Always put away chilled and frozen food in your fridge/freezer as soon as you can.
Improper storage of food can often lead to food poisoning.
Beware of poor personal hygiene.
Keep overalls and aprons clean. Don’t wear outdoors clothes in the kitchen. Never chew gum while working with food. Don’t taste food with your fingers and never use a spoon to taste food that has already been in your mouth.
Keep your kitchen and work tops clean.
Wash utensils and worktops between usages, especially between working with cooked and raw foods.
Wash your hands thoroughly.
This should be done before preparing food, after going to the bathroom, after you have handled raw food and after blowing your nose, sneezing and coughing.
Make sure you food is fully cooked through.
When cooking food, remember that it takes a long time for the temperature in the middle of the food to reach the same temperature as the surface.
Check ‘use by dates’ before using food.
Never use food after it’s used by date.
Keep fridge temperatures between 1°C and 5°C
Monitor fridge temperatures regularly.
Be careful when storing and using high risk foods.
Foods such as cheese, milk, butter and sushi are often served raw. They may contain harmful bacteria if stored or prepared incorrectly.
Raw and Cooked food should always be kept separate.
This includes storage and preparation. This stops bacteria on raw meat, fish and vegetables from contaminating cooked food.
Clean chopping boards between each usage.
Contaminated chopping boards are one of the most common causes of cross contamination.
Don't forget you should renew your food hygiene training at least every 3 years in the UK. Here's a quick and easy way to take the course and get your new food hygiene certificate.