Keep clean
- Wash hands properly before handling food and often during food preparation.
- Wash hands properly after going to the toilet.
- Cover the wounds or cuts on hands or arms properly with waterproof plasters.
- Wash and clean all surfaces, utensils and equipment used for food preparation.
- Protect kitchen areas and food from insects and pests. Read more Food Safety
Separate raw food and ready-to-eat food
- Store ready-to-eat foods at upper compartments to prevent it from being contaminated by the drippings of raw food.
- Use separate knives and cutting boards for raw foods (like raw meat) and ready-to-eat foods (like sashimi).
- Cover or wrap food properly to prevent cross contamination.
- Cook food thoroughly
- Cook food thoroughly, especially meat, poultry, eggs and seafood.
- Reheat leftover food to 75°C or above before consumption and discard all leftovers if there is still food remained.
- Consume cooked food within two hours.
Keep food at safe temperatures
- Do not leave cooked food at room temperature for more than two hours.
- Keep cold dishes and perishable foods such as meat, milk and egg products in refrigerator at below 4°C.
- Keep hot food in heating containers (above 60°C) prior to serving.
- Thaw frozen food under refrigeration.
Use safe water and raw materials
- Buy raw materials from reputable shops or licensed premises.
- Select fresh and wholesome foods.
- Use potable water to clean raw materials.
- Wash fruits and vegetables thoroughly, especially if eaten raw. laniroina
- Do not use food beyond its expiry date.
- Known more About HACCP Food Safety Principle Visit Here...
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