This page has basic practical safety tips for caterers. This section has more about cleaning, cooking, chilling and cross-contamination - the '4 Cs' of food hygiene.
- Identify all steps in your activities which are critical to food safety
- Put adequate safety controls in place
- Adequately train all staff in food hygiene
- Wash hands thoroughly before handling food, and again between handling raw and cooked foods, and after visiting the toilet
- Clean all equipment, utensils and preparation surfaces thoroughly
- Keep cooked and raw foods separate during preparation and storage
- Use food within its use-by-date and promptly use foods you have already prepared
- Never use raw eggs in food which is not going to be cooked, for example mayonnaise, tiramisu
- Keep animals out of food preparation areas
- Use a thermometer to monitor temperatures and disinfect the temperature probe each time that it is used
- Cook food thoroughly (centre temperature more than 75°C) and serve. If hot-holding keep above 63°C
- Re-heat food to at least 75°C
- Ensure any food requiring refrigeration is kept below 8ºC and not left out for long periods
- When preparing food in advance, ensure it is cooked thoroughly, cooled rapidly and stored in the fridge
Download the Safer Food, Better Business caterers pack for easy to use guidance on the detailed controls businesses are required to put in place for a written food safety management system.
