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Cross-contamination
Cross-Contamination is one of the most common causes of food poisoning. It happens when harmful bacteria are spread onto food from other food, surfaces,hands or equipment. These harmful bacteria often come from raw meat/poultry and eggs. So its important to handle these foods carefully. Other sources of bacteria can include: . staff . pests . equipment . cloths Do not forget that you should also protect food from 'physical contamination' (where objects get into food, e.g broken glass or pieces of packaging) and 'chemical contamination' (where chemicalsget into food, e.g cleaning products or pest control chemicals). This section also includes information on food allergies.
Cloths
Safe method: Cloths Cloths can be one of the top causes of cross-contamination in the kitchen. it is essential to use them safely to prevent bacteria from spreading.
Safety Point
Use single-use cloths wherever possible, and throw them away after each task
Why? This will make sure that any bacteria picked up by the cloth will not be spread
Always use a new or freshly cleaned cloth to wipe work surfaces, equipment or utensils that will be used with ready-to-eat food.
Why? It is especially important to protect ready-to-eat food from bacteria. This is because the food will not be cooked, so any bacteria on the food will not be killed.
Take away re-usable cloths for thorough washing after using them with raw meat/poultry, eggs or raw vegetables - and surfaces that have touched these foods.
Why? Raw meat/poultry and eggs are more likely to contain harmful bacteria than other foods. The soil on vegetables can also contain harmful bacteria.
If using re-usable cloths, make sure they are thoroughly washed, disinfected and dried between tasks (not just when they look dirty). Ideally, wash cloths in a washing machine on a hot cycle. If you wash and disinfect cloths by hand, make sure all food and dirt has been removed before you disinfect them. Use hot water to disinfect cloths.
Why? Using dirty cloths can spread bacteria very easily. A hot wash cycle will clean the cloths thoroughly and kill bacteria (disinfect). If food or dirt is still on the cloths, this will prevent the disinfection process from being effective, so harmful bacteria might not be killed.
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How do you do this?
Different cloths for different jobs
Jobs
Holding hot items (e.g oven trays) - use tea towel or chef's cloth.
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Do you do this?
If not, what do you do?
Washing up dishes - use a dish cloth.
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Do you do this?
If not, what do you do?
Use single-use cloths or paper towels for the following jobs:
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Wiping surfaces<br><br>
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If not, what do you do?
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Mopping up spills<br><br>
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If not, what do you do?
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Wiping hands<br><br>
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If not, what do you do?
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Wiping sides of dishes before serving<br><br>
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If not, what do you do?
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Drying ingredients
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If not, what do you do?
What to do if things go wrong
If you notice dirty cloths in the kitchen, remove them for cleaning immediately or throw them away.
How to stop this happening again
Consider using single-use cloths if you are not using them already.
If you think your staff have used a dirty cloth, wash, disinfect and dry any equipment, work surfaces or utensils it has touched.
How to stop this happening again
Increase your supply of single-use/clean cloths. Train staff again on this safe method Improve supervision
Write down what went wrong and what you did about it in your diary.
Manage it
Have a special place in the kitchen for dirty re-usable cloths
Why? To prevent them being re-used before they have been washed.
How do you do this?
Always keep a good supply of single-use/clean cloths in your kitchen.
Why? Staff are more likely to use clean cloths if plenty are available.
How do you do this?
Personal Hygiene
Safe Method Personal Hygiene It is vital for staff to follow good personal hygiene practices to help prevent bacteria from spreading to food.
Safety Point
Staff should always wash their hands before preparing food. (See the 'Clear and clean as you go" method in the Cleaning section).
Why? Hand washing is one of the best ways to prevent harmful bacteria spreading.
How do you do this?
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Are all staff trained to wash their hands before preparing food?
All staff should wear clean clothes when working with food. Ideally, they should change into clean work clothes before starting work and not wear these clothes outside food preparation areas. .
Why? Clothes can bring dirt and bacteria into food preparation areas. wearing clean clothes helps prevent this.
How do you do this?
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Do your staff wear clean work clothes?
Ideally, work clothes should be long-sleeved and light-coloured (to show the dirt) with no external pockets
Why? This prevents skin from touching food and helps to stop hairs, fibres and the contents of pockets (which can carry bacteria) getting into food.
How do you do this?
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Do your staff change clothes before starting work?
Describe your staff's work clothes here:
It is a good idea for staff to wear clean or disposable aprons over their work clothes, especially when working with raw meat/poultry or eggs.
Why? Aprons stop dirt and bacteria from getting onto work clothes and they can be removed easily for washing or thrown away if disposable.
What type of aprons do you use?
Which tasks do you use them for?
It is good practice for staff to keep hair tied back and wear a hat or hairnet when preparing food.
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Hat
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Hair tied back
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Do staff wear hats or hair nets when preparing food?
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Do staff keep hair tied back?
Staff should not wear watches or jewellery when preparing food (except a wedding band).
Why? Watches and jewellery can collect and spread dirt and harmful bacteria, or fall in the food.
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Do your staff take off watches and jewellery before preparing food?
Staff should not smoke, drink, eat or chew gum while handling food. Staff should also avoid touching their face or nose, or coughing and sneezinf.
Why? All of these lead to staff touching their face or mouth. Harmful bacteria can be spread from someone's face or mouth to their hands and then onto food.
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Are staff trained not to do these things?
Fitness For Work
Fitness For Work
Safety Points
Staff should be fit for work at all times. This means that they must not be suffering from, or carrying, an illness or disease that could cause a problem with food safety.
Why? People who are not 'fit for work' could spread harmful bacteria to food.
Any member of staff who has diarrhoea and/or vomiting, should report it to their manager immediately and either stay at home or go straight home.
Why? People suffering from these symptoms often carry harmful bacteria on their hands and can spread them to food or equipment they touch.
Staff who have had diarrhoea and/or vomiting should not return to work until they have had no symptoms for 48 hours.
Why? Even if the diarrhoea and vomoting has stopped, someone can still carry harmful bacteria for 48 hours afterwards.
Staff should tell their manager if they have any cuts or sores and these should be completely covered with a brightly coloured waterproof dressing.
Why? Cuts and sores can carry harmful bacteria. Covering them prevents bacteria spreading to food.
What to do if things go wrong.
If staff are not 'fit for work' move them out of food handling areas or send them home. Throw away any unwrapped foods they have handled.
How to stop this happening again.
Train staff on this safe method. Improve staff supervision.
Write down what went wrong and what you did about it in your diary.
Manage it.
Make sure that all staff understand the importance of being 'fit for work' and what they need to report.
Why? This is so they understand how some types of illness affect the safety of food and that they must tell their manager if they have these types of illness
How do you do this? Make a note in your diary of when you have trained staff on this safe method.
It is good idea to have a separate area where staff can change and store their outdoor clothes.
Why? Clothes could be a source of bacteria if they are left lying around.
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Where do staff change and store their outdoor clothes?
It is a good practice to keep a clean set of work clothes or disposable aprons for visitors.
Anyone entering the kitchen can bring in bacteria on their clothes.
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Where do you keep clean uniforms/disposable aprons?
Seperating Foods
Safe Method Separating Foods Separating foods and ready-to-eat foods is essential to prevent harmful bacteria from spreading
Safety Points
DELIVERY Plan delivery times so that, if possible, raw meat/poultry arrive at different times to other foods. Unload deliveries in a clean, separate area. remove outer packaging and throw it away. Before you do this, make a note of any cooking instructions or ingredient information, if you need to. Sometimes the information is only on the outer packaging.
Why? This helps to prevent harmful bacteria spreading from raw meat/poultry to other foods. This will prevent dirty outer packaging or leaks from deliveries from spreading bacteria. Packaging can also contain pests.
How do you do this?
DEFROSTING Keep foods that are defrosting in the fridge in a covered container, below ready-to-eat foods, or in a seperate arae of the kitchen away from other foods. (see the 'Defrosting' method in the Chilling section).
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Defrosting
Why? When foods are defrosting, the liquid that comes out can contain harmful bacteria, which could spread to other foods.
Where do you defrost foods?
STORAGE Store raw and ready-to-eat foods separately. if they are in the same fridge, store raw meat/poultry below ready-to-eat foods. Cover cooked foods and other ready-to-eat foods.
Why? This helps to prevent harmful bacteria spreading from raw foods to ready-to-eat foods.
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How do you make sure raw and ready-to-eat foods are stored separately?
Maintenance
Safe Method Maintenance Effective maintenance is essential to allow you to clean properly and keep pests out.
Safety Points
Repair structural damage as soon as it happens e.g damp/chipped plaster, broken tiles, holes in walls or windows.
Why? Structural damage can make your premises harder to clean and can attract pests
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Structural damage not good
Check extractor fans and filers regularly to make sure they are working properly and free from grease and dirt.
Why? This is to make sure fans and filters do their job properly.
Replace chopping boards that are scratched, pitted or scored.
Why? Dirt and harmful bacteria can collect in any areas where the board is not smooth.
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Damaged boards
Repair or replace any equipment or utensils that are damaged or have loose parts.
Why? Dirt and harmful bacteria can collect in damaged equipment/utensils. Loose parts may fall into food.
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Damaged Equipment
Throw away any cracked or chipped dishes and other tableware.
Why? Dirt and harmful bacteria can collect in cracks or chips
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Cracked Tableware
Make sure your cooking, hot holding and chilling equipment is well maintained and working properly.
Why? If it dose not work properly, food may not be kept safe.
Temperature probes should be checked regularly to make sure their readings are accurate.
Why? If your probe is not accurate, then it will not give a reliable measure of whether food is at a safe temperature. (See the 'Prove It' safe method in the Management section).
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Temperature Probe
What to do if things go wrong
If you think that equipment might not be working properly, check it straight away. Do not wait until it has broken down. Check that staff are using the equipment properly. Look at the manufactures instructions to see if there is a troubleshooting section Contact the equipment manufacture or your maintenance contractor, if you have one. Use alternative equipment until the fault has been corrected.
How to stop this happening again
Make your maintenance checks more frequent. Encourage staff to report any structural damage or problems with equipment, so you know about problems early. Train staff again on this safe method. Improve staff supervision.
Write down what went wrong and what you did about it in your diary.
Manage it
Check your premises regularly for any structural damage or problems with equipment. Put problems right as soon as possible, before they get worse or effect food safety. Make a note in your diary of what to do. Put reminders in your diary of maintenance checks and make a note of any repairs you make.
How do you do this
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Do you do this? Write any details below.
Food Allergies
Safe Method Food Allergies It Is important to know what to do if you serve a customer who has a food allergy, because these allergies can be life-threatining.
Safety Points
If someone asks if a dish contains a certain food, check all the ingredients in the dish (and what they contain), as well as what you use to cook the dish, thicken a sauce and to make a garnish or salad dressing. Never Guess. A customer may also give you a 'chef card' listing the foods that they are sensitive to.
Why? If someone has a severe allergy, they can react to even a tiny amount of the food they are sensitive to. You can find out more about allergies, including chef cards at food.gov.uk/safereating/allergyintol/guide/
Keep a copy of the ingredient information of any ready-made foods you use.
Why? This is so you can check what is in them.
When you have been asked to prepare a dish that dose not contain a certain food, make sure work surfaces and equipment have been thoroughly cleaned first. make sure staff wash their hands thoroughly before preparing the dish
Why? This is to prevent small amounts of the food that a person is allergic to getting into the dish accidentally.
Give detailed information in the menu or description of dishes on the menu, especially if they include the foods listed below, e.g chocolate, and almond slice, sesame oil dressing, Remember to update the menu when recipes change.
Why? This allows people with food allergies to spot that dishes contain certain foods.
Type Of Food
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Peanuts
What to look out for, Peanuts, also called groundnuts, are found in many foods, including sauces, cakes and desserts. They are common in Thai and Indonesian dishes, e.g satay sauce. watch out for peanut flour and groundnut oil too.
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Lupin
Flour or seeds from the Lupin plant are used in some bread, pastries, pies, waffles,pancakes, battered products and doughnuts.
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Nuts
People with nut allergy can react to many types of nut, including walnuts, almonds, hazelnuts, Brazil nuts, cashew and pecans. Nuts are found in many foods, including sauces, desserts, crackers, bread and ice cream. watch out for nut oils, marzipan and ground almonds too.
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Milk
People with milk allergy ned to avoid foods containing milk, yoghurt, cream, butter and other milk products. watch out for dishes glazed with milk and ready-made products containing milk powder.
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Eggs
Eggs are used in many foods including cakes, mousses, sauces, pasta and quiche. Sometimes egg is used to bind meat products, such as burgers. watch out for dressings containing mayonnaise and dishes brushed with egg.
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Fish
Some types of fish, especially anchovies, are used in salad dressings, sauces, relishes and on pizzas. fish sauce is commonly used in Thai dishes.
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Shellfish
People who are allergic to shellfish often need to avoid all types, including scampi, prawns, mussels, oysters, cockles, scallops, crab and squid. watch out for shrimp paste and oyster sauce in Chinese and Thai dishes. When you are checking food lables, look out for the words 'shellfish', ;crustaceans' and 'molluscs', as well as the names of individual types of shellfish.
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Soya
Soya comes in different forms, for example, tofu (or beancurd), soya flour and textured soya protein. it is found in many foods, including ice cream, sauces, desserts, meat products and vegetarian products such as 'veggie burgers'.
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Gluten
People who have gluten intolerance (also called coeliac disease) need to avoid cereals such as wheat, rye and barley, and foods made from these. Wheat flour is used in many foods such as bread, pasta, cakes, pastry and meat products. watch out for soups and sauces thickened with flour, foods that are dusted with flour before cooking, batter and breadcrumbs.
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Sesame Seeds
sesame seeds are often used on bread and breadsticks (Be careful because the seeds can fall off and get into other foods). Sesame paste (tahini) is used in some Greek and Turkish dishes, including houmous. Watch out for sesame oil used for cooking or in dressings.
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Cellery
People who are allergic to celery can react to celeriac (the root of the plant), celery stalks and leaves. Celeriac and celery are sometimes used in salads and soups, or served as a vegetable. Watch out for celery salt and celery seeds, which are used a a seasoning in lots of foods, such as soups and meat products.
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Mustard
People who are allergic to mustard will react to any food that comes from the mustard plant, including liquid mustard, mustard powder, the leaves, seeds and flowers, sprouted mustard seeds and mustard oil. Mustard is sometimes used in salad dressings, marinades, soups, sauces, curries and meat products.
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Sulphur Dioxide
Some people with asthma can react to sulphur dioxide. This is used as a preservative in a wide range of foods, particularly meat products such as sausages, and dried fruit and vegetables. Sulphur dioxide is also found in wine and beer.
What to do if things go wrong
If you think a customer is having a severe allergic reaction: Do Not Move Them Ring 999 and ask for an ambulance with a paramedic straight away Explain that your customer could have anaphylaxis (pronounced 'anna-fill-axis') Send someone outside to wait for the ambulance
How to stop this happening again
Make sure all your staff understand how important it is to check all the contents of a dish if asked by someone who has a food allergy. Make sure you keep ingredient information for all ready-made products and staff know to check it. Review the way that staff prepare a a dish for someone with a food allergy - are they cleaning effectively first and using clean equipment. Improve the description on your menu. Train staff again on this safe method. Improve supervision.
Write down what went wrong and what you did about it in your diary
Pest Control
Safe Method Pest Control Effective pest control is essential to keep pests out of your premises and prevent them from spreading harmful bacteria.
Safety Points
Check your premises regularly for signs of pests.
Why? Pests carry harmful bacteria.
How do you do this?
Check deliveries thoroughly for signs of pests. Do not accept a delivery if it shows signs of pests such as gnawed packaging or insects, e.g. beetles.
Why? Pests could come into your premises in a delivery.
How do you check deliveries?
Keep external areas tidy and free from weeds. Make sure bind have close-fitting lids and are easy to clean.
Why? Weeds and rubbish can attract pests and provide them with food and shelter.
How often do you check external areas?
Types of pests.
Rats and Mice
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Rats and Mice
Signs of rats and mice, small footprints in dust, droppings, holes in walls and doors, nests, gnawed goods or packaging, grease or smear marks, urine stains on food packaging.
Flies and flying insects e.g. moths
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Flies
Signs of insects, bodies of insects, live insects, webbing, nests, droning or buzzing and maggots.
Cockroaches
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Cockroaches
Signs of cockroaches are eggs and egg cases, moulted 'skins', the insect themselves and droppings.
Ants
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Ants
Signs of ants, small piles of sand or soil, the insects themselves, flying ants on hot days.
Birds
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Birds
Signs of birds, feathers, droppings, nests, noise and the birds themselves.
Beetles and weevils
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Beetles
Signs of beetles and weevils, moving insects, particularly in dry foods and small maggots.
What to do if things go wrong
If you see signs of a pest infestation, call a pest contractor immediately. Write the contact details for pest contractor on the Contractors list in the diary. If you think any equipment, surfaces or utensils have been touched by pests, they should be washed, disinfected and dried to stop harmful bacteria from spreading. If you think food has been touched by pests in any way, throw it away.
How to stop this happening again.
Make your pest checks more frequent. Improve staff training on recognising signs of pests and encourage them to report problems immediately. If you have persistent problems with pests, consider employing a pest contractor, if you do not have one already.
Write down what went wrong and what you did about it in your diary.
Think twice, never let pest control bait/chemicals, including sprays, come into contact with food, packaging, equipment or surfaces, because they are likely to be poisonous to people.
Manage it.
Make sure no food or dirty plates etc, are left out at night - these are a source of food for pests. Make sure that checks for pests are carried out regularly. Put reminders of when to check for pests in your diary. If you have a pest contractor, keep a record of their contact details and visit in your diary, as well as any feedback or action points they recommend. Make a note of when you have carried these out.
Physical And Chemical Contamination
Safe Method Physical and Chemical Contamination It is very important to prevent objects and chemicals getting into food.
Safety points
Follow the manufacturers instructions on how to use and store cleaning chemicals. Store cleaning chemicals separately from food and make sure they are clearly labelled.
Why? This is to prevent these chemicals getting into food.
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Data sheets.
Keep food covered.
Why? This helps to stop things falling into the food.
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Covered food.
Make sure you control pests effectively. (See the 'pests control' safe method).
Why? This is to stop insects, droppings etc, getting into food, as well as preventing the spread of bacteria.
Always clear and clean as you go and take care to throw away packaging, string etc, as soon as you remove it. (See 'Clear and clean as you go' safe method in the Cleaning section).
Why? Keeping surfaces clear and clean will help prevent chemicals and objects getting into food, as well as preventing the spread of bacteria.
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Cleaning surface.
Repair or replace any equipment or utensils that are damaged or have loose parts.
Why? Loose parts may get into food by accident.
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Damaged utensils.
