Food hygiene


Regular cleaning of worktops, chopping boards and any surfaces that come into contact with food is important to prevent the spread of bacteria.

Food contamination

Contamination is the presence of any harmful or objectionable substance in food.

Food delivery and storage

Food needs to be handled and stored safely so that it does not pose a food safety risk.


Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical or physical) that could pose a danger to the preparation of safe food.

Personal hygiene

The most important way to prevent food poisoning is to wash your hands properly.

Preparation, cooking and serving

Preventing the contamination of food during preparation, cooking and serving.