A Guide To Proper Kitchen Hygiene A Guide to Proper Hygiene | Page 12

• Pre-made salads, especially those with a mayonnaise base such as coleslaw or potato salad
• Unpasteurized dairy products.
Safe Storage
How you keep food plays an important role in keeping bacteria at bay. Follow these tips and
you should be bug free:
• Pack groceries into the fridge as soon as you get home from the shops
• Freeze raw meat, chicken and fish if not being used within 24 hours
• Store raw meat on the bottom shelf away from vegetables and salad items
• Regularly check use-by dates on packaged food
• Refrigerate or freeze leftovers immediately after the meal. Cool piping- hot food before you
place it in the freezer otherwise the centre won’t freeze and bacteria may grow. Divide into
smaller containers to help chill
• Perishable leftovers in the fridge should be used up within two to three days
• Finally, when in doubt, throw it out.
Food Preparation
1. Always wash your hands thoroughly before touching food.
2. Thaw frozen food in the fridge — not on the kitchen bench.
3. Use color-coded chopping boards to ensure raw meats are handled separately from fresh
food.
4. Use hot soapy water or your dishwasher to clean utensils and chopping boards.
5. Regularly wash or replace your kitchen sponge or cloth, as this is the perfect place for
bacteria to live.
7.0 Best Way to Clean an Oven: End of Tenancy Cleaning Tips
Both property owners and tenants understand the importance of bond cleaning. For property
owners, it will simplify the process of finding potential renters and getting them to move
quickly. For tenants, a thorough end of lease cleaning can help them in getting their full bond