Maintaining high standards of food hygiene is crucial for ensuring the safety of everyone who consumes the food you prepare.
For cooking at home for your family or handling food in a professional environment, it’s vital to adhere to best practices that minimise the risk of foodborne illnesses.
This free poster on Food Hygiene Safety which you can download and print out provides an essential guide to key practices that can significantly reduce the risk of contamination and illness.
The top ten key points it covers are:
Wash Hands Frequently: Always wash your hands with soap and water before, during, and after food preparation to prevent the spread of bacteria.
Separate Raw and Cooked Foods: Use separate cutting boards and utensils for raw meats and ready-to-eat foods to avoid cross-contamination.
Clean Surfaces Regularly: Disinfect kitchen surfaces, utensils, and cutting boards after each use, especially after handling raw meat.
Avoid Cross-Contamination: Keep raw meat, poultry, and seafood away from other foods in your shopping cart, refrigerator, and while preparing.
Practice Safe Defrosting: Thaw food in the refrigerator, cold water, or microwave, never at room temperature, to prevent bacteria from multiplying.
Use Safe Water and Raw Materials: Ensure that the water you use for cooking and cleaning is safe, and purchase food from reputable sources.
Store Leftovers Properly: Refrigerate leftovers within two hours, and consume them within 3-4 days. Reheat to at least 165°F (74°C) before eating.
Stay Home When Sick: If you are feeling unwell, avoid preparing food to prevent the spread of illness through food.
ok to Safe Temperatures: Use a food thermometer to ensure that foods are cooked to the correct internal temperature to kill harmful bacteria.
Store Food at Proper Temperatures: Keep hot foods hot (above 140°F/60°C) and cold foods cold (below 40°F/4°C) to prevent bacterial growth.
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