Top Tips from this book on the area of food are:
1. If you have any food delivered to you, check the state of the delivery vans. Contamination of food can begin long before it reaches you.

2. Refuse bins should be maintained in good condition and cleaned frequently.

3. Don’t scatter food for birds near the guest house. This can encourage vermin, or the formation of a pigeon colony.

4. Always buy good quality food, check it on arrival, and separate damaged fruit and vegetables for quick use.

5. Watch for damaged food packets and containers, and check surfaces of packets for farinaceous (starchy type stuff I had to look this up) material for possible insect infestation. (i.e. check your flour etc doesn’t have bugs in it.)

6. Ensure that your food stores are well ventilated, and fly proof.

7. Rotate your food supplies to avoid stale bread, old packs and smells which may affect sound food.

8. Check your food stores regularly (floor and shelves) for spillages which may attract vermin.

9. Always allow sufficient time for freezer-stored food to defrost. I know you can perform defrosting miracles with modern microwaves, but you can be in real trouble if you cook certain foods, particularly meats, which have not defrosted right through.

10. Make sure all your kitchen work surfaces are thoroughly cleaned on a daily basis, and keep a close check on that surface, or board, on which you do most of your meat and vegetable cutting. If it’s cracked or has deep indentations, it’s time it was replaced. A quick wipe over with a damp cloth will only encourage the breeding of germs, not remove them. (also I would not be happy using boards that come with a place I myself have the Pyrex kind as they don’t mark, double up as a heat resistant surface if you have one on the side next to the hob and can be put in the dishwasher for extra cleanness.) Do not however prepare food on ones that you have just put mucky pots on I have three one by the hob, one for meat and one for veg.

11. Don’t use fly sprays and other aerosols while there’s open food around. The fly which is buzzing around your sink while you peel the potatoes may be very annoying, but don’t start chasing it with a spray.

12. If you employ part-time staff – perhaps a morning waitress or washer up, or vegetable peeler – check their appearance and state of cleanliness regularly. Dirty clothes, finger nails, unkempt hair, open cuts, hair scratching and smoking are not conductive to kitchen hygiene.

13. Always use the proper lids, containers or other items to cover food which is in preparation – not the tea towel which has been used for dish drying.