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HYGIENE
(5 of 5)
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Hospitality
and Catering |
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Pork is a meat used extensively
today on the menu but, because pork
has bacteria throughout its structure,
it must be well cooked to ensure
that these harmful bacteria are
killed. |
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handling of pork should be efficient and
certain ie always wash your hands after
handling the meat, all equipment and tools
should be washed and cleaned. |
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| Pork should be cooked
for 25 mins per pound weight and 25 mins
over. So to calculate the cooking time
of a 7 lb joint. 7 x 25 + 25 = 200 mins;
therefore it will take 3 hours and 10
mins to cook the joint. |
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needs to be taken at all stages of preparation
and storage, until food is cooked, to kill
any potentially harmful bacteria. |
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Do not take short
cuts when handling any food especially
meats, poultry or offal.
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