Food
- Food rich in protein and carbohydrate are more easily contaminated
- Examples: eggs, rice, fish, meat, bread, noodles
Acid
- When protein- and carbohydrate-rich food are exposed to contamination, their components will turn acidic, which in turn makes them dangerously inedible
Temperature
- Bacteria thrives most actively in temperatures between 56.7ºC and 5ºC, often resulting in spoilt food. This range is known as Food Temperature Danger Zone (TDZ)
Time
- Food in the TDZ can only be stored for a maximum of 4 hours
Oxygen
- Microorganisms require oxygen to breed, so food in the TDZ must be kept in airtight storage
Moisture
- Bacteria multiplies in high-moisture conditions, therefore both raw and cooked food have to be stored in dry places
Three ways to avoid food contamination
Time and Temperature
- Refrigerate cooked food
- Ensure dry storage temperature between 10ºC to 21ºC
- Ensure food are cooked thoroughly in order to kill microorganisms to an acceptable level
- Proceed with extra caution when cooking in batches
- Cook food at a suitable temperature of above 63ºC
Cross contamination
- Package and tag ingredients according to the received, manufactured and expiration dates, and quantities
- Practice the ‘first in, first out’ (FIFO) rule for stock rotation
- Avoid toxic and poisonous substances in the food storage area
- Ensure food is stored in boxes or elevated platforms away from the floor
- Avoid using the same cooking appliance and tool on different food products
- Use food covers to avoid environmental contamination
Personal hygiene
- Wash your hands after handling raw materials and after visiting the washroom
- Wear a cap or hair net
- Cover all wounds
- Keep nails short and clean
- Wear an apron
- Wear a face mask when unwell
Knorr Chicken Powder 1kg
Knorr Chicken Powder made with quality chicken meat. Can be used in all kinds of cooking applications to their enhance their meaty taste. Ideal for Western and Asian Cuisine.
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