Hygiene advice for volunteers and community organisations

When handling unwrapped food plan well in advance and use the following basic food safety guidance:

  • keep yourself clean and wear clean clothes and an apron or over-clothing
  • tie long hair back
  • always wash your hands thoroughly:
    • before handling food
    • after using the toilet
    • after handling raw foods or rubbish
    • after every break
    • after blowing your nose
  • don’t prepare or serve food if you have:
    • any skin, nose or throat trouble
    • an upset stomach
    • diarrhoea
    • an infected wound
  • ensure that cuts and sores are covered with a waterproof, high visibility blue plaster
  • avoid unnecessary handling of food and use tongs or utensils wherever possible
  • cover foods – especially important if preparing or serving food outside
  • do not smoke, eat or drink in an area where food is being prepared or served, and never cough or sneeze over food
  • do not prepare food too far in advance of serving it
  • avoid laying out perishable foods at room temperature too far in advance
  • if foods have to be cooled, this must be done as quickly as possible, ideally within 90 minutes
  • if transporting food make sure you have enough clean containers and do the journey quickly, ideally keeping the food at safe temperatures. Use cool boxes or insulated bags and freezer blocks to help keep food cold