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The Four Principles of Good Food Hygiene

In the field of food safety and correct food handling there are four recognized principles by which the food industry regulates how it relates to all issues of food hygiene.

Together, these principles work to cover all critical areas where the contamination of food occurs.

By observing these principles we greatly minimise the hygiene risks involved in the handling of food and in the consequential contamination of food.

The four golden rules of food hygiene are:

Buy food from a safe source.
Prevent bacteria from entering your food.
Prevent the multiplication (or growth development) of bacteria in your food.
Destroy bacteria on food, utensils and work surfaces

Rule No.1)

Buy food from a safe source.

Make sure that you buy food only from a suppliers who are well known and reputable. It is important to check that all foods be within their expiry date and kept in appropriate conditions in the shop. russian store

Serving counters should be kept spotlessly clean, likewise machines such as mincers, knives and slicing machines.

Freezers, fridges and chillers should display their temperatures and should be set at less than 5 degrees centigrade for chilled products and -18 degrees centigrade or less for frozen products.

All packaging should be original and not tampered with or forged. This would indicate that the product is not the original contents and has been produced by a fraudulent company. Do not buy these products under any circumstances because they threaten your health.

All reputable retail businesses that sell food should display up to date licences from all the required regulatory authorities as required by law. Check with your local authority to find out what licences a food shop or a supermarket must have to be open for business in your area.

Rule No.2)

Prevent bacteria from entering your food

Ok! This is the pace to tell you a little about bacteria and how they multiply.

All bacteria, when they have the right conditions begin to multiply. The conditions that they need are,

a) a temperature of above 10 degrees centigrade, (some say 5 degrees).

b) A food source. Bacteria break down all organic matter into sugars and use the basic food molecule which is mono- saccharide glucose for their metabolism.

Bacteria need only 20 minutes to adjust themselves to a new food source. For example, Supposing a bacteria was on a sugary food and suddenly found itself on fish, the transition the bacteria would need to be able to digest the new food source is twenty minutes.

 

 

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