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- avoid cross-contamination (germs can be transferred from one food to another. This may occur through direct contact (e.g. raw meat touches other foods which are not subsequently cooked) or by indirect contact, such as transfer by hands, work surfaces, knives or other kitchen utensils.)
- destroying by correct heating (most germs are killed if foods are correctly heated to a core temperature of 70°C for two minutes).
The most important key rules of kitchen hygiene (how to protect yourself and others from food poisoning due to micro-organisms in food):
Further information is also available at: www.bfr.bund.de/de/kuechenhygiene-193719.html