Food Hygiene Standards

Introduction to Food Hygiene

Food hygiene refers to the practices that prevent food contamination and ensure food safety. It is crucial for maintaining public health and preventing foodborne illnesses.

Categories of Food

Understanding the different categories of food helps in applying appropriate hygiene practices. Here are the main categories:

• Perishable Foods: These include meat, fish, dairy, and fruits. They spoil quickly and need refrigeration.
• Non-perishable Foods: These include grains, canned goods, and dried foods. They have a longer shelf life.
• Semi-perishable Foods: These include potatoes and onions. They last longer than perishable foods but still require proper storage.

Preservation and Storage of Foods

Proper preservation and storage techniques are essential to maintain food quality and safety.

Methods of Food Preservation

• Refrigeration: Slows down the growth of bacteria. Ideal for perishable foods.
• Freezing: Stops bacterial growth. Suitable for long-term storage.
• Canning: Involves sealing food in airtight containers. Prevents microbial growth.
• Drying: Removes moisture, which bacteria need to grow.
• Salting: Uses salt to draw out moisture and inhibit bacterial growth.

Storage Tips

• Store raw and cooked foods separately to avoid cross-contamination.
• Keep food at the right temperature: cold foods cold and hot foods hot.
• Use airtight containers to prevent contamination and preserve freshness.