There are high risks of contamination when preparing the food. It can lead to food-borne illnesses when harmful microorganisms come in contact with our food. Not taking proper precautions can cause food poisoning. If you are involved in a food business, make sure to train your staff with food safety courses in Suffolk. Following the 4Cs of food hygiene can combat this issue.
Learn About the 4Cs of Food Safety
What are the 4Cs?
The 4Cs are the fundamentals of food safety. It guides you to the right way of handling ingredients and preparing meals. Following them will prevent inappropriate practices and the risk of infections.
- Cross Contamination
This is one of the major reasons bacteria spread through your kitchen. Movement of germs from one food to another through contaminated hands, kitchen utensils or surfaces can cause this spreading. Separating cooked and raw food can prevent this issue, whether on your surfaces or in the fridge. Besides, ensure wiping down surfaces using an antibacterial cleaner and wash every utensil properly after use.
- Cleaning
Ensure cleaning all your kitchen equipment and surfaces to ensure there are no harmful microorganisms. Bacteria build up on them quite often, so it needs regular cleaning. You must incorporate these in your practice:
- Clean utensils using antibacterial dish soap
- Disinfect surfaces using a spray
- Keep different clothes for different purposes. Avoid cleaning surfaces with a cloth you used to clean the floor
- Cooking
Ensure that the coldest part of the food reaches 75 degrees Celsius or above. This is because no bacteria can survive in high temperatures. Harmful bacteria multiply quickly between 5 and 63 degree Celsius but can’t survive in high temperatures. Sometimes you may find that the outside temperature of the food is hot, but it may remain cold from the inside. So, check the multiple parts of food for temperature, particularly the middle.
- Chilling
Bacteria multiplies when storing ingredients. But at temperatures below 5 degrees Celsius, their growth rate becomes lower. We generally set our fridges to between 1 and 4 degree Celsius and freezers to -18 degree Celsius or even lower. Bacteria cannot grow at this temperature. Make sure always to chill:
- Food with a use-by date
- Prepared dishes like desserts
- Cooked food
MJ Training East LTD provides excellent food safety courses in Suffolk. Contact us today for more information about our courses.