Hygiene and safety in the kitchen 101

When using tools, be sure to cut them yourself so as not to cut them yourself, or cut them on cutting boards.

After using hot soapy water, wash the kitchen and cooking utensils. Wash the cleanest dish first and then wash the clean dishes so you do not have to change the dishwashing frequently.

There are many websites where students can explore safe places in the kitchen. These activities can be done by students alone or in the classroom. This is a good introduction

Visit the website of Virtual Kitchen at www.safework.sa.gov.au / contentPages / EducationAndTraining / ActivitiesAndTests / VirtualKitchen / vkitchenframe.htm.

Once the program is loaded, read the introduction and click the "Cook!" Icon to start.

This will display a typical kitchen image; different risks occur at once. Students can choose how to solve the danger

New Zealand Food Safety Administration (FSANZ) is a bilateral government agency. Its primary responsibility is to develop and manage the Australian New Zealand Food Code (code) that describes requirements for foods such as additives, food safety, labels and genetically modified foods.

Please visit the Australian Food Safety Authority's New Zealand website www.foodstandards.gov.au. This website has lots of information. However, please refer to the Learning Center (www.foodstandards.gov.au/scienceandeducation/learningcentre) for introduction materials.

To download a copy of the video, please visit the FSANZ YouTube channel (www.anoutube.com/foodstandardsanz).

It is responsible for the food safety, cooking and storage area of ​​the kitchen, implement food processing technology and food safety policy requirements and fulfill all records and systems related to food safety in the kitchen, preparation, receipt and storage area I am qualified. Direct compliance with all personal hygiene regulations The next official is in charge of implementing the HACCP-based food safety program in this project. (This information is for informational purposes only). The owner (with the manager) will coordinate the formulation of the food safety plan. The manager coordinates the formulation of the food safety plan. It is important for the team by providing staff representatives (ideally one of the divisions of the kitchen, bar, laundry, storage, cleaning etc) advice on operational issues related to food safety programs It plays a role.

Food safety, the importance of personal hygiene is an important part of food safety as well as proper hygiene condition, food storage method or cleaning method. Dirty hands, dirty clothes, hair exposure, and other unusual customs in the kitchen may cause food to be contaminated with bacteria, dirt, bacteria. When food contamination occurs, people who eat food may feel sick and these diseases are called foodborne diseases. Illness may be the end of many restaurants

Conclusion Personal hygiene and food safety are essential to health. Many reported foodborne illnesses are due to low personal hygiene. Therefore, in order to ensure the safety of public health foods, good health measures must be taken. Even when washing your hands you must remove the bacteria from the body in the correct way. Personal hygiene is an important requirement for food safety and can not be emphasized. Some of the necessary personal hygiene tips are provided below as a means of public education and consumer and public perception. Key words: personal hygiene, food safety