World Food Day 2023: Food Safety Rules That New Chefs Should Follow In The Kitchen

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World Food Day is celebrated on 16 October every year and this year's theme is Water is life, water is food. Leave no one behind. On this day, we have listed some food safety rules that new chefs can follow in the kitchen.

1. Washing Hands: This is the first rule that you need to follow while entering the kitchen. Always wash your hands thoroughly with soap and warm water before handling food that will be served to the guests. It can be anything from touching raw meat, poultry, or eggs, and after using the restroom. Nothing tops hygiene. Also, wear clean, appropriate clothing, including hairnets and gloves if required. Avoid touching your face, hair, or other body parts while cooking.

2. Cross-Contamination: While storing food in the kitchen, it is essential that you avoid cross-contamination. If you are storing raw meat, and seafood separate from ready-to-eat foods. Also, know that can use separate cutting boards and utensils for raw and cooked items.

3. Safe Food Temperatures: Cooking food at high temperatures can kill harmful bacteria and you can cook foods to their recommended internal temperatures to kill harmful bacteria. Also, you can use a food thermometer to ensure accuracy (e.g., 165°F for poultry, 145°F for fish).

4. Adding Proper Labels: To store food items properly, add the correct date or labels, and store them in airtight containers to prevent spoilage and maintain freshness. Follow the "First In, First Out" (FIFO) principle. Keep hot foods hot (above 140°F or 60°C) and cold foods cold (below 40°F or 4°C) to prevent bacterial growth in the temperature danger zone (40-140°F or 4-60°C).

5. Proper Refrigeration: Foods that are perishable such as meat, dairy, eggs, etc. should be refrigerated at or below 40°F (4°C) and stored within recommended time frames to avoid spoilage. You need to ensure that the refrigerator is clean and free of mold so that nothing gets contaminated.

6. Thawing Safely: You can thaw frozen foods in the refrigerator, under cold running water, or in the microwave. These foods should be cooked immediately after thawing. But, never thaw these items at room temperature.

7. Safe Storage: Label and date food items, and store them in airtight containers to prevent spoilage and maintain freshness. Follow the "First In, First Out" (FIFO) principle. Keep hot foods hot (above 140°F or 60°C) and cold foods cold (below 40°F or 4°C) to prevent bacterial growth in the temperature danger zone (40-140°F or 4-60°C). Also, Cool and refrigerate leftovers promptly within two hours of cooking. Reheat them to the proper temperature before serving.