Hygiene for food businesses
Food hygiene: ten top tips
Guide
Cross-contamination is when bacteria spread between food, surfaces or equipment. It is one of the most common causes of food poisoning. Minimise risks and follow our ten top tips.
- Clean and disinfect work surfaces, chopping boards and equipment thoroughly before you start preparing food, and after you have used them to prepare raw food.
- Use different equipment (including chopping boards and knives) for raw meat/poultry and ready-to-eat food unless they can be heat disinfected in a commercial dishwasher.
- Wash your hands before preparing food.
- Wash your hands thoroughly after touching raw food.
- Keep raw and ready-to-eat food separate from one another at all times, including packaging material for ready-to-eat food.
- Store raw food below ready-to-eat food in the fridge. If possible, use separate fridges for raw and ready-to-eat food.
- Provide separate working areas, storage facilities, clothing and staff for the handling of ready-to-eat food.
- Use separate machinery and equipment, such as vacuum packing machines, slicers and mincers, for raw and ready-to-eat food.
- Use separate cleaning materials, including cloths, sponges and mops, in areas where ready-to-eat foods are stored, handled and prepared.
- Train your staff so they understand how to avoid cross-contamination
For more advice, read about food hygiene and the law.