1. 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.
  2. If cold food is reheated it must reach a temperature of 70 degrees for 2 minutes.
  3. Frozen meat must be thoroughly thawed before cooking – take care not to let thawed drips contaminate other foods.
  4. Poultry and pork are cooked to a temperature of at least 70 degrees at the centre.
  5. Discard high risk food which has been out of the fridge for more than 2 hours including preparation time.
  6. Always use separate chopping boards for cooked and raw foods – identify and store boards separately.
  7. Wash all food handling equipment between using on raw and cooked foods.
  8. Wash hands thoroughly between all preparation times.
  9. Test food with a clean spoon only.
  10. All vegetables are prepared separately as soil may contain bacteria which can cause food poisoning.
  11. 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.


  1. Never handle food when suffering from an infection.