Preparing a safe and hygienic cooking environment
As well as good personal hygiene, it is also important to make sure that your cooking environment is clean and safe to cook in. Remember that a cooking environment can be anywhere you are preparing/cooking food – for example, at home, at school, in a catering kitchen (in a hotel, restaurant, etc), in a food production factory and so on.
Every time that you cook, you must make sure that you have prepared your work area so that it is safe and hygienic. Click on the buttons below to learn more about the importance of a safe and clean cooking environment.
Clean cooking environment
If your cooking environment is not clean, there could be bacteria on the surfaces or equipment. This can cause food poisoning which can have fatal consequences.
Food poisoning affects thousands of people each year. Behind every toaster, in every fridge, on every chopping board, there might be germs. If they’re allowed to spread and multiply, the chances of food becoming contaminated increases. When contaminated food is eaten, it can cause vomiting, stomach cramps, diarrhoea and weakness.
Safe cooking environment
If your cooking environment is unsafe, accidents such as trips, falls and burns can happen.
Now click through the slide panel below for some key safety and hygiene actions you need to take every time you are preparing to cook.
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Make sure that the area around you is clear before you start cooking. In particular, make sure chairs, stools, bags, coats and other belongings are stored away properly, so no-one can trip or fall over them. Also, look out for any loose or trailing cables that you or others could trip over and check floors for spillages so that there is no risk of slipping and falling.
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Prevent the spread of bacteria by sanitising your tables/work surfaces with an anti-bacterial spray or hot soapy water and a clean cloth. While you are cooking, wash or wipe away any spills as soon as they happen. You should also disinfect work surfaces after wiping up spills from raw meat/poultry/fish, eggs or unwashed fruit/vegetables.
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Check that all equipment is clean prior to use – if in any doubt, wash it just in case. You should also check that the equipment is safe to use – for example, make sure equipment isn’t broken in any way or that there aren’t any loose parts that could fall off into the food.
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Always take care when handling knives and make sure they are stored correctly in a knife block or knife wrap when not in use (this can prevent them from falling onto the floor or cutting someone).
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Do not run, even if you are in a hurry!
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Prepare a bowl of hot, soapy water ready for washing up.
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Ensure that electrical equipment is not stored or used near water. Electricity and water do not mix and there can be a serious risk of harm from electrocution if electrical items come into contact with water.
