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Cross-contaminationCross-contamination is one of the most common causes offood poisoning. It happens when harmful bacteria are spreadonto food from other food, surfaces, hands or equipment.These harmful bacteria often come from raw meat/poultryand eggs. So it is especially important to handle these foodscarefully.Other sources of bacteria can include:• staff• pests• equipment• clothsDo not forget that you should also protect food from‘physical contamination’ (where objects get into food,e.g. broken glass or pieces of packaging) and ‘chemicalcontamination’ (where chemicals get into food,e.g. cleaning products or pest control chemicals).This section also includes information on food allergies.CC1/09-06
Safe method:Personal hygieneIt is vital for staff to follow good personal hygienepractices to help prevent bacteria from spreading to food.Safety pointStaff should always wash their handsbefore preparing food. (See the ‘Clearand clean as you go’ method in theCleaning section.)All staff should wear clean clothes whenworking with food. Ideally, they shouldchange into clean work clothes beforestarting work and not wear these clothesoutside food preparation areas.Ideally, work clothes should be longsleevedand light-coloured (to showthe dirt) with no external pockets.Why?Handwashing is one of the best waysto prevent harmful bacteria fromspreading.Clothes can bring dirt and bacteria intofood preparation areas. Wearing cleanclothes helps to prevent this.This prevents skin from touching foodand helps to stop hairs, fibres and thecontents of pockets (which can carrybacteria) getting into food.How do you do this?Are all staff trained to wash theirhands before preparing food?Yes NoDo your staff wear clean workclothes?Yes NoDo your staff change clothesbefore starting work?Yes NoDescribe your staff’s workclothes here:It is a good idea for staff to wear clean ordisposable aprons over their work clothes,especially when working with rawmeat/poultry or eggs.Aprons help to stop dirt and bacteriafrom getting onto work clothes andthey can be removed easily forwashing, or thrown away if disposable.What type of aprons do you use?Which tasks do you use them for?It is good practicefor staff to keephair tied backand wear a hator hairnet whenpreparing food.If hair is not tiedback or covered,it is more likelyto fall into foodand staff aremore likely totouch their hair.Do staff keep hair tied back?Yes NoDo staff wear hats or hairnetswhen preparing food?Yes NoStaff should not wear watches orjewellery when preparing food(except a wedding band).Staff should not smoke, drink, eat or chewgum while handling food.Staff should also avoid touching their faceor nose, or coughing and sneezing.Watches and jewellery can collect andspread dirt and harmful bacteria, or fallin the food.All of these lead to staff touching theirface or mouth. Harmful bacteria can bespread from someone’s face or mouth totheir hands and then onto food.Do your staff take off watches andjewellery before preparing food?Yes NoAre staff trained not to dothese things?Yes No
Page 1 and 2: How to use this packWelcome toSafer
Page 3 and 4: How to use the safe methodsFrontThe
Page 5 and 6: QuestionsWhat do I do next?Work thr
Page 7: Cross-contamination
Page 11 and 12: Safe method:ClothsCloths can be one
Page 13 and 14: Safe method:Separating foodsSeparat
Page 15 and 16: Safe method:Pest controlEffective p
Page 17 and 18: Safe method:MaintenanceEffective ma
Page 19 and 20: Safe method:Food allergiesIt is imp
Page 21 and 22: Safe method:Physical and chemical c
Page 23 and 24: Cleaning
Page 25 and 26: Safe method:Cleaning effectivelyEff
Page 27 and 28: Safe method:Clear and clean as you
Page 29 and 30: Safe method:Your cleaning scheduleA
Page 31 and 32: Chilling
Page 33 and 34: Safe method:Chilled storage anddisp
Page 35 and 36: Safe method:Chilling down hot foodH
Page 37 and 38: Safe method:DefrostingHarmful bacte
Page 39 and 40: Safe method:FreezingIt is important
Page 41 and 42: Cooking
Page 43 and 44: Safe method:Cooking safelyThorough
Page 45 and 46: Safe method:Foods that need extra c
Page 47 and 48: Safe method:ReheatingIt is very imp
Page 49 and 50: Safe method:Checking your menuIt is
Page 51 and 52: Safe method:Hot holdingIt is very i
Page 53 and 54: Safe method:Ready-to-eat foodsIt is
Page 55 and 56: Management
Page 57 and 58: Safe method:Opening and closing che
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Safe method:Prove itSometimes you m
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Safe method:Training and supervisio
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Safe method:Suppliers and contracto
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Safe method completion recordTo com
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Diary
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DiaryDiaryName:Business:Address:Sta
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Opening checksYou should do these c
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Staff training record (continued)Di
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Staff training record (continued)Di
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Suppliers’ list (continued)DiaryB
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DiaryFill in details of all the ite
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Useful for advice on:Contact name:T
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NotesDiary
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NotesDiary
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MONDAYWeek commencing:Any problems
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4-weekly reviewYou should regularly
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