Food handling training is probably one of the most important trainings every human should have even though it is only compulsory for employees in the food service establishments. It is wished to always maintain safe food handling when it comes to food preparation, whether for a chef working in a restaurant or for home cooks.
Food handling training includes guidelines that ensure the safety of food during preparation. These guidelines help prevent food poisoning thereby protected the consumers from any food-borne illnesses. Most of these guidelines and basic steps and procedures to follow while preparing or cooking food; a few are described in this article.
- Storing and Cooking Food at the Appropriate Temperature
An appropriate temperature is very important in maintaining safe food handling. An appropriate temperature must be maintained in storing all food items, raw, perishable, cooked, leftovers and so on. Food stored at extreme temperature will get spoiled in no time and will be exposed to contamination. When food is exposed to bacterial infection, it becomes a breeding environment for food-borne illnesses. Someone who accidentally eats contaminated or spoiled food we most likely get poisoned or in worse cases get severely ill.
Even after preparing food, it is important to store it or reheat it at the appropriate temperature. Without following the various guidelines regarding temperature when it comes to food preparation and storing, you can get ill with diarrhea, stomach upset, dyspepsia or any other digestive problem. Generally, there are two basic guidelines to follow when it comes to temperature and safe food handling. It includes – always keep cold food cold and hot food hot. This basic guideline from food handling training will keep food away from cross contamination or bacterial infection in food.
- Infection and Contamination in Food Preparation and Storage
The aim of food handling training programs is to keep food suitable for consumption and protect consumers from food-borne diseases. Cross-contamination is one of the most important issues to address I ensuring food is safe for consumption. Some basic guidelines to follow when it comes to preventing cross-contamination; a few examples are: not to use the same dish used for a food product such as raw meat for another food product such as vegetables without washing it first with warm soapy water. Generally, avoid using the same kitchen utensils, a surface or any other tool used to prepare food for different food product without washing it properly. This basic tip protects the food from cross-contamination.
Less attention is often paid to storing leftovers. Not following basic
guidelines to store leftovers in the refrigerator for example may result in cross-contamination in the refrigerator living all other food items harmful for consumption.
Cleanliness of the Kitchen Environment
A well-controlled kitchen environment is a very important issue in safe food handling. Following personal hygiene procedures taught in food handling trainings is very important when it comes to safe food handling. Cleaning and sanitizing the kitchen is highly recommended before after food preparation.