In the area of safety in food and proper handling of food, there are four accepted principles in which food manufacturers is regulated in relation to all aspects of food hygiene.
Together, these principles are able to cover all the areas where contamination of food products occurs.
If we adhere to these rules, it is possible to reduce the risk of hygienic issues that can arise in dealing with food items and in the subsequent contamination of food items.
The four golden guidelines for food hygiene are:
Purchase food items from a reputable source.
Keep bacteria out of your food items.
Avoid the multiplicity (or the growth) of bacteria present in your food items.
Remove bacteria from food items, work surfaces, and utensils
Find food products from a reliable source.
It is important to buy food from suppliers that are known and reliable. It is crucial to confirm that the food items are within their expiry dates and stored in a suitable condition in the store.
Counters used for serving must be in pristine condition, and so should equipment like mincers, cutting machines and knives.
Refrigerators, freezers and freezers should be able to display their temperature and should be set lower than 5°C for chilled items and -18 degrees centigrade, or lower for frozen items.
Each packaging item should be authentic and not altered or made to look like it was. This indicates that the product has not the original product and has been manufactured by a fraudster. Don’t buy these items in any way as they could be harmful to your health.
Any reputable retail establishments which sell food must be able to display current licenses from all required regulatory authorities, as mandated by the law. Contact your authority in the area to determine the required licences that a food store or supermarket needs to be able to conduct business in your region.
Make sure that you keep bacteria out of your food items.
Ok! Here’s the way to talk about bacteria and the way they multiply.
All bacteria, once they are given the right conditions, begin to grow. The conditions they require include,
A) an elevation of more than 10 degrees centigrade (some claim five degrees).
b) A food source. Bacteria breakdown organic material into sugars. They utilize the food molecule of base that is mono- saccharide glucose to fuel their metabolism.
Bacteria only require 20 minutes to adjust to the different food source. As an example, suppose the bacteria were eating sweet food item and then suddenly discovered it on fish, the change that the bacteria must undergo for digestion of its new diet takes 20 minutes.
C) A water source.
When they are in a good environment, bacteria reproduce at the pace of one-third of group every 20 mins. E.G. If you have 1,000 bacteria in a portion of food at the beginning it would be one million bacteria in 20 minutes. Within the next 20 minutes, the number would increase 1 million millions. Then the numbers would be just astronomical!
Preventing the spread of bacteria into your food is mostly about preventing cross contamination.
Cross contamination refers to the contact of any food item with any kind of contamination from a different source. It could include other food (raw as well as processed) packaging garbage, water that is contaminated or air, dirty or sick animals, human life, unclean tools and surfaces.