Food Hygiene Guidelines

Home Catering is covered by:

• The Food Safety Act 1990
• Food Safety Regulations 1995

General points to check:

• The room where food is stored handled and prepared should be clean and in good repair
• Clean surfaces
• Clean equipment and utensils
• Facilities for washing food and equipment
• Facilities for washing hands (hot and cold water)

• Adequate ventilation and lighting

Food Protection

• Keep domestic pets away
• Discourage other people from using the kitchen whilst preparing food

• Keep food covered and above floor level

Personal Hygiene

• Wash hands after handling raw food, handling refuse or using the toilet
• Wear clean, washable over-clothing

• Cover wounds with blue plasters

Temperature Control

• Fridge temperature should be at or below 8C

• Freezer temperature should be at or below -18C

Cross Contamination

• Avoid contact between cooked and raw food

• Raw meat etc must be stored in the lower part of the refrigerator and separate from cooked food

Food Storage

• Raw materials and ingredients must be stored correctly and to avoid contamination by vermin or insects
• Perishable foods should be date marked

Delivery vehicles must be clean, food protected and insulated where appropriate