Understand The Operational Requirements In A Food Establishment
Understand the operational requirements needed to ensure food safety
Understanding the operational requirements in a food establishment is essential for you to make or sell food that is safe to eat. Following good food hygiene practices controls harmful bacteria and prevents any food safety problems. Food and Temperature control
The temperature control rules are found in the Food Hygiene (England) Regulations 2006.
All food operators must comply with temperature requirements. The 'cold chain' must not be interrupted for foods that rely on temperature control. You must not keep food at a temperature that may make it unsafe to eat. Foods are likely to support the growth of harmful bacteria or the formation of toxins if not kept at the correct …show more content…
(hygieneguidebooklet)
Premises must have adequate ventilation, lighting and drainage.
Handwashing facilities and toilets
Toilets must not open directly where you handle food. You must have a suitable number of toilets connected to an effective drainage system.
You must have hand wash only sinks with hot and cold running water, soap and suitable hand drying materials. A separate sink is needed for equipment washing and the washing of food with drinking quality water.
Equipment
All equipment that comes into contact with food must be kept clean and well maintained and can be easily moved to allow cleaning of the surrounding area. Walls, floors and doors must be smooth and non-absorbent so that they are easy to clean and disinfect.
Personal …show more content…
All staff members must wash their hands properly.
When entering a food handling area such as after going to the toilet and after a break
Before preparing food
After touching raw meats, unwashed fruit and vegetables, fish, eggs etc
After touching hand contact surfaces such as door handles, light switches, cash.
After cleaning and emptying bins
Hands should be dried properly on a disposable towel. Bacteria can spread more easily on damp hands and use the disposable towel to turn off the tap.
Pests
Procedures must be in place to control pests from getting into areas where food is being prepared, handled and stored. The presence of pests is unacceptable. They spread disease, damage property, contaminate work surfaces and foodstuffs and could even lead to prosecution and closure.
Staff need to be trained on what to look out for when you have a pest infestation, such as droppings, flies and damaged packaging. Regular inspections must be carried out by a pest control inspector and any sightings reported immediately. A record of the inspection report must be
Understanding the operational requirements in a food establishment is essential for you to make or sell food that is safe to eat. Following good food hygiene practices controls harmful bacteria and prevents any food safety problems. Food and Temperature control
The temperature control rules are found in the Food Hygiene (England) Regulations 2006.
All food operators must comply with temperature requirements. The 'cold chain' must not be interrupted for foods that rely on temperature control. You must not keep food at a temperature that may make it unsafe to eat. Foods are likely to support the growth of harmful bacteria or the formation of toxins if not kept at the correct …show more content…
(hygieneguidebooklet)
Premises must have adequate ventilation, lighting and drainage.
Handwashing facilities and toilets
Toilets must not open directly where you handle food. You must have a suitable number of toilets connected to an effective drainage system.
You must have hand wash only sinks with hot and cold running water, soap and suitable hand drying materials. A separate sink is needed for equipment washing and the washing of food with drinking quality water.
Equipment
All equipment that comes into contact with food must be kept clean and well maintained and can be easily moved to allow cleaning of the surrounding area. Walls, floors and doors must be smooth and non-absorbent so that they are easy to clean and disinfect.
Personal …show more content…
All staff members must wash their hands properly.
When entering a food handling area such as after going to the toilet and after a break
Before preparing food
After touching raw meats, unwashed fruit and vegetables, fish, eggs etc
After touching hand contact surfaces such as door handles, light switches, cash.
After cleaning and emptying bins
Hands should be dried properly on a disposable towel. Bacteria can spread more easily on damp hands and use the disposable towel to turn off the tap.
Pests
Procedures must be in place to control pests from getting into areas where food is being prepared, handled and stored. The presence of pests is unacceptable. They spread disease, damage property, contaminate work surfaces and foodstuffs and could even lead to prosecution and closure.
Staff need to be trained on what to look out for when you have a pest infestation, such as droppings, flies and damaged packaging. Regular inspections must be carried out by a pest control inspector and any sightings reported immediately. A record of the inspection report must be