Health and safety are the two areas that you must always obey without question, It is such a serious matter that failure to obey in Industry, could get you the sacked on the spot.

A. Health Rules.

These have been made to allow you and others to consume food without the risk of being ill. The most common symptom is Food Poisoning.
Bacteria cause food poisoning resulting in vomiting, diarrhoea, fever and even death. Bacteria grow rapidly by consuming food in warm and moist conditions. One bacteria can multiply into one million in as little time as 45 minutes.
Bacteria will multiply at any temperature between 5°C and 63°C. Maximum rate of growth is at 37°C, our own body temperature. To kill Bacteria, food must be cooked above 70°C for at least 2 minutes.
Cross-Contamination is the major cause of food poisoning by bacteria being passed from one area to another.

Bacteria can be passed from raw food to cooked food by:-

1. using the same equipment such as chopping boards, knives. money etc for both.
2. being stored together or touching each other.
3. liquids from raw food dripping onto cooked food.
4. touching raw and cooked foods without washing hands thoroughly.

You must be aware of the potential risks in the food processing chain.

Buying food	Use a reputable supplier. Always check the sell by date.
Carrying home	Protect food from damage. Keep frozen food cold.
Storing	Store food at the correct temperature in dry conditions.
Preparation	Correctly defrost frozen foods. Wash/clean foods. Clean all surfaces and equipment.
Cooking	Cook and keep food at the correct temperature.
Storing	Cool food quickly before storing. DO NOT LEAVE WARM.

Avoid Cross-Contamination at all times.

Key danger areas for food poisoning.

1. using rotten foods.
2. using food for a blown tin can or expanded plastic pot.
3. not thawing frozen food correctly.
4. food not cook thoroughly.
5. leaving food warm before serving.
6. not cooling and storing foods quickly.
7. not cooking to the manufacturers instructions.

Chicken is especially dangerous as it normally contains Salmonella.

Rules.

Wash hands before starting work especially under the nails.
Wash hands after touching raw meat, refuse, handkerchief....
Wash hands after going to the toilet.
Tie back long hair.
Wear clean protective clothing.
Do not ware jewellery and nail varnish.
Clean worktops and equipment.
Do not put bags or sit on the worktop.
Cover any body injuries, cuts sores....
Do not cook if you are unwell.
Do not lick your fingers.
Wash spoon used for tasting before using again.
Use clean tea towels or leave washing-up to drain and dry.
Protect food and equipment from flies, rodents and pets,
Wash-up in hot soapy water.
Store food in the correct conditions.

B. Safety Rules.

Safety rules are to allow you and others to work in a safe environment without the risk of being injured. The majority of injuries are caused by burns or cuts.

1. Burns.

Burns caused by hot oil are the worst, even a small amount of hot fat can cause a serious burn. When burnt, immediately run the burn under the cold tap then seek help. Burns result from pans being knocked off the hob or worktop, being carried or by being poured. Steam can burn so keep your hands away when lifting lids or pouring liquids.

Do not leave pan handles in walkways.
Do not carry pans of hot liquids around the room.
Do not lift pans above shoulder height.
Take care when pouring hot liquids.
Lift lids away from you to avoid steam burns.
Use oven gloves.
Do not leave pans on the edge of the worktable.
Keep floors dry. Do not run or push.

2. Cuts

Cuts are generally cause by the incorrect use of equipment. Always use sharp knives as the wound will heal quicker and less food particles will be left in the cut.

Use the correct knife.
Use sharp knives.
Do not leave knives on the edge of a table.
Carry knives with the point down.
Hold materials correctly.
Use the correct cutting or slicing action.
Do not put your fingers into rotating machinery.
Cut tins with a tin opener. Avoid the cut edge.

3. Bruising.

Brusing is generally caused by dropping items on your foot or hand, tripping over wire or objects on the floor or by trapping your hands or fingers in doors or drawers.

4. Poisons.

Keep poisons, medicines, bleaches out of the way and do not store in any other kind of container especially drinks bottles.

5. Electrical.

Normally the kitchen is on a 30 Amp ring main, so that the total electrical load in the kitchen should never exceed 30 Amps. This will include washing machine, dryer, fridge, toaster kettle, microwave etc,. The cooker will be on its own 45 Amp supply.

6. Fire.

Open deep fat fryers are a common cause of house fires. Always use a special electrical fryer. Cover fires with a damp cloth. Never move the burning pan.

7. Supervision.

Use extra caution with children, pets, the aged and the disabled.