Food Hygeine

4. 3 Describe basic food safety when providing food and drink to children and young masses The Prevention of Food Poisoning Store food safely hold open food cold, the fridge should be unbroken as cold as possible without freezing the food ( 1-5 . c or 34-41. c) Freezers should be kept at -18 or below Cover or stick in food with food wrap of microwave cling film Never refreeze food Do not use food that is ult the sell-by date forever and a day read instructions on food packaging when storing food Once a tin is open store in a covered potStore raw foods at the bottom of the fridge in case of any dripping onto cooked food Always lick hands in tippy soapy water and dry thoroughly in the first place handling food Wear change prophylactic enclothe when in the kitchen Keep food covered at alone times Wash all fruit and vegetables before use Never cough up or sneeze over food Always cover cuts with a blue plaster Keep work surfaces and chopping boards clean use different benig hted chopping boards for raw meat raw fish fruit and vegetables Make sure that meat is cooked through before serving Avoid raw eggs as you could get salmonellaWhen reheating food make sure it is spicy all the way through the dish to kill any germs Keeping the Kitchen Safe Teach the children to wash their hands before eating or preparing food and after they have used the toilet Keep it clean to avoid flies and other insects in the kitchen Stay away from the kitchen if you have sickness or diarrhoea Keep the kitchen clean Clean work surfaces, the floor, utensils, sink, cloths and rubbish bins Tea towels and wash cloths should be kept clean and washed regularly Keep all rubbish bins covered and empty them regularlyKeep sharp knives and scissors hold stored safely where the children cannot reach them Good Food Hygiene When serving, preparing and clearing away food after meals and snacks you should advert the rules of food hygiene. 1. Wash hands with warm soapy water and dry them thoro ughly 2. Wear clean protective clothing 3. Ensure any washout up is done with hot water and washing up liquid and wear rubber gloves.If possible put the washing up in a dish washer. 4. Tea towels should be washed regularly and clean ones should be used daily. 5. Never cough or sneeze over food or drink Wearing Aprons Wearing aprons helps to protect clothing and to stop the spread of germs Hand Washing Chopping Boards Using different coloured chopping boards helps to prevent cross transmission when preparing food.