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MAKE YOUR PERSONAL HYGIENE A TOP PRIORITY

A Chef/Cook can cause the biggest infection of food. To stop the spread of germs, make sure you wash your hands properly and regularly. Here’s how:

  • Use soap/designated hand sanitiser with warm water and a scrubbing brush
  • Lather and scrub for at least 20 seconds
  • Dry hands with a clean, disposable cloth
  • Keep fingernails clean and trimmed at all times
  • Wash your hands often

CLEAN AS YOU GO

To your customers, cleanliness and freshness are the most important reasons they shop at your deli. Make sure you, your equipment, kitchen and storage areas are always kept clean to prevent contamination. Here’s how:

  • Follow a routine cleaning schedule
  • Always clean with approved chemical cleaners
  • Raw vegetables must be washed
  • Raw and cooked food must be kept, handled and stored apart
  • Follow the correct storage temperature for every product and check the temperature regularly
  • Don’t mix fresh and older products
  • Use the First In First Out (FIFO) method of storing your ingredients

GET COLOUR CODED

Cross-contamination between different types of food is often the cause of food poisoning. This can ruin your reputation and scare your customers away. Prevent cross-contamination by using different coloured chopping boards for each type of food group.

  • Red - Raw Red Meat
  • Blue - Raw Fish
  • Yellow - Raw Chicken
  • Brown - Cooked Meat
  • Green - Vegetables & Fruit
  • White - Bakery & Dairy