Food Hygiene Guidelines

The following acts as both advice for kitchens and a checklist for daily inspections by a member of the crew. This is process has been designed to help kitchens stay safe and hygienic, we are not trying to catch you out.

Personal hygiene

  • Wash hands before and after handling food, after breaks, after the toilet
  • Encourage ‘customers’ to wash hands before eating
  • Do not sneeze or cough near food
  • Do not smoke or eat in any kitchen areas
  • Put clothes/jackets/bags in a separate area away from cooking areas
  • Tie back or cover long hair
  • Wear clean clothing
  • Wear an apron, clean catering t-shirt or catering jacket
  • Cover cuts and sores with a waterproof dressing/plaster
  • Do not work the kitchen if you may have a transmittable disease

Food preparation

* Use separate chopping boards for different foods
… eg bread/cakes etc., raw veg and salad, other
* Use clean knives/utensils
* Handle raw and cooked food separately using different utensils
* Clean as you go
* Store utensils and other equipment cleanly and safely

Food temperature and reheating

* Hot food kept above 63 degrees C
* Cold food kept below 5 degrees C
* Ensure all food cooked through before serving, serve piping hot
* Do not reheat more than once and reheat thoroughly

Serving food

* Provide clean utensils for self serving, different ones for raw and cooked food

Covering and storing food

* Store raw and cooked food separately
* Separate containers for raw and cooked food
* Cover and secure all opened food packets
* Cover prepared food to be served in the near future
* Store prepared food to be used later in labeled, airtight containers
* Keep all food off the ground, at least one pallet high

Pest control

* Protect open food from flying insects
* Check regularly for pests

Surfaces and cleaning

* Tea towels to be clean and in a fit state to use
* Wipe clean surfaces on all food preparation areas
* Keep surfaces, chopping boards and utensils clean
* Use double sink/bowls for washing and rinsing, using hot water and washing up liquid, for washing all crockery, cutlery and equipment
* Ensure that adequate cloths/scorers are cleaned or replaced regularly
* Wash vegetables in separate sink/container
* Dry everything in the air (or with disposable towels)

Waste

* Adequate and bins (covered) and bags (tied when full) for all waste
* Use grey water system properly, where available

Health and Safety

* Keep paths clear
* Store everything safely and securely
* Knives should be carefully stored and carried
* Cooking area floor safe and flat, under cover in wet weather
* Adequate lighting in cooking areas
* Gas cylinder and supply secure and ventilated with a shut off valve
* Notices warning of dangers around gas
* All equipment safely fixed/positioned
* Full First Aid kit easily accessible

Fire precautions

* Adequate precautions taken to prevent spread of fire
* All kitchen staff aware of site fire procedure and location of nearest fire point
* Fire blanket or extinguisher available

Electrical safety

1. All appliances, wiring and plugs in safe condition with fuses where appropriate
2. All appliances protected from weather, physical damage and interference


This document is also available as an RTF document: Food Hygiene Guidelines

We also have a more comprehensive Staff Training Manual, currently in an RTF file. In due course this will also be converted to display here.