• designated utensils should be used for the handling of raw food and separate utensils for cooked or ready-to-eat foods
  • use a colour coding system. The following colours are commonly used:
    • Red – raw meat
    • Yellow – raw poultry
    • Blue – fish
    • Green – vegetables
    • White – dairy
  • reduce the handling of ready-to-eat food. This may be achieved in various ways such as the use of dedicated tongs and serving spoons. This will assist in reducing the risk of cross contamination
  • when cleaning, it is recommended that high risk areas are cleaned before low risk areas, especially when the same equipment is being used
  • use separate cloths for cleaning raw areas from cooked or ready-to-eat areas. Cleaning cloths can help to transport bacteria around your premises.