Hygiene in the kitchen

Before you start cooking, having a hygienic kitchen is absolutely must.

Keeping your hands clean at all time and washing them after touching raw foods such as poultry should become a regular habit.

You should keep a thermometer in your fridge and freezer to monitor the temperatures and see that they are set at the correct ones. For freezers it should be set at –18C.
For fridges the correct temperature is below 5C.
This is to stop the growth of bacteria in your fridge .

Always keep fresh meat at the bottom. Dairy produce and eggs at the top. Leftovers foods keep no longer than 2 days.
If putting cooked food into the fridge, make sure it has cooled down completely as warm food will raise the temperature of the fridge.

In your larder, when you restock it .Put the new items at the back, then the older produce is used up first. Also check the sell by dates to ensure that they are still useable.

Regularly clean your fridge, microwave and fridge.
Keep work tops, sinks and chopping boards clean at all times. Clean your hob daily and your oven weekly. Wear protective gloves if using dangerous chemicals.

It is a good idea to have separate knives and chopping boards for fresh meat, poultry, fish, vegetables and fruit (which you should always wash before use).

Wash also the kitchen floor daily. But let people know if it is wet as you don’t want any accidents.

When reheating food, ensure it is piping hot, again to kill off any bacteria.

Also remember certain foods such as raw eggs and pate are not really suitable for the elderly, infirm or children.

Get into the routine of keeping a clean and tidy kitchen and you should keep infections etc at bay.

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