Monday, April 8, 2013

When not to cook and what you need to do before cooking. The most important thing to remember

business deal WashingHealth conditions and illnesses can have an impact on the handling of food. Hand washing is extremely important when preparing food as it is the well-nigh common source of food contamination. You must wash your work force properly. Use warm water, soap, working up a latter(prenominal) by rubbing in a circular cause for at least a minute, making sure you impertinent between the fingers, up the arm and brushing under your fingernails. gargle under warm water. Dry transfer with disposable towel or hot air. Use clean paper to work on off tap otherwise you will contaminate your hands again. Please remember to clean hands after(prenominal) issue to the toilet, after touching your body parts including blowing your nose, handling piercing meats like chicken, meat and fish. Clean your hands before and after work, taking a break, handling rubbish, using chemicals and cleaning.

IllnessYou must not prepare food for others if illnesses can be transferred through the food. about of these illnesses are diarrhoea, hepatitis A, vomiting, fevers, skin infections, eye or ear recede and jaundice. Food-borne infections such as typhoid and dysentery must be account to the employer. Even similar symptoms. You may need medical tending or require a doctor?s headway before commencing work again with food.

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Cuts and Broken SkinTo prevent gap of bacteria to food, all cuts, scratches and spots must be cover with a brightly coloured bandaid. This will also value the injury. All septic cuts or weeping spots or boils must be reported to employer before starting work. The wearing away of gloves will also prevent the bandaids falling into the food and duplicate protection from contamination.

Wear Appropriate Clothing and Footwear for treatment FoodTo help prevent food contamination protective turn designed to protect both you and the food. Protective clothing should be suitable for the job you...

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