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hygiene and food safety

• the food safety act
• all food establishments must:
• make sure all food is safe to eat
• check that any information given to customers about their food is correct (ingredients etc.)
• the quality and composition for their food is what they expect.
• food premises
• food premises must be:
• be cleaned regularly (including storage areas)
• clean equipment and facilities (including toilets)
• have somewhere to wash their hands with soap available
• MUST be free from pests (rats and flies etc.)
• employees
• the people that work with the food must have good personal hygiene:
• wash their hands regularly
• wear a clean uniform, including apron, hat and hairnet
• remove all jewellery and nail polish
• cover ALL cuts with a blue, waterproof plaster/ dressing
• be fit for work and report to a person in charge if they're ill.