Health & Safety Guidelines
Food for Love is committed to providing safe, nutritious food to our nominees. At Food for Love, we are often cooking for vulnerable groups e.g. elderly, immunocompromised, pregnant women, which makes following Safe Food principles essential.
Food borne illness is caused by harmful bacteria in or on the food we eat. Campylobacter and Salmonella are the most common causes of food borne illness.
Following the 3 Cs Clean, Cook, Chill can help keep us safe from bacteria in food and reduces the chances of food poisoning.
Wash hands with soap and dry well before handling food
- This can prevent food contamination. For example, after using a phone, sneezing.
- Dry hands with single-use cloths/paper towels.
- Do not handle food if hands have any cuts or sores
- Wear gloves and a clean apron
- Do not handle food if unwell.Separating Food
- Food allergens must be kept separate from other food.
- There are 11 common food allergens: sulphites, cereals containing gluten (eg.wheat), shellfish, eggs, fish, milk, peanuts, soybeans, sesame seeds, tree nuts and lupin.
- Always include any allergens used in cooking on your labelling.
- Store separately
- Wash chopping boards and kitchen utensils in hot soapy water and dry well after using with raw meat or seafood
- Use different chopping boards for raw meat, seafood and ready-to-eat foods like salads or cheese
- Don’t wash chicken or raw meat. Washing will spread bacteria in your kitchen and may contaminate other food.
- Wash surfaces, chopping boards, and kitchen tools and utensils with soap and hot water and rinse in clean running water.
- After cleaning, wipe kitchen surfaces with a diluted bleach solution (1tsp. of bleach in 2 litres of water).
- Clean as you go and wipe up spills immediately.
- Use different sponges or cloths for the dishes, the bench and the floor. Keep them separate.
- Use a dishwasher or hot, soapy water to wash dishes. Let dishes air dry rather than drying with a tea towel.
- Always cover stored food – even in the fridge or cupboard.