Correct Food Handling Procedures

Abstract

Correct temperature control of food is the single most important consideration when preparing food if food poisoning is to be avoided. Care taken to prevent cross-contamination during food preparation will significantly reduce the numbers of food poisoning bacteria found on food. However, as a few bacteria are still likely to be present, every effort must be made to keep the temperature of high-risk foods out of the danger zone (5°C–63°C) so that bacterial multiplication cannot take place.