Food and Nutrition Guidelines - Barnsley Council Online

Other foods that need to be stored in the
fridge include:
• Eggs should be kept in the fridge, in their
box. (Ensure that the eggs have a Lion
Quality Mark).
• Keep prepared cold foods in the fridge until
it’s time to eat them.
• Dairy products should be stored in the fridge.
• Many foods now need to go in the fridge
once they’ve been opened - check the labels
to see which ones.
• Never put open cans in the fridge - transfer
contents into a storage container or covered
bowl, and remember to use within two days
(date the container to avoid using the food
after this time).
• Store foods in separate covered containers.
Cover dishes and other open containers with
foil or film. Don’t re-use foil or film to wrap
other foods.
• Food stocks should be rotated and food
beyond its ‘use-by’ date discarded.
Kitchen hygiene
• Detergents or degreasers are required to
clean items or areas that are greasy or
oily e.g. grills. These materials do not kill
bacteria.
• Disinfectants should be used on surfaces
that come into contact with food or hands
after using a detergent (to kill bacteria)
• Sanitizers are chemicals that have detergent
and disinfectant properties. When used in
food preparation areas they must be suitable
for use in a food environment. It’s very
important to keep worktops and chopping
boards clean to prevent cross-contamination:
• Spilt food needs to be wiped up straight
away.
• Worktops should always be washed
thoroughly and sanitised with antibacterial
cleaner after they have been touched by raw
meat, including poultry, or raw eggs.
• Ready-to-eat food, such as salad, bread
or fruit, must not be put on a worktop or
chopping board that has been touched by
raw meat, unless it has been washed and
sanitised thoroughly first.
• Ideally, it’s better to have separate chopping
boards and knives for raw meat and for
ready-to-eat food, colour coding equipment
might be useful.
• Kitchen cloths and sponges should be
washed and disinfected regularly and left
to dry before using them again. Dirty, damp
cloths are the perfect place for bacteria to
breed.
• Disposable kitchen towels are ideal for
wiping worktops and chopping boards. The
kitchen towel must be thrown away after it
has been used once.
• Wash and sanitise knives, spatulas, tongs,
etc to prevent bacteria spreading to food.
Wash them thoroughly after using them with
raw meat.
• Waste -There must be adequate
arrangements in place for the disposal of
food waste and other refuse. Lidded, readily
cleansable bins must be provided and the
waste should be regularly removed from the
kitchen and stored so as to not attract pests.
Dispose of waste quickly and safely.
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