Level 2 Food Safety & Hygiene for Catering- by an EHO

Unit 2 covers the four main food safety hazards and how to control them. It also looks at bacteria, their requirements for growth and how to protect foods.

Contamination is the presence in food of any harmful or objectionable substance or object in food. With this in mind, there are 4 types of food safety contamination hazards:

• chemical

• physical

• microbiological (also often called biological)

• allergenic

Let’s take a look at each and find out where they come from and how to control them.

1. Chemical

Chemical contamination can come from things such as:

• The incorrect or excessive use of pesticides on fruits and vegetables.

• Cleaning chemicals such as those that should not be used in a food room (i.e. bleach).

• Residue of cleaning chemicals left on work surfaces and equipment.

• Spraying of cleaning chemicals next to open food.

• Delivery vehicles used to transport chemicals as well as food.

• Chemicals stored next to food items.

• Storing food in open tins — Once opened, acidic tinned foods (such as tinned fruit) can react with the metal of the tin and this can be absorbed by the food and can make people sick. This is why it’s important not to store open tins of food in the fridge, be sure to transfer the contents to a suitable container first.

• Reusing chemical containers.

Here are some ways to control chemical contamination:

• Store cleaning products away from food.

• Follow the manufacturer’s instructions when using chemicals.

• Remove or cover open food before cleaning.

• In food preparation areas, using chemicals that are food safe. That means they’re non-toxic, non-tainting, non-perfumed and non-corrosive.

• Separate deliveries of food and chemicals (if you’re using reputable suppliers, they should do this).

• Wash fruit and vegetables thoroughly to remove any pesticide residues.

• Store foods in food-safe and food-grade containers or packaging.

Physical hazards don’t normally cause food poisoning but they can cause broken teeth, cuts and choking, and sharp objects like drawing pins can perforate the liver. Even if a physical hazard doesn’t cause serious harm, customers won’t be happy and it could also result in bad publicity which can have disastrous consequences.

Here are few places that physical hazards could come from:

• The building. For example; bits of plaster, flakes of paint or rust, pieces of brick, bits of wood, broken glass or tiles, screw fixings etc.

• Equipment. For example; nuts, bolts, screws and pieces of metal. Also, packaging can be a source of physical hazards such as bits of wood, glass, pieces of string, staples, elastic bands, plastic and cardboard.

• Food handlers are a big source of physical hazards. Think about all the physical hazards that could come from us such as hair, nail varnish, fingernails, buttons, pens or pen lids, jewellery, plasters and chewing gum.

• Products. For example; stones, dirt, bones and egg shell.

• Pests. For example; bodies (like dead flies), droppings, feathers and eggs. Pests are actually a microbiological hazard too as they carry harmful bacteria.

Here are some ways to control physical hazards:

• Keeping the premises clean and well maintained.

• Checking the premises and equipment regularly for faults and defects or even signs of pests.

• Ensuring that repair and building works are not carried out when the premises is preparing or serving food.

• Receiving and unpacking deliveries in designated areas, away from areas when open food is handled.

• Food handlers doing all the right things including wearing protective clothing, tying back long hair, wearing hats and/or hair nets, not wearing jewellery, nail varnish or false nails and, in fact, keeping nails clean and short.

• Using reputable suppliers and agreeing specifications with them.

• Visually inspecting products and raw ingredients.

Allergens are proteins that occur naturally in foods. They can cause some people’s immune systems to have an abnormal response or an adverse reaction. Any food has the potential to cause an allergic reaction, but there are 14 allergens named in the legislation that are more likely to.

Food allergy symptoms can affect different parts of the body including:

• The skin causing rashes, hives, eczema, redness and swelling around the mouth, face and neck.

• The gastrointestinal system causing stomach cramps, nausea, vomiting and diarrhoea.

• The respiratory system causing a runny nose, itchy, watery eyes, sneezing, coughing and wheezing.

• The cardiovascular system causing light-headedness and fainting.

Then there’s anaphylaxis or anaphylactic shock. This is a really severe and life-threatening allergic reaction and it must be treated as a medical emergency.

All team members must be trained in what to do if a customer is having an anaphylactic shock. Including knowledge that the customer may have an auto-injector or “Epi-pen injector” which they use if they suspect a serious allergic reaction. An ambulance must be called immediately advising the person is having a severe allergic reaction which could be anaphylaxis (pronounced ‘anna-fill-axis’). More information can be found on the NHS website: https://www.nhs.uk/conditions/anaphylaxis/

Food intolerance — this is slightly different to a food allergy. Some people can be intolerant to certain foods. They don’t suffer an allergic reaction because food intolerance does not normally involve the immune system. Food intolerance normally occurs when a person cannot digest certain foods.

Symptoms of food intolerance include:

• tiredness

• joint pains

• asthma

• dark circles under the eyes

• diarrhoea

• vomiting

• bloating

• constipation

• rashes

• eczema

Gluten intolerance and Coeliac disease are different. Someone can have an intolerance to gluten but this is not the same as Coeliac disease. Coeliac disease is not actually a food allergy or intolerance. It’s an autoimmune disease where the body’s immune system attacks itself when gluten is eaten.

Gluten is a protein found in wheat, barley, rye, oats, spelt, kamut (a commercial name for Khorasan wheat) and any food or drinks made from these.

The key point here is, regardless of whether a customer has a food allergy or intolerance, or Coeliac disease, the process for handling the request and preparing the meal must be the same, and in all cases must be treated seriously.

Whilst any food has the potential to cause an allergic reaction, food businesses are required by law to tell their customers if any food they provide contains any of the 14 allergens that are listed in the legislation. These 14 are identified as those most commonly causing food allergies.

They are:

• cereals containing Gluten found in wheat such as spelt, rye or barley

• peanuts

• nuts such as walnuts, almonds and cashews

• fish

• molluscs like clams, mussels, oysters

• crustaceans like prawns, lobster and langostine

• milk

• eggs

• mustard

• soya

• sesame

• celery

• sulphites

• lupin

Don’t forget hidden allergens though which aren’t always so obvious. I’m sure you can think of many examples, but here are a few:

• soya flour which may be used in cakes, burgers and biscuits

• sausages which often contain wheat from rusk or bread used to bind the contents, and sulphites are often used as a preservative in sausages

• oyster sauce is often used in sauces, stir fries and marinades

• pies, pasties and pastries may be brushed with beaten egg or milk

• caesar salad dressing often contains fish in the form of anchovies

The key point here is never guess when it comes to allergens, always check the label. Manufacturers are required to clearly label allergenic ingredients in the ingredients list. You’ve probably seen this, they’re normally in bold.

Link to more info on FSA website: https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses

The Food Standards Agency’s Allergen Information for Non-Prepacked Foods Best Practice guidance can be found here: https://www.food.gov.uk/business-guidance/allergen-information-for-non-prepacked-foods-best-practice-providing-written-allergen-information

It’s really important that clear procedures are in place for managing allergens. The law requires catering businesses to be able to provide information for every menu item containing allergens.

This means having allergen information available for all dishes and all team members should know where this information is. This could be provided on a menu, a chalkboard, in a pack, notices to customers or verbally. If the information is provided verbally, it must be consistent, accurate and verifiable. The Food Standards Agency’s advice is that a business should provide written allergen information and encourage a conversation with their customers. More information can be found here: https://www.food.gov.uk/business-guidance/allergen-information-for-non-prepacked-foods-best-practice-summary

Effective communication and knowledge of all ingredients is key.

Suppliers
Suppliers must notify the business of any changes to products and ingredients. When you receive deliveries, check the items match what you ordered. If items have been substituted, i.e. for a different brand, check the allergen information and ingredients are the same. Any changes must be noted in your allergen information and all relevant people in the business informed.

Recipes
Recipes must be followed and substitutions must not be made where they could introduce allergens into a dish. If they are changes to recipes then menus, labels, allergen information and other documentation (such as your HACCP system) must be updated. Also, following changes, a business must ensure that all relevant people throughout the business are informed.

Allergen policy
It is advisable to have an allergen policy in place.

An allergen policy can signal to your customers and to Environmental Health Officers that you take the management of allergens seriously and have considered the hazards and implemented control measures.

An allergen policy should include information on:

• food allergies, intolerances and Coeliac disease

• the 14 allergens

• the controls you have in place including; how you purchase, handle, store, prepare, cook, label and serve products and dishes safely.

• what team members need to know regarding allergens

• reporting, monitoring, feedback and review arrangements

Find more information on the Food Standards Agency website: https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses

Natasha’s Law

The requirements for Prepacked for Direct Sale food, also known as PPDS were introduced in the UK in 2021, through Natasha’s Law. Natasha’s Law requires that all prepacked for direct sale (PPDS) foods carry a full ingredients list with emphasised allergens so that food hypersensitive customers have clear and accurate information to make safe food choices.

This was following the tragic death of 15-year-old Natasha Ednan-Laperouse, who suffered a fatal allergic reaction in 2016 after eating a baguette that contained undeclared sesame seeds. The food had been prepared and packaged on-site at a Pret a Manager outlet and was not required at the time to carry full ingredient and allergen labelling.

What is Prepacked for direct sale (PPDS)?

PPDS food is food that is:

• Packed before being offered for sale

• Packed by the same food business* that is selling it

• And sold to the final consumer

For it to count as PPDS, the food must be completely or partially enclosed in packaging, and that packaging must prevent the food from being changed without opening or altering it.

If a food business packs food on-site, in advance of a customer placing an order, that food is likely to be PPDS.

*Same food business means:

• On the same premises

• On the same site (i.e. a building complex such as shopping centre, exhibition centre or airport terminal where the same food business operates from more than one unit in the building complex).

• On other premises if the food is offered from sale from a moveable and/or temporary premises (i.e. market stall, mobile food truck etc) and the food is offered for sale by the same food business who packed it.

Examples of what is and isn’t PPDS:

Let’s explore a couple of scenarios:

1. A hospitality business called ‘Top Hospitality’ is the hospitality provider in a large events venue.

PPDS: They prep sandwiches in a central kitchen, pack them in sealed boxes, and deliver them to their own smaller units around the venue, where the sandwiches go into display fridges where customers can help themselves. That’s PPDS, because the food was packaged in advance, on-site, and by the same food business.

Not PPDS: Top Hospitality bakes fresh cinnamon buns and delivers them on trays to those same units within the exhibition centre. The buns are left unpackaged until a customer walks up, orders one, and a team member bags it up. That’s not PPDS because the food wasn’t prepacked in anticipation of an order.

1. A cake maker, called ‘Cake Me Home’.

On a Friday, they slice and pack cakes into sealed packaging or containers at their production kitchen, ready to take to sell at their Saturday market stall. That’s PPDS, the cakes were packed before sale, by the same business, even though the food is sold somewhere else. But if the same cake maker brings unpackaged cakes to the market stall and only bags them up when the customer places an order, that’s not PPDS.

Some more examples of PPDS foods

• Sandwiches, bakery products, cakes, salad pots, pasta pots, packed on-site and sold from the same location.

• Packaged food samples given away by a bakery that made them on the premises.

• A butcher who pre-packs sausages or burgers for sale in their own shop.

How must allergen information be provided?

PPDS food must be labelled just like prepacked food. The packaging must include (or have a label attached to it) that includes:

• The name / description of the food.

• A full ingredients list, in weight order, with any of the 14 named allergens clearly emphasised in a way stands out clearly from the rest of the ingredients. For example, bold text, CAPITAL LETTERS, a different colour, or underlining.

• If an allergen appears more than once in the list, it must be highlighted each time.

• ‘May contain’ statements of the 14 named allergens can be listed in a separate statement but there should not be ‘contains’ statements.

Still not sure if it’s PPDS?

Ask these 3 questions:

1. Is the food packaged when the customer sees it? This means a single item (the food and its packaging) presented to the consumer and the food is completely or partially enclosed and cannot be altered without opening or changing the packaging. If yes, it’s prepacked. If no, it’s non-prepacked.

2. Was it packed before the customer ordered it? If yes, it’s prepacked. If no, it’s non-prepacked.

3. Was it packed by the same business that is selling it, either on-site, or from a mobile unit or stall? If yes, it’s PPDS.

If the answer to all three is yes, the food is Prepacked for Direct Sale.

Links to more information on the Food Standards Agency website:

• Food Standards Agency: Labelling guidance for prepacked for direct sale (PPDS) food products

• Restaurants, cafes and pubs: https://www.food.gov.uk/business-guidance/prepacked-for-direct-sale-ppds-allergen-labelling-changes-for-restaurants-cafes-and-pubs

• Bakers: https://www.food.gov.uk/business-guidance/prepacked-for-direct-sale-ppds-allergen-labelling-changes-for-bakers

• Butchers: https://www.food.gov.uk/business-guidance/prepacked-for-direct-sale-ppds-allergen-labelling-changes-for-butchers

• Fast food and takeaway restaurants: https://www.food.gov.uk/business-guidance/prepacked-for-direct-sale-ppds-allergen-labelling-changes-for-fast-food-and-takeaway-restaurants-ppds

• Mobile sellers and street food vendors: https://www.food.gov.uk/business-guidance/prepacked-for-direct-sale-ppds-allergen-labelling-changes-for-mobile-sellers-and-street-food-vendors

• Schools, colleges and nurseries: https://www.food.gov.uk/business-guidance/prepacked-for-direct-sale-ppds-allergen-labelling-changes-for-schools-colleges-and-nurseries

It’s really important to take steps to avoid allergenic cross-contamination when preparing food for a customer with a food allergy. This is because an allergic reactions can be triggered by only a tiny amount of an allergen in food.

Here are some actions you can take to control allergen cross-contamination and help to ensure that you are serving an allergen-free meal that is safe for a customer to eat:

• Buying ingredients and products from reputable suppliers where ingredients and products are clearly labelled.

• Cleaning utensils thoroughly before each use, especially if they have previously been used to prepare foods containing allergens.

• Washing hands thoroughly between preparing dishes with and without certain allergens.

• Storing ingredients and prepared foods separately in closed and labelled containers. Where possible, keeping foods in original containers or packaging.

• Keeping ingredients that contain allergens separate from other ingredients. Where possible, in separate storage areas.

• Storing powders and liquids containing allergens below other foods to prevent cross-contamination in the event of a spillage.

• Using separate equipment, utensils and ideally preparation areas for foods containing allergens. Where this is not possible, equipment, utensils and preparation areas must be thoroughly cleaned after preparing allergenic ingredients and before preparing food for someone with a food allergy.

• Using separate fryers for cooking certain foods. For example; to provide chips that are gluten free, you could not use the same oil which has previously been used to cook battered fish.

• Sticking to recipes and not adding or substituting ingredients. If ingredients change, updating all allergen information and all team members.

• If you make a mistake when preparing a dish that is supposed to be free of a particular allergen, throw it away and start again.

• A food business operator must make sure that team members are supervised to ensure that they are following procedures and working safely.

If cross-contamination between certain allergens really can’t be avoided then this must be clearly communicated to customers.

Transportation

If you transport food products you need to also control allergen cross-contamination during transportation. This includes:

• Ensuring items are thoroughly covered/ packaged.

• Clearly labelling food items including which items are free of particular allergens.

• Keeping the allergen-free products separate from other products.

• Ensuring team members who pack, transport and receive the food delivery are aware of the importance of keeping the allergen-free products separate.

More information can be found on the Food Standards Agency website: https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses

Food Standards Agency allergen checklist for food businesses: https://www.food.gov.uk/business-guidance/allergen-checklist-for-food-businesses

Microbiological hazards include bacteria, viruses, yeasts, moulds and parasites.

Viruses differ to bacteria because they don’t need food or water to survive. They live on food and then get into our bodies and make us ill. Viruses are killed by cooking. In relation to food safety, the main two to be aware of are Norovirus and Hepatitis A.

Micro-organisms such as bacteria are found in many places, including:

• Raw foods such as raw meat, poultry, eggs, fish, shellfish, and fruit and vegetables

• Pests and pets

• Rubbish, especially if it’s not handled or disposed of correctly

• People. We carry a lot of bacteria in our intestines and these come out in our faeces. Bacteria can also come from our clothing. The bacteria Staphylococcus aureus is commonly found in or on humans. For example; it’s found on our skin and hair and in our nose, ears and throat.

• Dirt and dust

• Surfaces and equipment that haven’t been cleaned properly

• Soil (for example on unwashed fruit and vegetables)

• Untreated water

The 4 key things bacteria need to grow:

1. Time: in the best conditions bacteria will multiply every 10-20 minutes.

They grow (or reproduce) by dividing in two. The process is called binary fission.

2. Warmth: bacteria can grow anywhere between 5°C and 63°C. This is called the danger zone.

3. Moisture: it’s critical for bacteria to grow.

The water content of food is measured in water activity (aw). Pure water is 1.00aw, fresh meat is 0.98aw and dried pasta 0.80aw. Generally, below 0.80aw bacteria can’t survive.

4. Nutrients: bacteria need nutrients, in the form of food to grow. They grow best in protein-based products such as meats, seafood, dairy products but they will also grow very well in cooked rice and pasta dishes. They don’t generally grow in foods that are high in sugar or salt.

The key way to control bacteria is to keep high-risk foods out of the danger zone. That means either keep them cold below 8°C (ideally below 5°C) or keep them hot above 63°C. Essentially, strict time and temperature control.

Some bacteria have the ability to form spores. A spore is like a protective coating or outer layer. In spore form, bacteria are able to survive adverse conditions such as cooking, no moisture and chemicals (i.e. disinfectants).

Bacteria can form spores when high-risk food is left in the danger zone for too long. That’s the reason that cooling food quickly and getting it into the fridge or freezer is important.

Cooking doesn’t kill bacteria in spore form. They will survive and then the bacteria will multiply again when the conditions are favourable. The key control here is, don’t let spores form in the first place. Minimise the time that high-risk food is in the danger zone.

3 spore forming bacteria:

• Clostridium perfringens: associated with cooked meat products.

• Clostridium botulinum: associated with canned, bottled and vacuum-packed products.

• Bacillus cereus: associated with cooked rice and rice dishes.

Toxins are poisons released by some bacteria. You can’t see them. They do this either into the food, these are called exotoxins or inside us once we’ve eaten the food (endotoxins). Once inside us, they attack our digestive and nervous systems. Toxins can cause vomiting and diarrhoea and, in some cases, can lead to death. Toxins are not killed by heat so to prevent them forming you need to minimise the time that high-risk food is in the danger zone.

Cross-contamination is where bacteria from a contamination source (i.e. raw meat) gets onto a high-risk (cooked/ ready-to-eat) product. This is a major cause of food poisoning. It can happen so easily in a kitchen.

There are two main ways:

1. Direct cross-contamination: the source of the bacteria comes into contact with the food. An example would be raw meat in a fridge physically touching cooked meat. Or raw meat juices dripping onto a ready-to-eat product (such as a cream cake).

2. Indirect cross-contamination: bacteria contaminate food through a vehicle. Vehicles include; hands, knives, utensils, chopping boards, cleaning cloths, door handles, switches, taps, surfaces, equipment, packaging, machinery and sinks.

Some ways to control cross-contamination:

• Ensuring that raw and ready-to-eat foods are separated at all times.

• Using single-use disposable or colour coded cloths for cleaning.

• Ensuring thorough cleaning and disinfection is in place.

• Using separate sinks for hand washing, for washing food and for washing equipment.

• Using separate equipment for preparing raw and cooked/ready-to-eat foods such as colour coded utensils and chopping boards.

• Where possible, preparing raw and cooked/ready-to-eat foods in separate areas.

• Following current guidance in relation to the use of complex equipment. For example; if you vacuum pack food, you can’t use the same vacuum packing machine for both raw and cooked/ready-to-eat foods.

• Ensuring that all food is covered / packaged adequately when not being prepared.

• Ensuring that premises are free from pests at all times.

• Minimising the handling of food.

• Reducing the number of surfaces that food comes into contact with.

• Reducing the number of surfaces hands need to touch i.e. replace hand operated taps with sensor or knee/elbow/ foot operated taps.

• Maintaining high levels of personal hygiene.

• Ensuring hands are washed regularly.

• Food handlers must be adequately trained, instructed and supervised.

This unit covers how to safely chill, cool, freeze and defrost foods. Also, how to take temperatures and the importance of record keeping.

The law requires that high-risk foods are stored at or below 8°C.

It’s good practice to store high-risk food between 1°C and 5°C.

Other points to consider when it comes to chilled storage :

• Check temperatures regularly (usually twice a day).

• When things go wrong, make sure corrective action is taken.

• Clean units regularly and don’t forget the door handles!

• Make sure foods are labelled.

• Make sure foods past the Use By date are thrown away.

• Store raw and cooked/ ready-to-eat foods separately to prevent cross-contamination.

• Don’t overload the units (air needs to circulate to maintain food at a safe temperature).

• Make sure door seals are clean and not damaged.

Chilled display units:

• Make sure they are sited correctly away from direct sunlight and not overloaded.

• Make sure food is protected such as with sneeze guards or screens.

• Provide clean serving equipment.

• Never top up food in a chilled display unit, instead remove leftovers and replace with fresh food.

When cleaning fridges, chillers or display units, food should be moved to another unit and not returned until the unit is back to the correct operating temperature.

The cold holding exemption:

Food that is out for service or on display can be kept un-chilled (above 8°C) for one period of up to 4 hours. This exemption does not apply in Scotland.

In practice this means:

• Don’t exceed maximum display times, otherwise, customers could be put at risk.

• Ensure the cold holding exemption is covered in your food safety management procedures.

• Ideally, plan this activity in advance.

• After 4 hours, any leftover food should be discarded.

• If the food has been on display for less than 4 hours, it can be placed into the fridge and stored below 8°C until use. The same batch of food cannot be brought back out and displayed above 8°C again.

• Keep records to keep track of the times food has been brought out and when it needs to removed.

We know that if we give bacteria time and warmth they will multiply in a high-risk food. They may even form spores and release toxins. That’s why when cooling food we need to do it as quickly as possible.

Cooked foods that you want to chill for later use should be cooled to 8°C or below as quickly as possible and ideally within 90 minutes.

Here are some ways to cool down hot food quickly:

• Increase the surface area by placing the food into shallow containers.

• Divide the food into smaller quantities.

• Use a blast chiller.

• Use ice baths.

• Use pre-chilled containers.

• Regularly stir liquids (this helps to release steam more quickly).

• Use clean, cold running water to cool foods such as cooked rice or pasta.

• Move food to cooler areas.

• When cooking meat joints, select joints that are a maximum of 2.25kg.

Whatever method you use for cooling, make sure you protect food from chemical and physical contamination too.

Remember, never put hot food straight into the fridge or freezer because it will raise the temperature of all the other food in there, potentially putting all of the other food into the danger zone!utting all of the other food into the danger zone!

Freezing food

Freezing food doesn’t kill bacteria, they “go to sleep” and don’t multiply but they’re still there. The technical term is they’re “dormant”.

Key points to know about frozen storage:

• Freeze food as quickly as possible.

• Wrap food thoroughly to prevent contamination and drying out (known as freezer burn).

• Clearly label the food.

• Freeze hot food once it has been properly and safely cooled down.

• It is recommended that most frozen food items are stored at -18°C or colder.

• Don’t overfill freezers as this may affect the temperature of the unit and the food inside. Many freezers will have a maximum fill line, so look out for this.

• Check temperatures regularly.

• Clean and defrost freezer units regularly.

• When defrosting freezers, make sure food items are transferred to another unit and not transferred back until the unit has reached the required temperature again.

• Raw and cooked foods should be separated, ideally in separate freezers, but if not, on separate shelves, with raw foods at the bottom.

Defrosting food

Foods must be properly defrosted before cooking, unless the manufacturer’s instructions advise to cook them frozen. The reason for this is because if foods are not thoroughly defrosted, the core cooking temperature may not be achieved and some pathogenic bacteria could survive and cause food poisoning.

High risk foods must not be defrosted at room temperature because bacteria may start multiplying on the surface of the food.

Once food has fully defrosted it should either be used straight away or stored under refrigeration and used within 24 hours.

Here’s a few ways to defrost food:

• in the microwave on the defrost setting

• in a refrigerator unit/ defrosting cabinet

• in waterproof containers, submerged in clean, cold water

Raw foods should be defrosted away from cooked/ ready to eat foods. For example; raw meat should be placed into a suitable container at the bottom of the unit.

This unit covers how to safely cook, reheat and hot-hold food. Also, how to take temperatures and the importance of record keeping.

Cooking

Thoroughly cooking food kills harmful bacteria and viruses. Eating undercooked food can cause food poisoning.

By law, food should be cooked until the core temperature reaches 70°C for two minutes or equivalent.

The Food Standards Agency guidelines for equivalent cooking temperatures are:

• 60°C for 45 minutes

• 65°C for 10 minutes

• 70°C for 2 minutes

• 75°C for 30 seconds

• 80°C for 6 seconds

Reheating

Reheating means heating food until it is steaming hot all the way through. This will be when the core temperature reaches at least 75°C for 30 seconds (82°C in Scotland). Thorough reheating is essential to ensure that any harmful bacteria that either survived the cooking process, or have entered the food since it was cooked, are killed.

Hot holding

Want to keep hot food hot? i.e. for service. Keep it out of the danger zone. That means, keep it above 63°C.

You could use equipment such as a hot cupboard or bain-marie.

Always make sure food is piping hot before placing it into hot holding equipment.

Hot holding equipment must never be used for reheating food, unless it is specifically designed to do so.

The hot holding exemption

There is an exemption for hot holding (does not apply in Scotland). The exemption is that food can be kept below 63°C for one period of up to 2 hours. After this time, the food must either be cooled as quickly as possible (ideally within 90 minutes) to below 8°C, or thrown away. The reason for this is because, after this time, bacteria may have multiplied to levels high enough to cause food poisoning.

The temperature of cooked, reheated and hot held food can be checked by inserting the tip of a clean digital temperature probe into the centre or thickest part of the food. The probe must be cleaned and disinfected before and after use to avoid introducing bacteria or allergens into the food. The easiest way to do this is to use food-safe probe wipes, ideally those with a 30 second contact time.

A food-safe disinfectant or sanitiser can also be used but it must be left on the probe for the correct contact time to ensure bacteria are reduced to a safe level.

Here are some ways to check the temperature of fridges and freezers:

• Check the digital display on the outside of the unit. This will give an indication of the air temperature inside of the unit.

• Place a thermometer inside of the unit. This will indicate the air temperature inside the unit and give an indication of the temperature of the food in the unit.

• Use a disinfected digital temperature probe and probe between packs or into a food simulant such as block of butter, pot of jelly or pot of salt. A food simulant will indicate the core temperature of the food item and provide an indication of the temperature of all of the food in the unit.

• Use an infrared thermometer. This will indicate the surface temperature of the food. Because an infrared thermometer only gives a surface reading, it’s unsuitable for checking core temperatures such as when cooking, cooling or hot holding food. Also, they don’t give an accurate reading if directed at reflective surfaces such as foil so make sure you use them correctly.

In terms of records, ideally, temperatures should be recorded at least twice a day, although this will also be determined by a company’s food safety management system (HACCP system). Accurate temperature records are extremely helpful in the event of an issue.

For small catering or retail businesses, actual temperatures do not have to be recorded, as long as there is a record (i.e. in a diary) that checks are being done and that if things go wrong, they are recorded along with corrective actions taken. For example; the diary in the Safer Food Better Business pack.

Most larger options would normally be expected to record temperatures. And written or digital temperature records can be very helpful in the event of an issue.

It is important to check that your temperature probe is working properly so you can rely on the readings. This is called calibration.

A digital temperature probe should be calibrated regularly.

A simple way to check a digital temperature probe is in iced water and boiling water.

The reading in iced water should be between -1°C and 1°C.

The reading in boiling water should be between 99°C and 101°C.

If the readings are outside of each of these ranges, the probe should be replaced or returned to the manufacturer to be calibrated. It is good practice to keep a record of when you have calibrated your temperature probes.

Acrylamide is a chemical substance that is formed when starchy foods are cooked at high temperatures (above 120°C).

It can be formed when foods are baked, fried, grilled, toasted and roasted. It’s of concern to the food industry as there’s evidence that it may cause cancer in humans.

Acrylamide is associated with potato products, bread products and sweet and savoury bakery products. The law requires that food business operators put in place simple, practical steps to manage acrylamide.

Here’s some practical ways to manage acrylamide:

When buying products

• Speak to suppliers for advice on the best variety of potato for the type of cooking you do. This is because certain varieties of potatoes are lower in sugar and using these will keep acrylamide levels lower in potato products.

• Speak to suppliers about the best oil for the type of cooking, as using the right type of oil can help foods fry quicker and keep acrylamide levels lower.

• Do not accept over-baked or burnt products from your suppliers.

Preparation

• If you prepare potatoes, cut them to a similar size as this will help them cook evenly.

• If you make chips or cut potatoes, soaking them in water or blanching them can remove excess sugars and mean acrylamide levels in the end product will be lower.

• When making bread or dough products, where possible, extending the yeast fermentation time can help keep acrylamide levels lower in the final product.

Cooking

• Follow the manufacturer’s instructions i.e. for chips that you buy in the check label for cooking instructions.

• Deep fry potato products at a temperature of below 175°C until they’re a golden yellow or lighter colour.

• Avoid over filling baskets as this helps with more even cooking.

• Skim oil regularly to remove crumbs and food particles and don’t use old, dirty oil.

• Make sure oil is filtered and changed regularly and cooking equipment cleaned as required or as recommended by your supplier.

• Bake bread and bakery products to a golden yellow colour or lighter and use the lowest oven temperature possible for the food.

• Dispose of foods that are overcooked or burnt.

More information on the Food Standards Agency website: https://www.food.gov.uk/safety-hygiene/acrylamide

This unit explores how to ensure food safety when purchasing, receiving and storing food. It also covers food spoilage and preservation methods.

Food preservation works by removing one or more of the things that bacteria need to grow.

Let’s look at the key food preservation methods:

High temperatures

This involves heating food to extreme temperatures to kill bacteria and most spoilage organisms. An example would be pasteurisation. It’s worth nothing that spores, toxins and some spoilage organisms will survive pasteurisation which is why pasteurised products need to be kept refrigerated and often have a shorter shelf life than other heat treated products.

Sterilisation and UHT (Ultra Heat Treatment)

These involve heating food to extremely high temperatures; high enough to destroy all micro-organisms, including all bacteria and often their spores. These two processes can’t be done in a catering business. These processes also change the flavour and texture and reduce the nutritional value of food but mean a much longer shelf life and the products don’t need to be refrigerated until they’ve been opened. For example; sterilised or UHT milk.

Low temperatures

As you’ve learnt, bacteria need warmth to grow. Therefore, low temperatures such as chilling mean bacteria grow more slowly and some bacteria will even stop growing below 5°C.

Another low temperature method is freezing. When food is frozen, bacteria become dormant and don’t generally grow below -10°C. Although, it’s worth noting that upon defrosting, bacteria can grow rapidly.

Dehydration/ drying

This works by removing the moisture that bacteria need to grow. Spores can survive in dehydrated foods and once water is added again i.e. cooked pasta, bacteria can multiply again. This is why once foods have been rehydrated, it’s important to keep them out of the danger zone.

Vacuum packing

Most bacteria need oxygen to grow so removing the oxygen can stop the growth of certain bacteria. However, some bacteria can still grow without oxygen so often vacuum-packed products still require refrigeration but you may find they have a longer shelf life than other refrigerated products.

Chemical preservation

This involves using artificial additives that work in a range of ways to stop bacteria growing.

Pickling is also a chemical preservation method. This is where an acid such as vinegar is used. Examples of pickled foods include onions and gherkins. Bacteria need a neutral pH so increasing the acidity (i.e. a pH below 4.5) stops them growing, although spores may survive which is why these products need refrigerating after opening.

Dry stores

Dry stores should be:

• cool

• ventilated

• dry

• clean

• light

• pest proofed

• stock should be off of the floor and away from the walls to facilitate cleaning and checking for pests

• have shelves that are easy to clean

• have a designated area for returns and discarded stock

Stock rotation

First in first out (FIFO) is the ‘golden rule’ when it comes to stock rotation. Stock should be rotated so that those items with the shortest date are used first.

Expiry dates should be checked regularly and any out of date foods should be thrown away. In practice, this may mean daily checks of perishable food in fridges and chillers and weekly for dried and frozen products.

All items should remain labelled for traceability purposes.

Food spoilage

Food is considered spoiled when it is undesirable or unfit to eat. Food starts to decompose or spoil as soon as it is harvested or slaughtered.

Perishable foods such as fruit, vegetables, meat, poultry, fish and dairy products are most prone to spoilage.

Signs of food spoilage to look out for include:

• mould

• discolouration

• slime

• blown packaging or cans

• a bad smell or taste

• change in texture such as bruising or softness

Date marking

Date marking is essential to keep track of when food needs to be used or thrown away and to permit good stock rotation.

Use By dates

These appear on high-risk foods that are perishable and require chilled storage. For example; meat, fish, dairy products. It is a criminal offence for a food business to sell or use food past its Use By date. This is because once the Use By date has passed, bacteria may have multiplied to unsafe levels in the food.

Best Before dates

These appear on lower risk foods such as canned, dried and frozen products. These foods have a longer shelf-life. It is not generally an offence to sell food past the Best Before date, providing it is good quality and still fit for consumption.

Food businesses need to take steps to ensure that the food they purchased or have delivered is safe. This means using reputable suppliers and thoroughly checking deliveries.

Deliveries should be checked to ensure that:

• Foods are delivered at the correct temperature.

• There are no signs of damage, contamination, spoilage or signs of pests.

• All packaging is intact.

• Food items are clearly labelled including showing the list of ingredients and supplier/ manufacturer details.

• All food items are within their Use By / Best Before date when they are delivered.

Someone should always be available at the premises to receive deliveries, carry out the necessary checks and ensure that food items are put away immediately and stored correctly. Food that fails the checks should be rejected and returned to the supplier.

Allergens must also be considered when purchasing and receiving deliveries. This includes:

• Checking that what has been delivered matches the original order.

• Where items have been substituted or the ingredients changed, making a note of this so that allergen information can be updated and all team members informed of the changes.

• Keeping the ingredients lists/ information from prepacked products.

This unit covers the importance of having a Food Safety Management System based on the principles of HACCP. It also covers record keeping and other tools.

HACCP stands for Hazard, Analysis, Critical, Control, Point.

It is an internationally recognised system that helps businesses to identify, assess and control significant hazards that could affect food safety.

The law requires food business operators to put in place, implement and maintain permanent procedures based on the principles of HACCP. Everyone who works in a food business has a responsibility to implement and maintain the system.

A food business needs to make sure they’ve “ticked off the basics” so that they can create an effective HACCP system. These food safety basics are called “prerequisites” or prerequisite programmes.

Prerequisite programmes will vary based on the size and type of food business.

Here are some examples:

• well designed premises and equipment (including provision of hand washing sinks and sinks for washing food and equipment)

• effective cleaning and disinfection procedures

• effective maintenance procedures

• safe drinking water and ice

• using approved suppliers

• effective stock control and storage such as using a First In, First out System

• effective labelling, traceability and recall procedures

• staff training

• personal hygiene procedures, for example; effective hand washing

• effective sickness procedures

• effective pest control and waste control arrangements

• procedures for dealing with customer complaints

• procedures for dealing with visitors to the kitchen (i.e. pest control contractor)

The 7 principles of HACCP

Number 1: Identify hazards

This means look closely at what you do in the business, think about what could go wrong and any food safety risks.

Number 2: Identify Critical Control Points (CCPs)

These are the areas that must be focused on to ensure the risks are removed or reduced to safe levels. For example; cooking, refrigeration, cross-contamination, cooling, hot-holding and reheating. A CPP is a step in the process where a hazard must be controlled, otherwise it could cause harm.

Number 3: Establish Critical Limits

Critical limits must be established for Critical Control Points. By doing this you can separate the acceptable from the unacceptable. For example; the internal temperature of a chicken must reach at least 75°C for 30 seconds, (82°C in Scotland) to kill harmful bacteria like Salmonella and Campylobacter. Another example of a critical limit would be hot holding food above 63°C.

Number 4: Carry out monitoring

Monitoring allows you to make sure the procedures are working, being followed and stops problems from occurring. It is normally Critical Control Points that are monitored to ensure that critical limits are being met.

Number 5: Decide on corrective actions

Corrective actions are to be taken if the critical limits at a Critical Control Point are not met. The purpose is to find and fix the problem, prevent it from happening again, and make the food safe or stop its use.

Number 6: Validation and Verification

Validation is done before a HACCP plan is implemented to make sure it’s going to be effective in controlling significant hazards.

Verification involves establishing procedures to verify that the procedures are being followed and that they are working.

Number 7: Documentation and records

This means keeping records to show that the procedures are working. The level and type of documentation and records that need to be kept will depend on the size and nature of the business.

Documentation that supports a HACCP system used in hospitality often includes:

• a Food Safety Management System based on HACCP principles

• temperature monitoring records (for example; of foods delivered, refrigerators, freezers, chilled display units, cooked foods, hot held foods, reheated foods and food that has been cooled down)

• equipment calibration records (i.e. for digital temperature probes)

• records of things that have gone wrong and corrective actions taken

• records of reviewing the system

• audit or inspection records

• staff training records

• pest control records

• supplier documentation such as product specs, invoices and delivery notes

• cleaning records/ schedules

• maintenance records

• staff sickness logs

• records of customer complaints

There are some tools to help smaller businesses meet the requirements of HACCP. Have a look at the Safer Food, Better Business (England and Wales), Safe Catering (Northern Ireland), and the CookSafe pack for Scotland.

Safer Food Better Business for Caterers: https://www.food.gov.uk/business-guidance/safer-food-better-business-for-caterers

Safe Catering: https://www.food.gov.uk/business-guidance/safe-catering

CookSafe: https://www.foodstandards.gov.scot/publications-and-research/publications/cooksafe-manual

This unit covers the importance of personal hygiene, how food handlers can contaminate food and legal responsibilities of food handlers.

A food handler mainly refers to people who directly touch open food as part of their job. However, it can also include anyone who may touch food contact surfaces or other surfaces in rooms where open food is handled. Therefore, the term food handler could also include managers, cleaners and contractors.

High standards of personal hygiene are essential to prevent contamination of food and food poisoning. With this in mind, food handlers have a number of duties by law. These include:

• Protecting food from contamination and anything that could cause harm to customers.

• Following good personal hygiene practices and keeping themselves clean. (This includes things such as regular hand washing, wearing the correct protective clothing and keeping long hair tied up).

• Keeping the workplace clean.

• Informing their employer (for example; telling a manager or supervisor) if they, or a household member are suffering from foodborne illness or sickness or diarrhoea. In most cases, food handlers can return to work once they are free of symptoms for at least 48 hours. In some cases, this may be longer and medical clearance should be received.

• Informing their manager or supervisor if they know or suspect they are a carrier of a food poisoning bacteria. (A carrier means someone who is healthy and has no symptoms but they are intermittently excreting food poisoning bacteria).

• Informing their employer (e.g. a manager or supervisor) if they have any skin infections, sores or wounds.

• Reporting any food safety concerns to their employer immediately. This is important so that action can be taken quickly to put things right.

• Where a food handler’s role requires, they must carry out monitoring of critical temperatures. For example; checking temperatures of food and food storage equipment.

FSA Food Handlers fitness to work guide: webarchive.nationalarchives.gov.uk/ukgwa/20250404124421/https://www.food.gov.uk/sites/default/files/media/document/fitnesstoworkguide.pdf

Hazards from food handlers can come from many places including; hair, dandruff, finger nails, parts of clothing such as buttons, items from pockets such as pens and pen lids, mobile phones, strong perfumes and aftershave.

The bacteria called Staphylococcus aureus is commonly found on humans, in our hair, on our hands, in our nose, mouth, throat and ears and in spots and septic cuts as well. This is just one of the reasons that hand washing is so important.

Hand washing is also essential to prevent cross-contamination after handling raw food items and before touching cooked and ready-to-eat foods and after going to the toilet.

Contamination can come from a food handlers own clothing which could carry contaminants such as dirt, dust, hair and pathogenic bacteria. It’s in this way, harmful bacteria could get transferred to food. That’s why protective clothing is worn; to protect food from contamination, not the other way around.

Food handlers are required to wear any protective clothing provided by their employer, they must also ensure it is kept clean and change it regularly. Protective clothing must be replaced when it’s no longer in good condition.

Here are the different types of protective clothing:

• apron / chef’s jacket / trousers: these are worn to protect food from contamination that may be on a food handler’s clothes.

• hat or hairnet: it is important to stop hair falling into food because hair is not only a physical hazard that can be off-putting to consumers but our hair is also a source of pathogenic bacteria such a Staphylococcus aureus.

• gloves: if gloves are worn, they must be food grade. Gloves are not a substitute for hand washing and hands must still be washed regularly and gloves changed after each task.

• dedicated shoes / overshoes: these are worn to prevent contamination from outdoor shoes being brought into the kitchen.

• beard snood: like a hairnet, it’s worn to stop hair falling into food.

Bad habits include:

• coughing or sneezing near food

• chewing gum

• eating, drinking or smoking in food rooms

• using the same utensil to taste food more than once

• using fingers to taste food

• wearing false nails / nail varnish

• touching food after handling money without washing hands

• licking fingers to separate food packaging / open bags

• blowing into bags to open them

• breathing onto glasses or other items to polish them

• long or dirty nails

• long hair not tied up

• wiping hands on protective clothing or aprons

• wearing dirty protective clothing

• wearing jewellery

• picking teeth, ears or nose

Cuts and wounds

Provided that cuts and wounds are uninfected, a food handler can continue to work but the cut or wound must be covered by a brightly coloured, waterproof plaster. Plasters should be brightly coloured so that they can easily be seen if they fall off into the food. Plasters need to be waterproof to help prevent blood and bacteria contaminating foods.

On catering premises, first aid kits should be provided to deal with specific catering injuries.

This unit explains the importance of cleaning and disinfection, cleaning schedules and effective waste control. It also looks at cleaning chemicals and equipment.

Cleaning is essential to ensure food safety, prevent food poisoning and is a legal requirement for food businesses. There are many benefits to cleaning including:

• reducing the risk of food poisoning

• increasing customer confidence

• enhancing/ protecting a business’ reputation

• increasing staff retention

• controlling pests

Key definitions:

Cleaning is the application of energy to a surface to remove grease, dirt and food residue.

Disinfection is the process of reducing pathogenic micro-organisms to a safe level. It can be carried out using chemicals, hot water above 82°C and steam.

Sterilisation is the process of killing all micro-organisms including bacteria and their spores.

A disinfectant is a chemical that reduces pathogenic micro-organisms and viruses to a safe level (normally they kill 99.9% of bacteria).

A detergent i.e. washing up liquid, is a chemical that’s used to remove grease, dirt and food particles. A detergent does not kill bacteria or viruses.

A sanisiter is a combined detergent and disinfectant.

Not everything in a kitchen needs to be cleaned and disinfected. Bacteria need to be in direct contact with food or physically transferred to it via a vehicle. This means, surfaces that don’t come into contact with food, while they must be kept clean, they don’t generally need disinfecting. For example; floors, walls, ceilings, light fittings and windows.

As a general rule, the sorts of items that need to be both cleaned and disinfected are those which either food or our hands will come into contact with. For example; chopping boards, equipment, utensils, crockery, door handles, light switches, cleaning cloths, bin lids, appliance handles etc.

For effective cleaning and disinfection, a two stage process is needed. The first stage is the cleaning stage (to remove grease, dirt and food debris) the second is the disinfection stage (to reduce bacteria to a safe level).

The two stage process is normally achieved through 6 stages. These are:

1. Pre-clean– removing as much loose dirt, soil, food as possible.

2. Main clean– using hot water and a detergent (or a cleaning product such as a sanitiser) to remove visible dirt, grease and food from the surface.

3. Rinsing– wiping/ rinsing the surface with clean water to get rid of any loosened dirt or food and also the detergent.

4. Disinfection– applying a disinfectant to the surface to reduce bacteria to a safe level. This could be using heat (i.e. hot water above 82°C) or a food-safe chemical disinfectant (or sanitiser). If using a chemical, be sure to follow the manufacturer’s instructions which you should find on the label. The instructions should explain if the product requires dilution and if so, how to dilute it. They will also explain how long the product needs to be left on the surface to reduce pathogenic micro-organisms (such as bacteria) to a safe level. This is known as ‘contact time’. A sanitiser or disinfectant used in a premises that handles both raw and ready-to-eat foods should meet the relevant standards. These are either BS EN 1276 or BS EN 13697.

5. Rinse– using clean, hot water, rinse any disinfectant or sanitiser from the surface. This step may not always be required, so refer to the manufacturer’s instructions.

6. Drying – Dry the surface either with a single use cloth or leave the surface to air dry.

Cloths can act as a vehicle and move bacteria around surfaces. Leaving damp, dirty cloths to air dry can cause bacteria to grow in them. In a commercial setting, single use cloths must be used. This can be single use disposable or single use reusable.

Reusable cloths must be changed after each use and disinfected in hot water above 82°C. This is normally achieved using the 90°C cycle in the washing machine.

Cleaning schedules

A cleaning schedule should set out:

• what needs to be cleaned

• what needs to be disinfected

• how often it needs to be done

• the method for cleaning / disinfection

Cleaning as you go

Cleaning as you go is important to ensure food waste and dirt does not build up and present a risk to food or attract pests.

Cleaning as you go includes:

• regularly wiping surfaces to remove food debris, dirt and other particles

• regularly wiping surfaces with a food-safe disinfectant or sanitiser to reduce pathogenic micro-organisms to a safe level

• regularly removing waste from food rooms to prevent accumulations

Storing cleaning chemicals

• store them away from food storage areas

• ideally store them in lockable cupboards that can only be accessed by authorised and trained staff

• store them in original containers with labels fully intact

• ensure they are used before the expiry date

Dishwashers

Dishwashers wash items thoroughly at a high temperature and therefore they are effective at reducing bacteria to a safe level. If the water reaches above 82°C in a dishwasher then disinfection should be achieved. It is good practice for larger operations to use mechanical means for washing such as a dishwasher and glass washer.

If you do not have a dishwasher then items should be washed in hot soapy water using a food safe detergent and disinfectant. Ideally, a double sink should be used to allow for washing and rinsing. Wherever possible, separate sinks should be used for food and equipment. If the same sink is to be used, it must be cleaned and disinfected thoroughly before and after use by following the 2 stage cleaning process we have learnt about.

Here are some things to consider when using a dishwasher:

• Dishwashers must not be overloaded as this can prevent them from cleaning effectively.

• Items should be pre-rinsed to remove food debris before placing into the dishwasher.

• Items should be packed so they don’t overlap.

• To ensure a dishwasher continues to function and clean effectively, it should undergo regular maintenance and servicing.

• It should also be cleaned regularly.

This unit examines how a food premises and the equipment should be designed to ensure food safety, and the other things that should be provided when designing a food premises. It also covers the different types of food pests and how they can be prevented and controlled to ensure food safety.

Food premises and equipment should be designed and constructed to reduce the risk of contamination.

A good food premises design is achieved through having a clearly defined workflow that avoids cross-contamination right from the moment ingredients are delivered to the business, all the way through to service or dispatch of the final product or dish.

When designing premises and equipment, it’s important to think about the flow of ingredients and product, packaging, people, equipment and waste through the premises. It’s also important to consider the ease of effective cleaning and disinfection and pest control.

Specifically, when designing food premises and equipment, consideration should be given to these things:

• separating raw food from high-risk ready to eat and cooked foods

• separating clean and dirty processes

• separating waste from areas where food is stored, prepared, served and dispatched

In relation to food premises and equipment, the law requires that they are kept clean, disinfected and in good condition and that they have adequate washing facilities (for hands, equipment and food) and sufficient lighting, drainage and ventilation.

Food premises and equipment need to be constructed from the right materials and they should have the following properties:

• durable and hard-wearing

• impervious (this means they won’t permit water to pass through)

• smooth (this makes cleaning and disinfection easier)

• easy to clean

• crack/ chip resistant

• surfaces such as walls and ceilings should be light coloured so that dirt is easily visible

Hand washing sinks (or wash hand basins)

By law, there must be sinks designated for hand washing only. This means no food or equipment are to be washed or stored in these sinks. Hand washing sinks need a supply of hot and cold water (or mixed warm water), anti-bacterial hand soap and hygienic facilities for drying hands such as paper towels.

Food sinks

There should be a separate sink or sinks for washing food (i.e. salad items), provided with hot and cold water.

Equipment sinks

There should also be a separate sink or sinks for washing equipment, provided with hot and cold water.

If equipment is washed by hand (rather than in a dishwasher), you should have a sink for washing equipment that’s been used for raw food and another one for washing equipment that’s been used for ready-to-eat food. If you don’t, the following steps may be acceptable in smaller food businesses providing there is no risk to food safety:

• change the water

• clean and disinfect the sink and taps thoroughly using the 2 stage cleaning process

Key considerations for food premises and equipment:

• Premises must be fit for purpose i.e. suitable for the way in which they are going to be used.

• Essential services must be provided. This includes potable (drinking) water, suitable drainage, a safe electrical supply and where needed, a safe gas supply.

• Suitable washing facilities must be available.

• In most cases, toilets need to be provided.

• Pest prevention and pest proofing measures need to be in place such as proofing doors, window, holes etc.

• Suitable areas to store waste must be available.

• Sufficient food preparation surfaces are needed to allow separation between raw and cooked foods. And where possible, clearly defined areas for different tasks.

• All surfaces in the kitchen (walls, floors, ceilings, food preparation surfaces, windows, doors etc.) must be constructed from smooth, washable and easy to clean materials.

• Adequate lighting must be provided.

• Adequate ventilation must be provided, for example; to remove grease and cooking fumes. This may be natural or mechanical, depending on the business.

• The provision of dry goods storage areas that are cool, dry and pest-proofed.

• In most cases a staff changing area and cupboards or lockers for team members outdoor clothing needs to be provided.

• All equipment should be kept clean, easy to clean and constructed and maintained in a way that won’t cause contamination.

Waste control

If waste isn’t handled correctly, it can cause contamination of food and also attract pests.

Internal waste bins should:

• be lidded

• ideally be foot operated so there’s no need to touch them

• be regularly cleaned and disinfected

• be enough of them provided

• have the waste removed regularly (i.e. at the end of the shift or when full whichever is sooner)

External waste bins should:

• have the waste collected regularly by a commercial waste carrier and not left to accumulate

• be stored in a designated area away from food items

• have tight fitting lids that are kept shut to prevent access by pests

• have the bins and storage areas cleaned regularly

From 31st March 2025, new ‘Simpler Recycling’ legislation will be in place. It will require businesses with 10 more employees to separate dry mixed recyclables and food waste from their general waste, before it is collected.

Businesses with less than 10 full-time employees will have until 31st March 2027 to comply, although separating food waste now is advisable.

Further information and updates can be found here: https://www.gov.uk/government/publications/simpler-recycling-in-england-policy-update/simpler-recycling-in-england-policy-update

Food pests can contaminate food directly or indirectly, which can result in food poisoning. They can also cause severe destruction in a food premises. It is a legal requirement for a food business operator to control pests and ultimately protect food from contamination by pests.

The consequences of a pest infestation include:

• closure of a food business

• prosecution

• reputational damage

• food wastage

• damage to the building and equipment

• increased staff turnover

Food pests

The common food pests include:

• rodents (rats and mice)

• birds

• insects (flies, cockroaches, ants and stored product insects such as weevils)

4 things that attract pests to a food premises:

1. Availability of food. For example; debris around floor edges because of poor cleaning, open packs of food etc.

2. Availability of moisture. For example; dripping taps, leaks or spilt water provide a water source for pests.

3. Warmth. For example; heating and items that will provide nesting material.

4. Shelter. Pests love to hide in quiet, undisturbed places.

Signs of pests

Here are some signs to look out for:

Rodents

• hair/ fur

• sightings (dead/alive)

• smell

• nesting materials

• droppings

• urine

• damage to the building, food packaging and equipment

• holes

• foot prints or tail swipes in dust or spillages

• scratching sounds

• food loss

Birds

• sightings

• feathers

• droppings

• nests

• noise

Flies

• sightings (dead/alive)

• eggs

• larvae

• maggots

• noise

Cockroaches

• sightings (dead or alive)

• nymphs (baby cockroaches)

• droppings

• egg cases

• cast skins

• noise

• distinct smell

Ants

• sightings (dead/alive)

Stored product insects

Such as weevils and moths. Stored product insects are normally found in dried products such as flour, and cereals.

• sightings (dead/alive)

• webbing strands

• holes

• movement in food

Environmental controls

Environmental controls are about preventing pests through denying them access to the things they need. As you’ve learnt, pests need food, moisture, warmth and shelter, so to prevent them, we need to remove these things. Environmental controls should be the starting point to controlling pests.

Preventing access

A good starting point is preventing access. This means stopping pests being able to get in. This can be done by designing and maintaining food premises to minimise entry points, ensuring good pest proofing, keeping windows and doors closed or suitably screened, installing metal plates/ bristle strips along the bottom of wooden doors, regularly checking for holes and making sure any holes are sealed.

Removing food, water and shelter

We can also prevent pests by removing food, water and shelter.

Here are some practical steps:

• clearing up spillages immediately

• ensuring good housekeeping

• ensuring no taps are left dripping

• ensuring high standards of cleaning at all times

• ensuring food is covered/ packaged thoroughly i.e. in pest-proof containers

• storing waste correctly both inside and outside of the premises

• keeping internal and external areas free of clutter

• storing food off of the floor and away from the walls

• thoroughly checking deliveries of raw materials and laundry for signs of pests

• ensuring there are no quiet, undisturbed areas where pests could hide

• ensuring items such as unused equipment are not left to pile in parts of the premises

• preventing vegetation or dis-used equipment around the outside of the premises

Physical and chemical controls

Where environmental controls have failed, it may be necessary to use physical or chemical measures to control or exterminate pests.

Physical measures include electric fly killers (EFKs), sticky fly papers, snap traps, and sticky boards. The benefits of physical measures are they allow pests to be caught and avoid them dying in hard to reach places.

Chemical measures include poisons such as rodenticides or insecticides. The use of pest control chemicals must be carried out by licensed contractors and fully trained, authorised operatives. Care must be taken when using chemicals measures to ensure that food is not contaminated.

A Food Business Operator’s responsibilities include:

• Implementing and maintaining a Food Safety Management System based on the HACCP principles.

• Registering the food business with the local authority.

• Designing, equipping and operating the food premises in ways that comply with the law and prevent or reduce the risk of contamination.

• Providing adequate toilets, hand washing facilities, protective clothing and changing facilities.

• Ensuring team members are properly trained and/or supervised.

• Cooperating with enforcement officers and enforcement authorities.

• Maintaining records of food safety control activities (e.g. temperature control, pest control, cleaning and training records).

The defence of due diligence

If a food business operator is accused of breaking food safety laws and is being taken to court, there is one defence they may have. It is called the “defence of due diligence”. It means that the food business operator would have to prove to the court that they had taken “all reasonable steps to produce safe food”. This is normally achieved through having accurate and complete records.

The main roles of an Environmental Health Officer (EHO) or food safety officer include:

• Providing food safety advice. They may provide this advice during your food hygiene inspection, so listen carefully.

• Inspecting food premises to make sure businesses are complying with food safety laws and serving safe food.

• Taking action where they find a business is not complying with food safety laws. This could be giving verbal advice or providing a report or letter stating what needs to be done and by when or serving legal notices.

• Investigating complaints such as complaints from members of the public in relation to food and food premises.

• Investigating cases and outbreaks of food poisoning.

The main powers of an Environmental Health Officer (EHO) or food safety officer include:

• Entering and inspecting food premises at any reasonable time. That’s normally the hours a business is open or preparing food.

• Seizing suspect food and having it destroyed.

• Serving legal notices.

• Interviewing/ questioning team members or Food business Operators.

• Taking samples of food for examination or analysis.

• Taking photographs.

• Viewing documentation and records, including electronic records.

• Recommending prosecution of a Food business Operator in serious cases.

Legal notices

The 3 main legal notices are:

1. Hygiene Improvement Notice. This type of notice is served for less serious matters. For example; to require the repair of cracked floor tiles or the implementation of a HACCP system. A hygiene improvement notice will state what’s wrong, why, what needs to be done to put things right and timescales to do so. It cannot allow less than 14 days to put things right.
2. Hygiene Emergency Prohibition Notice. As the name suggests, this is serious. This type of notice is served when there’s a real and imminent risk of ‘injury to health’. For example; a severe pest infestation or no water or sewage inside of a food premises. This notice will stop the use of an entire premises, part of the premises or a specific activity or piece of equipment. When someone says “the EHO will close you down”, this is the notice they’re referring to. Once issued, the officer must apply to the courts within 3 days to get the notice converted to an order. The order can only be lifted once the local authority issues a certificate saying there is no longer a risk to the health of the public. In this type of situation, a business may be able to voluntarily close to put things right.
3. Prohibition order. This is an order granted by the court, rather than a notice. This is where a person can be banned from running a food business. This can happen if a Food business Operator has been found guilty in court of food safety offences. The officer can recommend to the court that a Prohibition order is granted. It’s the court that issues the order.

Officers in Scotland can serve a Remedial Action Notice (RAN) in all types of food premises. This is where there’s ongoing non-compliance. The RAN will stop use of a premises, part of a premises, a piece of equipment or process until compliance is achieved.

Ignoring a legal notice can result in prosecution, large fines and even imprisonment. So, if you receive a notice make sure you take it seriously.

Prosecution can result in fines of an unlimited amount and up to 6 months in prison if found guilty in the Magistrates court or up to 2 years imprisonment if found guilty in the Crown court or the Sheriff Court System in Scotland.