Hygiene and food safety

Adequate facilities should be provided for the safe storage, preparation and cooking of food.

Poor facilities and damaged work surfaces increase the risk of food cross-contamination and impair the effectiveness of cleansing, raising the likelihood of pathogens and bacteria which may cause illness, from mild food poisoning to gastro-intestinal disease.

Kitchens should be in good repair with washable surfaces, adequate lighting and ventilation.

There should be access to a sink with a separate supply of hot and cold water, sufficient cupboards for storage, adequate worktop for food preparation with spaces for a cooker and a fridge.

Last updated: ‎17/04/2024 11:23