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]. Image File history File links Merge-arrow. ... Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent Foodborne illness. ... For other uses, see Health (disambiguation). ... This article is about the medical term. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... Foodborne illness or food poisoning is caused by consuming food contaminated with pathogenic bacteria, toxins, viruses, prions or parasites. ... 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. ... Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent Foodborne illness. ...

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 with a food-safe probe attached, 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.

This article is about the garment. ... A common mercury thermometer A thermometer is a device that measures temperature or temperature gradient, using a variety of different principles. ... This article is about the food. ... For other uses, see Fruit (disambiguation). ... For other uses, see Vegetable (disambiguation). ... Unwell is the second single from Matchbox Twentys third album, More Than You Think You Are. ...

Hygenic accessories

To maintain the food and cooking hygiene, the use of following items may also be necessary ^[2]

• Paper towel
• Dish towel (tea towel)
• Dish cloth

A roll of paper towel. ...

References

http://www.foodlink.org.uk

Notes

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See also

Main articles: Hygiene, Food, and Cooking

• Environmental Health Specialist
• Food irradiation
• Food preservation
• Food safety
• Good hygiene practices
• Street food

Hygiene refers to practices associated with ensuring good health and cleanliness. ... Cooking is the act of preparing food. ... An environmental health specialist, also referred to as environmental health inspector, environmental health officer, environmental health professional, environmental Health Sanitarian, environmental health scientist and sanitarian is employed in environmental health and conducts research or performs investigations for the purpose of identifying, diminishing, and/or eliminating sources of pollutants and hazards... The Radura logo, used to show a food has been treated with radiation. ... Various preserved foods 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. ... Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent Foodborne illness. ... A portable night-time Tex-Mex street-food stand outside the Helsinki railway station, Finland. ...

External links

• The Royal Institute of Public Health