General food hygiene - the certificate training

*1 Own-check: When the raw materials are prepared
*3 Raw meat
On raw/fresh meat the propagation of bacteria starts immediately, when the meat is moved to be cut
or minced in the hot kitchen. Don’t let the meat stay at room temperature longer than is absolutely
necessary. It is crucial that you work on clean working surfaces/tables/cutting boards with clean
hands and using clean knives.
*3 Raw poultry
Raw poultry poses the same problem. The risk of cross contamination of Salmonella and
Campylobacter means that used kitchen utensils must pass through the dish washer, the work
surfaces must be cleaned and possibly disinfected, and used cloths must be washed. Another
possibility is to use paper instead of cloths.
*3 Raw fish
Raw fish must be prepared as fast as possible. Concerning the storing of fish, see page 33.
Concerning the serving of raw fish, see the paragraph "cold preparation", page 45.
*3 Minced meat and minced fish.
Minced meat, forcemeat and raw Danish pork sausage, as well as minced fish and fish pudding
must as a rule be used at least 24 hours after mincing.
In some cases these foodstuffs can be sold with a shelf life longer than 24 hours.
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Note: The minced meat must be stored at 2 ºC.
If it is stored at ordinary refrigerator temperature, the meat must be used within 24 hours.
In these cases the Danish Veterinary and Food Administration has provided the business selling
minced meat with a special approval. The approval has been given because the business has
accomplished a number of extra own-check demands and because documentation exist that the
determined microbiological threshold value is complied with
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The bacteria from the surface spread in all the meat during mincing. Make sure that mince
machines and other equipment do not contain bacteria from previous work. Minced meat should be
cooked thoroughly.
*3 Raw vegetables and spices
Raw vegetables must be cleaned in a separate room or in a separate sink.
Keep vegetables separate from all other goods – at receiving, during storing, during cleaning and
during cutting.
Spices will always add many bacteria to the dish. When vegetables and spices are mixed with meat,
poultry or fish, for instance for minced meat, then mix the contents as late as possible before frying
or cooking. That is: Store spiced raw materials in the cold and for a short period of time.
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Carving/mincing/cutting must take place in the vegetable room or on a table that is used solely for
vegetables.
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The own-check:
• Take out meat, poultry and fish from the cold store as close to the preparation time as
possible.
• Use clean kitchen utensils and clean hands.
• Keep raw meat, poultry and fish separated from the vegetables, the already prepared dishes
and the cold cuts.
• Minced meat and raw fish must be used within 24hours after mincing.
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