Food Safety and Hygiene Practices

Front

Preventing cross-contamination

Back

Wash hands before and after handling raw meat and other high-risk foods.

Front

Color-coded chopping boards

Back

Use color-coded chopping boards and knives for high-risk foods.

Front

Handwashing after certain activities

Back

Wash hands after going to the toilet, sneezing, or handling rubbish.

Front

Preventing physical contamination

Back

Physical contamination includes hair, seeds, and broken glass.

Front

Hygiene rules for food workers

Back

Food workers should follow personal hygiene rules to prevent contamination.

Front

Keeping areas clean

Back

Keep food preparation and serving areas clean.

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Checking deliveries

Back

Check deliveries for broken packaging to prevent contamination.

Front

Washing fruits and vegetables

Back

Thoroughly wash fruits and vegetables before preparation.

Front

Using tongs or gloves

Back

Use tongs or gloves for handling food to prevent contamination.

Front

Temperature control for delivery

Back

Refrigerated foods should be 0-5°C; frozen foods should be -22°C to -18°C.