Food safety for preschools

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Ensuring food safety involves proper handling, storage, and cleaning practices to prevent cross-contamination and the spread of bacteria. Cross-cross-contamination, the transfer of bacteria or harmful substances from one food, surface, or person to another, is a major cause of foodborne illness. This guide outlines essential steps for food safety in the order they occur in real-life food preparation and handling.

1. Cross-contamination

Cross-contamination occurs when harmful substances or bacteria are present in food. Cross-cross-contamination can happen in various ways: 

• Direct cross-contamination: Raw meats touching ready-to-eat products. 
• Indirect cross-contamination: Using the same knife or chopping board for raw meat and ready-to-eat food. 
• Airborne cross-contamination: Sneezing or coughing over food.

Sources of bacteria in food

How to prevent cross-contamination 

• Store raw and cooked food separately. 
• Keep raw meat on the bottom shelf of the fridge. 
• Use separate chopping boards and knives for raw and ready-to-eat foods. 
• Always cover foods stored in the fridge. 
• Wash food in a designated preparation sink using potable water. 
• Minimise handling of food to reduce cross-contamination risks. 
• Ensure food is stored, prepared, and cooked in clean environments.

2. Safe food preparation and cooking

Proper cooking and food handling reduce bacterial risks and ensure food is safe for consumption. Cross-cross-contamination can also occur during preparation if raw and cooked foods come into contact.

Cooking and reheating guidelines •

Cook food to a minimum core temperature of 75°C to ensure bacteria are destroyed. •

Reheat food to a minimum of 70°C, but do not reheat more than once. •

Cool food quickly after cooking to prevent bacterial multiplication. Large food products (e.g., joints of meat) should be placed in a ventilated store for 90 minutes before chilling.

Preventing cross-cross-contamination during preparation

• Use separate utensils and chopping boards for raw and cooked foods. 
• Wash hands thoroughly before and after handling raw ingredients. 
• Clean work surfaces between handling different food types. 
• Store utensils and food containers properly to avoid cross-contact.

Temperature guidelines

Measuring temperatures 

Hard probe thermometers must be calibrated and cleaned with hot water and detergent after use. Disinfect with anti-bacterial wipes before reuse.

Infrared probe thermometers check surface temperatures but should be supplemented with a probe to check the core temperature.

3. Defrosting and freezing food

Defrosting safely 

• Frozen food must be thoroughly defrosted in a chiller, microwave, refrigerator, or specialist defrosting unit before cooking.
• Potential risks during defrosting:
• Bacterial multiplication during thawing. 
• Additional cross-contamination through improper handling. 
• Structural damage to food due to enzyme activity.

Preventing cross-cross-contamination during defrosting

• Always defrost raw meat and fish in a sealed container away from other foods. 
• Do not let raw juices come into contact with ready-to-eat food. 
• Wash hands and clean surfaces thoroughly after handling defrosted items.

Freezing best practices

• Wrap food properly or store it in sealed containers.
• Freeze food in portions and label it with the date.
• Allow air circulation in the freezer. 
• Store raw foods separately from cooked foods to avoid cross-cross-contamination.

4. Cleaning and hygiene

Regular cleaning of work surfaces, utensils, and storage areas is essential to prevent bacterial cross-contamination. Proper cleaning helps eliminate bacteria that may lead to cross-cross-contamination.

The 4 stages of cleaning

1. Pre-clean – Remove heavy soiling by sweeping, wiping, or rinsing.

2. Main clean – Use detergents to remove grease and dirt.

3. Rinse – Remove detergent and dirt.

4. Disinfection – Reduce bacteria to a safe level.

Preventing cross-cross-contamination through cleaning 

• Use separate cleaning cloths for raw and cooked food preparation areas. 
• Store cleaning equipment away from food. 
• Use sluice sinks with hot and cold water. Never wash food or utensils in a handwashing sink to avoid cross-contamination.
• Ensure proper ventilation in cleaning storage areas.
• Do not leave mops and cloths soaking overnight.
• Clearly label cleaning chemicals.

Types of cleaning products 

• Detergents – Remove grease and dirt but do not kill bacteria (e.g., soap, washing-up liquid).
• Disinfectants – Reduce bacteria to a safe level using hot water (82°C or hotter), steam, or chemical disinfectants.
• Sanitisers – Combined detergent and disinfectant. 
• Sterilants – Kill all bacteria.

Always follow the manufacturer’s instructions when using cleaning products to ensure effectiveness and safety.