Food Hygiene

Poor standards of hygiene and safety can put anyone at risk; when you are providing meals for people who may be at increased danger from infection it is particularly important to take extra care.

If working practices and kitchen areas are unsafe both staff and clients may be placed at risk of accidental injury. Common hazards include boiling liquids, slippery floors, hot equipment, knives and cleaning chemicals. Accidents involving any of these could lead to serious injury, time off work, investigation and possibly legal action.

The purpose of this manual is to help you to recognise the potential dangers involved in catering for others and to understand how you can handle food properly in a safe environment thus reducing the likelihood of illness and accidents.