Food poisoning is avoided in resturants etc by
cleaning their work surfaces , not using the same
knives for meat and vegetables because of
contamination , sterile packaging , controlling
pests and keeping stored food in the correct
conditions.
People making/preparing food have to be clean aswell
Wearing gloves , aprons,hats/hair nets etc can
prevent ways of contamination as your not
coming into contact with the food and
therefore not spreading germs/ bacteria onto
the food
Food preservation involves controlling
bacteria by refrigeration , freezing, heating ,
cooking, drying , salting and pickling
Food hygiene is important in
all stages of cooking food.
Bacterial growth can be slowed or stopped by
changing the temperature. Bacteria multiply rapidly
at temperatures between 5* and 65* . Most are
killed at temperatures above 70*