Food Safety When eating out

1. Food Safety When eating out Food Safety is essential for you to make or sell food that is safe to eat. It is very important for you and your staff to understand what good food hygiene is. Many totally different types of food will cause you to sick. Food that contains dangerous bacteria or viruses might not look, smell or taste any totally different from food that is safe. Food- poisoning bacteria are either in the food to start with or are transferred to the food throughout storage, preparation, cooking or serving. High-risk foods Food-poisoning bacteria will grow and multiply on some sorts of food a lot of simply than others. These high-risk foods include: Cooked meat, including poultry such as chicken and turkey, and foods containing these, such as oven dish, curries and many more Dairy products, such as custard and dairy-based desserts like custard tarts and cheesecake Seafood, such as seafood salad, patties, fish balls, stews containing seafood and fish stock Cooked rice and pasta Readymade salads like coleslaws, pasta and Veg salads and rice salads.

2. Choosing where to eat When you decide to dine in a restaurant or purchase takeaway food, think regarding whether: Staff members should use separate utensils and Kitchen equipment for handling raw and cooked foods. Staff members should use clean garments to wipe surfaces or Utensils. Raw and cooked foods are well segregated. The toilets should clean. Unclean conditions in the public areas of a store or restaurant is a clue that things could also be worse in the kitchen or behind the scenes wherever customers don’t go. Hints for buying food

3. When buying food, remember: •War food should be served steaming hot (60 °C and above). Avoid eating lukewarm food. •Cold food should be displayed on ice or in a cold cupboard and may feel cold once you eat it (5 °C or less). •Pre-made sandwiches and any rolls that contain perishable ingredients, such as meat, fish, chicken, egg and cheese, should be keep in a refrigerator or kept at temperature for fewer than four hours. •Don’t buy ‘tired-looking’ food that appearance adore it has been sitting at temperature for a long time. •Minced meat, hamburgers, rolled or stuffed roasts and chicken must be grilled right through – there ought to be no pink meat. Do not eat undercooked meats. Return them for more preparation. •Steak, chops and whole cuts of red meat may be cooked to your preference. •Takeaway food should be served in applicable takeaway containers and at the appropriate temperature. Keeping food safe can be quick and easy. Food safety is vitally important to maintaining good health. At Rulethirteen,Food Safety eLearning courses especially design to understand importance of allergens in the food industry, common control and measurement in organization.