Hazards associated Food Preparation and Service:
- Bacterial Contamination
- Bacterial survival and growth.
The objective should be to limit bacterial contamination, growth and survival to the minimum during various stages of food preparation and service.
This can be done by following below practices:
- Maintaining cold chain during food preparation and service
- Clean hands/surfaces/utensils/work areas/equipment etc.
- Separate equipment (colour coding), good zoning practices.
- Wash food and cook only using potable water.
- Minimize exposure at room temperature and avoid over handling of food
- Good personal hygiene
- Cooling food quickly
- Not combining hot and cold foods so that it reaches optimum temperature for bacterial multiplication.
- Not leaving food in direct sunlight
All the above directly or indirectly help in limiting bacterial growth