CULINARY INFO
Food Hygiene VI

WHEN SHOPPING:

• Do not take the family pet with you in the car
• Plan your trip so that the grocery shopping is last on the list
• Take the food home straight away, do not leave it sitting in the car
• Take a chilly bin with you to put the frozen and chilled foods in
• Ensure your frozen foods are frozen and not partially defrosted
• Do not buy froxen foods that that have partially solidified, this is a sure sign it has defrosted and been re-frozen
• All previously frozen foods (meats, fish etc) should have a sticker on it warning you of such. DO NOT re-freeze it.
• Check that fresh meats and fish are well seperated in the cabinet and blood from one has not dripped or mingled with another meat or fish
• Purchase vegetables and fruit that are free from dirt and mud
• Check the use by dates on all products
• Check eggs for any cracks, dirt or feathers attached: do not purchase if they are
• Do not purchase eggs that have been re-packaged, used egg cartons are a very dangerous carrier of bacteria
• On returning home place all frozen foods and fresh meats and fish away immediately (every hour at room temperature reduces the shelf life of fresh fish by one day)

• Place all fresh fish and meats in bottom shelf of the refrigerator: to stop them dripping onto other foods
• Place all fresh fish and meats in sealed, covered containers
• Place all cooked foods/meats above raw foods/meats
• Place all dairy products on the top shelf
• Keep eggs away (above) from fresh meats and fish and strong smelling foods
• Discard any cracked eggs

• Do not allow pets in the kitchen
• Do not blow nose in the kitchen
• Do not smoke when preparing foods
• Do not lick fingers/taste food with fingers
• Do not mix different foods on the work bench or chopping board: raw meats with cooked, meats with fish etc
• Thoroughly rinse all fruit and vegetables before peeling or cutting
• To test if a roast chicken is cooked; cut the skin betwen the legs and breast, pull away and check the 'hip' joint. There should be no signs of blood or pinkiness
• Thoroughly cook meats so that juices run clear with no signs of blood
• Thoroughly wash work bench, chopping boards, knives etc between tasks in hot soapy water
• Thoroughly scrub hands between tasks in hot soapy water

• Use hot soapy water: as hot as your hands can stand, even better is using gloves so as to able to increase the water temperature
• Allow dishes to drip dry: teatowels are public enemy #1 and spread bacteria
• Wash work surfaces with hot soapy water: boiling water (100C)will sanitise and water at 80C will disinfect far more efficiently, quicker and cheaper than chemicals. Wipe dry with paper towels or quickly with a tea towel (placing in washing machine afterwards)
• Keep cleaning sponges in a mild bleach solution (changed daily)

• Always wash your hands after going to the bathroom
• Always wash your hands after smoking
• Always wash your hands after handling garbage
• Always wash your hands after handling chemicals
• Always wash your hands after touching any body part
• Always wash your hands after blowing nose
• Take daily showers
• Thoroughly dry after a shower/bath, particulary in the following areas: between the toes, behind knees, groin, navel, armpits and underneath breast.
• Use only mild or unscented deodarants/anti-perspirants