PROCEDURE
- When preparing food that is not going to be cooked again before being served, always wear disposable gloves. I.e. salads, sandwiches and cold meats.
- If cold food is reheated it must reach a temperature of 70 degrees for 2 minutes.
- Frozen meat must be thoroughly thawed before cooking – take care not to let thawed drips contaminate other foods.
- Poultry and pork are cooked to a temperature of at least 70 degrees at the centre.
- Discard high risk food which has been out of the fridge for more than 2 hours including preparation time.
- Always use separate chopping boards for cooked and raw foods – identify and store boards separately.
- Wash all food handling equipment between using on raw and cooked foods.
- Wash hands thoroughly between all preparation times.
- Test food with a clean spoon only.
- All vegetables are prepared separately as soil may contain bacteria which can cause food poisoning.
- Cross infection is to be avoided at all times i.e. cooked food should not come into contact with raw food, soiled hands, soiled work surfaces, soiled equipment, clothing and utensils.
- Never handle food when suffering from an infection.
RESOURCES