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Before preparing meat check that the quality, quantity and condition of the meat will make it
suitable for service to customers.
Use only clean boards, knives and other utensils, trays and coverings when storing meat in the
freezer or cold storage.

When handling and cooking meat:
• wear appropriate clean clothing-chef's or correct kitchen hand clothing
• do not use tea towels or dirty cloths for wiping benches, boards, dishes, knives etc.

• wash hands (with sanitising liquid soap) and hot air dry or dry with paper towels if gloves are
used, regularly change gloves
• keep fingernails clean, short and unvarnished

• do not wear jewellery of any kind when handling food
• store meat away from likely sources of contamination

• keep raw meats separated from cooked meats and from other foods
• do not work if you are suffering from any kind of infectious disease (including the common
cold)
• employ rigid temperature control checking processes

• rotate stock
• keep the premises and all storage areas (including floors) clean and hygienic

• wash and sanitise boards, benches, knives and other equipment regularly
• wear hats or hairnets

• maintain high personal hygiene standards
• only purchase from suppliers who maintain high standards of hygiene (and have appropriate
food hygiene plans in place)
• keep premises vermin free

• employ regular waste removal procedures and ensure that all bins are regularly cleaned and
sanitised
Spoilage and food poisoning

Food spoilage and food poisoning bacteria, viruses or contaminants will result in product waste.
Incorrect handling, storing, preparation and use of products also contribute.

Food spoilage occurs when food is contaminated to the extent that it is not fit for human
consumption. Food spoilage will not always cause illness or poisoning, but it will make food
unpalatable. It will change the colour, flavour, smell and texture of foods.

Spoilage can be caused by microbiological contamination (bacteria, yeasts, viruses, moulds) or by
physical contamination (for example, glass or metal pieces in food). Hygienic food handling
procedures are intended to prevent the growth of bacterial agents that will cause food spoilage.
Most food poisoning occurs as a result of microbiological contamination; however, chemical
contamination (insecticides, pesticides, herbicides that contaminate meat or foods consumed by the
animals) can also have adverse (illness causing) effects.
Microbiological food poisoning bacteria cannot normally be seen, smelled or tasted. Bacteria, which
are present on everything we touch and on ourselves, can cause a variety of food poisoning illnesses,