Monday, January 31, 2011

Tip for U : How to thaw ur meat product ??

Hi everybody,

Here are some tips for u to thaw ur meat product.

1. As far as possible, thaw meat without opening the package to prevent contamination, dehydration and absorption of foreign flavours.

2. Thaw only the amount required.

3. Place the frozen meat in the refrigerator or use the microwave oven to thaw meat safely.

4. In general, the time required for thawing 500g of frozen meat is as follows:

- Refrigerator: overnight

- Microwave oven: 3 - 5 minutes

(Note: thawing times vary with size, thickness and shape of meat.)

5. Do not refreeze meat that has been completely thawed as it may cause deterioration in quality. Improper handling and refreezing of meat may lead to growth of bacteria to levels that can cause food poisoning.

6. Instead of freezing unused portions, keep them chilled in the refrigerator for up to two days. Alternatively, extra portions can be cooked first and then stored chilled or frozen until the next meal.

7. Remember to separate raw meat from cooked or ready-to-eat food to prevent cross-contamination

For Malay user, I will update this tips in Bahasa Malaysia later..thank u

shukor hussin

Wednesday, January 26, 2011

Food Safety Update : What is Cross Contamination?

Avoiding Cross-Contamination

Cross-contamination in food is one of the common causes of foodborne illness. Micro-organisms originated from many sources can contaminate food including safely cooked, ready-to-eat food during the food preparation and storage processes. Preventing cross-contamination can help to eliminate the incidence of foodborne illness.

1. What is cross-contamination in food?

It refers to the transfer of harmful bacteria from a source to food products either by direct or indirect contact.

2. How does cross-contamination in food occur?

The common routes of cross-contamination are:

Food to Food
Raw perishable food can contain harmful bacteria. For instance, raw meats contain a large number of naturally occurring bacteria such as Salmonella, Listeria and Campylobacter, which cause foodborne illness. Hence, harmful bacteria can be transferred from raw to cooked or ready-to-eat food.

For example:
Meat drippings from raw meat placed on the top shelf of the refrigerator may drip onto ready-to-eat food that is placed on a lower shelf.
Placing improperly packed raw food next to ready-to-eat or cooked food in the refrigerator.

Equipment to Food
Bacteria are able to multiply in cracks and crevices found in equipment. If kitchen equipment and utensils are improperly cleaned, the bacteria can be transferred to another food. For example:
Use of the same knife and cutting board for cutting different types of food such as raw food, followed by ready-to-eat food (e.g. salads) without thorough washing of the knife and cutting boards.

Work Surfaces to Food
Work surfaces such as kitchen tabletops may contain bacteria as a result of contact with dirty equipment, raw food and people. If the surface is not cleaned thoroughly, the bacteria would contaminate any food that is in contact with the surface. For example:
Cartons that are stored on the floor would contaminate the surfaces if next placed on the tabletops.

People to Food
People can be a source of cross-contamination to food. This is because harmful bacteria live in and on our bodies, especially on and around our faces, hands and on our clothing. As they are usually present in small numbers, they do not make us sick. If these bacteria are transferred from our bodies or clothes to food and allow to multiply, the food can become unsafe.

For example:
Touching of raw meats and followed by slicing of cooked hams without washing hands between tasks.
Inadequate hand washing and poor personal hygiene of food handlers.

3. Why is cross-contamination in food a problem?

It may cause foodborne illness when the bacteria are transferred onto food that is ready-to-eat. For instance, a customer consumes a cooked chicken that comes into contact with raw meat; the customer will consume the bacteria found on the meats that could later make him or her feel ill.

source :

Sunday, January 23, 2011



Kursus Pengendalian Makanan bagi kawasan Serdang, Puchong, Balakong, Kuala Lumpur, Sepang & Nilai akan dianjurkan di Pusat Latihan ini.

No. 21 A, Tingkat 1, Jln. 4/11 A,
Seksyen 4 Tambahan
Bandar Baru Bangi
Selangor Darul Ehsan

Hubungi : Shukor Hussin (016-2154883)

Wednesday, January 19, 2011

Preparing food safely when you’re sick

Ideally, sick people should avoid preparing food for others, but when this isn’t possible there are steps you can take to reduce the risk of spreading infection.

Personal hygiene is always the most important thing for anyone preparing food. Wash and dry hands thoroughly before touching food or after coughing, sneezing, blowing your nose or touching your face.

Avoid coughing or sneezing over food. Turn away and cough into the inside of your elbow.

Cook food and serve it piping hot, as cooking generally kills viruses and bacteria.

If possible, have someone who isn’t sick plate up food individually rather than having everyone in the family touching shared serving spoons used in communal dishes.

Make sure kitchen and dining surfaces are kept clean.
Wash dishes and utensils in the dishwasher or with hot soapy water and dry with clean tea towels.

If you live alone, are a single parent or are responsible for the care of someone who is frail or disabled, you may need to get someone to help you until you are feeling better.

Plan ahead. Think of someone who could help you with food and other supplies if you and your family are sick and can’t leave the house.
Emergency food supplies are useful to have on hand when the caregiver is too unwell to shop or if there is a need to quarantine a family who may have been exposed to a virus.

Regularly restock and refresh your emergency food supplies.

Check use-by dates and make sure cans and packaging are not damaged or rusty.

Throw away any item that is not in good condition

source : NZFSA

Monday, January 17, 2011



FOOD STUDIO menjalankan KURSUS PENGENDALIAN MAKANAN di seluruh Malaysia merangkumi zon-zon berikut :


Kursus Pengendalian Makanan juga dikenali sebagai Kursus Asas Kebersihan & Keselamatan Makanan, Kursus Asas Keselamatan Makanan, Food Hygiene Course, Good Hygiene Practices (GHP).

Sila hubungi saya Muhammad Shukor untuk sebarang pertanyaan di talian 016-2154883

Terima kasih

Training at TESCO Sg. Petani, Kedah (30 September 2010)

Training telah diadakan di Tesco melibatkan dua sessi iaitu pada pukul 9.00 pg ke 12 tghari..Sessi kedua pula dijalankan pada pukul 2 ptg hingga 3 ptg..

Training dihadiri pihak pengurusan Tesco dan pekerja melibatkan beberapa bahagian termasuk FRESH Department, Produce Department, Mall Tenant.

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