Safe food handling

Handling during storage

• primary storage of foods must have educated workers and a clean environment
• transport vehicles for food must be clean and temperature controlled, packaging must remain in tact
• storage in the fridge must be between 0 -8 degrees, ideally 5 degrees
• fridge should be clean and temp checked regularly
• hot food should not be placed in the fridge
• raw and ready to eat foods kept seperately. Raw meat/fish at the bottom of fridge to stop dripping
• salads and veg in lidded boxes
• fridge should not be overloaded
• freezers below -18 degrees, all frozen food wrapped and dated
• dry stores free from dampness, cool and well ventilated
• dry store must have all packaging intact
• all food must carry a date mark: best before and use by

Safety in food preparation

• personal hygiene;

cover cuts or grazes, wash…