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Basic Food Hygiene Tips
Improper handling food is one of the major factors in the way that you can spread bacteria - so remember to wash your hands thoroughly in hot, soapy water, not forgetting to clean under the nails too, whenever you are changing between cooked and uncooked food.

Other tips that you will find on our food hygiene course include:

• Drying hands on disposable towels is typically more hygienic.
• Remember to thoroughly clean and disinfect all utensils and worktops used when preparing food.
• Remove any jewellery and cover any cuts or grazes with a waterproof plaster, preferably a blue one so it stands out should it fall off.
• Have different chopping boards for applications such as for raw food and cooked food and wash any boards immediately after use. Also, never use a marinade on cooked food that has been exposed to uncooked food.

• Basic Food Storage Tips
  Whilst having the right understanding of what to do and what not to do in the preparation of food, there are some similar tips, covered on our food hygiene course, dealing with food storage. Simple things like checking a products use by date and stock rotation to ensure older stock is used first are covered on the food hygiene course.
  
  Other things include:

  • Cool any leftovers as quickly as possible before storing away.
  • Store raw foods, like meat and fish, in an airtight container at the bottom of the fridge, to avoid dripping on other products.
  • It's best practice to keep the fridge’s temperature below 5C and the freezer’s below -18