I'm about to go on a basic Food Hygiene course and have got the booklet through to read before the day. I'm now very worried by all the rules and regs that I cant comply with in this booklet. For example, I don't have either a dishwasher or a double sink so will find the 6 part method of washing up to be a mamoth task. The book requires all peolpe entering the kitchen area to put on clean clothes over their normal clothes, hairnets too.
This is a question to those who may have been on the course or inspected by EHO. Do these rules get adapted for domestic premises, or do you have to stick to the letter?
I mean there is the question of wood not being allowed in the kitchen. I can understand not using wooden spoons and chopping boards but if you have an expensive and lovely beech worktop(I cant afford one) it will have to go. What about wooden cupboard door fronts? How do you get your frozen food home from the supermarket without its temperature rising above -15C. Come to think of it, how do milkmen manage to deliver to your doorstep in their open milkfloats without the milk going above 8C in summer??