FATTOM

Food:Food rich in protein and carbohydrate are more easily contaminated.

Examples: eggs, rice, fish, meat, bread, noodles

Acid: When protein- and carbohydrate-rich food are exposed to contamination, their components will turn acidic, which in turn makes them dangerously inedible

Temperature:Bacteria thrives most actively in temperatures between 56.7oC and 5oC, often resulting in spoilt food. This range is known as Food Temperature Danger Zone (TDZ)

Time:Food in the TDZ can only be stored for a maximum of 4 hours

Oxygen: Microorganisms require oxygen to breed, so food in the TDZ must be kept in airtight storage

Moisture: Bacteria multiplies in high-moisture conditions, therefore both raw and cooked food have to be stored in dry place.

Three ways to avoid food contamination

Time and Temperature

·        Refrigerate cooked food

·        Ensure dry storage temperature between 10oC to 21oC

·        Ensure food are cooked thoroughly in order to kill microorganisms to an acceptable

level

·        Proceed with extra caution when cooking in batches

·        Cook food at a suitable temperature of above 63oC

Cross contamination

·        Package and tag ingredients according to the received, manufactured and expiration dates, and quantities

·        Practice the ‘first in, first out’ (FIFO) rule for stock rotation

·        Avoid toxic and poisonous substances in the food storage area

·        Ensure food is stored in boxes or elevated platforms away from the floor

·        Avoid using the same cooking appliance and tool on different food products

·        Use food covers to avoid environmental contamination

Personal hygiene

·        Wash your hands after handling raw materials and after visiting the washroom

·        Wear a cap or hair net

·        Cover all wounds

·        Keep nails short and clean

·        Wear an apron

·        Wear a face mask when unwell