Basic Food Hygiene

Even if you don’t work with food it is important to understand the basics of food hygiene.

Many of the key principles are highlighted in this image.

It is important to remember that food must be stored at the correct temperature as it can cause a risk to health.

The ‘cold chain’ must not be interrupted for foods that rely on temperature control for their safety. You are allowed to have foods outside temperature control for limited periods of time to allow you to prepare,

Transport, store, display and serve food, as long as this does not cause a risk to health.

Cold foods – must be kept at 5C or below. This is a legal requirement in England; Wales and Northern Ireland. In Scotland food must also be kept cold.

Hot foods – must be kept at 63C or above. This is a legal requirement throughout the UK. When you reheat food, make sure that it is piping hot all the way through.

Hand Hygiene

Harmful bacteria can spread from your hands to food; work surfaces and equipment. This can be avoided by maintaining hand hygiene techniques. It is important to remember that all staff that work with food on your premises must wash their hands properly;

  • Whenever entering the food handling area: e.g. after a break or going to the toilet.
  • Before preparing food.
  • After touching raw food: such as meat, poultry and eggs.
  • After handling food waste or emptying a bin.
  • After using cleaning chemicals.
  • After blowing their nose.

It is very important to dry hands thoroughly on a disposable towel – harmful bacteria can spread more easily if your hands are wet or damp.