HOW CAN WE AVOID FOOD POISONING

SHOPS

USE GLOVES. KEEP RAW & COOKED FOOD SEPARATE. ROTATE STOCK.

TRANSPORT

CARRY FOOD IN REFRIGERATED LORRIES. TEST LORRIES ARE AT THE RIGHT TEMPERATURE

STORAGE

MAKE SURE FRIDGES AND FREEZERS ARE AT THE CORRECT TEMPERATURE

FOODHANDLERS

TAKE FOOD HYGIENE CERTIFICATE. WEAR CLEAN OVERALLS.
KEEP HAIR COVERED. SHORT NAILS. NO COUGHS. NO COLDS

CONSUMERS

PUT FROZEN FOODS IN INSULATED BAGS. FOLLOW COOKING INSTRUCTIONS.
NO PETS IN KITCHEN.