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Current date 05/19/2012
More than two-thirds of respondents in a recent survey* believe that most recalled food has already been eaten by the >>
The fact that there is as yet no evidence of a focused response from either the government or the private >>
Food business operators are responsible for ensuring that adequate training in the application of HACCP principles is delivered to their >>
Minister of Industry, Investment and Commerce, Hon. Anthony Hylton, said the Ministry intends to strengthen its programmes aimed at ensuring >>
Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to >>
For all Business owners, Chefs, Cooks, HACCP Team Members, Owners and Managers of Food Manufacturing, Processors, Catering and Hospitality Sectors. >>
Clean
Effective cleaning is essential to get rid of harmful bacteria and stop them spreading. Keeping your kitchen clear and clean makes it safer.
A clean and dry kitchen helps Fight BAC!® and protect you and your family from foodborne illness.
- Wash hands before and after handling food and after using the bathroom, changing diapers and handling pets.
- Rinse fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.
- Rub firm-skin fruits and vegetables under running tap water or scrub with
- a clean vegetable brush while rinsing with running tap water.
Some cleaning tips you should practice year round to make your kitchen and your meals safer include:
- Always clean surfaces thoroughly with hot, soapy water. After thoroughly washing surfaces with hot, soapy water, you can sanitize them with a diluted chlorine bleach solution or a disinfectant kitchen cleaner. Use just 1 teaspoon bleach to 1 quart of water. Let the solution stand on the surface for a few minutes; then blot dry with clean paper towels.
- Disinfect dishcloths often. Launder dishcloths and towels frequently using the hot water cycle of the washing machine. Then be sure to dry them in the dryer. Dishcloths harbor bacteria and, when wet, promote bacterial growth. Also, consider using paper towels to clean up kitchen surfaces. When done, throw away the towel.
- Rid your fridge of spills, bacteria, mold and mildew. Clean your refrigerator weekly to kill germs that could contaminate foods. To tackle bacteria, mold and mildew, clean interior refrigerator surfaces with hot, soapy water. Rinse with a damp cloth; dry with a clean cloth. Manufacturers recommend against using chlorine bleach as it can damage seals, gaskets and linings.
When washing hands with soap and water:
- Wet your hands with clean running water and apply soap. Use warm water if it is available.
- Rub hands together to make a lather and scrub all surfaces.
- Continue rubbing hands for 15-20 seconds. Need a timer? Imagine singing "Happy Birthday" twice through to a friend.
- Rinse hands well under running water.
- Dry your hands using a paper towel or air dryer. If possible, use your paper towel to turn off the faucet.
- Always use soap and water if your hands are visibly dirty.
