Service Description: Investigations of food poisoning and food complaints (including both premises and actual food.) Routine programmed inspections of food premises to ensure they meet legislative requirements for food hygiene, safety and standards.
Also known as:- Advice (Food), Complaints (Food), Dirty Food Premises, Food Hygiene
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