Food hygiene is the practice of properly cooking, cleaning food and avoiding cross-contamination to prevent the spread of bacteria in food. Improper food hygiene when handling raw food may lead to food poisoning.
Cross-contamination is when bacteria are spread between food, surfaces or equipment. It is most likely to happen when raw food touches (or drips onto) ready-to-eat food, equipment or surfaces.
Cross-contamination is one of the most common causes of food poisoning. Do the following things to avoid it:
Clean and disinfect work surfaces, chopping boards and equipment thoroughly before you start preparing food.
Wash your hands before preparing food.
Wash your hands thoroughly after touching raw food.
Keep raw and ready-to-eat food apart at all times, including packaging material for ready-to-eat food.
Provide separate working areas, storage facilities, clothing and staff for the handling of ready-to-eat food.
Separate cleaning materials, including cloths, sponges and mops, should be used in areas where ready-to-eat foods are stored, handled and prepared