Basic food hygiene is required for everyone working with food.

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January 12, 2017

Mike Foster

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Basic food hygiene is required for everyone working with food. There are more than a million cases of food poisoning in the UK each year.

Everyone involved in food storage, handling and service has a moral and legal duty to know the principles and practices of food safety.

Only last week, the press covered a story of a fast food restaurant allegedly serving ‘raw and bloodied chicken’ causing food poisoning for a family. Click here.

Of course, with poor food hygiene there are risks for your customers, but as we learn from these stories, fact or fiction, they have a risk to our reputation.

The food standards agency have launched a ‘Kitchen Check’ campaign with the following 5 top tips that we always cover in our training as minimum standards.


  • Hands are one of the main ways in which germs are spread. Wash them and be mindful of use.
  • Dirty, damp cloths are the perfect place for bacteria to breed. Wash and change.

Cross contamination

  • Cross contamination occurs when harmful germs are spread between food, surfaces and equipment.
  • Always use a separate chopping board or wash the board and other utensils in between preparing raw foods and ready-to-eat food.


  • Make sure your fridge is set below 5°C, using a fridge thermometer to check.
  • Don’t overfill allowing air to circulate and maintain the set temperature.
  • Properly wrap and store raw meat and poultry at the bottom of the fridge.


  • To kill any harmful bacteria, cook food thoroughly until it is steaming hot in the middle.

‘Use by’ dates

  • Use by’ dates are found on perishable products and based on scientific testing. After that date, food could be unsafe to eat.
  • ‘Best before’ dates are used on foods that have a longer shelf life and tell us how long the food will be at its best and after that date the food may normally safe to eat.

More details about our Food Safety Training can be found at

Contact details

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  2. Tel: 07968 534034