Food hygiene
Food hygiene includes the practices used to keep food safe from contamination and spoilage. Contamination may be biological, chemical, or physical. Pathogenic microorganisms can multiply rapidly when food is warm, moist, and left for a long time.
- Wash hands and clean utensils before handling food.
- Separate raw and cooked foods.
- Cook food thoroughly and serve it safely.
- Keep food covered and store it at a suitable temperature.
- Use clean water and protect food from insects, rodents, dust, and chemicals.
Food preservation
Preservation slows microbial growth and chemical changes. Common methods include drying, salting, smoking, refrigeration, freezing, canning, pasteurisation, fermentation, and the use of approved preservatives.
| Method | How it helps |
|---|---|
| Drying | Removes water needed by microorganisms. |
| Salting or sugaring | Reduces available water and inhibits microbial growth. |
| Refrigeration | Slows growth of many microorganisms. |
| Canning | Uses heat and sealed containers to prevent recontamination. |
| Pasteurisation | Uses controlled heating to reduce harmful microorganisms. |
Revision questions
- What is food hygiene?
- Name three types of food contamination.
- Explain how drying preserves food.
- State four safe food-handling practices.
