The basics
CUSTOMER CARE
• Get to know the regulations and follow them • Set up processes around food storage with regular date checks • Have rules around food preparation and make sure all your team know them
Cleaning Clean and disinfect food areas and equipment between different tasks, especially after handling raw food. Do it as you go and use cleaning and disinfection products suitable for the job, never letting food waste build up (even more important in the warm weather). Have a rigorous cleaning schedule covering handwashing, clothing, fitness for work and training, that your team completely understand and adhere to.
Hot weather VS hygiene Follow these guidelines from the Food Standards Agency to avoid food health hazards
Cross-contamination This is one of the most common causes of food poisoning. Cross-contamination happens when bacteria is spread between food, surfaces or equipment. It’s most likely to happen when raw food touches or drips onto ready-to-eat food, equipment or surfaces or if the same equipment is used for raw and ready-to-eat food. To prevent contamination, regularly clean and use separate work areas, surfaces and equipment for raw and ready-to-eat food. Hands are a major carrier too. Wash thoroughly after touching raw food.
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“Storing and handling food incorrectly could lead to harmful bacteria growing, which could cause food poisoning. Food businesses need to maintain high standards in preparation and planning.” Head of Incidents and Food Hygiene Policy at the Food Standards Agency
