|
HYGIENE
(3 of 5)
|
Hospitality
and Catering |
|
 |
|
| Washing of
meat is safe as long as the meat is prepared
and cooked straight away |
|
| Hygiene, when
handling meat or meat based products is
so very important. I do not feel that food
handlers, especially in industry pay enough
attention to this basic yet dangerous task. |
|
| When washing
meat you need to ensure that cross-contamination
risk is minimised. You should wash your
hands when handling different meats. Also
ensure that between handling each different
meat that all surfaces are cleaned correctly
before preparing the next product. |
|
| Meat, that
has been washed and then returned to storage
will soon develop a strong odour, especially
poultry and carries a dangerously high
risk if used. |
|
