There are potentially serious health risks associated with the handling, storage and preparation of food. Food safety is achieved through good hygiene and handling practices. This ensures food is fit for human consumption and avoids food poisoning, which is an acute, infectious or toxic illness, usually of sudden onset, caused by the consumption of contaminated food or water.
Food preparation on campus is carried out primarily by trained food handlers in Campus & Commercial Services Group or the Students Union. Campus & Commercial Services have Policy, Instruction and Information for Food Handlers (Food Safety Manual 2019) in the form of its Food Safety Manual.
Reference documents in regards to the Food Hygiene Training offer can be found on the right hand side of the page.
The information on basic principles of food hygiene assists with safe storage, handling, preparation and cooking of food for departmental staff and students for whom handling food is not part of their normal working duties is provided in the links on the right. This includes some situations where staff may be producing food at home for informal occasions, such as charity cake sales.
In some areas catering is bought in from external catering suppliers and in these cases this guidance must be followed.