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HYGIENE
(4 of 5)
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Hospitality
and Catering |
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| Only
wash meat when it is needed for
cooking, sometimes blood juices
need to be washed off the meat
piece, rince in cold water in
a clean sink and dry with the
correct disposable paper. Never
use a cloth to dry meat. |
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| Moist surfaces
encourage bacterial growth. |
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| Never wash
meat when it is delivered and then store
in the fridge, always hang meat where possible,
order for one or two days in advance. Try
and plan the routine cleaning of meat fridges
and general maintenance of meat fridges
of chill rooms. Keep them clean and tidy
- always check them daily. |
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Healthy Practices