Food Hygiene Myths & Facts
Food hygiene is of the upmost importance here at Hansons. Here are a few myths and facts for you to ‘chew’ on!
“If it looks OK and smells OK, you can eat it”
Hidden bacteria can cause severe illness or be fatal and are often can’t be detected through sight, smell or taste.
“Using one pair of tongs for a BBQ is OK as we’re having mixed grill”
Not only will vegetarians cringe at the thought but pathogens (bacteria/viruses) will be spread via food handling equipment – including hands – used both for raw meat and cooked meat.
“Cooking kills off any bacteria”
No, it doesn’t. Although it will eradicate some (see next item).
“You should rinse meat before cooking”
This is especially a bad idea for raw chicken. If you buy chicken from a supermarket, it usually says on the packaging that it should not be washed. This is because supermarket chicken often contains Campylobacter germs that will be killed during cooking. The germs could spread to other areas in the kitchen if washing chicken under a tap.
In some statistics, Campylobacter is shown to be present in more than 50% of supermarket chicken and also on the outside packing of 5% of pre-packed supermarket chicken.
Other bad practices include:
• Failing to separate raw and ready-to-eat foods;
• Allowing pets near food preparation areas;
• Leaving buffet food at room temperature for more than an hour or two;
• Re-using cloths to ‘clean’ surfaces;
• Failing to adequately wash hands during preparing foods;
• Failing to check ingredients for potential allergens, e.g. nuts.
There are more but those are the top ten – and we don’t want to put you off your food!