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•Check deliveries for damaged or broken packaging. 2. Thawing Always thaw food in the refrigerator, not on the bench in the open air or in hot water. Make sure that you never re-freeze food once it has thawed, and start cooking food within 24 hours of thawing. Make sure that food is completely thawed before you start cooking. If it isn’t completely thawed, the heat of cooking will defrost the food but will not heat the inside of the food to a sufficient temperature to kill food poisoning bacteria. Food thawed in a microwave oven should be cooked immediately, as the temperature of the food may exceed 5 °C and allow bacteria to grow rapidly. 3. Preparation Using safe and hygienic practices is vital when completing preparation tasks, as you are often handling a variety of raw and cooked foods at the same time. Click on the pictures to see examples of hygienic preparation practices. Chopping boards Prepare raw meat, poultry, seafood, fruit and vegetables on different, colour-coded chopping boards.
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SITXFSA001 Use hygienic practices for food safety 2016 Edition 28 Washing Wash vegetables and fruit prior to preparation. Keep refrigerated Only remove high risk foods from the refrigerator just prior to commencing the preparation task to keep them out of the temperature danger zone for as long as possible. Be quick Store or cook foods as soon as preparation is completed. Clean as you go Clean equipment, utensils, chopping boards and food contact surfaces between preparation tasks. Separate different foods Keep raw, cooked and ready-to-eat foods separate during preparation tasks to prevent cross-contamination. Change the cloth Do not use the same cloth to clean different surfaces, equipment or areas that have been used to prepare food. 4. Cooking and cooling How you cook and cool foods is as important as how you prepare it. Click on the dot points to learn some food safety practices. Cook food thoroughly so the internal temperature reaches 75 °C. Always reheat cooked food to at least 75 °C or above. Check that soups, casseroles, sauces and gravies boil to ensure they are thoroughly cooked and have reached at least 75 °C. Clean temperature probes(glossary) with a sanitising wipe between each use. Place large quantities of foods such as soups and casseroles into smaller containers to cool faster. Place cooled foods in clean, dry, covered containers before refrigerating. Do not place hot foods into the refrigerator immediately after cooking. If food is not cooked properly, is left on the bench to cool for too long or stored incorrectly afterwards, the food may still have food poisoning bacteria present in unacceptably high levels. Cooling food safely Some bacteria or their toxins are heat resistant. This means they are not destroyed during the cooking process.