Crisis Centre Ministries

Briefing Paper

Food Hygiene (Stage 1)

Introduction

These are the minimum standards required of anyone who handles or prepares food or drink. The Duty Manager must make sure that everyone understands these principles before they are allowed into the kitchen.

Principles

Make sure that you:

• Keep yourself clean and wear clean clothing.
• Cover all cuts and sores with a waterproof, high visibility dressing.

Always wash your hands thoroughly:

• Before starting to work in the kitchen.

• Before handling food.
• After using the toilet.
• After handling raw food or waste.
• After every break.
• After blowing your nose.

Tell the Duty Manager:

• Before you start to work in the kitchen if you have an infected wound, or if you have any skin, nose, throat, stomach or bowel trouble. (You are breaking the law if you do not do this!)
• If you see something wrong.
• If you suspect that anything may make the food unsafe.

Do not:

• Smoke, eat or drink in the kitchen.
• Cough or sneeze over food.
• Prepare food too far in advance of serving it.

Make sure food is at the right temperature:

• Keep perishable food either refrigerated or piping hot.
• When reheating food, make sure it gets piping hot.

Be careful of the way you handle food, equipment and work surfaces:

• Keep cooked food well away from uncooked food.
• Clean as you work. Keep all equipment and surfaces clean.
• Avoid unnecessary handling of food.

Follow all food safety instructions:

• All instruction on food packaging.
• All instructions from the Duty Manager.