Always, chose your equipment and utensils 1 Stainless steel 2 Hard plastic 3 Avoid wood Advantages 1 Easy to clean, dry and maintain 2 No fissure Maintain cleanliness 1 Chinaware, pots 2 Kitchen utensils 3 Sponge, clothes, kitchen hand towel 4 Refrigerator, freezer Attention 1 Flies and other insects = DANGER 2 Always cover food container 3 No domestic animals in the kitchen A) Prevention Of Contamination And Problems In Raw Or Cooked Food 1 Purchasing a) Always select best quality 2 Transport a)Fast, isolated bag or special container for refrigerated or frozen food 3 Storage a) Fresh storage maximum 20 º Centigrade b) Cold storage maximum 4 to 5º Centigrade c) Freezer for frozen good and ice cream 4 Preparation a) Clean thoroughly and rapidly 5 Service a) Fast at fresh temperature 6 Food leftovers a) For tomorrow’s consumption, always keep in refrigerator in covered container B) Prevention Of Contamination And Problems In Cooked And Hot Food 1 Heat destroys micro-organisms a) Pasteurisation (milk) b) Sterilisation (canned food) c) Cooking temperature must reach at least 70º Centigrade, including heart of food item d) After heating and cooking AVOID all possible contacts with raw aliments 2 Conservation a) For later consumption (i.e. stews) b) Fast cooling and chilling (i.e. on ice) c) Refrigerate immediately, in covered container 3 Re-heating a) Fast but enough heat to be provided (70º Centigrade) b) Microwave oven heats without sterilising: check manual of operation 4 Defrosting frozen goods a) Always through refrigeration or microwave

Image Credit: foodhaccp.com