Advice for catering staff and managers of food premises on the essentials of food hygiene, how to protect your customers and prevent food poisoning.
For advice on food hygiene legislation and the requirement for a written food safety management system, go to our Managing Food Safety section.
In this section...
- Basic Food Safety Rules - food hygiene essentials for caterers
- Cleaning, cooking, chilling and cross contamination - the '4 Cs' of food hygiene to prevent food poisoning
- Personal Hygiene for Food Handlers, including advice on handwashing
- Catering for Different Cuisines - hygiene guides for Asian, Chinese and Turkish cuisines, with advice for food handlers in other languages
- Eggs - What Caterers Need to Know - storage, handling and cooking
- Preparing and Cooking Doner Kebabs
- Catering Outdoors - advice for barbecues and buffets
- Mobile Caterers - hygiene, facilities, health, safety and environment
- French Market Traders - guidance in English and French languages
- Farmers Markets - food safety guidance for market traders
- Food Safety for Childminders - practical tips and advice
