The 4 C’s of good food hygiene are 4 simple rules to help keep the kitchen safe from food-borne illnesses:
- Cleaning – ensuring your surfaces, utensils and hands are thoroughly clean, especially after handling raw meat, poultry and fish.
- Cooking – ensuring cooking times and temperatures are followed correctly.
- Cross-contamination – keeping raw and cooked food separate at all times.
- Chilling – ensuring your food is chilled correctly.
Our online Food Safety Level 2 Awareness course covers these in much more depth and detail.