Hygiene Fact File & Kitchen Hygiene

The microbes on our food that can cause food poisoning are usually controlled by heating (cooking) and/or chilling (refrigerating) our food, but given the chance they can easily spread around the kitchen – via our hands, chopping boards, cloths, knives and other utensils.

If they are allowed to cross-contaminate other foods – especially cooked and ready to eat foods – they can make us ill. Good kitchen hygiene and good personal hygiene are important to help control the spread of harmful germs.

Hygiene Fact File

Clean kitchen surfaces after preparing food. Try to 'clean as you go'. Remember that raw meat, poultry, fish and other raw foods can easily cross-contaminate other foods. After handling these foods always wash hands, utensils and surfaces thoroughly and before any contact with other food, especially cooked and ready to eat foods.s

If you have a dishwasher use the right amounts of salt and detergent and keep the filter and all surfaces clean. The highest temperature cycle will be most effective against germs.

Keep all food cupboards clean, cool, tidy and dry. When you take cans from the cupboard, before opening wipe over the tops to remove any dust. And don't forget to clean the can opener.

Give your kitchen a thorough 'spring clean' periodically.