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If you handle and prepare both raw and ready-to-eat (RTE) foods at the same premises, you must have an effective procedure in place to prevent cross-contamination.

These include designating specific surfaces for the handling and preparation of RTE food ('clean area') and raw/unwashed food ('dirty area') on a permanent basis.. Make sure all staff are aware of this designation and adhere to it. You may find it helpful to label these areas. More information is available at:

It is important that you use an appropriate disinfectant/anti-bacterial chemical that meet the requirements of British Standards BS EN 1276 or BS EN 13697 to disinfect food contact surfaces and equipment. You can find a current list of appropriate disinfectants at