Separate waste (rubbish or recyclable) Wrap broken glass in thick paper Always keep lids on bins Wash hands after handling bins or rubbish Pest Control Types of common pests found in food preparation areas: Rats Mice Cockroaches Flies Ants Weevils Prevent from coming into food preparation areas by: Checking incoming stock for pests or signs of pests such as gnawed packages or droppings if a food item is delivered with signs of pests do – not accept it Store food in sealed containers off the floor Remove packaging cartons such as cardboard Ensure bins lids are tight fitting and away from food Shut unscreened doors and windows Ensure safe use of pest control chemicals – keep away from food and pest control ensure food preparation areas and equipment are cleaned and sanitised Food Safety at all Stages Food hazards can at all stages. Anyone involved at any stage must follow safe food handling practices. Receiving Goods When good are delivered it is important to inspect immediately for: Signs of damage or deterioration Broken or damaged packaging Signs of pests Use by dates/best before dates o Use by dates - The date by which the food should be eaten and still be safe. Food may not be sold beyond its use by date, as it may not be safe to eat.
Separate waste (rubbish or recyclable) Wrap broken glass in thick paper Always keep lids on bins Wash hands after handling bins or rubbish Pest Control Types of common pests found in food preparation areas: Rats Mice Cockroaches Flies Ants Weevils Prevent from coming into food preparation areas by: Checking incoming stock for pests or signs of pests such as gnawed packages or droppings – if a food item is delivered with signs of pests do not accept it Store food in sealed containers off the floor Remove packaging cartons such as cardboard Ensure bins lids are tight fitting and away from food Shut unscreened doors and windows Ensure safe use of pest control chemicals – keep away from food and pest control ensure food preparation areas and equipment are cleaned and sanitised Food Safety at all Stages Food hazards can at all stages. Anyone involved at any stage must follow safe food handling practices. Receiving Goods When good are delivered it is important to inspect immediately for: Signs of damage or deterioration Broken or damaged packaging Signs of pests Use by dates/best before dates o Use by dates - The date by which the food should be eaten and still be safe. Food may not be sold beyond its use by date, as it may not be safe to eat.
10-Safe-Food-Handling-Workbook.pdf.docx