In both professional and domestic kitchens, storing and preparing food in a hygienic way will not only ensure it remains as nutritious and flavoursome as possible but also reduces the risk of food poisoning.
Most food safety is common sense:
Wash your hands thoroughly before handling any food and also between dealing with different kinds of food, particularly raw meats. Cover any open wounds with a plaster and use gloves if necessary.
Keep work surfaces clean using an appropriate detergent.
A dishwasher is the best way to clean kitchenware. Otherwise, wear rubber gloves to ensure washing water can be as hot as possible and rinse every item in clean water. Change washing and cleaning cloths and sponges regularly and leave dishes to drain if possible as tea towels are unhygienic.
Keep raw and cooked foods separate, particularly meat, poultry and fish. In the refrigerator store them on separate shelves with raw items at a lower level than cooked. When preparing, clean utensils and work surfaces between dealing with raw and cooked items.
Keep pets and animals out of the kitchen. This can be difficult in open plan spaces but above all make sure they are never allowed on work surfaces.
When buying food, choose items with the longest shelf life. Pack frozen and chilled items in insulated bags to transport and unpack these first when you arrive home.
Store dried goods, jars and tins in a cool dark place and, once opened, treat them as fresh foods. Keep storage cupboards clean and make sure all packaging is properly sealed.