FOOD HYGIENE & RULES

Always wear a hat/hair cover in the kitchen area:
The human scalp peels off in the form of dandruff from time to time, and we lose hair every day. Dandruff and hair in food are unpleasant and unhygienic because they contain a great many microorganisms. Always wear a hat or hair cover when working. Long hair should be tied up.

Remove rings, bracelets, wristwatches etc.
Before starting work Sweat collects under rings, bracelets, wristwatches and the like, and this moisture is the ideal environment for bacteria to breed. Jewellery also prevents you from cleaning your hands and forearms properly. Always remove these objects before starting work. Earrings and chains should also not be worn when working.

Do not cough or sneeze on food:
 Even healthy people have bacteria in their nose and throat that can result in food poisoning. To ensure that these bacteria and any viruses they contain are not transferred to food via tiny droplets, always turn away from food if you have to cough or sneeze. Cough in your elbow and use a paper tissue to clean your noise. Then throw the tissue away, thoroughly wash your hands and disinfect them

Cover open wounds using waterproof dressings:
Under no circumstances must open wounds come into contact with food, as these wounds may contain foodpoisoning bacteria. Wounds must therefore be covered with a coloured water-tight plaster, a clean bandage and a rubber finger cot or a rubber glove.

Only accept incoming goods that are of flawless quality:
Harmful microorganisms or parasites can enter the storeroom via food with soiled or damaged packaging, resulting in contamination of the products already stored there. Always check incoming goods for flawless packaging and quality. e.g don't buy a broken egg because its cheap, if you can not afford good and fresh egg, don't consider broken once as an alternative

Ensure uninterrupted cooling of products:
Food that has not been adequately cooled may be spoiled. Check incoming goods to determine whether delivered food is properly cooled. This is particularly important in the case of meat, poultry, fish and dairy products.

Separate clean and unclean work tasks:
Microorganisms can be transferred from unclean – in other words microbially contaminated – food or equipment to clean, untainted food during both processing and storage. Products like raw and cooked food must therefore be stored in separate fully covered containers. Used crockery and cutlery may also be contaminated, and food service and crockery return must therefore take place at different times or in different areas. Never use the same kitchen equipment to prepare raw and cooked foods without cleaning it extremely thoroughly in-between.

Always keep highly perishable foods in cold storage and use them without delay:
Many microorganisms already breed extremely rapidly at room temperature, and with some types of bacteria even cooling only slows the process. Always store highly perishable food in line with the specific cooling requirements and use this food quickly. Always observe the details on the packaging regarding shelf life and storage conditions.

Process food products quickly:
Food being processed in the kitchen gradually takes on the temperature of the surrounding air, so make sure you process all food and in particularly highly perishable products quickly. This reduces the risk that microorganisms will multiply. ( Copied from www.aid.de)