Safetyfirst London Food Handler Training & Quiz

• Clean uniform daily; no outside clothes in prep area.
• Hair tied back, nets or hats; no jewellery except plain band; short clean nails.
• Handwashing: 20 seconds, soap, rinse, dry with disposable towel.
• Gloves change regularly; never replace washing.
• No eating, smoking or gum in prep area.

Do not work with food when experiencing diarrhoea, vomiting, fever, open wounds, or flu-like symptoms. Report immediately. Return only 48 hours after symptoms stop for vomiting/diarrhoea.

Use colour-coded boards: Red=Raw meat, Blue=Raw fish, Yellow=Cooked meat, Green=Salad, Brown=Root veg, White=Bakery/dairy. Separate knives. Store raw below cooked. Clean and sanitise between uses.

• Cold: 0–5°C, Frozen: -18°C, Hot holding: 63°C+.
• FIFO rotation; clear date labels (Use By vs Best Before).
• Opened products follow manufacturer advice.

Cook to safe internal temperatures (e.g., poultry/minced meat to 75°C for 2 mins). Reheat to 82°C. Use cleaned calibrated thermometers.

14 allergens must be tracked and communicated. Prevent cross-contact, segregate, label and train staff to answer customer queries accurately.

Clean-as-you-go: debris removal, detergent wash, rinse, sanitise, air dry. Colour-code cloths: Blue=general, Red=toilets, Green=food prep, Yellow=high-risk. Follow COSHH safety data sheets. Store chemicals separately.

1. Identify hazards
2. Critical Control Points
3. Limits
4. Monitoring
5. Corrective action
6. Records
7. Verification

Separate waste, use lidded bins. Report pest signs; keep food sealed; maintain screens/doors.