State the general rules of food hygiene to be observed while cooking and handling food.
State the general rules of food hygiene to be observed while cooking and handling food.
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The general rules of food hygiene are crucial for safe cooking and handling of food:
Cleanliness: Wash hands thoroughly with soap and water before handling food. Keep cooking surfaces, utensils, and equipment clean and sanitized.
Separation: Avoid cross-contamination by keeping raw meats separate from ready-to-eat foods. Use separate cutting boards and utensils for raw and cooked foods.
Cooking Temperatures: Ensure food reaches safe internal temperatures to kill harmful bacteria. Use a food thermometer to check temperatures of meats and poultry.
Storage: Refrigerate perishable foods promptly and store them at appropriate temperatures. Use proper containers to prevent leaks and spills.
Personal Hygiene: Avoid handling food if you are sick, especially with gastrointestinal symptoms. Tie back hair and wear clean clothing.
Thawing: Thaw frozen foods safely in the refrigerator, under cold water, or in the microwave, not at room temperature.
Use-by Dates: Follow expiration dates and use-by guidelines for foods to ensure freshness and safety.
Adhering to these basic principles minimizes the risk of foodborne illnesses and ensures safe and enjoyable meals.