Chopping boards, stages of cleaning and the environmental health officer

Different colour chopping boards are used to prevent cross contamination

• Green- fruit and vegetables
• Yellow- cooked meats
• Red- Raw Meats
• Blue- Raw Fish

1) Remove food and particles. Mop up any spillages with a damp cloth.

2) Use detergent and hot water to remove grease, soiling and stains

3) Rinse the surface with hot water- remove any detergents

4) Sanitizer and hot water- leave to remove bacteria

5) Rinse with very hot water and let the surface dry naturally

In a kitchen a work place should be:

• Strong and long lasting
• Non-absorbant
• Stain resistant
• clean and easy to clean anyway
• stainless steel worktops are the best ones to use

Environmental Health Officer

• Issues advice and guidance
• issues an improvement notice
• can enter a ppremises at any time, generally within their working hours
• has the power to close the premises down and can also fine a person
• a person who is emploued to go to any food premises which prepares, serves and cooks the food. they also ensure that they are following safe, hygienic and healthy practices
• checks the fridge temperature 3 times a day below 8 degrees.
• freezer between -18 degrees and -22 degrees
• checks that the equipment is being used properly and that it is clean and hygienic so there are no infections