Food Hygiene (Junior Cert Home Economics): Revision Notes

Food Hygiene

Storing

• Store food properly according to type to prevent food poisoning and slow spoilage.
• Cover and refrigerate leftovers within two hours and use within three days.
• Do not put hot food directly into the fridge; allow it to cool first to prevent the temperature from rising.

Preparing

• Keep perishable foods refrigerated until just before use. Cover other foods to avoid contamination from flies and insects.
• Avoid handling food directly; use gloves or tongs.
• Prevent cross-contamination:
  • Wash hands thoroughly after handling raw food.
  • Keep raw and ready-to-eat foods apart.
  • Use different chopping boards for separate food types.
• Fully thaw frozen meat, especially poultry, before cooking. Ensure the core reaches a high enough temperature to kill bacteria.

Cooking

• Cook food thoroughly to ensure all bacteria are killed, especially meat and eggs.
• Use a meat thermometer to check the centre of meats reaches at least 75°C.
• Stir and heat food evenly in the microwave to ensure all parts are piping hot.

Serving

• Use clean serving dishes, utensils, and tableware.
• Serve food immediately after cooking. If not, keep it hot, as bacteria will begin to multiply if left at unsafe temperatures.