The staff should ensure that they
carry out a risk assessment before undertaking any activities associated
with food particularly with regard to safety using equipment and
allergies to food.
All ingredients that are to be used
must be checked for ‘use before dates’ and stored in an appropriate
place. All non-tinned/fresh food must be stored in the refrigerator. No
unpasteurised milk products or uncooked meat products should be used in
school. Fresh fruit and vegetables should be washed before use. Waxed
table cloths should be laid on the working surface prior to baking,
cooking or food tasting for hygiene purposes.
A copy of the following should be
displayed and discussed with pupils:
When preparing,cooking and
1. Remove all rings, watches and
bracelets that may trap germs and bacteria.
Wear an apron
Roll up sleeves.
Tie back long hair.
Make sure all cuts are covered with a
Wash hands thoroughly with
antibacterial soap after:
visiting the toilet
blowing your nose
coughing or sneezing
touching hair, or other parts of the
body, or anybody else
When tasting do not pick up a piece
of food and then replace it– once handled, a piece of food
should be placed on your own plate.
Do not place a spoon or ‘dipper’
or cocktail stick back in the food after tasting.
10 Ensure food is covered if left
lying out or put it into the fridge.
When you have finished, scrape any
waste solids on to a paper towel and place in the bin.
All dishes/utensils should be washed
up in sink in the staffroom.
Wash plate thoroughly in hot soapy
Use a clean tea-towel to dry dishes.
Save only food which comes in re-sealable
containers, store according to manufacturers’ instructions and use by
‘sell by’ date.
Make sure all work surfaces are
thoroughly wiped with anti-bacterial spray, and cloths washed and dried.
Refer to Highland Council Health and
Safety Manual on Food Safety for further advice.