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Food safety

Ensure food safety & hygiene during cooking to prevent accidents & food poisoning. Follow proper hygiene, storage, reheating practices, avoid cross-contamination, safe heating, and storing cooked food. Proper waste disposal, cleaning, and washing-up are key. For more information, visit www.foodafactoflife.org.uk.

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Food safety

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  1. Food safety

  2. When cooking It is important to ensure that good practice in food safety and hygiene is being followed to avoid accidents and any risk of food poisoning.

  3. Personal hygiene Tie back long hair. Roll up long sleeves. Wear an apron. Remove jewellery. Wash your hands.

  4. Storing foods Read the labels – check the date marks and storage instructions. Store foods in the right place and eat within the date mark.

  5. Avoiding cross-contamination Do not use the same equipment for raw and cooked foods. Keep raw and cooked foods separate, e.g. raw meat and bread.

  6. Heating and reheating safely Check that food is properly cooked. When reheating, make sure the food is piping hot. Only reheat the food once.

  7. Storing cooked food Cool down the food as quickly as possible. Place food into a suitable container. Label the food.

  8. Waste Make sure you have a bin nearby when you cook. Collect food waste on newspaper or in a bowl on the table – place in the bin or compost after you have cooked. Recycle used food packaging.

  9. Cleaning and washing-up Keep your cooking area clean and tidy throughout. If you’ve got time to lean, you’ve got time to clean! Wash up equipment in hot soapy water

  10. For further information, go to: www.foodafactoflife.org.uk

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