You must, therefore, regularly check foods after cooking or reheating with an accurate probe thermometer to ensure you achieve this temperature.

Before probing food, you must ensure the probe is cleaned first using bactericidal probe wipes.

1.3 Poor storage temperatures

To prevent the growth of food poisoning bacteria, high risk foods must be kept at the correct temperature.

Food must be kept at 8circC or below. It is recommended that freezers should operate at -18circC or below.

The use of ice packs and insulated containers is only acceptable to keep chilled foods cool for very short periods of time.

Once food has been cooked, it must be kept hot at or above 63circC.

All of these temperatures must be regularly checked using an accurate probe thermometer. Thermometers must be calibrated in accordance with manufacturers instructions.

1.4 Cross contamination

To prevent the spread of food poisoning bacteria, raw and cooked or ready to eat food must always be kept separate. This should include the following:

• ensuring cooked food is stored above raw food in the refrigerator
• using separate tongs, knives, chopping boards and cleaning cloths for raw and cooked foods
• always cleaning down work surfaces after preparing raw foods, using a suitable detergent and non-taint disinfectant
• always washing your hands after handling raw foods
• using either disposable wiping cloths or ensuring dish cloths are changed at least twice per day and are boiled washed after use.

1.5 Physical contamination

To prevent physical contamination of food, you must ensure the vehicle is kept clean, tidy and well maintained at all times.

Other steps that should be taken include:

• keeping open food on display covered or wrapped
• ensuring that no animals are allowed on the unit
• ensuring the vehicle is situated away from refuse stores, bonfires etc

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