PREVRA Basic Food Preparation Rules: The Non-Negotiable Hygiene Practices for Every Shift
A clear, visual poster covering the fundamental food preparation rules that prevent most food safety incidents. Designed for display in prep areas where food handlers need constant reminders.
Why basic food prep rules prevent most food safety incidents
The majority of food safety failures do not come from exotic hazards — they come from basic prep rules being broken. A chopping board used for raw chicken and then salad. Hands not washed between handling waste and food. A cloth used to wipe raw meat juices and then a clean surface. These are simple errors with serious consequences.
The FSA's Food and You survey consistently finds that hand washing and cross-contamination prevention are the areas where food businesses most often fall short in practice, even when they know the rules. A visible poster in the prep area turns knowledge into habit.
Embedding prep rules into your kitchen culture
Mount this poster at eye level in every food preparation area. The rules cover: colour-coded chopping board use, hand washing triggers (after handling waste, raw food, cleaning chemicals, and before touching ready-to-eat food), separation of raw and cooked, and the four-hour rule for food left at ambient temperature.
Digital SFBB reinforces these rules with daily opening checklists that prompt staff to confirm prep areas are set up correctly, chopping boards are in good condition, and hand washing stations are stocked. Every check is recorded and timestamped.
Prevra · Early access
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