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Comply with Health and Safety, Food Hygiene Regulations and Standard with this handy and informative reminder. The sticker reads: FOOD SAFETY CHECKLIST Always wash your hands between handling raw and cooked meat products Report any illness like diarrhoea, vomiting or infected cuts Ensure that there is enough room to separate raw food from cooked or ready to eat foods Avoid cross-contamination Hands, surfaces, equipment and utensils can all spread germs from raw to cooked food. Clean them thoroughly! Maintain Temperature Controls Check all fridge and freezers operate to the correct temperatures Always keep raw meats and fish at bottom of fridge All hot food served above 63°C All reheated food should reach 82°C