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< prev - next > Food processing Food Hygiene and Safety KnO 100260_Making safe food (Printable PDF)
Making Safe Food
Practical Action
Make sure that there is a separate
room for food handlers to change
their clothes and wash their hands
before work.
The Equipment
Equipment is in contact with the food during processing and is therefore a potential source of
contamination and food spoilage.
Ensure that all equipment is suitable for use with food and will not react with any of the food
ingredients. Painted equipment should not be used as there is a danger of the paint chipping
and contaminating the food.
Use separate pieces of equipment to process meats and non-meat products.
Never use the same equipment for raw and processed foods.
Make sure that all equipment is in
good condition and is properly
repaired. Do not use rusty, dirty or
broken equipment to process foods
as these can cause accidents as well
as contaminate the food.