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Basic Food Hygiene - Introduction to HACCP

Food Hygiene Regulations 2006
Food Hygiene (England) (Amendment) Regulations 2010

Food Hygiene

Kitchens and food handling areas must comply with the requirements of the Food
Hygiene Regulations. In essence this means that your premises must:

•           be in a sound condition
•           be easy to clean
•           be kept clean
•           have adequate provision (including drainage) for washing food, equipment and hands
•           have adequate storage and preparation facilities
•           be well lit and ventilated
•           be proofed against pests

The main things to remember for good food hygiene are the four ‘Cs’

•           Cleaning
•           Cross Contamination
•           Cooking
•           Chilling

In practical terms this means that:

•           Personal hygiene standards must be high,
•           Hands must be washed frequently before and after:

        food preparation

        handling raw meat and eggs

        contact with animals

        using the toilet

•             Food preparation must be avoided during and for at least 48 hours after bouts of sickness and diarrhoea.
•           Passing of bacteria from raw unprepared food to cooked and ready to eat foods must be avoided by keeping hands, surfaces and equipment clean.
•           Food should be prepared in accordance with its cooking and storage instructions
•           Fridges must be correctly stocked with raw meat stored at the bottom and kept separate from cooked foods.
•           All foods should be kept covered or in lidded containers. Date marking is useful for effective stock rotation.
•             Temperature control is crucially important. Fridges that store ’high risk’ and perishable foods, such as meat and dairy produce, must keep the food at a temperature of 8ºC or less. To achieve this the air temperature of the fridge needs to be between 1ºC and 5ºC. A thermometer should be available and the temperature checked regularly. Written temperature records are recommended. The recommended operating temperature for a freezer is –18ºC to –21ºC.
•           Food handlers must be supervised, instructed or trained in food hygiene to a level appropriate to their work.
•           In the majority of establishments it is recommended that all food handlers are formally trained. Training should be to the level of the Foundation Certificate in Food Hygiene with refresher training undertaken every 3-5 years.

Smoking should be avoided and pets kept away from food handling areas.

Further sources of information

The Environmental Health Department of your local Council for information and advice.

You can also visit the Food Standards Agency website at

Contact us to help you conduct a full risk assessment of your premises

Additional Reading:

Register Your Food Business
HACCP - Food Safety Management

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