Golden Rules for Safe Food

General Principles :

Food must be protected at all times from possible sources of contamination.
Keep food covered and do not store it on the floor.
Clean and disinfect work surfaces before starting any food preparation
Keep pets away from food.
Discourage other people from using the kitchen whilst food preparation takes place.
Keep domestic washing separate from food preparation.
Keep cleaning materials and equipment away from food.

Purchasing Food

Only purchase food from reputable suppliers.
Check "useby" and "best before" dates.
If chilled foods are delivered check they are cold.
Put chilled foods into refrigeration straight away.

Food Storage

All raw materials and ingredients must be stored under the correct conditions and in such a manner so as to avoid contamination and access by vermin or insects.
Check that your refrigerator/s are operating at or below 80C but preferably between 3-5oC.
The operating temperature of a freezer should be below -18oC.
Raw meat and other raw produce must be stored below any cooked foods in refrigerators to prevent direct contamination.

Food Preparation

Hands, utensils (knives, chopping boards, containers etc.) and work surfaces can transfer bacteria from raw foods to ready-to-eat foods so these must be thoroughly washed and disinfected between uses.
Use of colour coded chopping boards can also reduce the risk of cross contamination.

Cooking & Reheating

Ensure foods are thoroughly cooked or reheated until piping hot. Pay particular attention to the cooking of poultry, sausages or burgers. Check the middle of the meat to ensure that the juices run clear.

Cooling

If you need to cool food, ensure that you do it as quickly as possible and place it under refrigeration within 2 hours.

Displaying cold or hot food

Ensure that the food is kept below 8oC or above 63oC.

Delivering food using a vehicle

Check that your vehicle is clean.
Cover food to protect it during transit .
If food has to travel some distance use good insulated containers with ice packs
Cold food must never be left out of temperature control (i.e above 8oC) for more than 4 hours. If you are transporting hot food it should never be allowed to cool to below 63oC for more than 2 hours.

• Personal Hygiene
  
  Good personal hygiene must be practised at all times and hand washing must be frequently carried out particularly:-
  
  Before you start handling food;
  After using the toilet;
  After eating or smoking;
  After handling raw food and before handling cooked food;
  After cleaning or handling refuse;
  

Cover wounds likely to cause risk of contamination to foods. It is recommended that waterproof dressings are used which are either blue or other similar bright colour.
Do not smoke or eat when preparing food.
If you are suffering from food poisoning symptoms or any other medical condition which is likely to be transmitted through food you must not handle any food until 48hrs after you are free from any symptoms.