The Food Standards Agency is always doing research to keep the regulatory environment current and evidence-based. Five important rules deserve special attention.
1. Prevent Cross-Contamination
Raw and ready-to-eat food should be kept separate from raw meat, fish, and poultry. Your kitchen needs separate equipment for risky foods, and raw ingredients should never be prepared on the same surface unless it’s been thoroughly disinfected.
2. Keep Your Commercial Induction Range Clean
Your commercial induction range requires a thorough clean every day without the use of harsh chemicals or metal scrapers. It also requires a weekly deep clean and a vacuum ventilation system.
3. Throw Away Food Correctly
Food waste should be packaged in sealed containers before it’s thrown out to avoid cross-contamination. This will also keep your kitchen pest-free. Never pour cooking oil down the drain, where it will create blockages and infestations.
4. Store Food Safely
Stored food must be stored in containers and chilled correctly, even during transportation. Food handlers aren’t required to have food hygiene certificates, but a training programme will put you at an advantage.
5. Make Sure Staff Are Fit For Work
A sick staff member can undo all your hard work, so handlers with diarrhoea or vomiting should stay home until 48 hours have passed since their last symptoms.
The Food Safety Act of 1990 has given kitchens a comprehensive framework for avoiding contamination. Following it to the letter will keep your business’s reputation sparkling and prevent expensive failures that could lead to lawsuits.