Hygienic and safe handling tips for different types of foods

As anyone who has undergone food hygiene training will know, there are different ways to handle different types of food. If you work or own a business which serves, sells or prepares food, you need to know the right way to handle different food products.

Raw meat

When handling raw meat, you must:

• Wash everything that has touched the meat after handling it, from chopping boards, knives and surfaces to your hands
• Defrost and store it in the refrigerator, at the bottom so it does not drip on other food
• Cleaning up drips from meat right away

Fish, eggs and poultry

When handling these food products, you should make sure to:

• Keep all poultry, fish and eggs refrigerated until ready to use
• Never serve or eat raw or undercooked poultry or eggs
• Cook fish until it is white and flaky, and cook poultry until juices are clear and meat is white in the centre
• Wash hands after handling all of these items

Fruit and vegetables

Whilst easy to handle safely, when dealing with fruits and vegetables you must remember to:

• Throw away anything that is shrivelled, mouldy, bruised, slimy or too soft, as well as any item that has an unpleasant odour or that is past it’s use-by date
• Store fruit separately from vegetables, as some fruits have high levels of a ripening agent known as ethylene which can cause the premature ripening of vegetables.
• Wash or rinse fruits and vegetables with clean, cold water before using, and use a scrubbing brush to get rid of dirt

If you want to learn more about handling different types of food, you will gain a more in-depth understanding by taking an advanced food safety training course.

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