Food Safety Basics: Ensuring Safe Preparation and Serving 

Food safety is the practice of handling, preparing and storing food in ways that prevent foodborne illnesses and protect public health. It is essential for reducing the risk of contamination by harmful bacteria, viruses and allergens that can cause serious health issues. Unsafe food practices can lead to food poisoning, outbreaks of illness and, in severe cases, hospitalisations or fatalities.

The Food Standards Agency (FSA) estimates that there are approximately 2.4 million cases of food poisoning in the UK every year, which costs the economy a huge £9.1 billion annually. They attributed these causes to foodborne pathogens such as norovirus, Campylobacter, Salmonella and Shiga toxin-producing Escherichia coli (STEC). The effects of foodborne pathogens can range from mild to severe and can sometimes be fatal. Symptoms often include nausea, abdominal pain, vomiting, diarrhoea, fever and headaches.

Food safety is essential in all settings where food is prepared or handled, including:

• Restaurants
• Pubs and bars
• Takeaways 
• Food manufacturers 
• Catering settings (including home catering businesses)
• Street food businesses
• Schools
• Online food businesses 
• Hotels
• Care homes
• Residential homes

Each step in food preparation, from selecting ingredients to serving, plays an essential role in maintaining food safety. Everyone involved in food preparation, whether at home or in a professional kitchen, must adhere to fundamental food safety practices. Following these basic practices protects individuals, families and the larger community by preventing avoidable illness and promoting healthier and safer eating environments.

Personal Hygiene in Food Preparation

Having a high level of personal hygiene is essential for anyone working in a food handling area and for people preparing food at home. A key aspect of personal hygiene is handwashing. Proper handwashing is one of the simplest and most effective ways to prevent the spread of foodborne illnesses. Hands carry bacteria and other contaminants that can easily transfer to food, surfaces and kitchen equipment. It is important to wash your hands at critical times, including: 

• Before handling food
• After using the bathroom
• After blowing your nose
• After touching raw foods
• After handling waste or touching bins
• After blowing your nose, coughing into your hand or touching your mouth
• After touching cleaning products
• After smoking
• After touching objects that typically harbour bacteria, such as your phone, door handles, light switches or money

Frequent handwashing reduces the risk of contaminating food with harmful pathogens and keeps food preparation safe and hygienic.

Many people do not realise that they don’t wash their hands properly. Below is a step-by-step guide for effective handwashing:

• Wet your hands with clean, warm running water.
• Apply soap and create a lather.
• Scrub all parts of your hands, including the backs of your hands, between fingers and under fingernails for at least 20 seconds. (Tip: Humming or singing ‘Happy Birthday’ twice can help ensure you are washing for the appropriate amount of time).
• Rinse thoroughly under clean, running water to remove soap and any loosened dirt or bacteria.
• Dry your hands with a disposable paper towel or hand dryer. If using a disposable towel, use it to turn off the tap to avoid re-contaminating your hands.

Alongside handwashing, another effective way to ensure personal hygiene is through your clothing. It is important that when handling food, your clothing is suitable, clean and protective. In a kitchen environment, one of the easiest ways to ensure good hygiene is by wearing personal protective equipment (PPE), which helps to provide an additional layer of protection against contamination. This can include:

Hairnets or hats:

Hairnets prevent stray hairs from falling into food and reduce the risk of transferring bacteria from hair to food. 

Gloves:

Wearing gloves helps minimise direct contact with food but they must be used correctly to be effective.

Change gloves:

• Before handling any food.
• After handling raw meat, poultry or seafood.
• When moving from one task to another, especially if handling cooked or ready-to-eat foods.
• Any time they are torn or soiled.

Aprons:

Aprons: Aprons protect clothing from spills and prevent bacteria on clothing from transferring to food. Aprons should be changed if they become heavily soiled.

PPE helps to maintain a clean and safe food preparation environment but is only effective when used consistently and correctly. Alongside PPE, it is also recommended that anyone handling food doesn’t wear a watch or jewellery (except a wedding ring), as these can act as contaminants. 

Another important aspect of personal hygiene relates to fitness to work. If you are carrying an illness or disease that could be transmitted through food or you have had vomiting or diarrhoea in the last 48 hours, you should not prepare food that will be eaten by anyone but yourself and you should definitely not be in a professional kitchen. If you have any open cuts or sores, it is important to keep them covered by brightly coloured, waterproof plasters.

Preventing Cross-Contamination

Cross-contamination is when harmful bacteria or microorganisms are transferred from one object to another, for example, from raw food to cooked food, from utensils to food, or from a person’s skin to food. Cross-contamination can happen at any stage of food preparation and can be extremely harmful and, in some cases, life-threatening. For example, bacteria such as Salmonella and E. coli from raw meat, poultry and seafood can quickly spread to ready-to-eat foods and cause severe food poisoning. Proper segregation and handling are critical to prevent foodborne illnesses.

An important way to prevent cross-contamination is by segregating raw food from other food items. Store raw foods, such as meats, poultry and seafood, away from cooked and ready-to-eat foods in the refrigerator. Ideally, raw foods should be stored on the bottom shelf to prevent juices from dripping onto other foods. If possible, use different areas for preparing raw and cooked foods to avoid cross-contamination. When this is not feasible, be meticulous about cleaning and sanitising surfaces between tasks.

Using separate chopping boards and utensils for different types of food is one of the most effective ways to prevent cross-contamination. It can be helpful to assign different colours for various food types (e.g. red for raw meats, blue for seafood, green for vegetables and yellow for cooked foods). This can help everyone in the kitchen quickly identify which boards to use and reduces the chances of cross-contamination.

It is also recommended to use separate knives, tongs and other utensils for raw meats and ready-to-eat foods and avoid using the same utensils for multiple foods without cleaning and sanitising them between uses. By using dedicated equipment for raw and cooked foods, kitchens can significantly reduce the risk of spreading bacteria.

Effective cleaning and sanitising are essential for maintaining a safe food preparation environment. After any contact with raw food, surfaces and equipment must be thoroughly cleaned and sanitised to remove bacteria and other contaminants. This includes:

• Cleaning: Wash all surfaces, utensils and equipment with hot, soapy water. Use brushes or sponges to scrub off food particles and other residues.
• Rinsing: Rinse with clean water to remove any remaining soap and debris.
• Sanitising: Apply a food-safe sanitiser to eliminate any remaining bacteria. Allow it to air dry or wait for the specified contact time according to the product instructions.
• Drying: Use disposable paper towels or air dryers. Avoid reusable cloth towels, which can harbour bacteria if not washed regularly.

Use food-safe sanitisers that are specifically designed for kitchen use and follow the manufacturer’s instructions for effective application. Some cleaning tips to prevent cross-contamination include:

• Clean as you go: Clean surfaces immediately after handling raw foods to prevent bacteria from spreading to other areas or foods.
• Avoid using the same sponge or cloth: When cleaning, avoid using the same sponge or cloth for multiple surfaces. Disposable wipes or paper towels can be more hygienic alternatives.
• Regular deep cleaning: Schedule regular deep cleaning for less obvious areas, like refrigerator shelves, handles and taps, to ensure that no bacteria are lingering.

By following these steps, you can prevent the spread of harmful bacteria and ensure a safer, cleaner food preparation process.

Safe Food Storage

Proper food storage is a crucial part of food safety that helps prevent foodborne illness and keeps food fresh for longer. When food is stored incorrectly, bacteria can grow rapidly, particularly in perishable items and this increases the risk of contamination. Safe food storage practices, such as maintaining correct temperatures, labelling and organising stock and careful placement of foods in storage, are essential for keeping food safe from spoilage and contamination.

Temperature Control

Storing perishable foods at the correct temperature slows bacterial growth, reducing the risk of foodborne illness. In the UK, the Food Standards Agency (FSA) recommends the following:

• Refrigerated items should be kept at 5°C or below to prevent bacterial growth.
• Frozen foods should be stored at -18°C to keep foods safe for longer periods.

It is important to regularly monitor temperatures in refrigerators and freezers to ensure they remain within safe limits. This can be done with built-in temperature displays or by using a thermometer placed inside each storage unit. Checking temperatures daily can help prevent issues if equipment malfunctions, giving you a chance to correct problems before food becomes unsafe to eat.

Labelling and Rotating Stock

The First In, First Out method (FIFO) is the best way to manage food inventory safely. It ensures that older stock is used before newer items, which reduces the chance of food expiring before use. To follow FIFO, arrange food so that the oldest items are at the front and newer items are placed behind them. This ensures you use the oldest items (those which will expire first) before you use the newer items (food that has a later expiration date).

Additionally, all food items should be clearly labelled. If a food item is shop-bought, it should have the use-by or best-before date attached. However, it can also be beneficial to attach another label specifying when the item was opened. For example, cream cheese should typically be consumed within 7 days of opening and may go bad after this time, even if it is still within its expiration date. For any items that were prepared at home or in a professional kitchen, creating your own use-by dates can make sure they are not consumed once they have gone bad.

Following the FIFO method and paying attention to expiration labels allows for a quick assessment of an item’s freshness, helps kitchen staff keep track of stock quality and reduces waste by ensuring that older food is used before it becomes unsafe.

Food Placement in Refrigerators and Storage Areas

Organising food by type and storage requirements in refrigerators helps prevent cross-contamination and keeps foods at their best quality. Follow the guidelines below for safe storage:

• Raw meats should always be stored on the bottom shelf of the refrigerator. This placement prevents juices from dripping onto ready-to-eat or cooked foods, which could cause contamination.
• Cooked and ready-to-eat foods should be stored above raw foods to keep them safe from potential contamination.
• Fresh fruits and vegetables can be stored in dedicated drawers, separate from raw meats, to keep them fresher and safe from cross-contamination.

In addition to refrigerators, storage areas (e.g. cupboards or pantries) should also be organised so that similar foods are stored together and items are easily accessible. This set-up allows for efficient FIFO management and quick access to food items during preparation.

Cooking and Holding Temperatures

Ensuring the correct cooking and holding temperatures is essential for food safety, as they help to control and reduce harmful bacteria in food. Proper cooking temperatures ensure that food is thoroughly cooked while holding temperatures keep it safe for serving by preventing bacterial growth. Using a food thermometer and other temperature-control tools can help maintain safe cooking and holding practices in any kitchen environment.

Cooking food to the correct internal temperature is crucial for killing harmful bacteria that can cause foodborne illnesses. To ensure that food is fully cooked, the middle of the food should reach 70°C for at least two minutes. Alternatively, the following temperature-time combinations are deemed to be safe by the FSA:

• 60°C for 45 minutes
• 65°C for 10 minutes
• 70°C for 2 minutes
• 75°C for 30 seconds
• 80°C for 6 seconds

You can check the temperature and ensure that food is cooked all the way through using a temperature probe or cooking thermometer. A food thermometer is the most reliable way to verify that food has reached these safe cooking temperatures. Insert the thermometer into the thickest part of the food, avoiding bones and fat, for an accurate reading. Consistently cooking food to these temperatures ensures that it is safe to eat.

It is also important to follow the temperature guidelines on the food packaging or recipe, if available. If you do not have a food thermometer, you can rely on other clues, such as whether the food is steaming hot (including in the middle of the food) and the colour of the food and juices (e.g. when cooking meat).

After cooking, food must be held at safe temperatures if it is not served immediately. The Danger Zone for bacterial growth is between 8°C and 63°C. Keeping foods out of this range helps prevent bacterial growth during service. Hot foods should be kept at 63°C or above at all times to prevent bacterial growth, while cold foods should be kept at 8°C or below to slow bacterial activity. Some tips for maintaining safe holding temperatures include:

• Hot holding: Use a bain-marie, a soup kettle or warming trays to keep hot foods above 63°C. Hot holding equipment should be preheated before the food is put into it and all food should be thoroughly cooked and steaming hot before it is put into hot holding. Stir foods periodically to maintain consistent temperature throughout and to avoid any cold spots.
• Cold holding: Place cold items in refrigerators or use ice baths to keep foods at or below 8°C. This is especially important for perishable items like salads, dairy-based dishes and cold meats.
• Check temperatures regularly: Use a thermometer to check that holding equipment maintains the correct temperature, as temperature fluctuations can increase the risk of bacterial growth.

By adhering to these cooking and holding temperature guidelines, kitchens can minimise the risk of foodborne illnesses and serve food safely. Proper temperature control ensures that food is thoroughly cooked, kept at safe temperatures and ready to be enjoyed without compromising health.

Thawing and Reheating Food Safely

Proper defrosting and reheating are essential for food safety, as incorrect methods can allow bacteria to grow and increase the risk of foodborne illness. Safe defrosting methods prevent bacteria from multiplying during the defrosting process and thorough reheating kills any bacteria that may have developed in stored foods.

Defrosting frozen foods safely is essential to avoid bacterial growth. The FSA advises against thawing at room temperature, as this allows the food’s surface to enter the Danger Zone (8°C to 63°C), where bacteria can multiply quickly. Instead, food should be defrosted in the fridge. Food that is being defrosted in the fridge should be placed into a container that is large enough to catch any drips, as this helps to prevent the food from contaminating any other items in the fridge. 

It is important to check that the middle of the food is fully defrosted before cooking, otherwise, the food might not cook evenly and harmful bacteria might remain in the food. Defrosted food should be used within 24 hours of thawing. If it isn’t possible to defrost food in the fridge, you can use the ‘defrost’ setting on the microwave before immediately cooking the food. However, microwaves can cause uneven thawing, so it is essential to monitor the process closely.

When reheating leftovers, it’s essential to bring the food to a high enough temperature to kill any bacteria that may have developed during storage. Food should be reheated to at least 75°C and it must be piping hot throughout. Some guidelines for safely reheating food include:

• Reheat only once: Leftovers should only be reheated once to reduce the risk of bacterial contamination. Multiple reheating and cooling cycles increase the chances of bacterial growth.
• Reheat evenly: Use a method that ensures even reheating, as cold spots can harbour bacteria. Stir or rotate the food during heating to achieve an even temperature throughout.
• Check with a thermometer: Use a food thermometer to confirm the internal temperature has reached at least 75°C. This is particularly important for thick or dense foods, like casseroles, soups and stews.
• Microwave reheating: When reheating in the microwave, cover the food and rotate or stir it halfway through the heating process. This helps to avoid uneven heating and ensures the food reaches a safe temperature throughout.

Allergen Management

Food allergens are relatively common and according to the FSA’s Patterns and Prevalence of Adult Food Allergy (PAFA) report, approximately 6% of adults in the UK have a food allergy, equating to 2.4 million people. Although you can be allergic to any food item, there are 14 main food allergens in the UK:

• Celery
• Cereals containing gluten (e.g. wheat, barley, rye and oats)
• Crustaceans (e.g. prawns, crab and lobster)
• Eggs
• Fish
• Lupin
• Milk
• Molluscs (e.g. mussels and oysters)
• Mustard
• Peanuts
• Sesame
• Soybeans
• Sulphur dioxide and sulphites (at a concentration of more than 10 parts per million)
• Tree nuts (e.g. almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans, pistachios and macadamia nuts)

Being aware of these allergens is essential in food preparation and handling to prevent accidental exposure, which can lead to an allergic reaction or anaphylaxis. Clearly identifying and labelling ingredients, as well as knowing which dishes contain allergens, helps keep customers safe.

Cross-contact happens when allergen-free foods come into contact with allergens, usually due to shared equipment, utensils or surfaces. Unlike cross-contamination (which involves harmful microorganisms), cross-contact specifically refers to allergens. If cross-contact occurs and a person with a food allergy is accidentally exposed to an allergen, this could have serious health consequences and could even be potentially life-threatening.

Certain practices can be put into place to help prevent cross-contact, including:

Proper cleaning and sanitising 

Thoroughly cleaning surfaces, utensils and equipment after handling allergenic foods can help to prevent cross-contact. Use separate chopping boards, knives and prep areas if possible as even trace amounts of allergens can trigger a reaction in sensitive individuals.

Separate food storage and preparation areas 

Designate separate storage areas for allergenic foods to minimise the risk of cross-contact. For example, storing peanut products away from allergen-free foods prevents accidental spillage or mixing.

Dedicated equipment and utensils 

Use colour-coded or clearly labelled utensils and equipment for allergenic and non-allergenic foods. Fryers, mixers and blenders should ideally be designated for allergen-free preparation to avoid residual allergens.

Handwashing 

Encourage staff to wash hands thoroughly between handling different foods. Using gloves can also help but gloves must be changed after contact with an allergenic food. Many people who handle food do not realise the importance of handwashing after handling an allergen.

Clear labelling and consumer communication

Clearly mark allergens on menus, ingredient lists or signage. Train staff to communicate allergen risks to customers accurately and ensure they are aware of any changes in recipes or ingredients. Clearly labelling food products if they contain any of the 14 regulated food allergens is required by UK law. For packaged food, the allergen should be clearly highlighted (e.g. underlined or in bold). Any other food allergens must also be listed on the label. 

Staff training and education 

Regular training on allergen management and cross-contact prevention is essential. Educated staff can better support customers, answer allergen-related questions and follow correct procedures in the kitchen.

By prioritising allergen identification, preventing cross-contact and ensuring clear communication, restaurants and food service establishments can significantly reduce the risk of allergen exposure, which helps to protect the health and safety of customers and improve trust. 

The Role of Food Safety Training and Certification

Food safety training and certification are fundamental to ensuring that food handlers are equipped with the skills and knowledge needed to keep food safe for consumption. Regular training ensures that staff members stay informed about best practices, follow health and safety regulations and handle food with a high level of care, which is essential for protecting public health. Training programmes are a valuable way to standardise food safety practices across kitchens and food establishments.

Food safety standards and guidelines are updated regularly to incorporate new research, emerging foodborne risks and changes in health regulations. Ongoing training is therefore essential for food handlers and kitchen staff to remain up to date. Food safety training can help to ensure:

Compliance with laws and regulations

Food safety regulations are strict and require regular updates. Proper training ensures that staff follow the latest guidelines and comply with all relevant legal requirements, including:

• The Food Safety Act 1990
• Food Information Regulations 2014
• The Food Information (Amendment) (England) Regulations 2019
• The Food Safety and Hygiene (England) Regulations 2013
• Control of Substances Hazardous to Health (COSHH) Regulations 2002

Preventing foodborne illnesses

Training educates staff on how to avoid contamination, handle food correctly and prevent cross-contamination. This is critical in reducing the risk of foodborne illnesses.

Consistency and accountability 

When all kitchen staff are trained to follow the same procedures, food safety practices become more consistent across the team. This reduces the likelihood of mistakes and encourages accountability.

Higher customer trust 

Customers are increasingly aware of food safety standards. When an establishment consistently practices safe food handling, it increases customer trust and can positively impact the business’s reputation.

Food safety training and certification programmes are designed to equip food handlers and managers with comprehensive knowledge of food safety protocols. These certifications are highly recommended for staff in professional food preparation settings. Some reputable options for food safety training and certification in the UK include:

Food Standards Agency (FSA)

The FSA offers free online food safety training courses for businesses. This includes food allergen training. However, they do not offer food hygiene courses.

Level 2 and Level 3 Food Hygiene Certifications

These are tiered certifications in the UK that cover basic to advanced food safety practices. They are often required by local authorities for staff working in different roles, from general food handling to supervisory positions. 

Training programmes help to standardise training across the food industry, so all certified individuals learn the same safety fundamentals. Although certified training programmes are not required by UK law, they help to improve food hygiene and food safety awareness. UK law specifies that food business operators must ensure that anyone who handles food receives the appropriate supervision and training in food safety and hygiene.

The easiest way to demonstrate compliance and ensure staff are appropriately trained is through a training programme. Certification also helps protect the business from liability by demonstrating a commitment to safe food handling. Additionally, certified food handlers are more likely to recognise potential hazards and be better equipped to take preventative and corrective actions to reduce the likelihood of cross-contamination and cross-contact.

Consumer Awareness and Responsibility 

Consumers play a vital role in food safety by following safe food handling practices at home. Proper storage, preparation and cooking techniques help prevent foodborne illnesses and ensure that food stays safe to eat. In addition to handling food carefully, consumers should be vigilant about food recalls and expiration dates to further reduce risks.

There are multiple ways consumers can ensure safe practices at home, including:

Handwashing 

As mentioned earlier, proper handwashing is essential to prevent the spread of bacteria from hands to food. Hands can pick up bacteria from raw foods, surfaces and even everyday activities like handling pets. Wash hands thoroughly with soap and warm water for at least 20 seconds, including scrubbing the back of the hands, between fingers and under nails. Always wash before handling food, after touching raw ingredients (like meat or eggs) and after using the bathroom.

Safe food storage 

Keep perishable items like meat, dairy and leftovers in the refrigerator at or below 8°C to slow bacterial growth and make sure you check your fridge’s temperature regularly. Freeze items that won’t be used soon to extend their shelf life but avoid overstocking to maintain proper air circulation. Store raw meat, poultry and seafood on the bottom shelf of the fridge in sealed containers to prevent juices from dripping onto ready-to-eat foods. Additionally, the FIFO method is not only beneficial to food businesses but also for the home. Use older items first to reduce food waste and avoid spoilage. This helps ensure food is fresh and safe when consumed.

Cooking techniques 

Check the internal temperatures of cooked foods with a thermometer to make sure they’re safe to eat, particularly when cooking meat. When reheating leftovers, bring them to at least 75°C and ensure they’re piping hot throughout to destroy any bacteria that may have developed during storage.

Monitoring expiration dates and food recalls 

It is important to understand the difference between ‘best-before’ dates and ‘use-by’ dates. Make sure to never consume foods after their use-by date, as they may be unsafe and cause illness. It is also recommended to pay attention to news of food recalls issued by the FSA or local supermarkets. Recalls often occur when there’s a risk of contamination (e.g. bacterial or allergen). If you own a recalled product, follow the instructions given to return or dispose of it.

Allergen awareness 

If anyone in the household has allergies, be extra cautious about ingredient labels, especially with packaged and processed foods. When preparing food for someone with allergies, wash surfaces, utensils and hands to avoid allergen cross-contact.

By following these food safety tips, consumers can help prevent foodborne illnesses, maintain a safe environment in their kitchens and protect the health and safety of their families.

Conclusion

Food safety is an essential part of protecting public health, preventing foodborne illnesses and ensuring the well-being of everyone who consumes prepared foods. Throughout each step of the food journey, from preparation in professional kitchens to home-cooked meals, following fundamental food safety practices is crucial. Key elements include maintaining high standards of personal hygiene, preventing cross-contamination, storing and cooking food at safe temperatures and remaining vigilant about food recalls and allergen management. Additionally, regular food safety training and certification are vital for food handlers to keep up with best practices and legal requirements.

Both food businesses and consumers share the responsibility of upholding food safety standards. Professionals in food service settings must follow regulatory guidelines meticulously, while consumers should also practise safe handling, storage and cooking methods in their homes. By applying these food safety basics daily, we can create safer environments for food preparation and service and significantly reduce the risks of contamination and illness.