FOOD HYGIENE |
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Policy Statement It is an extremely important aspect of my business to ensure that my food hygiene standards are impeccable. It is all too easy to develop an upset stomach through poor hygiene habits. Procedure I will follow these guidelines: Keep the fridge at no higher than 5 degrees centigrade and the freezer at -18 degrees centigrade Make sure that the fridge is not over packed and that air can circulate around Never store raw meat or fish next to other food. Make sure it is well wrapped or in a leak-proof container and stored at the bottom of the fridge Completely thaw out frozen food before using it Never refreeze thawed out food Always cover food that is left out Label items that have been started, so that you can follow 'eat by' instructions for open food Always follow use by and best before instructions Never keep food in the cans once opened - transfer to an airtight container Store cans and packets in a cool, dry place Wash fruit and vegetables before eating Use different chopping boards for red meat, poultry, fish and vegetables Always wash chopping boards, cooking equipment and utensils thoroughly after use Always wash hands after preparing different types of foods i.e. raw/cooked meats or fish Follow food package and manufacturer's instructions on how to thaw out food Also follow label instructions on heating and cooking food. Harmful bacteria are not destroyed until the food has been cooked to a temperature of 71 degrees centigrade
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