Correct storage and food preparation are essential to avoid potentially dangerous health issues, but they can also be important for reducing costs and saving time.

Cleaning:

A dishwasher should ideally be used to clean crockery, cutlery and other suitable equipment. This is not always possible, however. In these cases, washing in hot, soapy water is the next best option.

Items should be air dried or dried with single-use cloths, not with multiple-use tea towels or similar cloths. Any multiple-use cloths that are used in the kitchen must be disinfected in a high temperature wash between uses.

In order to avoid cross-contamination, surfaces should be washed before they are used and then washed again between tasks.

Chemicals used for cleaning should meet the appropriate standards and be stored safely away from food. Items should be air dried or dried with single-use cloths, not with multiple-use tea towels or similar cloths. Any multiple-use cloths that are used in the kitchen must be disinfected in a high temperature wash between uses.

Clothing:

Outdoor clothes should not be worn into food preparation areas because they can be a source of contamination. It is better if staff change into clean clothes or their uniform once they arrive at work.

It is recommended that food preparation staff wear an apron that can then be changed after a person has worked with raw food. These aprons can be disposable or washed at high temperature. It is better if staff change into clean clothes or their uniform once they arrive at work.

Long hair should be tied back at all times, and all staff should consider wearing a hair covering.

Food Storage

Chilled or frozen food should be stored at the correct temperature to prevent the growth of bacteria. For chilled foods, this should be below 8°C; for frozen foods, this should be below -18°C. Chilled or frozen food should be stored at the correct temperature to prevent the growth of bacteria.

All food does not necessarily have to be stored in the kitchen. It can be kept front of house, for example, in a display freezer such as those from https://www.fridgefreezerdirect.co.uk/glass-door-refrigeration/single-glass-door-freezers.

Hand washing:

Thorough hand washing is essential for avoiding cross-contamination in a kitchen. Hands should be washed in the following situations:

1. Any time a person is about to handle food
2. When entering a food preparation area or re-entering it after a break
3. After raw food is handled
4. As soon as possible after touching unclean surfaces, such as used equipment or a rubbish bin

Staff should use warm running water and liquid soap to wash their hands. Hands should then be dried using disposable towels to avoid damp multiple-use towels harbouring bacteria.