Some of the golden rules that must be followed for food hygiene are as follows:
The food should be prepared safely and it should be eaten fresh as soon as it has been cooked.
Since the raw materials of food are contaminated with pathogens, it should be cooked thoroughly i.e., the temperature of all parts of the food reaches at least 70.C.
The processed food should be considered instead of non processed food. For example, pasteurised fresh or frozen poultry food is selected instead of non-processed.
Foods prepared, if not served immediately, should be stored either in hot (or above 60.) or in cold (near or below 10.C). A common error, responsible for countless of food borne diseases, is putting too large a quantity of warm food in the refrigerator. Microbial proliferation, reaching disease producing proportions, will occur in the centre of food which remains at a high temperature for too long.
Foods already cooked or stored, should be reheated thoroughly (reaching 70.C throughout) prior to eating-
The contact between raw foods and foods air prepared should be avoided to prevent food borne diseases.
All kitchen surfaces and utensils should be perfectly cleaned that is, the utensils, plates, cutlery and spoons, after washing, should be wiped with a clean cloth which should not be used for more than one day. Separate clothes should be used for the clearing of the floor.
The hand should be perfectly washed before handling of food.
The food materials should be protected from rodents, insects and other animals in order to avoid infection due to pathogenic micro-organisms.
The water used for drinking and food preparation should be absolutely pure. If any doubt arises, slow release disinfectant tablets may be used to kill pathogenic-micro- organisms in water or filter attachments to domestic taps.
By following these rules, the risk of food borne illness can be reduced significantly.