This hazard covers threats of infection resulting from inadequacies in provision and facilities for the storage, preparation and cooking of food.
Sinks are used for the washing and preparation of food, for the washing-up of food preparation and cooking equipment and utensils, and for the washing-up of cutlery and crockery. Cracks, chips or other damage to the internal surface may prevent thorough cleansing and provide for harbourage of pathogenic and food spoiling organisms.
Worktops are used for the preparation of food, including rolling out pastry, supporting chopping boards for cutting raw and cooked food, and for the dishing-up of food from cooking utensils into serving bowls and onto plates. Cracks, chips or other damage to the surface may prevent cleansing and provide for harbourage of pathogens and food spoiling organisms. Electrical equipment such as kettles, food processors and microwave cookers will also be used on worktops.
Vulnerable Group: All ages
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