Kitchen

Last reviewed: July 30 2024

Last updated: July 30 2024

General safety

• The door to the kitchen is always blocked.

• Children do not have unsupervised access to the kitchen. 

• Children are not taken to the kitchen when meal preparation is taking place.

• Tea-breaks are not taken in the kitchen when food is being prepared.

• Wet spills are mopped immediately.

• Mechanical ventilation is used when cooking.

• A clearly marked and appropriately stocked First Aid box is kept in the kitchen.

Cleanliness and hygiene

Staff follow the recommended cleaning schedules in Safer Food Better Business (SFBB).

• Floors are washed down at least daily.

• All work surfaces are washed regularly with anti-bacterial agent. 

• Inside of cupboards are cleaned regularly.

• Cupboard doors and handles are cleaned regularly.

• Fridge doors are wiped down regularly

• Ovens/cooker tops are wiped down before and after use.

• Washing up done by hand is carried out in a washing bowl and separately rinsed well.

• Where possible all crockery and cutlery are air dried.

• Plates and cups are only put away when fully dry.

• Any cleaning cloths used for surfaces are washed and replaced frequently.

• Any repairs needed are recorded and reported to the manager. 

• Chip pans are not used.

Further guidance        

Safer Food Better Business: Food safety management procedures and food hygiene regulations for small business: www.food.gov.uk/business-guidance/safer-food-better-business