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Additional resources for CTH Food Hygiene, Health and Safety
Storage areas, therefore, need to be maintained, cleaned regularly and checked for any signs of pest infestation which could, of course, compromise food safety. 1 Safe storage of chilled, frozen and dry goods Foods that are delivered for chilled storage must be maintained at temperatures of between 1°C – 5°C (upper legal limit 8°C). They must be stored in strict rotation to ensure freshness of product and within date guidelines. In premises which have allowed for appropriate storage of raw and cooked products, meat and fish have separate refrigerated storage which helps to prevent unpleasant odours tainting other food products.
Once opened keep refrigerated and use within four weeks. (Best before) With an effective stock control system and regular monitoring of food supplies, freshness and quality will be assured. Note that the UK government is considering the introduction of changes to the legislation so that all products are consistently labelled 'use before'. 6 Premises The food business environment is required to comply with the Food Hygiene Regulations Act in respect of the premises being suitable for the purpose of the intended business.
The processes are reviewed and revised periodically to ensure health and safety compliance. Everyone takes reasonable care in protecting themselves and others from harm. Everyone observes the health and safety policies and health and safety equipment provided. Any potential hazard, near miss, and accident or injury is reported to the management team. Those responsible for reckless behaviour or deliberate contravention of the health and safety policies may be subject to the company disciplinary procedure.