Food safety and hygiene

Food Safety and Hygiene

Basic Concepts

  • Food safety and hygiene are key components in the hospitality industry, as they prevent foodborne illnesses and ensure customer satisfaction.
  • All staff working in any food handling operation have a legal duty to manage food safety.
  • All food handlers are required to have received instruction or supervision in food hygiene, commensurate with their work activity.

Food Storage

  • Food must be stored at the correct temperature to prevent bacterial growth. The Food Standards Agency recommends a fridge temperature of 3 to 5°C for perishable food.
  • Cross-contamination should be avoided by never storing raw food with ready-to-eat food.
  • All food storage areas should be kept clean and free of pests.

Pest Control

  • Pest control is essential in ensuring the safety and hygiene of food. Pests such as rats, mice, and insects can contaminate food and cause foodborne illnesses.
  • Regular pest control inspections and thorough cleaning can help to keep a pest-free environment.

Personal Hygiene

  • Staff handling food must have good personal hygiene. They should wash their hands regularly with warm water and soap, particularly before and after handling food.
  • Clean uniforms should be worn during food preparation and hair should be tied back or covered.

Cleaning Procedures

  • Kitchens and food preparation areas should be kept clean and sanitary. Regular cleaning schedules can help with maintaining hygiene standards.
  • Cleaning products must be used according to their instructions and stored separately from food to prevent cross-contamination.

Temperature Control

  • Correct heating and cooling procedures are necessary to prevent harmful bacteria from thriving. Hot food should be kept at 63°C or above, and cold food should be kept at 8°C or below.
  • Cooked food should reach a minimum core temperature of 70°C for two minutes or an equivalent time-temperature combination.

HACCP (Hazard Analysis and Critical Control Points)

  • Businesses must have a written HACCP based food safety management system. This system identifies potential food safety hazards and describes how they are controlled.
  • The principles of HACCP include performing a hazard analysis, identifying critical control points, establishing critical limits, implementing procedures for monitoring critical control points, and verifying the effectiveness of control measures.

Food and Hygiene Legislation

  • The Food Safety Act 1990 is key legislation governing food safety in the UK.
  • Other important legislation includes the EU Food Hygiene Regulations 2004, which impose obligations on food business operators to ensure hygiene of foodstuffs throughout the food chain.