Food Handling


Proper treatment of raw and cooked foods is essential in making your meals as healthful as they are delicious! Our chefs at ITC Hotels share some quick tips on food hygiene.

  • Prepare a solution of white vinegar and clean water in a 1:4 ratio and spray it on vegetables after washing them under running water. You may store the solution in a spray bottle for convenient use.
  • Any packed food item should be immediately taken out of the packaging. For instance, transfer bread to the bread box, carefully discarding the cover while ensuring the bread remains untouched.
  • Washing hands properly before handling food is essential, but washing it at the right time is just as important. For example, washing hands when you are going to touch raw food after using the kitchen bin significantly reduces the spread of several types of harmful bacteria. Follow the same rule each time you handle a packaged product or vegetable which is not sanitised.
  • Never keep cooked food in your fridge for more than 2 days. If leftovers are to be reused, make sure you heat them to a minimum of 70 degrees celsius (water boils at 100 degrees celsius).
  • It is best to thaw all frozen foods by placing them in the bottom-most shelf of the fridge or in room-temperature water for less than an hour and changing the water frequently. Poultry and meat can be thawed in an airtight packaging placed in cold water, and the thawed food must be used immediately and never refrozen.
  • Make it a habit to always check the instructions on food storage and the ‘use by’ date on all packaging.