How to Start & Run a B&B BandBED2eBook-1 | Page 52

hygiene practices, including protection against contamination
between and during tasks.
Surfaces
Surfaces (including surfaces of equipment) in areas where food
is handled, particularly those that are touched by food, must
be maintained in a sound condition and be easy to clean and,
where necessary, to disinfect.
This means that surfaces need to be made of materials that
are smooth, washable, corrosion-resistant and non-toxic,
unless you can satisfy your local authority that other materials
are appropriate.
Washing equipment and food
You must have adequate facilities, where necessary, for
cleaning, disinfecting and storing utensils and equipment.
These facilities need to be made of corrosion-resistant
materials, be easy to clean and have an adequate supply
of hot and cold water.
You must have adequate facilities, where necessary, for
washing food. Every sink (or other facilities) for washing food
must have an adequate supply of hot and/or cold water.
The water must be ‘potable’ (drinking quality). These facilities
must be kept clean and, where necessary, disinfected.
Personal hygiene
Every person working in a food-handling area must
maintain a high level of personal cleanliness. He or she
must wear suitable, clean clothing and, where necessary,
protective clothing.
Handwashing
Effective handwashing is extremely important to help prevent
harmful bacteria from spreading from people’s hands to food,
work surfaces, equipment etc. Make sure that all staff that
work with food wash their hands properly:
• when entering the food handling area, e.g. after a break
• or going to the toilet
• before preparing food
• after touching raw food, such as meat/poultry and eggs
• after handling food waste or emptying a bin
• after cleaning
• after blowing their nose
Don’t forget that staff should dry hands thoroughly on a
disposable towel – harmful bacteria can spread more easily
if your hands are wet or damp.
Foods
You must not accept raw materials or ingredients, or any
other material used in processing products, if they are known
to be, or might reasonably be expected to be, contaminated
in a way that means the final product would be unfit for
human consumption.
You must store raw materials and all ingredients in appropriate
conditions, designed to prevent harmful deterioration and
protect them from contamination.
How to Start & Run a B&B
www.howtorunabandb.com