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Additional resources for CTH Food Hygiene, Health and Safety
1 Health and Safety notices The employer or business owner must provide a health and safety policy relevant to the business activities. This includes having a specific person responsible for implementing the Company Health and Safety policies and procedures and for ensuring compliance to all Health and Safety legislation. The policy may confirm that: 52 All reasonable care is exercised in respect of health, safety and welfare while at work and all reasonable risks are minimised where practically possible.
It is not worth taking the risk. Food storage Upon receipt of the delivered food items the products need to be placed in appropriate storage. Food should be transported directly to storage from the delivery bay and not through the front of house and main kitchen areas which could give rise to contamination during food production and preparation processes. Perishable foods need to be chilled immediately to ensure that bacterial multiplication is minimised. Foods need to be stored at refrigerated temperatures of between 1°C and 5°C and kept out of the ‘danger zone’ (5°C – 63°C) especially at temperatures at 37°C which promotes rapid bacterial growth.
The food handler can be a hazard in the food chain if appropriate measures to cleanliness and good food preparation practices are not adopted. Food handlers must ensure that appropriate protective work wear is worn at all times and jewellery definitely not worn in the kitchen as this can cause both bacterial contamination from bacterial harbourage in gem stones and physical contamination from losing jewellery in food. The food handler needs to be aware of the risks associated with food allergens, preparation of raw and cooked foods and the importance of washing hands during these processes.