One of the most effective and memorable ways to manage food safety within your business involves ‘The 4 Cs of Food Safety’.
By keeping the 4 Cs in mind when running your food business, you can protect your customers from food poisoning while ensuring business can run as usual in the process.
Here’s a quick introduction to the 4 Cs…
- Keep kitchen surfaces clean after preparing foods and try to clean up ‘as you go’
- After handling raw meat, fish or poultry, be sure to wash your hands and clean utensils and surfaces thoroughly
- Use the right tools for the job. Detergents, disinfectants and antibacterial cleaners all have different uses so learn the difference between them and follow instructions
- Use separate buckets and cloths for cleaning floors. Germs must not be spread from floors to surfaces
- Follow recipes and instructions on food labels to ensure cooking times and temperatures are followed
- Ensure food is piping hot before serving and make sure sausages, burgers, pork and poultry is cooked right through
- Once cooked, foods must be covered and piping hot until it’s ready to be served
- When heating food in the microwave, stir each dish to ensure it’s hot throughout
- Keep raw foods separate from those that are cooked or ready-to-eat
- Use separate chopping boards and utensils for raw and cooked foods. A colour-coded system can help you determine which equipment is for which foods
- Thoroughly wash your hands after handling raw foods
- Do not put hot food directly into the fridge or freezer. It’s vital that you let it cool down first
- Ensure that products are cooled as quickly as possible, it is recommended you use trays of ice or running water to cool products before placing it in the fridge or freezer
- Regularly inspect your fridge and freezer to ensure they’re at the right temperature
To learn more about the 4 Cs or to find out how the team at uComply Risk Management can help you meet government food safety guidelines, please get in touch.