food safety

• ensure all work surfaces and equipment are clean before preparing food
• clean surfaces with hot water and antibacterial washing up liquid, then use antibacterial spray, sprays do not remove grease and dirt so should be used after cleaning
• wash fruit and vegetables before use
• use correct colour chopping boards when preparing meals to keep raw and cooked food separate, avoiding cross contamination
• clear away used equipment and spilt food as you work
• check use by and eat by dates
• cook food thoroughly to kill bacteria, food temperature probe or meat thermometer should be used to check food has reach +75 degree
• keep food covered to prevent contamination
• serve food as soon as it is cooked so that bacteria do not have time to multiply