The 4Cs of food safety represent cleaning, cooking, chilling and cross contamination. They are the key principles that serve as a framework for preventing foodborne diseases and maintaining a safe food handling environment. Below is found the guidelines on how to keep the food and kitchen safe from contamination by following the 4Cs.
1. CleaningIn kitchens, food processing rooms, and foodservice outlets, hygienic conditions may only be maintained by thorough cleaning, frequently along with sanitization. Below are some tips on how to apply effective cleaning practices:
- Surface cleaning: Make sure to always sanitise and clean surfaces like counters, cutting boards, and utensils that come into touch with food. In addition to getting rid of microbes that could cause cross-contamination, this removes obvious dirt.
- Proper handwashing: Emphasise good handwashing techniques for those who handle food as part of personal hygiene. After using the toilet, handling raw meat, or coming into contact with any other possible pollutant, thoroughly wash your hands with soap and water.
- Sanitization of equipment: To stop the growth of bacteria, make sure that all kitchen equipment, such as slicers, mixers, and other instruments, is routinely cleaned and sterilised.
Cleaning of cooking surfaces
2. Cooking
Enhancing flavour and ensuring food safety are two important aspects when cooking food. Heat must be applied during cooking in order to destroy hazardous microbes. Food items such as meat, poultry, and seafood, require careful cooking; therefore, it is necessary to stick to prescribed cooking temperatures and timeframes. Here are some information on how to ensure thorough cooking:
Suggestions for Food Temperatures
- Cook all ground meats to 71°C, including veal, lamb, pork, and beef.
- Turkey and chicken should be cooked to 74°C.
- Steaks and roasts should be cooked to 63°C in whole, with a 3-minute rest period in between.
Rest Time
- After cooking, give the meat the amount of time it is advised to rest for each cut to examine the degree of doneness.
Zone of Danger
Store perishable items away from the danger zone, which is 5°C to 60°C, as this is the temperature range where bacteria quickly grow.
Zone of Safety
- Keep perishables cool at 4°C or lower in storage.
- Avoid letting germs develop on heated foods that are below 60°C.
Make Use of a Food Thermometer
Verify safe cooking by taking temperature readings within meats, poultry, and leftovers.
Warming Up leftovers:
If leftovers are to be consumed, reheat them to a minimum temperature of 74°C. Eat leftovers right away or freeze them for later.
Cooking of food
3. Chilling
Food chilling is bringing perishables down to a lower temperature to prevent multiplication of bacteria, increase shelf life, and preserve quality. This method is used all the way up the food supply chain and is essential for a variety of items, including fresh fruit, meats, and dairy products.
Chilled food in the refrigerator
In relation to chilled meals and the refrigerator, the following points should be kept in mind:
Temperature Configurations
Adjust the refrigerator’s temperature to 4°C or lower. Keep the freezer’s temperature at -18°C or below.
Perishables should be refrigerated as soon as possible, preferably within two hours of purchase or usage. Raw meat, poultry, seafood, and dairy products should always be kept refrigerated. Refrigerated ground meat and poultry should be used in 1-2 days, while refrigerated bigger cuts should be used in 3-5 days.
Leftover food
Once cooked or served, store leftovers in the refrigerator within two hours. For fast food cooling, use shallow containers.
Maintenance of refrigerators
Regularly clean and disinfect the refrigerator, paying special attention to spills and leaks. To keep a space that regulates temperature well, inspect and adjust door seals.
Structure of the refrigerator
Raw meats should be kept on the lowest shelf to avoid dripping onto other food. Make use of refrigerator sections, including the drawers for meat and vegetables, for appropriate storage.
Keeping an eye on expiration dates
Check perishable item expiration dates frequently. Immediately throw away any spoiled or expired goods.
Circulation of Air
To guarantee sufficient air circulation for effective cooling, do not overfill the refrigerator.
Personal Hygiene
Hands should be cleaned to avoid contamination when handling food and after handling raw meat. Dishes and storage receptacles should be thoroughly cleaned and sanitised.
The spread of dangerous germs, including bacteria or viruses, from one surface or material to another is referred to as cross-contamination. Direct or indirect contact may result in this transfer, which could contaminate previously safe or clean objects. Below are some tips on how to avoid contamination:
- Raw and cooked food separation: To prevent cross-contamination, use different cutting boards and utensils for raw and cooked foods. For instance, cutting boards with colour coding can help keep things separate.
- Storing procedures: Raw meats should be kept in sealed containers on lower shelves to avoid dripping onto other food items. Store raw and cooked food in refrigerators using their proper containers.
- Using gloves and cleaning hands: It’s really important to use disposable gloves and wash your hands as a way to implement personal hygiene. Make sure to change your gloves after each culinary process especially when handling meat and non-meat or raw and cooked foods.
Use of different chopping board and disposable gloves
Source: WHO