International Food Safety

International Food Safety

UK / EU / Canada Compliant

Food safety across the UK, EU, and Canada is governed by the 4 Cs: Cleaning, Cooking, Chilling, and Cross-contamination.

The 4 Cs

• Cleaning: Surfaces and utensils must be sanitized constantly.
• Cooking: Food must be cooked to a high internal temperature to destroy bacteria.
• Chilling: Raw materials must be kept far away from ready-to-eat products.
• Cross-contamination: Keep raw and cooked foods completely separate.

Temperature Danger Zone

The Temperature Danger Zone is the specific range between 5°C and 63°C where harmful pathogens multiply rapidly. To keep food safe:

• Cold items must be stored in a refrigerator below 5°C.
• Hot food must be held above 63°C.
• Hot food must be cooled quickly before being placed in a fridge to prevent raising the internal ambient temperature.

Allergen Awareness

Food allergies can cause fatal anaphylactic shocks. In the UK, EU, and Canada, food businesses are legally required to identify common allergens present in their dishes (such as peanuts, milk, eggs, gluten, and fish). Staff must provide accurate information to consumers and prevent accidental allergen cross-contact in the kitchen.