Basic food safety

All employees working in the food industry need to have a basic understanding of food hygiene and how to reduce the risk of food poisoning, but some businesses fail to ensure that they are adhered to – at their cost if they are inspected by environmental health officers.

Food safety training teaches employees how to keep customers safe, as well as the legislation in place. The simple rules of food safety are:

  • Handwashing – before and after touching food, after going to the toilet or nose-blowing and after cleaning. Hands should be washed with hot water and soap and dried with a clean, dry towel.
  • Clean towels and dishcloths – damp and dirty cloths offer bacteria the perfect breeding ground and need to be washed and dried thoroughly on a regular basis.
  • Clean food preparation surfaces – all worktops should be cleaned thoroughly before and after preparing food.
  • Separate utensils for raw meat and vegetables – different chopping boards should be used for the preparation of raw meat and vegetables.
  • Correct storage – raw and cooked foods should be stored separately, at the correct temperatures and in sealed containers.
  • Thorough cooking – cooking foods properly is the only way to ensure that potentially harmful bacteria are destroyed before consumption.