Tips & Info

Safe Food Handling

Chilled or frozen food

Wash and keep clean

Hand washing is importance in preventing contamination of food by food handlers. During food preparation, wash your hands before handling food.

Fresh milk and other dairy products

Cleaning and sanitizing the kitchen

Cleaning and sanitizing are importance to remove the dirt and preventing the spread of germs from food preparation surfaces in the kitchen.
Surfaces can be cutting boards, knives, dishes, utensils, pans and pots.

Raw meat, fish, poultry and seafood

Separate raw from all other foods

Separate raw foods such as raw meat, fish and seafood from cooked foods, ready to eat foods, vegetables or fruits.
During handling raw foods, use separate utensils or equipment such as knives and cutting boards.

Fruits and vegetables

Cook food thoroughly

Cook food thoroughly is to ensure any traces of bacteria are fully killed. It is important to check that meat, poultry, eggs and seafood are cook thoroughly.

Meat, fish or poultry

Keep food at safe temperatures

The temperature range between 5°C and 60°C is known as Temperature Danger Zone. This is because in this zone bacteria can grow to unsafe levels.

Do not leave cooked foods at room temperature for more than 2 hours. Keep cooked foods and perishable in the refrigerator (preferably below 5°C).,. 'Food Safety And Quality Division, Ministry Of Health Malaysia - Info Bergambar: Keselamatan Makanan'. N.p., 2015. Web. 24 June 2015.,. 'Five Keys To Safer Food'. N.p., 2015. Web. 24 June 2015.

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