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
[Work in progress]
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Use separate chopping boards for different foods (bread/cakes etc., raw veg and salad, other)
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Use clean knives/utensils
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Handle raw and cooked food separately using different utensils
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Clean as you go
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Store utensils and other equipment cleanly and safely
Food temperature and reheating
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Hot food kept above 63 degrees C
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Cold food kept below 5 degrees C
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Ensure all food cooked through before serving, serve piping hot
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Do not reheat more than once and reheat thoroughly
Serving food
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Provide clean utensils for self serving, different ones for raw and cooked food
Covering and storing food
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Store raw and cooked food separately
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Separate containers for raw and cooked food
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Cover and secure all opened food packets
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Cover prepared food to be served in the near future
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Store prepared food to be used later in labeled, airtight containers
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Keep all food off the ground, at least one pallet high
Pest control
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Protect open food from flying insects
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Check regularly for pests
Surfaces and cleaning
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Tea towels to be clean and in a fit state to use
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Wipe clean surfaces on all food preparation areas
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Keep surfaces, chopping boards and utensils clean
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Use double sink/bowls for washing and rinsing, using hot water and washing up liquid, for washing all crockery, cutlery and equipment
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Ensure that adequate cloths/scorers are cleaned or replaced regularly
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Wash vegetables in separate sink/container
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Dry everything in the air (or with disposable towels)
Waste
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Adequate and bins (covered) and bags (tied when full) for all waste
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Use grey water system properly, where available
Health and Safety
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Keep paths clear
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Store everything safely and securely
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Knives should be carefully stored and carried
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Cooking area floor safe and flat, under cover in wet weather
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Adequate lighting in cooking areas
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Gas cylinder and supply secure and ventilated with a shut off valve
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Notices warning of dangers around gas
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All equipment safely fixed/positioned
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Full First Aid kit easily accessible
Fire precautions
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Adequate precautions taken to prevent spread of fire
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All kitchen staff aware of site fire procedure and location of nearest fire point
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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