Food Hygiene and Food storage Instructions

The below instructions describe good food handling procedures which should be followed when preparing food at the EWSA premises.


  • The ‘Kitchen Handbook’ and ‘Cleaning Schedule’ should be filled in before and after each food preparation period, these documents are kept in the EWSA Bar Area.
  • Training in in basic food preparation and hygiene should have been undertaken by anyone regularly preparing food at the EWSA premises, or have the intention to undertake the relevant training.
  • Cleaning should be undertaken before, during and after food preparation to reduce the risks of contamination.
  • A member of staff should be made responsible for checking that cleaning is being done properly. Cleaning record sheets can help them record what they observe.



  • Cold food must be kept at 8°C or below.


      • This is a legal requirement in England, Wales and Northern Ireland and recommended in Scotland. In Scotland, food must be kept in a fridge or cool ventilated place.
      • Keep the coldest part of your fridge at 0-5°C – Use a fridge thermometer 
      • Put away chilled and frozen food in your fridge or freezer as soon as you can


  • Hot food must be kept at 63°C or above. 


    • This is a legal requirement throughout the UK. When you reheat food, make sure that it is steaming hot all the way through.
  • Check ‘use-by’ dates – Do not use food after the recommended period
  • The EWSA Kitchen should have no storage of fresh food (meat, fish, vegetables etc) longer than a 24h period. Anything unlabelled and over this time period will be thrown out.
    • The EWSA Kitchen may have some long life products in storage (cans, tea, long life milk etc) but these should be labelled for the appropriate club/member and all be within date. Anything out of data or unlabelled will be thrown out
    • If the EWSA Freezer is being utilised it should be monitored at least 3 times per week with a thermometer and the temperature and date/time logged.
  • Hazardous and/or inedible substances must be labelled adequately and stored in separate and secure containers.


  • Staff must wear clothing that is:
    • suitable
    • clean
    • protective
  • Tie back long hair
  • Wash your hands regularly to avoid contamination: e.g.
    • before handling food
    • between handling raw and ready to eat foods
    • after going to the toilet
    • after handling waste
    • after eating, drinking or smoking, coughing, sneezing or touching your face
    • after taking a break
    • after handling chemicals
    • after handling money
  • Keep food preparation surfaces clean. Clean and sanitise surfaces and equipment thoroughly before you start to prepare food and after they have been used with raw food.
  • Prepare and store raw and cooked food separately – Keep raw or uncooked food (especially meat and fish) at the bottom of your fridge in a covered container
  • Where possible have separate utensils and equipment, knives and chopping boards for raw and cooked foods, preferably using different colours to make it clear.
  • Wipe up food spills immediately.

Based on and for further information see:


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