Food and Health Guidelines - Torfaen Family Information Service

7. Food hygiene and safety
Checklist
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Practice In Place Planned
Do all food handlers thoroughly wash and dry their
hands with antibacterial liquid soap before and
after handling food?
Are foods that are prepared in advance kept in
the fridge?
Are work surfaces, chopping boards and equipment
cleaned thoroughly (sanitised) before the
preparation of raw food?
Are ‘ready to eat’ foods kept away from raw meat,
eggs and unwashed vegetables?
5 Is equipment cleaned and washed as you go?
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Are foods checked regularly to ensure they are
within the use by date?
Is perishable food placed in a fridge as soon as
possible after purchase?
Do all kitchen areas have a hand wash facility with
liquid antibacterial soap, hot and cold water and
suitable hand drying facilities?
Are all fridges kept at a temperature of 0-5°C
indicated by a fridge thermometer?
Do all food handlers have a current food hygiene
certificate?
Do children wash their hands before meals
and snacks?
Is all food at meals and snacks served on plates
or bowls?
Not
Planned
We strongly recommend you do not write on but photocopy this checklist.
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