# Hygiene in the kitchen

Source: https://projectgcse.co.uk/food_technology/safety_and_hygiene/hygiene_in_the_kitchen

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| Rule | Outcome if rule disobeyed |
| --- | --- |
| Always wash your hands before handling food. | May cause cross contamination and food poisoning. |
| Use separate chopping boards when preparing foods that could get cross contaminated. | May cause cross contamination and food poisoning. |
| Store food at the correct temperature. | Food could ‘go off’ and not be suitable for human consumption. |
| Check the sell by date on any food you are using. | Food could have ‘gone off’ and this could cause food poisoning. |
| Store raw meat away from cooked meat on the bottom shelf of the fridge. | Juices may drip and cause cross contamination. |
| Throw out old and out of date equipment. | May contain hidden bacteria to contaminate food and cause food poisoning. |
| Wash tea towels and dish cloths regularly. | May transfer bacteria onto clean appliances. |
| Wash your hands after touching high risk foods such as eggs and meat. | You could cross contaminate food and cause food poisoning. |