Commercial kitchens must adhere to good hygiene standards. Maintaining good practices keeps businesses on the right side of the law and allows them to protect the reputation of their company. It also reduces the risk of giving customers food poisoning.
When it comes to good hygiene where food is concerned, it is always about controlling any potentially harmful bacteria and minimising the risk of serious illness. These four Cs are the key elements:
This covers any bacteria being transferred from food, surfaces or equipment to other food. It is easy to do, even if you have been careful not to use the same utensils twice. Most cross-contamination happens when raw food touches cooked, or when it drips onto food or surfaces. Be particularly aware of cross-contamination, as it is the most common cause of food poisoning. Food Safety has tips on how to avoid cross-contamination.
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