[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-405086-en":3,"doc-seo-405086-105":31,"detail-sidebar-cat-0-en-105":99},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":20,"is_deleted":4,"is_public":21,"is_downloadable":21,"audit_status":21,"page_count":22,"language":23,"language_code":24,"site_id":25,"html_lang":24,"table_of_contents":26,"faqs":27,"seo_title":28,"seo_description":14,"update_tm":29,"read_time":30,"preview_page_count":4},405086,7971474920318,"Mabel","https://ap-avatar.wpscdn.com/avatar/74000ee537e6b0ca360?x-image-process=image/resize,m_fixed,w_180,h_180&k=1788430171632181674",7,"Healthcare","Food Safety and Kitchen Hygiene","Guidance explains who must ensure food safety during preparation, production, service, and for external providers engaged for events and catering. It outlines how safe food hygiene controls hazards that can cause serious illness, including microbiological, chemical, and physical risks. The document recommends implementing a Food Safety Management System (FSMS) using HACCP principles, keeping records current, and reviewing procedures when operations change. It covers kitchen facility requirements, preparation area standards, and core hygiene practices such as cleaning, cooking, chilling, and preventing cross-contamination.","1 Who needs to read this?  \nThose directly involved in the preparation, production and service of food (including drinks and ice) are responsible for ensuring that it is safe. Furthermore, those involved in obtaining the services of an external provider for internal and external events and general catering services should be satisfied that the organisation they use has sound food hygiene systems in place.  \n2 What is this about?  \nFood is an essential part of everyday life and managing its preparation is important to make sure the food served is safe to eat. Good food hygiene is all about controlling food safety hazards that have the potential to cause harm and cause serious illness.  \n3 What do I need to know and do?  \nTo provide you with an overview of the essentials associated with sound food hygiene  \npractices this guidance provides you with information on:  \n􀁸 kitchen facilities  \n􀁸 food preparation areas  \n􀁸 essential food hygiene practices  \n􀁸 cleaning  \n􀁸 cooking  \n􀁸 chilling  \n􀁸 cross-contamination  \n􀁸 personal hygiene and illness  \n􀁸 food storage  \n􀁸 mobile catering  \n􀁸 kitchen related health and safety  \n3.1 Food Safety Hazards can be:  \nDo I have sound food hygiene practices in place?  \nThe following pages provide you with an overview of the essential areas you are encouraged to consider.  \n􀁸 Microbiological - involving harmful bacteria e.g. when certain foods are kept out of the fridge for too long and bacteria grow in them.  \n􀁸 Chemical - involving chemicals getting into food, e.g. cleaning products or pest control chemicals.  \n􀁸 Physical- involving objects getting into food, e.g. broken glass or pieces of packaging.  \nYou are strongly encouraged to put in place a “Food Safety Management System’(FSMS) based on the principles of HACCP (Hazard Analysis Critical Control Point) . You must also:  \n􀁸 Keep these in place permanently  \n􀁸 Keep up to date documents and records relating to your procedures  \n􀁸 Review your procedure if you change what you produce or how you work  \nAll Posts with catering establishments and Residences should use HS10 .2.1 Food Safety Management System as this provides all the necessary documents for food safety management, it is easy to follow and can be used as training documents and records of actions that are taken on a regular basis. Monitoring of working practices and controls can be carried out using the pack.  \n3.2 General Requirements for kitchen facilities  \nTo meet acceptable standards within catering areas, kitchen facilities should meet the following general requirements:  \n3.2.1 The kitchen must be designed and built in a way that allows you to keep the place clean and to work hygienically. They must also be designed to keep out pests, such as flies and rats.  \n3.2.2 The kitchen must have enough washbasins for staff to wash their hands.  \n3.2.3 There must also be enough toilets and these must not lead directly into food areas.  \n3.2.4 Basins for washing hands must have hot and cold running water. Provide soap and materials for drying hands hygienically, such as disposable towels.  \n3.2.5 You must provide adequate facilities for staff to change their clothes, where necessary.  \n3.2.6 You must make adequate arrangements for food waste and other types of rubbish tobe stored and removed.  \n3.2.7 There must be an adequate supply of drinking water for staff.  \nAll personnel handling food should be made aware of the hazards associated with food production.  \nTo ensure food is safe a FSMS should be introduced at Post.  \n3.3 Food Preparation Areas  \nThe following rules apply to rooms where food is prepared:  \n􀁸 Floors and walls, and surfaces in contact with food, must be in a „sound condition’They must be easy to clean and (where necessary) to disinfect. In practice, this means that floors, walls and surfaces should be smooth, hard-wearing, washable and in a good state of repair.  \n􀁸 Ceilings must be designed and constructed in a way that prevents condensation, build-up of dirt, moulds, a","cbCaiiV6fzXsdrGq","https://ap.wps.com/l/cbCaiiV6fzXsdrGq","pdf",307092,8,1,10,"English","en",105,"# Who needs to read this?\n# What is this about?\n# What do I need to know and do?\n## Food Safety Hazards\n## General Requirements for kitchen facilities\n## Food Preparation Areas\n## Essential Hygiene Practices","[{\"question\":\"Who is responsible for ensuring food is safe to eat?\",\"answer\":\"Those directly involved in preparing, producing, and serving food are responsible for food safety. External catering providers and organizations supporting events should also have sound food hygiene systems in place.\"},{\"question\":\"What food safety hazards does the guidance identify?\",\"answer\":\"It identifies microbiological hazards (harmful bacteria), chemical hazards (chemicals entering food such as cleaning or pest control products), and physical hazards (objects like broken glass or packaging pieces).\"},{\"question\":\"What are the four main issues to remember for good hygiene?\",\"answer\":\"The document summarizes good hygiene with the four Cs: Cleaning, Cooking, Chilling, and Cross-contamination, and explains how each helps prevent common food safety problems.\"}]","Food Safety and Kitchen Hygiene | PDF",1790554109,25,{"code":4,"msg":32,"data":33},"ok",{"site_id":25,"language":24,"slug":34,"title":13,"keywords":35,"description":14,"schema_data":36,"social_meta":93,"head_meta":95,"extra_data":97,"updated_unix":98},"food-safety-and-kitchen-hygiene","",{"@graph":37,"@context":92},[38,55,75],{"@type":39,"itemListElement":40},"BreadcrumbList",[41,45,49,52],{"item":42,"name":43,"@type":44,"position":21},"https://docshare.wps.com","Home","ListItem",{"item":46,"name":47,"@type":44,"position":48},"https://docshare.wps.com/document/","Document",2,{"item":50,"name":12,"@type":44,"position":51},"https://docshare.wps.com/document/healthcare/",3,{"item":53,"name":13,"@type":44,"position":54},"https://docshare.wps.com/document/food-safety-and-kitchen-hygiene/405086/",4,{"url":53,"name":13,"@type":56,"image":57,"author":62,"headline":13,"publisher":64,"fileFormat":67,"inLanguage":24,"description":14,"dateModified":68,"datePublished":69,"encodingFormat":67,"isAccessibleForFree":70,"interactionStatistic":71},"DigitalDocument",{"url":58,"@type":59,"width":60,"height":61},"https://docshare.wps.com/thumbnails/food-safety-and-kitchen-hygiene/405086.png","ImageObject",300,407,{"name":9,"@type":63},"Person",{"url":42,"name":65,"@type":66},"DocShare","Organization","application/pdf","2026-10-29","2026-09-28",true,{"@type":72,"interactionType":73,"userInteractionCount":20},"InteractionCounter",{"@type":74},"ViewAction",{"@type":76,"mainEntity":77},"FAQPage",[78,84,88],{"name":79,"@type":80,"acceptedAnswer":81},"Who is responsible for ensuring food is safe to eat?","Question",{"text":82,"@type":83},"Those directly involved in preparing, producing, and serving food are responsible for food safety. External catering providers and organizations supporting events should also have sound food hygiene systems in place.","Answer",{"name":85,"@type":80,"acceptedAnswer":86},"What food safety hazards does the guidance identify?",{"text":87,"@type":83},"It identifies microbiological hazards (harmful bacteria), chemical hazards (chemicals entering food such as cleaning or pest control products), and physical hazards (objects like broken glass or packaging pieces).",{"name":89,"@type":80,"acceptedAnswer":90},"What are the four main issues to remember for good hygiene?",{"text":91,"@type":83},"The document summarizes good hygiene with the four Cs: Cleaning, Cooking, Chilling, and Cross-contamination, and explains how each helps prevent common food safety problems.","https://schema.org",{"og:url":53,"og:type":94,"og:title":13,"og:site_name":65,"og:description":14},"article",{"robots":96,"canonical":53},"index,follow",{"doc_id":7,"site_id":25},1790649336,{"code":4,"msg":5,"data":100},[101,105,109,113,118,123,126,130,135,138,141],{"id":21,"doc_module":4,"doc_module_name":47,"category_name":102,"show_sort_weight":103,"slug":104},"Story & Novel",90,"story-novel",{"id":48,"doc_module":4,"doc_module_name":47,"category_name":106,"show_sort_weight":107,"slug":108},"Literature",80,"literature",{"id":54,"doc_module":4,"doc_module_name":47,"category_name":110,"show_sort_weight":111,"slug":112},"Exam",70,"exam",{"id":114,"doc_module":4,"doc_module_name":47,"category_name":115,"show_sort_weight":116,"slug":117},5,"Comic",60,"comic",{"id":119,"doc_module":4,"doc_module_name":47,"category_name":120,"show_sort_weight":121,"slug":122},6,"Technology",50,"technology",{"id":11,"doc_module":4,"doc_module_name":47,"category_name":12,"show_sort_weight":124,"slug":125},40,"healthcare",{"id":20,"doc_module":4,"doc_module_name":47,"category_name":127,"show_sort_weight":128,"slug":129},"Research & Report",30,"research-report",{"id":131,"doc_module":4,"doc_module_name":47,"category_name":132,"show_sort_weight":133,"slug":134},9,"Religion & Spirituality",20,"religion-spirituality",{"id":133,"doc_module":4,"doc_module_name":47,"category_name":136,"show_sort_weight":133,"slug":137},"World Cup","world-cup",{"id":22,"doc_module":4,"doc_module_name":47,"category_name":139,"show_sort_weight":22,"slug":140},"Lifestyle","lifestyle",{"id":142,"doc_module":4,"doc_module_name":47,"category_name":143,"show_sort_weight":114,"slug":144},19,"General","general"]