As anyone who has undergone food hygiene training will know, there are different ways to handle different types of food. If you work or own a business which serves, sells or prepares food, you need to know the right way to handle different food products.
When handling raw meat, you must:
- Wash everything that has touched the meat after handling it, from chopping boards, knives and surfaces to your hands
- Defrost and store it in the refrigerator, at the bottom so it does not drip on other food
- Cleaning up drips from meat right away
Fish, eggs and poultry
When handling these food products, you should make sure to:
- Keep all poultry, fish and eggs refrigerated until ready to use
- Never serve or eat raw or undercooked poultry or eggs
- Cook fish until it is white and flaky, and cook poultry until juices are clear and meat is white in the centre
- Wash hands after handling all of these items
Fruit and vegetables
Whilst easy to handle safely, when dealing with fruits and vegetables you must remember to:
- Throw away anything that is shrivelled, mouldy, bruised, slimy or too soft, as well as any item that has an unpleasant odour or that is past its use-by date
- Store fruit separately from vegetables, as some fruits have high levels of a ripening agent known as ethylene which can cause the premature ripening of vegetables.
- Wash or rinse fruits and vegetables with clean, cold water before using, and use a scrubbing brush to get rid of dirt
If you want to learn more about handling different types of food, you will gain a more in-depth understanding by taking an advanced food safety training course.