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Information about Food Hygiene

Food and cooking hygiene includes a number of routines which should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In 2003, Codex Alimentarius published a document on this subject which serves one of guidelines to the food safety [1].

The following are fundamental requirements:
  1. Wear clean clothes and apron.
  2. Wash your hands with soap and water before and after cooking.
  3. Tie your hair back with elastic band or rubberband.
  4. Keep the temperature of hot food above 140°F / 60°C and keep the temperature of cold food below 40°F / 4°C. Food should not sit at intermediary temperatures (defined as 40-140°F / 4-60°C) for more than 2 hours.
  5. Use an instant-read thermometer to measure the internal temperature of cooked meats.
  6. Keep raw meat apart from cooked meat, and wash the cutting board and knife before reusing.
  7. Wash meat, fruit, and vegetables thoroughly before use. (although some sources (http://www.health.gov/dietaryguidelines/dga2005/document/html/chapter10.htm) suggest washing meat spreads bacteria, that would otherwise be killed in the cooking process.
  8. Do not cook or otherwise prepare food if feeling unwell.

References

[1]

Notes

1. ^ Codex Alimentarius. Codex Alimentarius and Food Hygiene . Retrieved on 15 October, 2007.

See also

Main articles: Hygiene, Food, and Cooking

External links

In 1948, in its constitution, the World Health Organization (WHO) defined health as "a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity" [1].
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Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal or human being for nutrition or pleasure.
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disease is an abnormal condition of an organism that impairs bodily functions. In human beings, "disease" is often used more broadly to refer to any condition that causes discomfort, dysfunction, distress, social problems, and/or death to the person afflicted, or similar problems
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Bacteria

Phyla

Actinobacteria
Aquificae
Chlamydiae
Bacteroidetes/Chlorobi
Chloroflexi
Chrysiogenetes
Cyanobacteria
Deferribacteres
Deinococcus-Thermus
Dictyoglomi
Fibrobacteres/Acidobacteria
Firmicutes
Fusobacteria
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Foodborne illness
Classification & external resources

ICD-9 005.9

DiseasesDB 31112

eMedicine med/807   A foodborne illness (also foodborne disease) is any illness resulting from the consumption of food.
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The Codex Alimentarius (Latin for "food code" or "food book") is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety under the aegis of consumer protection.
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Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent Foodborne illness.

Domestic foodborne illness prevention

At home, prevention of Foodborne illness mainly consists of:

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contradict the article Timeline of temperature and pressure measurement technology. Please see discussion on the linked talk page.
A thermometer is a device that measures temperature or temperature gradient, using a variety of different principles.
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Meat, in its broadest definition, is animal tissue used as food. Most often it refers to skeletal muscle and associated fat, but it may also refer to non-muscle organs, including lungs, livers, skin, brains, bone marrow and kidneys.
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fruit has different meanings depending on context. In botany, a fruit is the ripened ovary—together with seeds—of a flowering plant. In many species, the fruit incorporates the ripened ovary and surrounding tissues.
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Vegetable is a term which generally refers to an edible part of a plant. The definition is traditional rather than scientific and is somewhat arbitrary and subjective. All parts of herbaceous plants eaten as food by humans, whole or in part, are normally considered vegetables.
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October 15 is the 1st day of the year (2nd in leap years) in the Gregorian calendar. There are 0 days remaining.

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Hygiene refers to practices associated with ensuring good health and cleanliness. The scientific term "hygiene" refers to the maintenance of health and healthy living. The term appears in phrases such as personal hygiene, domestic hygiene, dental hygiene, and occupational hygiene
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Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal or human being for nutrition or pleasure.
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Cooking is the act of preparing food for eating by the application of heat. It encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor or digestibility of food.
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An environmental health specialist, also referred to as environmental health inspector, environmental health officer, environmental health professional, environmental Health Sanitarian,
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Food irradiation is the process of exposing food to ionizing radiation in order to destroy microorganisms, bacteria, viruses, or insects that might be present in the food. Further applications include sprout inhibition, delay of ripening, increase of juice yield, and improvement of
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Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor.
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Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent Foodborne illness.

Domestic foodborne illness prevention

At home, prevention of Foodborne illness mainly consists of:

..... Click the link for more information.


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