 The code of practice will typically deal with the following:


o Equipment: Must be in good repair, clean and fit for
purpose.
o Working practices: Food must be kept free from risk of
contamination at all times.
o Storage: Goods must be stored in a place appropriate to
their type, labelled correctly, and not displayed or sold
beyond their use-by dates.*
o Premises: As with equipment, the work premises must be
clean, in good repair and fit for purpose.
o Design: Food areas must be designed in such a way so as
to prevent cross-contamination and allow best practices to
be carried-out. For example, a cold storage area should not
be positioned next to an oven, as the heat generated by the
oven would compromise the storage temperature of the cold
goods.
o Facilities: There must be sufficient sanitary facilities to
allow for the safe washing and preparation of both food and
workers, without the risk of cross-contamination. So, for
example, there must be separate hand-washing facilities to
those facilities provided for washing/rinsing food.
o Disposal: Any spoiled food must be clearly labelled and
suitably wrapped/contained. It must be separated from the
general waste and disposed of appropriately - away from
food storage/preparation/production areas.

 * A note on Use-by dates:

Food will normally carry one of two labelled
recommendations for the date by which it should be
consumed - a Best Before date, or a Use-by date. Best
Before dates apply to lower risk foods and are intended as a
guide, after which common sense and knowledge must be
used - does it look/smell/taste fit for purpose?
se-by dates apply to higher risk foods (such as raw or
ready-to-eat meats, fish and poultry).
A food should not be used past its use-by date.