Food Safety Information for members of St Luke’s Church
Cooking food at home for use at church events
Before you start working with food please:
Make sure work surfaces have been thoroughly cleaned with an anti-bacterial cleaner
Always wash your hands
Wear clean clothes/apron
Take off your watch/jewellery
Tie back long hair
Do not handle food if you have had a stomach upset in the last 48 hours
When you are working with food:
No smoking
No eating or drinking
Avoid touching your face or coughing or sneezing over food
Cover cuts
When to wash hands:
Before touching any food, especially ready to eat food
After touching raw meat, poultry, fish, eggs or unwashed fruit and vegetables
After going to the toilet
After touching a cut or changing a dressing
After touching or emptying bins
After any cleaning
After touching phones, light switches or door handles
Keep Hot Food Hot and Cold Food Cold:
Please make sure food is thoroughly cooked (to 74 degrees C)
If necessary, chill quickly, within 90 minutes, and store in fridge, or keep it hot (63 degrees C and above) for up to 2 hours
Chilled food can be kept out of the fridge for up to 4 hours, but this can only be done once.
Never wash raw poultry
Food Allergens
Please indicate if a dish contains any of the above allergens.
If you are unsure whether a dish you have prepared contains an allergen, please say “may contain”.
A simple note accompanying the food will be sufficient, for example, “Leek and Potato Soup – contains celery”, or speak to the team leader.
Please remember to check all ingredients. (Allergens are now listed in bold on lists of ingredients.)