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Be a Chef
Cook My Grub - Chef's FAQ's
Food Policy Introduction
It is easy for you to spread bacteria and viruses to food without realising. These bacteria are invisible and could make customers ill. Your personal hygiene is important.
Food Policy: Cross-Contamination
Cross-contamination is one of the most common causes of food poisoning. It happens when harmful bacteria, viruses or allergens are spread onto food from other food, surfaces, hands or equipment.
Cloths can be one of the top causes of cross-contamination in the kitchen. It is essential to use them safely to prevent bacteria and allergens from spreading.
Effective pest control is essential to keep pests out of your premises and prevent them from spreading harmful bacteria.
It is vital for staff to follow good personal hygiene practices to help prevent bacteria and viruses from spreading to food.
Keeping raw and ready-to-eat food separate is essential to prevent harmful bacteria from spreading. Raw foods include raw meats & unwashed salad, vegetables and fruits. Ready-to-eat foods include cooked foods, washed salads, garnishes, desserts and other foods that will not be cooked before eating.
It is important to know what to do if you serve a customer who has a food allergy, because these allergies can be life-threatening. By law, you must tell your customers if certain food allergens are in the food you prepare.
It is very important to prevent objects and chemicals getting into food.
Effective maintenance is essential to allow you to clean properly and keep pests out.
Food Policy: Cleaning
Effective cleaning is essential to get rid of harmful bacteria, viruses and allergens to stop them spreading to food.
Effective cleaning is essential to get rid of harmful bacteria and stop them
spreading. Cleaning is also important to discourage pest activity.
Effective handwashing is essential to help prevent bacteria spreading to food.
A cleaning schedule is a useful tool to help you clean effectively in your business.
Clear and Clean as you go
Keeping your kitchen clear and clean makes it safer.
Food Policy: Chilling
Chilling food properly helps to stop
harmful bacteria from growing.
Chilled Food Storage and Display
Chilling Down Hot Food
Harmful bacteria can grow in food that is not chilled properly.
Harmful bacteria can grow in food that is not chilled down as quickly as possible.
Harmful bacteria can grow in food that is not defrosted properly.
It is important to take care when freezing food and handle frozen food safely.
Food Policy: Cooking
It is essential to cook food properly
to kill any harmful bacteria. If it is not
cooked properly, it might not be safe
for your customers to eat.
It is very important to reheat food properly to kill harmful bacteria that
may have grown since the food was cooked.
Food that need extra care
Thorough cooking kills harmful bacteria.
Some foods need to be treated with extra care to make sure they are safe to eat.
Checking your menu
It is important to show how you check that dishes on your menu are properly cooked.
It is very important to keep food hot until serving to prevent harmful bacteria from growing.
Ready to Eat Food
It is important to handle ready-to-eat food safely to protect it from harmful bacteria and allergens.
It is important not to over-cook certain foods.
Food Policy: Management
Managing your business effectively is vital for food safety.
Food Policy: Diary
For each member of staff, make a note of when they have been trained on different safe methods.