Points Which Should Be Followed When Preparing, Cooking and Serving Food.

6 MAIN POINTS WHICH SHOULD BE FOLLOWED:

Hand washing.

The hands of food handlers are the principal agents in the transference of bacteria to food. Hand washing facilities (a separate basin that is only to be used for hand washing) in galleys/kitchens and heads/toilets are to include hot and cold running water, soap and a suitable means of drying the hands. Regular checks by senior staff are to be made to ensure these facilities are available and are being used effectively.

Cuts. Open cuts harbour bacteria and must be covered with clean blue waterproof dressing to aid detection. Stocks of these are to be available in food preparation areas and readily accessible to food handlers.

Jewellery. The wearing of wristwatches, ear rings and other exposed body piercing, bracelets and rings (except plain wedding bands), is not acceptable as they harbour bacteria and there is a risk of physical contamination of food.

Smoking. Smoking is not permitted in food areas, as it transfers bacteria from the mouth to hands. Cigarette ends and ash also pose physical contamination risks.

Correct temperature OF fridge

The temperature of all fridges and chill storage cabinets should be between 0°C and 5°C degrees (ideally 4°C).To find out the exact temperature of the fridge, a non-mercury thermometer can be purchased from department stores and supermarkets. A mercury thermometer should not be used as it may break and contaminate the food. If the fridge is not at the correct temperature the thermostat inside the fridge can be used to reduce/increase temperature.

TEMPERATURE OF THE FREEZER

Freezers should always be kept at -18°C or less. All freezers should have a star rating.

How long can food be stored in the freezer?

As a general rule and to maintain the quality, food should not be stored in a freezer for longer than 6 months (provided that your freezer is suitable for storing foods for this length of time. See star ratings above).

Freezing foods which have...