26 October 2015 | Comments
BED AND BREAKFAST ESTABLISHMENTS – Part 2
Although Bed & Breakfasts (B&Bs) do not often provide evening meals and aren’t likely to have a professional kitchen, there is still legislation to adhere to, and whilst Environmental Health will adopt a policy of less frequent visits to smaller businesses, B&Bs need to show that they are operating to a satisfactory standard.
This week we will give some guidelines on safe food practices for operating a B&B.
Hygiene Conditions
Ensure that your kitchen is suitably designed for safe working practices. The structure of your kitchen should be sound and the surfaces capable of being cleaned and kept clean. This also applies to any equipment you use for the preparation of food. Your work surfaces need to be smooth and non-absorbent. Carpeting is not really recommended for kitchen floors, but where it is used, it must be kept clean and in good condition.
Ideally washing machines should not be located in the kitchen area, but if an alternative location cannot be found, then these activities should ideally be carried out at a separate time to any food preparation. Dirty laundry should not be stored in the kitchen area.
Food Storage
Check how you store your food. Foods that need to be in the refrigerator should be in the refrigerator. Hygiene regulations require that raw meats should be stored at the bottom of your fridge to prevent cross contamination. Any food in open tins has to be decanted into suitable lidded containers. High risk foods such as cooked meat and ready-to-eat foods have to be kept at 5° or less. It is recommended that a thermometer is available to check fridge temperatures regularly.
Handling Practices
Personal hygiene must be of a good standard at all times. This includes wearing of appropriate clothing and removal of any jewellery. Remember to wash your hands before food preparation, after handling raw meats and after using the toilet.
You should not prepare food when suffering from sickness or diarrhoea, including for 48 hours after the last symptoms.
Pets and Pests
Due to the potential risk of contamination, pets should not be fed in the kitchen. Surfaces should be thoroughly clean before food preparation begins if pets gain entry. Keep an eye out for any pests. Your kitchen should be designed to prevent access by pests, but if you do see any signs of them you must take immediate action to eradicate them.
Remember that registration as a Food Premises with the Environmental Health Section is a legal requirement. Call Environmental Health on 22500 if you need any assistance.
SHG
26 October 2015
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