page 1
page 2
page 3
page 4
page 5
page 6
page 7 page 8
page 9
page 10
page 11
page 12
page 13
page 14
< prev - next > Food processing Food Hygiene and Safety KnO 100260_Making safe food (Printable PDF)
Making Safe Food
Practical Action
Wash all equipment as soon as it
has been used in clean water. Boil
rinsing water for ten minutes if it is
likely to be contaminated.
Store equipment and utensils where they can be kept
clean when not in use.
Personal Hygiene
The main problems arise from contaminating food while preparing it, with microbes from your
own hands or mouth, from dirty tools, work surfaces or from other food.
All persons handling food should pay
strict attention to good hygiene. This
includes wearing clean, suitable clothing
and footwear, and covering the hair.
People who are ill should not handle