Tips for food safety

Good hygiene in the kitchen is the foundation of any good food safety regimen but other than that safe food practices also include disinfecting, preparing, storing, and preventing cross-contamination. Here is a foolproof method for keeping food wholesome and free of harmful bacteria and parasites.

Tidying Up

Keeping surfaces clean is an important step in preventing the spread of microorganisms that could harm the safety of food. Bacteria and other harmful particles can be spread from person to person, item to item, and surface to surface during food preparation. Workers who handle food are required to perform thorough hand-washing procedures before handling food and immediately following contact with raw food. After handling raw meat, in particular, they must use the proper products to disinfect all surfaces and tools before moving on to the next operation. It is also the responsibility of the personnel to keep the kitchen spotless and organized at all times. good at food hygiene course Singapore

Preparing Food

Harmful bacteria in food can be eliminated with proper cooking. Staff members are responsible for ensuring that food is cooked to the proper temperature and for the appropriate amount of time to destroy microorganisms that can make customers ill. A food thermometer is an essential tool for anyone working with food to ensure it is properly cooked and safe to eat. For items that won’t be served immediately, it’s important to keep them out of the “danger zone” where bacteria can multiply at an alarming rate. 


Chilling food correctly helps prevent the growth of hazardous microorganisms. Because bacteria grow fastest at temperatures between 8 degrees Celsius and 60 degrees Celsius, it is crucial that food not be left out at room temperature for extended periods of time. Anyone working with food should read labels carefully, only bring refrigerated items to room temperature while preparing them, immediately place perishable items in the refrigerator, and keep a running tally of when items should be used or discarded.


One of the leading reasons people get sick after eating is because of cross-contamination. It happens when germs move from one place to another, be it on food, surfaces, tools, or hands. Bacteria can easily travel from raw meat, poultry, shellfish, and eggs to cooked foods, so it’s important to keep them apart. Workers in the food industry have extra precautions to take, including washing their hands after handling potentially hazardous substances and keeping all work areas free of germs and debris. Get connected with ICAS Training & Education College, which is good at food hygiene course Singapore, to learn more about this topic.