Current date 02/05/2012

Agriculture Minister to Focus on Food Safety Act

FRIDAY, 13 JANUARY WRITTEN BY Latonya Linton, JIS Reporter Minister of Agriculture and Fisheries, Hon. Roger Clarke, says ensuring that >>

Update on products free of colours associated with hyperactivity

Thursday 5 January 2012 The Agency has updated its list of product ranges that do not contain the six food >>

FDA Delays Inspections Amid Political Food Fight

Avia Collinder, Business Writer The timing of a decision by the United States Food and Drug Administration (FDA) to postpone >>

Level 1 Award in HACCP for Caterers in Barbados Food Hygiene Bureau Training Programme 2011

For Business owners, Chefs, Cooks, HACCP Team Members, Owners and Managers of Food Manufacturing, Processors, Catering and Hospitality Sectors. This >>

Govt Provides Special Loan for Food Exporters to Upgrade Operations

KINGSTON — By Alphea Saunders, JIS Reporter Government is offering food exporters a special loan of $100 million and general >>

Jamaicans Encouraged to Eat More Local Chicken Meat

KINGSTON — By Athaliah Reynolds, JIS Reporter Jamaicans are being encouraged to eat more locally produced chicken meat, in an >>

Home > Food Safety Education > Food Safety for Children > Food Safety for Children

Food Safety for Children

Before you start cooking with your Children’s Cookery Group you’ll need to know some very important safety rules. The following guidelines and links will help you to make a start, with your group.

Food Safety

Some basic food safety guidelines are important. Here are some tips: Wash Your Hands Often! Wash Your Hands With Soap and Warm Water for 20 Seconds!

Raw meat: Raw meat can contain harmful bacteria (which are killed when you cook the meat). It’s important to keep raw meat and fish away from cooked foods. After chopping or preparing raw meat, wash your hands and chopping board very thoroughly. Using separate chopping boards for fruit and meat helps to isolate harmful germs.

Cooked food: When you’re storing cooked food, it’s important to let it cool down before wrapping it and putting it in the fridge – on a shelf ABOVE raw foods. Raw food should always be in the bottom part of the fridge, so that it won’t contaminate cooked items.

FSQJ DOC

HACCP Guidance for Schools

Emergency-Readiness-School-Food

Standard Operating Procedure Employee Health and Personal Hygiene

Food Safety Games

- Food Safety Music Videos