiene is the foundation of food safety. Wash your hands regularly while preparing and eating food, clean preparation and serving surfaces thoroughly and often, and wash the cloths and sponges you use too, or you may simply spread germs from one place to another.
Storage matters just as much. Chilled food that is not kept properly can spoil sooner and become hazardous before its use-by date, so a reliable fridge and freezer are essential, and food businesses need commercial equipment that is up to the job. Keep different types of food apart in storage, and clean surfaces, boards and dishes before anything else goes on them.
Finally, always make sure food is cooked through before it is served. Cooking does not just make food pleasant to eat: it kills bacteria that may be present in raw ingredients. Undercooking, particularly of meat, is one of the biggest causes of food poisoning, at home and in commercial kitchens alike.
Where food-borne bacteria come from
Food-borne illness is caused by bacteria getting into food, most often through careless preparation or storage. Raw ingredients are a common source. Raw meat and poultry can carry salmonella, but it is not limited to meat, and people who eat plenty of fruit and vegetables can be exposed too if produce is not handled carefully.
Knowing how bacteria spread is the best way to protect your family or customers. Wash fresh produce thoroughly whenever you can before eating or cooking it. Clean kitchen surfaces carefully after unpacking shopping and after preparing food, so germs are not left behind for the next task.
The fridge needs attention too. Clean it out regularly and keep different types of food apart, with raw items stored separately from ready-to-eat foods, so that bacteria cannot pass from one to another. These simple routines, repeated every day, do far more to prevent illness than any one-off deep clean.
Storing and preparing food safely
Food poisoning comes from eating food contaminated with harmful bacteria, fungi or parasites, rather than from catching it from another person. Symptoms can include diarrhoea, vomiting, dizziness, fever and stomach cramps, and in serious cases it can affect the kidneys.
Some foods are more likely to carry contamination than others. Poultry such as chicken and turkey, shellfish such as prawns and crabs, meat and dairy products are common culprits, but fruit, vegetables, bread and cereals can be affected too.
Store all food correctly to avoid cross-contamination, and always use clean utensils and plates. Wash knives in hot water before using them on raw food, and use clean boards for preparing fruit and vegetables. Clean food storage containers regularly and replace them when they are worn, as this also helps produce last longer. A clean kitchen is the simplest way to stop bacteria spreading.