Everyone knows the 5 second rule – as long as you pick it up in less than 5 seconds, it’s safe to eat food you’ve dropped on the floor.
Let’s set this one straight – that’s outrageous! Good food hygiene is all about keeping dangerous pathogens out of the food we eat. And however hard we try, no-one’s floor is genuinely so clean you could eat your dinner off it. So, don’t rely on the 5 second rule.
There are lots of great rules you can use in your kitchen though. It’s worthwhile knowing the key facts and figures; and if you work in a commercial kitchen, you’ll need to work these into your HACCP plan.
Some effective rules are:
- Wash your hands thoroughly for 2 minutes before each new kitchen task
- Avoid the pathogenic danger zone of 8-60 oC
- Cook food to 70 oC for at least 2 minutes
For more info, have a look at our Level 2 HACCP course, and learn about setting up a Food Safety Management System for your kitchen
