Most foods are easily susceptible to bacterial and fungal contamination as well as other food hazards and they require special care to be safe for consumption. Good food hygiene practices must be upheld at all times when food is prepared or handled to avoid sickness, poisoning and other medical problems.
You can read more about all the food hazards that can make food dangerous for your health in our “Food Hygiene Hazards and how to avoid them 101: From bread mold to killer neurotoxins.” article.
Let’s see together some important points about food preparation and proper food handling according to the proper standards of food hygiene.
- All surfaces that will come into contact with food must be kept clean at all times.
- Any dishes, pots, utensils or other cooking tools must also be clean before using them for cooking and must also be cleaned promptly after cooking is done.
- Toddler’s feeding equipment must be sterilized according to the manufacturer’s standards. This is imperative as a young person’s immune system is relatively weak and thus more susceptible to infections and diseases than an adult’s.
- Young children should be properly educated from a very early age about the importance of good personal and food hygiene.
- Pets should not be allowed to eat in the same space as you. It is best to allocate separate eating and toilet spaces for your pets, away from your kitchen.
- Before handling food as well as after food preparation you must wash your hands. Preferably with warm water and with an appropriate cleaning agent.
- Food that has fallen to the floor must be discarded. (Sorry, 3-second rule is bogus!) Even clean floors house at least tens of millions of bacteria per square meter.
- Ovens, refrigerators, cupboards and other kitchen equipment must be cleaned frequently.
- Never use expired food products! Check expiry dates of products before using and discard expired food.