The sink, rubbish bin and dishwasher are the three kitchen elements used when tidying up after a meal and ideally should all be near each other in a linear order. Typically most households clear their plates into the bin first, then rinse them off, then load them into the dishwasher.
These are the sink, the refrigerator, and the cooker. Covering the three most important functions of the kitchen (cooking, storage and cleaning), these workstations are arranged in a loose triangle to ensure there's a short enough walking distance between each one.
1. Wash your hands well and often. Washing your hands well and often is the golden rule of food safety. Your hands are full of bacteria, and you pick up new bacteria every time you touch something.
But is it really safe to eat a piece of food that you dropped on the floor, if you pick it up within three seconds of it dropping? Unfortunately, this 'rule' is a myth! Even if the contact time is shorter than three seconds, the surface of the food item would have been contaminated, for example, by microbes.
Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.
FIFO is “first in first out” and simply means you need to label your food with the dates you store them, and put the older foods in front or on top so that you use them first. This system allows you to find your food quicker and use them more efficiently.
Near a countertop or bench.
You'll want a place to put groceries as you load them into the refrigerator and to set fresh ingredients as you pull them out. Part of a kitchen “working triangle.” This is the classic “rule” for kitchen layouts, though it should be considered more of a guide.
The most efficient kitchen layouts are U-shaped and island kitchens. These layouts provide ample countertop space for cooking and prep work, and they allow for fluid movement throughout the room. Galley kitchens often have the issue of feeling “bottlenecked” because there is only one path in and out of the kitchen.
'It generally consists of perishable food storage (fridge/freezer), dry food storage (larder cupboards), prepping (lots of work surface), cooking (oven and hob) and the wet zone for cleaning up (sink/dishwasher).
Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.
The temperature danger zone is between 41°F and 135°F. TCS food must pass through the temperature danger zone as quickly as possible. Keep hot food hot and cold food cold. Always use a thermometer to check internal food temperatures.
Do you know the 2-2-4 rule for food safety? 2 is the maximum number of hours your meal can be at room temperature before you need to refrigerate or freeze it. 2 is also the number of inches deep you should store your leftovers. 4 is the most days food can be kept in the refrigerator.
Faster is better.
A piece of food will pick up more bacteria the longer it spends on the floor. So food left there for 5 seconds or less will probably collect fewer bacteria than food sitting there for a longer time.
What is the five-second rule for food? It's a loose (and questionable) definition, but the five-second rule goes as follows: Food that's spent five seconds* or less on the floor is "safe" to eat.
No, it's never a good idea to eat food that has been dropped. The 5-second rule is just wishful thinking — bacteria can attach to food as soon as it hits the floor. And foods with wet surfaces, like an apple slice, pick up bacteria even more easily than things like a cookie.
Four Steps to Food Safety: Clean, Separate, Cook, Chill. Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.
Food handlers – personal hygiene tips
never smoke, chew gum, spit, change a baby's nappy or eat in a food handling or food storage area. never cough or sneeze over food, or where food is being prepared or stored. wear clean protective clothing, such as an apron.