What are the basic rules of hygiene during food preparation

There are certain sensible guidelines to follow, which include maintaining cleanliness, good storage, and meticulous meal preparation. Separating cooked food from raw food is also crucial.

The World Health Organization has developed a very useful checklist:

  • Wash your hands before contact with food and during food preparation
  • Wash hands after using the toilet
  • Wash and sanitize all surfaces and equipment used during food preparation
  • Protect your kitchen and food from insects
  • Separate raw meat, poultry, seafood from other foods
  • Use separate equipment and items for preparing raw food (knives, cutting boards)
  • Store food in separate containers
  • Cook thoroughly, especially meat, poultry, eggs and seafood
  • Foods such as soups should be brought to a boil to make sure they have reached a temperature of 70°C. When it comes to meat and poultry, make sure the juices inside these foods are clear, not pink.
  • You should also reheat the heated food to above 70°C before consumption.
  • Do not leave cooked food at room temperature for more than two hours
  • Store all cooked and perishable foods in the refrigerator (preferably below 5°C)
  • Keep cooked foods at a high temperature (over 60°C) just before serving
  • Do not store food for too long, even if you store it in the refrigerator
  • Do not thaw frozen food at room temperature (immerse the product in warm water or use heating devices)
  • Use safe water or subject it to such measures to make it safe
  • Choose only fresh and healthy foods for consumption
  • Choose foods that have been prepared to be safe, such as pasteurized milk
  • Wash fruits and vegetables