Understanding the Difference Between Food Hygiene and Food Safety

While often used interchangeably, food safety and food hygiene refer to two slightly different concepts. Food safety refers to all processes that are used to ensure food is safe to eat. Food hygiene, however, focuses on specific practices and conditions to prevent foodborne illnesses by controlling biological, chemical, physical and allergenic hazards. It's a crucial part of food safety, which also includes temperature control, risk analysis and prevention and broader controls such as supplier management.  

Because of their similarity, the terms 'food hygiene' and 'food safety' are often used to mean the same thing. This is especially true when it comes to training - so if you are looking for a food hygiene certificate and come across a food safety course, you are probably on the right tracks.

Food Safety: A Comprehensive Approach

Food safety refers to the broad principles and practices aimed at preventing contamination and illness by managing hazards throughout the entire food production chain.  

In the UK, the Food Standards Agency (FSA) in England, Wales, and Northern Ireland, and Food Standards Scotland in Scotland, oversee food safety. Their standards are primarily rooted in EU law (Regulation 178/2002), which has been incorporated into UK law through various regulations, including The Food Safety and Hygiene (England) Regulations 2013, The General Food Regulations 2004, and the Food Safety Act 1990.  

Key elements mandated by these laws and the FSA for businesses include:

• Ensuring food is safe for consumption (the core principle, overlapping with food hygiene). * Guaranteeing the quality of food matches its claims, including accurate advertising and avoiding misleading consumers. * Maintaining traceability records for all food products to facilitate identification in case of issues. * Establishing procedures for product withdrawal or recall and customer notification when problems arise.  
• Clearly displaying the food hygiene rating.

Food Hygiene: Practical Measures for Cleanliness

Food hygiene refers to the practical actions and conditions necessary to maintain a clean and healthy environment during food handling.  

UK authorities primarily consider food hygiene as preventing harm from factors like allergens and bacteria, potentially excluding aspects like labeling and traceability.  

The World Health Organisation outlines five key principles of food hygiene:  

• Prevent contamination from people, pets, and pests.
• Separate raw and cooked foods. * Cook foods thoroughly at the correct temperatures.  
• Store food at safe temperatures.
• Use safe water and raw materials.

The UK's food hygiene rating system, where local authorities assess and award star ratings to food businesses based on their hygiene practices, is a significant aspect of food hygiene and must be displayed for consumers.  

Controlling Food Hygiene

Food hygiene is managed through systems implemented by supervisors and followed by all staff involved in food handling or preparation.  

Managers typically require Food Hygiene Level 3 Training and must implement a Hazard Analysis and Critical Control Points (HACCP) plan, often through an HACCP Level 3 Training Course. HACCP involves:  

• Identifying potential hazards at each stage.
• Determining critical control points for monitoring.
• Establishing critical limits (e.g., cooking times and temperatures). 
• Implementing monitoring procedures.
• Defining and implementing corrective actions for deviations.
• Maintaining detailed records.
• Regularly verifying system effectiveness.

Individual staff must adhere to strict personal hygiene protocols, including:

• Frequent and thorough handwashing.
• Wearing clean protective clothing.
• Following appearance guidelines (no jewelry, nail polish, covered cuts).
• Reporting any illnesses.

These measures are crucial for individuals and businesses to uphold food safety standards.

Consequences of Neglecting Food Hygiene and Safety

Poor food hygiene and safety can lead to serious consequences for businesses and consumers, including foodborne illnesses, food poisoning outbreaks, and severe health complications, especially for vulnerable individuals.  

Businesses may face:

• Lower food hygiene ratings. * Loss of customer trust and reputational damage.  
• Potential closure. * Legal penalties (fines, prosecution).  
• Increased insurance costs.
• Revenue loss and compensation claims.
• Food spoilage and waste.
• Potentially life-threatening allergic reactions due to poor allergen management.

Prevention through proper training, regular inspections, and robust HACCP systems is vital for all food businesses.  

Further Information