The 5 Top Kitchen Procedures

Here are our 5 top procedures:-

• Hygiene – Staff to wash hands (using the handwash sink!) before starting work and after each change in task
• Storage – Store at correct temperature. Store ready to eat foods above raw foods
• Date Labelling – All high-risk foods in your fridges & freezers need to be labelled with the use by date
• Preparation – Separate raw food preparation from ready to eat preparation.
• Cooking and Cooling – Cook high risk protein items to a core cooking temperature of at least 75°C for a minimum of 30 seconds. Cool high-risk foods within 90 minutes.

Record your due diligence check daily