Food Handling

Community groups who are handling or delivering food, have to do so safely and responsibly and ensure safety controls are in place and know which steps in your activities are critical for food safety.

Food Safety – Your Responsibilities
The UK Government web page informing food proprietors of their responsibilities around food safety.
https://www.gov.uk/food-safety-your-responsibilities
 
Food Hygiene Rules and Guidance
High Speed Training provide basic guidance for good food hygiene and good practice around food handling and food hazards.
https://www.highspeedtraining.co.uk/hub/food-hygiene-rules/
 
Distance selling, mail order and delivery
The Food Standards Agency offer guidance on how to manage a food business if you sell products online, for take away or for delivery.
https://www.food.gov.uk/business-guidance/distance-selling-mail-order-and-delivery

Food Hazards

• Keep raw and high-risk foods separate.
• Keep foods out of the temperature danger zone – below 5°C or above 63°C.
• Make sure you use utensils to make sure that food is handled as little as possible.
• Keep raw foods away from foods that could be contaminated by them.
• To kill bacteria, food must be cooked thoroughly (at least 70°C for 2 minutes). If food is not to be eaten immediately and kept hot, it is necessary to use equipment which will hold the food at a temperature of 63°C or above.

Food Delivery

• All foods must be delivered to consumers in a way that ensures that they do not become unsafe or unfit to eat.
• Foods that need refrigerating must be kept cool while they are being transported. This may need to be packed in an insulated box with a coolant gel or in a cool bag.