Food Safety Tips

JIC being one of the players in the catering industry; insists on maintaining strict standards as we cannot compromise on the health and safety of our clients at any cost. Strict food regulations in the UAE ensures in maintaining food safety up to the time the food reaches the consumer.

A few simple and routine actions can cut the likelihood of food poisoning drastically!

CLEANING  

Clean hands will decrease the possibility of food poisoning. It is advised that hands should be washed for 20 seconds with warm soapy water, dry hands for 20 seconds before starting to cook. All the utensils and the cutting boards should be washed with soap and warm water, dry thoroughly. The most important is to sanitize them to reduce the germs before handling different sorts of foods, particularly important when dealing with raw meats and vegetables.

CHILLING

As soon as you purchase meat, poultry, dairy, vegetables etc refrigerate it at or below 5ºC it. Cooked food should be stored in covered containers and either put in the fridge to cool, or frozen immediately. Frozen foods should be defrosted in the fridge or chiller at around 0 ºC to 5 ºC.  

STORING 

Cross contamination is one of the root causes for food borne diseases to spread. To avoid cross contamination keep raw and cooked foods separate when storing and preparing. Food should be stored in covered containers in the fridge and put raw meats and poultry in the bottom of the fridge so the juices don’t drip on the other food products and contaminate food on lower shelves.

COOKING 

Cook chicken minced or boned meat right through until they reach 75°C and hold in the same temperature for at least 2 minutes. Serve hot food steaming hot above 63ºC. Always follow cooking instructions on packaged foods.

SERVING

Food should be served at the right temperature, the perception of the taste decreases when the food is not served at the right temperature.

Following these simple steps will help you to have a safe and tasty food at all times.