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Hygiene Practices to Prevent Food Contamination

Food hygiene practices refer to the safety measures involved in the safe preparation, handling, and storage of food so as to prevent contamination and food-borne illnesses. These procedures are necessary because improper handling of food can lead to food poisoning and other health hazards like infection with pathogens like E. coli or parasitic infections like blastocystis.

  1. Food Storage

    • Food should be stored in designated storage areas like pantries, freezers and refrigerators, separate from non-food items. When storing food in the refrigerator, put raw foods on the bottom shelves and cooked ones above to prevent any dripping from the raw food items onto the cooked ones. Fridges should have a thermometer and the ideal temperature for a refrigerator is between 35 degrees F and 45 degrees F, while freezers should be set at 0 degrees or below. Once canned food has been opened, any leftovers should be transferred to a container and stored in the fridge.

    Food Preparation

    • Adequate care must be taken during food preparation to prevent cross-contamination. Cross-contamination occurs when pathogenic bacteria present in foods like poultry, fish, seafood, vegetables and meat are exposed to food that has already been prepared. To prevent this, raw food must be prepared separately from ready food like salads. Food handlers must form the habit of washing their hands when touching raw foods to avoid cross-contamination.

    Thawing and Cooking Meat

    • Letting meat thaw all day on the counter only allows the germs on it to multiply during the thawing process. The best way to thaw meat out is to put it in the refrigerator or to thaw the meat in the microwave prior to cooking. Raw meats should also be cooked to the appropriate temperatures before consumption. Such temperatures include 145 degrees F for fish and pork, 165 degrees F for poultry, and 155 degrees F for ground meat. When cooking large items like whole turkeys, use a thermometer to find out if the internal temperature has reached the appropriate degree.

    Waste Disposal

    • Waste and other refuse from food preparation should not be allowed to accumulate in kitchens or food preparation areas. Such waste must be deposited in trash cans which should ideally have a lid and must be emptied on a daily basis. The lid on the trashcan prevents contamination of drinking water, food, premises and cooking equipment, and also keeps out pests. Food handlers should practice good hygiene by washing their hands after handling the trashcan.

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