Food service

Food service 

Care must be taken to prevent the contamination of food during service. High standards of personal hygiene and the implementation of good hygiene practises are essential. Food equipment and food-contacts surfaces must be cleaned and disinfected. The handling of food should be minimised; tongs and serving utensils are preferred. Separate displays and separate staff should, if possible, be used by retail outlets serving both raw and high-risk food. If gloves are used these should be food grade and the hands should be washed before putting on the gloves and after taking them off. Gloves should be changed regularly and damaged gloves should be replaced immediately. Blue gloves are preferred in case a piece of damaged glove ends up in the food. Gloves can be contaminated just the same as hands.

ADD PHOTO OF BLUE GLOVES

Food on display must be protected from customers, e.g. with sneeze guards. Food should be maintained at or above 63°C if hot and at or below 5°C if cold. Food displays at ambient should be kept no longer than 2 hours if hot or 4 hours if cold.

Food served should be in good condition and within its shelf life. Ice-cream scoops should be kept clean, preferably in running water and not stored in a disinfectant solution which is quickly deactivated by the ice cream. If vending machines are used they must be kept clean and the correct temperature (below 5°C for high-risk food and -18°C for frozen food). All stock should be subject to stock rotation.