The 4 Cs: Basic Principles of Food Safety – Continuous Development of Staff

Food Awareness In Catering Level 1

That’s an excellent reminder of the foundation of food safety! The 4 Cs are the basic, essential principles for preventing foodborne illness.

They are:

Focuses on hygiene to remove harmful bacteria and dirt.

Hands: Wash hands thoroughly with soap and warm water for at least 20 seconds, especially before and after handling food (especially raw meat), after using the toilet, or touching pets.
Surfaces & Equipment: Clean and sanitize work surfaces, chopping boards, and utensils before and after use, particularly after preparing raw foods.

Focuses on using heat to kill harmful bacteria.

Temperature: Cook food to the correct internal temperature. A food thermometer is the best way to check, ensuring the food is heated all the way through (e.g., poultry, minced meat, and rolled joints should have clear juices and no pink meat).
Reheating: Reheat leftovers until they are piping hot all the way through.

Focuses on keeping food at safe, cool temperatures to slow or stop bacterial growth.

Refrigeration: Keep your fridge at the correct temperature (usually 5°C (41°F) or below).
Cooling: Cool cooked food quickly (within 1 to 2 hours) before putting it in the fridge. Splitting food into smaller portions can help it cool faster.
Storage: Don’t leave perishable food (raw or cooked) out at room temperature for more than two hours.

Focuses on preventing the transfer of harmful bacteria from one food, surface, or item to another.

Separation: Keep raw meat, poultry, and seafood separate from ready-to-eat foods (like salads and cooked items) at all times, including in your shopping trolley, fridge, and during preparation.
Equipment: Use separate chopping boards and utensils for raw and ready-to-eat foods, or wash them thoroughly in hot, soapy water between uses.
Storage in Fridge: Store raw meat/poultry in sealed containers on the bottom shelf of the fridge to prevent juices from dripping onto other food.