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food items that have a short storage life and will become
spoiled or contaminated if not preserved and handled properly, e.g. meat,
eggs, milk, fruits, vegetables and the like.
food items that have a short storage life and will become spoiled or contaminated if not preserved and handled properly, e.g. meat, eggs, milk, fruits, vegetables and the like.
Perishable food
foods which are not easily spoiled or contaminated,
e.g. sugar and cereals.
foods which are not easily spoiled or contaminated, e.g. sugar and cereals.
non-perishable food
food which is sound, clean and free from harmful
ingredients – it is suitable for human consumption.
food which is sound, clean and free from harmful ingredients – it is suitable for human consumption.
Wholesome food
food that is contaminated with biological, chemical or
physical agents and, if eaten, will cause ill health.
food that is contaminated with biological, chemical or physical agents and, if eaten, will cause ill health.
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refers particularly to the practices that prevent
microbial contamination of food at all points along the chain from farm to
table. Food hygiene is vital for creating and maintaining hygienic and healthy
conditions for the production and consumption of the food that we eat.
The overall purpose of food hygiene is to prepare and provide safe food and
consequently contribute to a healthy and productive society.
refers particularly to the practices that prevent microbial contamination of food at all points along the chain from farm to table. Food hygiene is vital for creating and maintaining hygienic and healthy conditions for the production and consumption of the food that we eat. The overall purpose of food hygiene is to prepare and provide safe food and consequently contribute to a healthy and productive society.
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These are the four vital rules for handling and
preparing foods safely.
These are the four vital rules for handling and preparing foods safely.
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This is one of the four vital rules for handling and
preparing foods safely. Washing hands and surfaces often.
This is one of the four vital rules for handling and preparing foods safely. Washing hands and surfaces often.
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This is one of the four vital rules for handling and
preparing foods safely. - Don't cross-contaminate.
This is one of the four vital rules for handling and preparing foods safely. - Don't cross-contaminate.
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This is one of the four vital rules for handling and
preparing foods safely. - Cook to proper temperatures, checking with a food thermometer.
This is one of the four vital rules for handling and preparing foods safely. - Cook to proper temperatures, checking with a food thermometer.
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This is one of the four vital rules for handling and
preparing foods safely. - Refrigerate promptly.
This is one of the four vital rules for handling and preparing foods safely. - Refrigerate promptly.
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