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 surfacesRule 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.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… Read full this story
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