| No matter who wants to run a catering business, you | | | | 80000 people, who report food poisoning each year. |
| should consider the food hygiene as the most | | | | Therefore, it is very important to know how to |
| important premise. As the owner or manager of a | | | | clean, store, prepare and cook food hygienically. To |
| food business, you must ensure that your food is | | | | achieve the maintenance of good food hygiene, the |
| safe, clean and fit to eat. Food safety is not only | | | | business owner should ensure that food preparation, |
| required by law, it is also a good way to protect | | | | handling and storage areas are clean. Food poisoning |
| your business’s reputation and improve your | | | | is usually caused by germs. Behind every toaster, in |
| business. | | | | every fridge, on each chopping board, there might be |
| Fit staff and safe food are two main factors of food | | | | germ. If the germs are allowed to spread, the |
| hygiene, those staff with infectious disease, vomiting, | | | | mealtime will be very terrible. Keeping high levels of |
| diarrhoea or open wound must not handle food. They | | | | personal and kitchen hygiene are effective ways to |
| should be kept far away from the food room and | | | | stop germs spreading. In additional, the fridge is also |
| given non-food handling activities or sent home. All | | | | a superb weapon in the battle against germs. Before |
| food handlers should thoroughly wash and dry their | | | | serving, all food should be cooked properly, especially |
| hands regularly when handling food. They should wear | | | | meat. |
| clean clothes, tie hair back and not cough or sneeze | | | | When you are running a food business, it is better to |
| over food. What’s more, the manager should be | | | | ensure that you have a satisfactory, workable and |
| responsible for the supervision, instruction and training | | | | demonstrable food safety management system in |
| of the staff so that the food can comply with strict | | | | place. The most important thing is that all premises |
| hygiene standards. Food hygiene is vital to prevent | | | | must comply with strict hygiene standards so that |
| food from poisoning. In the UK, there are around | | | | people will not suffer from food poisoning again. |