Tip of the Week
A kitchen inspection covers three main areas:–
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Compliance with Food Hygiene and Safety Procedures
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Compliance with Structural Requirements
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Confidence in Management
The first area is Compliance with Food Hygiene and Safety Procedures. This covers the following:-
- How hygienically the food is handled – how it is prepared, cooked, cooled, stored and what measures are taken to prevent food being contaminated.
- Are staff washing hands in the designated hand wash sink
- Is there hand wash soap and blue roll available at the hand wash sink
- Any potential for cross contamination during food storage (do you store ready to eat foods separately, or above, raw foods?)
- Any potential for cross contamination during food preparation (do you prepare raw foods separately from ready to eat foods)
- Equipment such as vacuum packing machines and slicers should be designated for “Ready to Eat” or “Raw” use (they cannot be dual use)
- Is a 2 stage cleaning process being used for cleaning worktops, using blue roll and sanitiser (no cloths to be used on worksurfaces during food preparation)
- Do all staff know the contact time of the kitchen sanitiser – ALL staff need to know this to ensure any bacteria on work surfaces is killed
Alert
Staff should be trained to a minimum of Level 2 Food Safety
Weekly Food Fact
Did you know that 80% of communicable diseases are transferred by touch alone, which means that they can be easily prevented by washing hands. Touching food, fridge handles, worksurfaces etc., with contaminated hands spreads foodborne illnesses such as Salmonella, E.Coli and diarrhoeal infections.
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