Unit 4 - Food preparation (e-book)
4.7 Hygiene and food safety in dysphagia
4.7.3 Correct food hygiene
Personal hygiene
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ll
food handlers must be aware that high standards of personal hygiene
are important.
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Wear clean outer clothing and hair and beard restraints
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keep their fingernails short and not wear any jewellery
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Food handlers should use gloves of food handling utensils or papers to handle ready-to eat-food.
Figure 40. Wash hands (Source: obtained from Canva Pro)
Safe food handling
(Source: Ministerio de sanidad, 2012)
These are “Five keys to safer food”, which were developed by WHO to educate safe food handling behaviors to all consumers and food handlers.
Figure 41. Keys to safer food (Source: Food Safety - World Health Organization (WHO))
Storing food
Food storage should be aimed to keeping nutritional, sensory and hygienic quality.
A use-by date on food is about safety. This is the most important date to remember. After the use-by date, don't eat, cook or freeze your food.
The best before date, sometimes shown as BBE (best before end), is about quality and not safety. The food will be safe to eat after this date but may not be at its best.
Go video: Correct storage of food (Source: Ministerio de sanidad, 2012)
Go
video: Correct storage of food
Chilling food
Chilling food properly helps stop harmful bacteria from growing.
Figure 42. Chilling food (Source: obtained from Canva Pro)
Freezing food
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freezer acts as a pause button - food in a freezer won't deteriorate
and most bacteria cannot grow in it.
Defrosting your food
When you take your food out of the freezer, it's important to defrost it safely before cooking or eating it. Don't defrost food at room temperature.
Figure 43. Defrosting your food (Source: obtained from Canva Pro)
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void
cross-contamination
Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, and utensils if they are not handled properly.
Figure 44. Avoid cross-contamination (Source: obtained from Canva Pro)
Go video: avoid cross-contamination
(Source: Ministerio de sanidad, 2018)