Food Laboratory Safety and Sanitation Practices
Food Laboratory Safety and Sanitation Practices
Food Laboratory Safety and Sanitation Practices
A. Preventing Falls
1. No horse playing of any kind is permitted in the laboratory.
2. Wipe up all spills at once.
3. Close equipment doors and drawers.
In case of fall, the following should be immediately
observed:
When a person falls, make sure there are no serious
and obvious injuries- no broken bones, heavy
bleeding, seizures, and that the person is conscious. If
the fall was ‘bad’ do not allow the person to move
until you are sure no injuries have been done to
his/her head, neck, back, or hips.
In case of Burns: Run cool water over the burned area, soak
it in cool water (not ice water), or cover it with a clean,
cold, wet towel. Cover the burn with a sterile bandage or a
clean cloth.
Why?
Raw food, especially meat, poultry and seafood, and their juices, can contain dangerous microorganisms
which may be transferred onto other food during food preparation and storage.
Cook thoroughly:
Cook food thoroughly, especially meat, poultry, eggs and seafood.
Bring foods like soups and stew to boiling to make sure that they have reached 70°C. For meat
and poultry, make sure that juices are clear, not pink. Ideally, use a thermometer.
Reheat cooked food thoroughly.
Why?
Proper cooking kills almost all dangerous microorganisms. Studies have shown that cooking food to a
temperature of 70°C can help ensure it is safe for consumption. Food that requires special attention
includes minced meats, rolled roasts, large joints of meats and whole poultry.
Why?
Microorganisms can multiply very quickly if food is stored at room temperature. By holding at
temperatures below 5°C or above 60°C, the growth of microorganisms is slowed down or stopped.
Some dangerous microorganisms still grow below 5°C.
Why?
Raw materials, including water and ice, may be contaminated with dangerous microorganisms and
chemicals. Toxic chemicals may be formed in damaged and moldy foods. Care in selection of raw
materials and simple measures such as washing and peeling may reduce the risk.
Knowledge = Prevention
Following these guidelines will help prevent the spread of germs, promote good food hygiene
and reduce health risk.