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Good food safety means knowing where bacteria are likely to thrive and not giving them a chance to get comfortable. Regular cleaning of worktops, chopping boards and any surfaces that come into contact with food is important to prevent the spread of bacteria. Proper cleaning requires hot soapy water and a good scrub.

Lots of food is prepared on the kitchen worktop so always we wash the worktop before you start preparing food. Make cleaning easier by wiping up any spills as you go and always wash worktops thoroughly after they have been in contact with raw meat, raw eggs or soil on raw vegetables. We always clean the other surfaces in the kitchen with which  come into contact when we are preparing food including fridge and door handles, the oven, the microwave, the kitchen tap and sink area

Here are a few tips for storing leftover food:
When you have cooked food and you are not going to eat it straight away or if there are leftovers after serving, place on a clean plate, cover and refrigerate within 2 hours.

Throw away any high risk food that has been standing at room temperature for more than two hours and throw away all food scraps. Remember to use clean dishes and utensils for cooked food to prevent cross-contamination.

Dividing food into smaller portions and putting it in a shallow dish can help to make it cool more quickly.

When you are cooling a turkey or other large bird, removing the legs will help it cool more quickly. It is important that leftover cooked rice is quickly cooled and then refrigerated.

Remember not put food in the fridge when it is still hot, because it could raise the temperature of the fridge and allow other foods to get too warm.

Leftovers stored in the fridge should be eaten within three days.
95A, Naresh Mitra Sarani,
Kolkata - 700 026
Ph:(033) 32923117
M: 93300 39258