Avoid the following around food. Never:

Eat or chew any food in a food preparation area
Pick your nose or scratch your head
Cough or sneeze over food (if you do make sure to sneeze or cough into the inside of your elbow)
Handle food when you have just touched your face, nose or head

Safe food handling:

Utensils that are used for serving food should be touched only when necessary
Store raw and ready-to-eat products separately
Do not allow these products to come into contact with one another
Use separate utensils for raw and ready-to-eat products
Be aware of the food allergens that exist in your work environment
Use a colour coding system for different types of food for both preparation and serving
Be aware of the proper ways to store different types of food e.g. frozen items should be in the freezer at over -18°C
When appropriate package and label food e.g. opening tomatoes, remember to reseal and place a label on them with the open date and use-by date

	Created by Andrew Burke about 9 years ago

Hospitality Note on Food Safety, created by Andrew Burke on 25/07/2017.