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Preventing Food Poisoning

There are three main rules for avoiding food poisoning

1. Keep things clean!
2. Cook food thoroughly!
3. Keep high risk foods cold!

Cleaning

 

You, worktops, equipment and everything else that comes into contact needs to be clean, and as germ-free as possible, so…

• Work in a tidy manner;

• Clean all utensils and other food contact surfaces thoroughly before and between use with different types of foods; click here for more information on cleaning
• Wash your hands thoroughly before starting food preparation
• Cover cuts and boils using a waterproof plaster;
• Avoid habits such as touching your nose, mouth, and hair, when handling food;
• No smoking during food preparation;
• Store raw and cooked foods separately - cooked food above raw food;

• Closely wrap all food before putting into fridge or freezer;

Cooking food thoroughly

 

Where you are cooking high risk foods such as meat and poultry, you need to make sure this is done properly, so… 

• Thaw frozen food completely before cooking;
• Cook food thoroughly;
• Reheat food correctly;
• Cool cooked food quickly;
• Serve quickly, or
• Refrigerate food as soon as possible;

Keeping food cold

 

High risk foods such as cooked meat and poultry need to be kept cold except when they are actually been cooked or served, so…

• Avoid leaving food at room temperature if possible
• Display cold foods for only short periods of time, or keep them cold when on display

• Don't take things out of the Fridge more than you need to

Washing your hands

 

Washing your hands is particularly important, as bacteria can be spread about the kitchen and onto food by your hands, so always wash your hands…

1. After going to the toilet
2. Before starting to handle food
3. In between handling raw and cooked food
4. Before eating
5. After blowing your nose
6. After handling refuse