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Nourishment HYGIENE 
Critical components of nourishment cleanliness incorporate neatness in getting ready, cooking, 
putting away, serving, and eating nourishment. 
Place of nourishment arrangement 
1.The kitchen ought to be ventilated and kept clean. The region ought to be free of 
flies and different creepy crawlies. 
2. While cooking in an open verandah or in the open, it is best to cook in a 
clean territory, far from soil and creatures. Nourishment ought to dependably be secured and 
shielded from flies. 
3. The cooking surface ought to be kept clean when utilize. 
Readiness of nourishment 
It is best to get ready new sustenance ordinary. Remaining nourishment ought to be kept shrouded in 
a cool, dry and clean place. On the off chance that accessible, an icebox can be utilized to store extra 
sustenance for the following day. 
Leafy foods should be legitimately washed, ideally in running 
water; if washed with put away water, it ought to be washed no less than two times. 
This is imperative when one eats them new. Vegetables ought to be washed 
prior to peeling and cutting. 
4. Clean vessels ought to be utilized to cook sustenance. Cooked nourishment ought to be kept 
secured to keep residue and flies from settling on the sustenance. 
5. Drain and drain items must be devoured new as they can get spoilt 
easily. 
6. Natural product ought to be newly cut and eaten. In the event that slice natural product is to be devoured later,
it ought to be secured legitimately to shield it from residue, flies and other 
contaminants.
Putting away nourishments 
Putting away nourishment in the wrong place or at the wrong temperature can prompt the 
development of germs. 
7. Cooked nourishments ought to be kept secured until the point when they are served to ensure them 
from residue, flies and contaminants. 
8. Meat and meat items ought to be expended new. In the event that they have to 
be put away, and there is no fridge accessible, they can be saved by means of 
generally acknowledged strategies, for example, salting and smoking. 
9. Continuously check marks for direction on where to store nourishment. 
On the off chance that an icebox is accessible: 
10. Crisp and solidified nourishment must be put away in the cooler or cooler as soon 
as conceivable after it is purchased from the shop. This is particularly vital if the 
climate is hot. 
11. Crude meat ought to be put away in a water/air proof holder at the base of the 
icebox. This is imperative to keep the juices or blood trickling onto 
other nourishment kept in the ice chest. 
12. Tins of nourishment that have been opened ought not be kept in the ice chest. Sustenance 
things must be removed from the tin and exchanged to an appropriate hermetically sealed 
compartment. 
13.In the event that cooked scraps should be kept in the cooler, they should be permitted to cool 
to room temperature. Any scraps must be utilized inside two days. 
14. Any sustenance that has cruised its utilization by (expiry) date MUST not be utilized. 
Data about the date of fabricate and expiry is vital. 
Serving nourishment 
15. The zone where individuals eat must be kept clean. 
16. Utensils utilized for eating ought to be spotless. 
17.Sustenance ought to be presented with a spoon or scoop. 
18.After the feast, the remains from the plates ought to be gathered in a sack/ 
paper and tossed in the dustbin. 
19. Vessels ought to be cleaned after each feast, particularly after the night dinner.