{"content":{"layouts":[{"type":"singleColumn","areas":[{"items":[{"gridType":"RichTextBlock","content":"\u003Ch4\u003ECore Principles\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003Cstrong\u003EKeep food covered\u003C/strong\u003E wherever possible.\u003C/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ESeparate raw from \u0027ready to eat\u0027 foods\u003C/strong\u003E at all stages of storage, preparation and serving.\u003C/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EMaintain good hygiene. \u003C/strong\u003EWash hands after sneezing, coughing, using the toilet, handling rubbish or smoking, and before and after handling food. Clean equipment and surfaces with hot soapy water and anti-bacterial spray. Wear clean clothing.\u003C/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EMinimise handling of food.\u003C/strong\u003E Use tongs or utensils wherever possible.\u003C/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ECook food thoroughly.\u003C/strong\u003E Make sure that food is cooked thoroughly, especially meat and poultry. Eat promptly after cooking.\u003C/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EStore food safely. \u003C/strong\u003EUse sealed containers, maintain cool storage, and dispose of waste regularly. Keep all packet foods in lidded containers.\u003C/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EFollow manufacturers\u0027 instructions.\u003C/strong\u003E Always read packet labels for the safe storage and preparation of food. Always adhere to use-by dates.\u003C/li\u003E\n\u003C/ul\u003E","gtmId":"","gtmClass":""},{"gridType":"RichTextBlock","content":"\u003Ch4\u003E1. Cooking\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003ECook high-risk food (for example poultry, burgers, and sausages) until piping hot. To check this, cut the food at the deepest point and make sure that the juices run clear, with no pink spots. \u0026nbsp;Use a thermometer to check the temperature of thickest part (75 \u00B0C should be maintained for 30 seconds.)\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EStir soups and stews regularly to make sure heat is distributed evenly so that it is cooked all the way through.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EFollow the manufacturer\u2019s instructions for cooking food.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EIf food needs defrosting, follow the manufacturer\u2019s instructions or defrost thoroughly in a fridge before cooking.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EMake sure that food is only cooked, cooled and reheated once.\u003C/li\u003E\n\u003C/ul\u003E\n\u003Ch4\u003E2. Cooling\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EKeep food requiring refrigeration below 8\u00B0C.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EMake sure there are enough ice blocks available if using cool boxes.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EDo not overstock fridges, allow enough space for air to circulate.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003ECheck fridges are working correctly by using a thermometer.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003ECool cooked foods rapidly (below 20\u00B0 C in two hours). To aid cooling, split the portion sizes, spread the food on trays, or run it under cold water.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EServe cooked food as soon as possible. Cold food should be kept cold, and hot food should be kept hot. Food must not be left on display for more than 2 hours for hot food and 4 hours for cold food.\u003C/li\u003E\n\u003C/ul\u003E\n\u003Ch4\u003E3. Cleaning\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EUse water and detergent to clean dirty equipment.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EClean surfaces before food preparation, as pests may have entered the camp kitchen overnight. Use a disinfectant spray and a clean cloth or paper towel.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EDisinfect water carriers before use.\u003C/li\u003E\n\u003C/ul\u003E\n\u003Ch4\u003E4. Cross Contamination\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EFollow good hand hygiene. Wash hands between handling raw and ready-to-eat food, after cleaning tasks, using the toilet, handling waste, touching your face and smoking.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EMake sure hands are thoroughly cleaned. Alcohol hand gels can be used to are not a replacement for soap and water and do not remove allergens.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EUse separate utensils for handling raw and ready-to-eat food (for example cooking burgers on a barbecue).\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EStore raw and ready-to-eat food separately.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EMake sure there is sufficient space to prepare food. If space is limited, prepare raw and ready-to-eat foods at different times and clean the area thoroughly between uses.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EWear clean clothes and aprons when handling food to protect food.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EMake sure food is protected from contamination (for example using lidded containers when storing and covers when serving).\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003ERemove rubbish from food preparation areas and dispose of safely. 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