Service Description: The Environmental Health department offers support and advice to businesses to help them comply with food safety legislation and sell food and drink that is safe and fit to eat. It also runs campaigns and promotions to highlight food safety problems and simple remedies in the home.
Also known as:- Food Safety
Answer: The main points to consider are: · Cross-contamination of raw and ready-to-eat foods. Assume all raw meat is contaminated, but adequate cooking will destroy any viable bacteria. If raw meat touches food that does not require cooking e.g. salad, this food may become dangerous as any bacteria present will not be killed. Keep all raw meat totally separate, use different work surfaces and utensils and clean and disinfect regularly. · Temperature control. Keep all high risk foods chilled in a fridge until needed for cooking or to be eaten. Don’t let cooked food sit at room temperature, either chill it down or keep it hot. · Cooking - Properly cook foods like sausage and chicken. This should be done slowly to make sure the middle is cooked as well as the outside. Just because it looks burnt on the outside does not mean it is cooked throughout. It is a good idea to partially cook high risk foods in the oven and finish them off on the BBQ to get the flavour. · Further information can be obtained from iwight.com - follow link below - Related Link