This article provides a checklist of questions to consider to improve your approach to food hygiene.
Handwashing and Gloves
Do your team regularly wash their hands between tasks, after breaks, or after touching their face?
If wearing gloves, are they changing them between tasks?
Handwashing Stations
Is there a dedicated handwashing sink with hand soap and blue roll dispensers?
Is the water temperature at least 50°C?
Cleaning and Sanitising
Are surfaces sanitised between tasks?
What sanitiser do you use?
Are clean disposable cloths used for each clean-down?
Sinks and Labelling
Do you have a separate food sink and a separate equipment sink?
Are signs clearly displayed to show which sink is for which use?
Visual Aids
Are printed handwashing instructions visible in your kitchen?
Do you use different coloured chopping boards and knives for different food types?
Are posters or signs displayed to show which colours are for which food groups?
Personal Hygiene and Uniform
Do all team members wear hairnets or hats?
Are aprons or tea towels worn and changed regularly?
Do you have a cleaning schedule or proof of how often these are washed?