The World Health Organization sums up food safety basics in five simple keys — a good foundation for training any kitchen team, from a small café to a large restaurant.
1. Keep clean
Wash hands before and while handling food and after using the toilet, sanitise surfaces and equipment, and keep pests out. Germs travel on hands, cloths and cutting boards.
2. Separate raw and cooked
Use dedicated knives and boards for raw meat, and store raw food below cooked food in the fridge, in closed containers so its juices can’t drip onto anything else.
3. Cook thoroughly
Especially meat, poultry, eggs, seafood and minced meat. A thermometer is more reliable than looking; the WHO recommends reaching about 70°C.
4. Keep food at safe temperatures
- Don’t leave cooked food at room temperature for more than two hours.
- Chill perishable food promptly, preferably below 5°C.
- Keep hot food above 60°C until it is served.
5. Use safe water and raw materials
Safe water, fresh ingredients from trusted suppliers, well-washed fruit and vegetables, and nothing past its expiry date.
Food safety is a daily habit for the whole team, not an inspection that happens once a year.
These keys are a general foundation; always follow your municipality’s and local regulators’ requirements.