Food hygiene

Learning outcomes

• Apply the four Cs of food safety
• Store, cook and cool food at safe temperatures
• Prevent allergen cross-contamination and provide accurate allergen information
• Maintain the required cleaning and temperature records

Module 1 of 3

The four Cs

Cleaning, Cooking, Chilling and Cross-contamination cover almost every food safety risk. Wash hands thoroughly before handling food, after handling raw meat, after using the toilet, and after any break in the task.

Use separate boards and utensils for raw and ready-to-eat foods, and store raw meat on the bottom shelf of the fridge so it cannot drip onto anything below.

Module 2 of 3

Allergens

Fourteen allergens must be declared: cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphur dioxide, lupin and molluscs. A child's allergies are recorded in their placement plan and displayed in the kitchen.

Cross-contamination can be fatal. Prepare allergen-free meals first on cleaned surfaces with clean equipment, and never guess about an ingredient — check the label every time, including on repeat purchases where recipes change.

Module 3 of 3

Records and illness

Fridge and freezer temperatures are recorded daily, cooking temperatures for high-risk foods are logged, and cleaning schedules are signed off. These records are what an environmental health inspection will ask for.

Anyone with diarrhoea or vomiting must not handle food and must stay away from food areas until 48 hours after symptoms have stopped completely. Report it to your manager rather than working through it.