Chapter 1.4

Food hygiene

1995 Food Safety (Food Hygiene) Regulations

Food safety regulations are constantly changing and establishments should follow the latest guidelines.The main requirements of the regulations cover three areas:•Food premises•Personal hygiene of employees•Hygienic practices

Food premises:

•Well maintained •Regularly cleaned•Lockers for employees•Hand-wash facilities •Clean cloakroom and toilet facilities •First aid provision•Temperature controlled fridges and freezers•Equipment clean and in good working order•Free from pets, pests etc.

Personal Hygiene:

•Have regular training in food safety•Dressed in clean ‘whites’ or other uniform•Have hair tied back (ideally wearing a hat)•Have short, clean nails (no nail varnish or jewellery)•In good health (cannot work if ill)•Have ‘good’ habits (no coughing or sneezing)•Regularly wash hands (handling raw meat, after going to the toilet etc)•Cuts covered with coloured waterproof plasters

Hygienic practices:

•Food deliveries should be checked thoroughly•Food should be labelled and stored correctly•Food should be ‘rotated’ (first in, first out)•Food kept out of danger zone 5oC – 63oC•Chilled food should be stored below 5oC•Washing up should be done in hot soapy water, if no dishwasher available•Waste should be disposed of safely

Personal appearance of kitchen staff

• Wearing a hat• Neckerchief to absorb sweat from the

neck• Correct clean uniform• Loose-fitting trousers• Flat, comfortable non-slip shoes

• No facial piercings• Long hair tied back• Discreet make-up• Daily shower or bath – No body odour

(BO)• No heavy perfume, scent or aftershave• Nails short and clean – No nail varnish• No Jewellery• Cuts covered with blue waterproof

plaster• No illness or stomach complaints

Food handlers should: Food handlers should not:

Wash hands regularly: before handling food, when changing tasks & after going to the toilet.

Cough or sneeze over food

Have short clean nails. Wear nail varnish, false nails or jewellery

Cover cuts and sores with blue waterproof plasters.

Smoke, eat or drink around food

Be in good health. Work when suffering from stomach upsets, sickness or diarrhoea

Be dressed appropriately in clean clothes – ‘whites’, tie long hair back and cover with hat

Wear outdoor coats in the kitchen

Expectations:

Preventing cross contamination

Chopping boards should be available in a range of colours.

Red Raw meatBlue Raw fish

Yellow Cooked fishGreen Salad and

fruitBrown VegetablesWhite Bakery &

dairy

Kitchen hygiene

Good kitchen hygiene means kitchens are clean and well organised.•Have a cleaning schedule•Good ventilation, lighting and extraction •Clean well-ventilated food stores•Rotate stock (first in, first out)•Visible temperature controls on fridges and freezers•Have floors, walls and work surfaces that are easy to clean and sanitise•Have good pest control, i.e. window mesh