By following four simple steps, we can all reduce the risk of food poisoning:
Separating raw and cooked foods
Cooking food thoroughly
Storing food at safe temperatures
As food safety is essential, kitchen staff must fully train on food storage protocols, including:
Rotating food stocks by establishing “First, In First Out” (FIFO) rules to help prevent food wastage.
Labeling food to ensure everyone in the kitchen knows what foods need to be used first, and that you are following correct food safety procedures for quality and freshness.
Keeping food in airtight containers to prevent spoilage and increase its shelf life by avoiding contact with bacteria and contaminants.
Storing meats at the bottom of the fridge to safeguard against any contamination from meat juices dripping onto other items.
Controlling temperatures, with refrigerators kept below 4°C and freezers below -18°C. Avoid storing food in “Danger Zone” temperatures between 4°C to 60°C, which allow bacteria to multiply rapidly. Your cooling equipment must have internal thermometers that must be checked regularly.
Not overloading storage spaces, which may raise temperatures and cause a bout of food poisoning.
Ensuring cleanliness in all areas, including shelves, storage units, and equipment, all of which must be spic and span! Keep all your items at least 6-12 inches off the floor to prevent potential contamination from water, dust, and dirt.