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1. www.food.gov.uk › business-guidance › storing-andStoring and freezing food safely | Food Standards Agency

   www.food.gov.uk › business-guidance › storing-and

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   Storing food. Avoid cross-contamination by storing individual foods in, clean, sealed containers. This stops objects, bacteria and chemicals getting in the food. Follow packet instructions...

   • Chilling Food Correctly

     Food safety coaching video – Chilled storage and display....

   • Bulk Freezing of Ambient and Chilled Foods

     You must make sure that cold store freezers can reduce...

2. assets.publishing.service.gov.uk › governmentGuidance on Food Safety and Kitchen Hygiene - GOV.UK

   assets.publishing.service.gov.uk › government

   Windows and doors and any other openings must be designed and built in a way that prevents dirt building up. Windows and doors that can be opened to the outside must be fitted with insect-proof...

   • File Size: 299KB

   • Page Count: 10

3. Videos

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     Storing Food Safely

     28 Oct 2017

     110.8K views

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     What is food safety?

     27 Nov 2020

     215.9K views

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     3:41

     youtube.com

     Introduction to Food Safety

     1 Mar 2021

     44.4K views

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4. assets.publishing.service.gov.uk › governmentSection 1: Food Safety Policy - GOV.UK

   assets.publishing.service.gov.uk › government

   The policy of British High Commission Nairobi is to provide our visitors/guests/staff with high quality, safe food. To help us to achieve this a Food Safety Management System based on the...

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   • Page Count: 24

5. www.food.gov.uk › business-guidance › setting-upSetting up your food business premises - Food Standards Agency

   www.food.gov.uk › business-guidance › setting-up

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   • Choosing The Right Premises
   • Facilities For Cleaning Equipment
   • Facilities For Washing Food
   • Equipment
   • Food Waste
   • Fire Safety
   • Food Hygiene Rating

   The premises you choose for your business, whether commercial or in your home, must: 1. comply with the necessary regulations 2. allow you to prepare food safely You must keep your premises clean, maintained and in good condition. Your premises must allow you to follow good food hygiene practices, including protection against contaminationand pest ...

   See full list on food.gov.uk

   Your premises must have adequate facilities for cleaning, disinfecting and storing utensils, including equipment. The facilities must have an adequate supply of hot and cold water.

   See full list on food.gov.uk

   Separate sinks must be provided, where necessary, for washing food and cleaning equipment in food preparation areas. Every sink must have an adequate supply of hot and cold water for washing food and be of drinking quality. These facilities must be kept clean and be disinfected.

   See full list on food.gov.uk

   All items, fittings and equipment that food touches must be: 1. kept in good order, repair and condition 2. cleaned effectively and be disinfected frequently enough to avoid any risk of contamination You can find more information on maintenance in our Safer food better business for caterers guide.

   See full list on food.gov.uk

   All food businesses must dispose of waste securely and properly(link is external) (Opens in a new window). To prevent your kitchen or any neighbouring properties from being flooded with waste and sewageyou should put all food waste in the bin rather than down the sink and use commercial sink strainers to stop fat, oil and grease (FOG) and small bit...

   See full list on food.gov.uk

   You must carry out a fire risk assessment at your premises and take fire safety precautions to help protect you, your staff and customers. The type of precautions you need to have will depend on the outcome of the fire risk assessment of the premises. If you are planning to adapt your premises, it is a good idea to get fire safety advice before you...

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   The Food Hygiene Rating Schemegives businesses a rating out of 5 so that consumers can make informed choices about where to buy and eat food. The local authority will inspect your food business and publish the rating. (Opens in a new window) All businesses should be able to achieve the top rating of 5. If you do not, the food safety officer will ou...

   See full list on food.gov.uk

6. www.food.gov.uk › managing-food-safetyManaging food safety - Food Standards Agency

   www.food.gov.uk › managing-food-safety

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   Food safety management is about complying with food hygiene and food standards. You must ensure that you have food safety management procedures in place. You also need to consider:...

7. dortek.com › choosing-the-right-doors-for-foodChoosing the right doors for food processing facilities - Dortek

   dortek.com › choosing-the-right-doors-for-food

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   Apr 2, 2019 · Doors in food facilities will be one of the most frequently used and touched components so longevity, cleanability and durability are crucial factors. When selecting doors, food facilities commonly have four materials to choose from—steel, timber, laminate or hygienic GRP.

8. People also ask

   How do you choose a door for a food facility?

   • Doors in food facilities will be one of the most frequently used and touched components so longevity, cleanability and durability are crucial factors. When selecting doors, food facilities commonly have four materials to choose from—steel, timber, laminate or hygienic GRP.

   Choosing the right doors for food processing facilities - Dortek

   dortek.com/choosing-the-right-doors-for-food-processing-facilities/

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   Why are doors important for food security?

   • Along with equipment in the facility, doors are a critical component for Food security, especially in food auditing inspection processes which are typically conducting annually by authorised accredited inspection agents. Innovative Hygienic Door Solutions

   Choosing the right doors for food processing facilities - Dortek

   dortek.com/choosing-the-right-doors-for-food-processing-facilities/

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   What are the requirements for a food storage facility?

   • Doors must be easy to: Surfaces (including surfaces of equipment) in areas where food is handled, particularly those that are touched by food, must be: Your premises must have adequate facilities for cleaning, disinfecting and storing utensils, including equipment. The facilities must have an adequate supply of hot and cold water.

   Setting up your food business premises

   www.food.gov.uk/business-guidance/setting-up-your-food-business-premises

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   Why do food processing facilities need a seamless and impervious door?

   • Minimising any potential for contamination is one of the highest priorities in food processing facilities. To minimise bacteria, it is essential that doors are completely seamless and impervious in order to prevent germs building up in any hard to clean gaps or cracks in the doors surface.

   Choosing the right doors for food processing facilities - Dortek

   dortek.com/choosing-the-right-doors-for-food-processing-facilities/

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   Why is door selection important in food facilities?

   • Door selection is also an important factor in keeping the temperature levels balanced in food facilities. Door should enable easy access for goods and people whilst also minimising air exchange.

   Choosing the right doors for food processing facilities - Dortek

   dortek.com/choosing-the-right-doors-for-food-processing-facilities/

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   What is food safety management?

   • Food safety management is about complying with food hygiene and food standards. You must ensure that you have food safety management procedures in place. You also need to consider: You must put in place food safety management procedures based on the principles of Hazard Analysis and Critical Control Point (HACCP).

   Managing food safety - Food Standards Agency

   www.food.gov.uk/business-guidance/managing-food-safety

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9. www.dbth.nhs.uk › wp-content › uploadsKitchen Hygiene and Refrigerator Monitoring Policy for Wards ...

   www.dbth.nhs.uk › wp-content › uploads

   Doors should be tight fitting with a good seal. Check food cupboards for general tidiness, best before/use by dates and overstocking. Return excess ‘issued’ stocks to the main kitchen.