Food Safety

Question 1

What are the ‘do’s’ when buying food?

Answer 1

1. Observe the personal hygiene standards of staff handling and serving food.
2. Report unhygienic food practices to store management or the local environmental health department.
3. Check the chilled and frozen cabinets are operating at the correct temperatures and are not overloaded.
4. Buy chilled and frozen foods last and pack the together, preferably in an insulated bag or cool box.
5. Get chilled and frozen foods home quickly and stored appropriately immediately.
6. Pack raw foods, fruit and vegetables away from cooked and ready-to-eat foods.

Question 2

What are the ‘don’ts’ when buying food?

Answer 2

1. Don’t buy cans or packets of food that are damaged or have been opened.
2. Don’t buy products from counters where raw and cooked food are displayed and stored together.
3. Don’t buy products that have exceeded the ‘use by’ or ‘best before’ date.
4. Don’t delay in storing chilled and frozen foods quickly and correctly.

Question 3

Why is storing food correctly important?

Answer 3

It reduces the risk of food poisoning.

Question 4

Why should we follow food storage instructions?

Answer 4

To make sure that foods are stored in the correct place, at the correct temperature fro the correct length of time.

Question 5

What foods should be stored in the fridge?

Answer 5

Fresh foods such as dairy products, meat, fish and ready meals.

Question 6

What temperature should the fridge be at?

Answer 6

1-4°C

Question 7

Where should leftovers be stored and when should they be used up?

Answer 7

Stored in the fridge and eaten within 2 days.

Question 8

What temperature should the freezer be at?

Answer 8

-18°C

Question 9

Why are certain foods stored in the freezer?

Answer 9

To extend their shelf life as very low temperatures prevent bacteria from multiplying.

Question 10

Why should thawed foods not be refrozen?

Answer 10

Once food has defrosted bacteria will reproduce.

Question 11

How should food in a freezer be stored?

Answer 11

Carefully wrapped and labelled.

Question 12

Where should food that is not in a fridge or freezer be stored?

Answer 12

In a cool, dry place to maintain food quality.

Question 13

What is a ‘use by’ date?

Answer 13

1. A use by date occurs on highly perishable or high-risk foods.
2. These foods go off quickly and generally must be stored in a fridge or freezer that is operating at the correct temperature.
3. Food must be eaten by its use by date; after this date the food is likely to become unsafe to eat and could cause food poisoning.

Question 14

What is a best before date?

Answer 14

1. A best before date will generally appear on the label of low-risk foods that can be safely stored in a cupboard.
2. This date indicates how long the food will be at its best.
3. Most foods will remain safe to eat after this date, but the quality may be affected.

Question 15

What personal hygiene rules should be followed when cooking and serving food?

Answer 15

1. Wash hands regularly, especially before preparing food and eating, after handling raw foods, going to the toilet, touching waste, coughing, sneezing or handling pets.
2. Avoid handling food if you are unwell or caring for someone who is unwell.
3. Cover cuts, sores and burns with clean dressings or blue plasters and change these regularly.
4. Wear a clean apron; never prepare food in unclean clothing.
5. Remove jewellery before preparing food.
6. Avoid touching hair and tie long hair back.

Question 16

What rules should be remembered when preparing and cooking food?

Answer 16

1. Wash and dry hands thoroughly before handling food.
2. Keep raw and cooked foods separate at all times.
3. Use separate chopping boards for raw and cooked foods.
4. Wash root vegetables such as potatoes, leeks and carrots thoroughly before use, as they often have traces of soil in them.
5. Avoid preparing food for yourself or other if you are ill.
6. Always follow instructions carefully when defrosting and cooking pre-packaged frozen foods.
7. Always follow instructions on cooking times and temperatures.
8. Cook all foods until they are piping hot.
9. Keep cooked foods covered and piping hot, above 63°C, until it is time to eat them.
10. Reheat cooked foods to a core temperature of 70°C for at least two minutes, to kill of bacteria.
11. Do not reheat food more than once.
12. Keep prepared cold foods in the fridge until it is time to eat them.