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Module 4: Food Safety Introduction

Here are some common culprits that lead to poor food safety. These common culprits of food contamination can be prevented through observing good food safety practices. 

  • Time and temperature abuse
  • Inappropriate work attire
  • Poor personal safety and hygiene
  • Cross-contamination

1. Time and temperature abuse

Caused by:

  • Improper cooking, holding, cooling or reheating of food.
  • Exposure and use of food held at TDZ for more than 4 hours.

2. Proper work attire

  • Uniforms: Keep your clean uniform at work to prevent carrying contaminants into the kitchen when travelling.
  • Aprons: Use a different apron when working in different stations to prevent cross contamination.
  • Gloves: Disposable gloves should be used when handling raw and cooked food.
  • Shoes: Non-slip, full covered shoes that protect you from burns, spills and splatters.

3. Good hygiene practices

  • Don’t go to work if you’re sick.
  • Don’t sneeze into your food.
  • Don’t rub your face/nose on your uniform.
  • Wash your hands after touching raw food.
  • Use the correct tools for different types of food.
  • Do not scratch any part of your body while cooking.
  • Keep your work surfaces clean with an anti-bacterial sanitiser when necessary.

Personal safety tips
Use these tips to further ensure safety in your workplace, not just in your food:

  • Observe proper decorum to prevent accidents from slips or falls, burns, cuts, machine injuries, etc.
  • Always wear covered or industrial safety shoes at all times.
  • Don’t run/play in the food preparation and cooking zones.
  • Don’t leave food cooking on the stove unattended.
  • Turn off and unplug gas when not in use.
  • Use correct utensils and equipment at all times.
  • Always place a fire extinguisher and first aid kit within reach.
  • Replenish and check first aid kit regularly.
  • Do not place sharp or hot objects in hidden corners.

You can also check out more kitchen safety tips.

4.  Cross-contamination

What are some of the common causes of cross contamination?

  • Raw meat, fish and poultry not separated from cooked and ready-to-eat food.
  • Lack of separate equipment/utensils assigned to the preparation of each type of food product.
  • Use of unclean and unsanitised food contact surfaces, utensils and equipment.
  • Lack of separate towels assigned for specific work areas and tasks.

Congratulations, you’ve completed the Common Culprits of Food Contamination topic! 

Continue on to the next topic, pick a related topic from the Food Safety module, or go back to the Chefmanship Academy modules page.

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