Food
- Food rich in protein and carbohydrate are more easily contaminated
- Examples: eggs, rice, fish, meat, bread, noodles
Acid
- When protein- and carbohydrate-rich food are exposed to contamination, their components will turn acidic, which in turn makes them dangerously inedible
Temperature
- Bacteria thrives most actively in temperatures between 56.7ºC and 5ºC, often resulting in spoilt food. This range is known as Food Temperature Danger Zone (TDZ)
Time
- Food in the TDZ can only be stored for a maximum of 4 hours
Oxygen
- Microorganisms require oxygen to breed, so food in the TDZ must be kept in airtight storage
Moisture
- Bacteria multiplies in high-moisture conditions, therefore both raw and cooked food have to be stored in dry places
Three ways to avoid food contamination
Time and Temperature
- Refrigerate cooked food
- Ensure dry storage temperature between 10ºC to 21ºC
- Ensure food are cooked thoroughly in order to kill microorganisms to an acceptable level
- Proceed with extra caution when cooking in batches
- Cook food at a suitable temperature of above 63ºC
Cross contamination
- Package and tag ingredients according to the received, manufactured and expiration dates, and quantities
- Practice the ‘first in, first out’ (FIFO) rule for stock rotation
- Avoid toxic and poisonous substances in the food storage area
- Ensure food is stored in boxes or elevated platforms away from the floor
- Avoid using the same cooking appliance and tool on different food products
- Use food covers to avoid environmental contamination
Personal hygiene
- Wash your hands after handling raw materials and after visiting the washroom
- Wear a cap or hair net
- Cover all wounds
- Keep nails short and clean
- Wear an apron
- Wear a face mask when unwell
