1. Chapter 1.4 Food hygiene

2. 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

3. 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.

4. 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

5. 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 5 o C – 63 o C Chilled food should be stored below 5 o C Washing up should be done in hot soapy water, if no dishwasher available Waste should be disposed of safely

6. 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

7. 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:

8. Preventing cross contamination Chopping boards should be available in a range of colours. RedRaw meat BlueRaw fish YellowCooked fish GreenSalad and fruit BrownVegetables WhiteBakery & dairy

9. 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