Principles of food hygiene

Principles of food hygiene:



‘Food poisoning’is largely preventable by food
hygiene measures. The main principles are:
• segregation of uncooked food (which may be
contaminated with pathogenic microorganisms)
from cooked food during storage, handling and
preparation
• avoidance of conditions which allow growth
of pathogenic bacteria before or after
cooking
• adequate bacterial killing during cooking.
Safe storage requires knowledge of the temperatures
at which food bacteria are inhibited and destroyed.
.