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The Safer Food Group
Unit 2, Integrity House,
Lower Lumsdale, Matlock
DE4 5EX
info@thesaferfoodgroup.com0800 612 6784

The first rule of running a food business, just like a doctor, is do no harm. It is vital your food and drink is safe for consumers. Many food-based bacteria are well-known, as are the ways to prevent them. Undercooked meat, poultry, and eggs can cause salmonella poisoning; undercooked chicken can carry Campylobacter. One lesser-known bacterial growth, however, is pink mould. But what is it, how does it form, and what can you do to prevent it from getting your customers sick?


What is pink mould?

Contrary to its name, pink mould is not actually mould. It is a bacterium called Serratia marcescens. Much like many other types of bacteria, it loves warm, damp places. It also tends to grow in the dark. This means that many of the machines in your kitchen can be the perfect breeding ground for pink mould. It is most commonly found in machines that operate using water. This includes dishwashers and glasswashers, and ice machines, which you may use all year round. It is also common in machines used more often during the summer, like slushy machines or soft-serve ice cream machines.


What are the dangers of pink mould?

Pink mould is airborne– once it forms inside your machines, it can be spread across all of the machine’s contents. This means your “clean” glasses and dishes or your fresh ice would be coated in bacteria. This, unsurprisingly, would put your customers’ health at risk. Pink mould is particularly dangerous for vulnerable customers. These include young children, the elderly, and those with pre-existing health conditions. In large doses or with repeated exposure, anyone could be affected by it. Symptoms of pink mould are broad. These include difficulty breathing, bladder issues, vomiting, and pneumonia. When considering the pre-existing vulnerabilities of some of your customers, it can be fatal. This is why preventing bacterial build-up is so vital.


How do I prevent pink mould?

Most people only become aware of pink mould when they see contamination.  If pink mould is visible on your ice creams or your dishes, it’s already too late. This is a sign that the bacteria has been building up inside your machine for so long that it has come out of your machine. Instead of waiting until you see contamination to realise you have a problem, be proactive.

Check the visible part of your machines daily for visible signs of bacteria. About once a week, check the insides of your ice machines and dishwashers with a torch. Regularly clean your machine, and if there are any signs of pink mould, stop using the machine until after it has been deep cleaned. Ensure that anything that comes into contact with your machines, such as an ice scoop, is clean to prevent cross-contamination. Finally, make sure that the machines are regularly serviced to ensure that they are working as intended. This will prevent build-up in the parts of the machine you cannot easily access to clean.

Preventing pink mould is not just good for your customers– it's good for business too. Clean machines and a process in place for preventing pink mould will help a food hygiene inspection. Having to turn off your ice machine or your soft-serve machine during the summer months can also limit sales, whilst a dishwasher or glasswasher being deep-cleaned will massively reduce productivity. It is therefore in your best interest to ensure you do everything you can to prevent pink mould.

Food safety is a top priority for any catering or food business in the UK. Ensuring that food is safe to eat not only protects your customers but also your reputation and compliance with legal requirements. One of the most important concepts in food safety management is the critical control point (CCP). But what exactly is a CCP, and why does it matter for your business?

What is a critical control point?

A critical control point is any step along the food journey in your business where implementing preventative measures can reduce the risk of hazards to your customer. There are four hazards which are important to remember. These are:

What critical control points do I have?

To identify the critical control points in your food business, it is important to consider your food’s journey. This is the food’s process from arrival at your business to its service to customers. To identify your critical control points, think about any point in the food’s journey where it may be at risk from the four types of contamination. 

For example, think about the food’s storage. If your fridge’s temperature is above 5°C, bacteria can grow, causing microbacterial contamination. As such, the temperature of your fridge is a critical control point. Similarly, raw meats may contain bacterial contamination such as salmonella, which can only be eradicated by cooking them thoroughly. Thus, the cooking process is another critical control point.

Critical control points don’t just exist in food preparation. They can also include the rooms in which you store, prepare, and serve food. Both physical and microbacterial contamination can be caused by pests. There are three critical control points related to pests: deterrence, detection, and eradication. Another potential critical control point is the removal of waste. Designing a waste removal route which avoids food areas is the most straightforward way to address this critical control point. Even the way you serve your food can be a critical control point, particularly when considering allergenic contamination. Ensuring that critical control points are addressed can literally be a matter of life and death.

What is HACCP?

Now that you know what critical control points are, and how to identify them, you have to implement them. One way to do this is using HACCP. HACCP stands for Hazard Analysis and Critical Control Point. It is a food safety management system which is designed around identifying and targeting critical control points, so that your customers are safe. The principles of HACCP are:

HACCP is not just important for keeping your customers safe, it is also vital for being legally compliant. You are required by law as a food business to have a food safety management system based upon the above HACCP principles.

How do I target my critical control points?

Understanding and managing Critical Control Points (CCPs) is essential for running a safe and legally compliant food business. By implementing a HACCP-based food safety management system, you protect your customers from foodborne illnesses and your business from legal repercussions.

If you want to ensure your team is fully trained in HACCP principles, consider enrolling in our Level 2 HACCP training course. This course offers an even more in-depth view into creating and implementing a HACCP system. 

 

What is a food hygiene rating?

A food hygiene rating, also known as the ‘scores on the doors’, is a rating system that assesses and logs the food safety of a food business. Any business which "sells, cooks, stores, handles, prepares or distributes" food may be considered a food business.

As part of registering as a food business, you will be required to register with your local authority. This local authority is responsible for ensuring your food hygiene standards are up to scratch. Approximately every 2 years, you will receive a visit from an Environmental Health Officer (EHO). This is an inspector who will look at your premises, speak with your staff, and read through your paperwork to assess your food hygiene standard. These visits can be unannounced, so it is important your standards are always high.

Food hygiene ratings range between 0 and 5, with 0 being the worst and 5 the best. Businesses with low food hygiene ratings are at serious risk of being shut down by the EHO. It is also a sign to potential customers of how safely you operate. In Wales and Northern Ireland, it is necessary to display your food hygiene rating in a prominent location, whilst in England and Wales, it is highly recommended. Every business’s food hygiene rating is also stored in a public database, allowing anyone to check it before visiting your business. This means that it is in your interest as a business to strive for that level 5 rating.

What will an EHO be looking for?

 There are three categories against which the inspector will mark you, with each one weighted equally. They are premises, food handling processes, and confidence in leadership.

Your premises are the physical spaces you work in. This includes the layout of your food preparation area, cleanliness, and property condition. It also includes your pest control. An EHO will check for signs of pests, as well as a system in place to prevent them.

Your food handling processes are the ways you actually interact with the food you prepare. Inspectors will make sure, amongst other things, that your food is kept out of the danger zone, is prepared safely, and that there is no cross-contamination. 

Confidence in management refers to how much the EHO trusts the processes you have in place. As an inspection is only a snapshot of your food business, they will seek evidence that you are committed to maintaining high food hygiene standards. Evidence such as a food safety management system, staff training records, and logged checks of storage temperatures can all be taken into account.

How is my food hygiene rating scored?

The EHO will give each of these three areas a score. In this case, the lower the score, the better. Premises and food handling processes are scored out of 25. Confidence in management is scored out of 30. Each of the three scores is given in intervals of 5. The EHO is looking for consistency, so you need to achieve low scores in all three categories to earn the top food hygiene ratings.

To achieve a 5, your combined total must be between 0 and 15, with at most a 5 in any given section. A four or three requires at most 10 points in any section, with 20 points the total cap for a four and between 25 and 30 the cap for a three. If any individual score reaches 15, the most you can achieve is a 2, and your total must be between 35 and 40. A 1 is given to any score between 45 and 50, or to a business reaching 20 in an individual area, and any score above 50 will result in a food hygiene rating of 0. You will receive your score alongside written feedback either straight after the inspection or within 14 days.

What does my food hygiene rating mean?

Your inspection scores will be combined to create your overall food hygiene rating. These range from 0-5:

How does my score affect me?

If your food hygiene rating is high, that’s great news! Food businesses with high food hygiene ratings are deemed lower risk. This means you will probably have a couple of years before your next inspection. Make sure you keep up your food hygiene standards in between inspections. You will also be able to proudly display your food hygiene rating in your business.  Good food hygiene is important to customers, and this allows you to build trust with them.  

If your food hygiene rating is lower, it means that your hygiene is not up to scratch. Alongside the food hygiene rating, the EHO will provide you with detailed feedback about what didn’t meet the required standard and how to improve. They may also serve a formal legal notice setting out things you must or must not do. Most of the time, you will be given time to address these issues. If your rating is especially low however, the EHO can make the decision to temporarily close your food business until you can demonstrate you have brought your food hygiene standards back up. Your business will also be considered higher risk. This means inspections will occur more often. Finally, imagine seeing a restaurant with a low food hygiene rating. Would you want to go and eat there? Low food hygiene ratings put off customers, causing lower sales.

How do I improve my food hygiene rating?

If your food hygiene rating isn't perfect, don't worry. EHO inspectors aren't looking for reasons to shut you down; they are there to help you. The first thing you should do after receiving your rating is read the feedback given by the EHO. This will be detailed feedback, which will tell you what went wrong and how to improve. As EHOs are experts in food safety, their recommendations will be very useful in improving for your next inspection.

Your inspection may also make you realise that you have gaps in your knowledge of food safety. It is recommended that you and your staff renew your food hygiene training every 2 years. This will keep food safety fresh in everyone's minds, as well as keeping you up-to-date with the latest legislation. You may be being assessed on something which didn't exist when you undertook your training. For more information about our Level 2 food hygiene course, click here. And if you would like more guidance on achieving a 5-star rating on your inspection, check out our free "How to get a five food hygiene rating" course.

 

One of the most vital functions of an Early Years setting is ensuring the safety of the little ones in its care. That includes serving hygienically prepared, safe food. But do Early Years settings need to register as food businesses? We look at the facts below...

Is my Early Years setting a food business?

A food business is any organisation that handles, prepares, serves, sells, or distributes food to the public, even if they provide it for free. This includes schools, nurseries, and some charities (depending on their food operations’ size, nature, and frequency). Even if your organisation doesn’t qualify as a food business, you must still follow food safety laws for any food you cook, store, handle, prepare, or distribute.

If your nursery, pre-school, playgroup, school, out-of-hours setting, or childminding service prepares or serves food, you are a food business. In most cases, you must register with your local authority. This doesn’t just apply to meals—providing snacks or drinks (other than tap water) also qualifies you.

The exception is childminders in England. While they must meet food safety standards, Ofsted handles their registration with the local authority. In Scotland, childminders must complete a registration form for their local authority. In Northern Ireland and Wales, childminders must register directly with their local authority, just like any other food business.

What happens after registration as a food business?

Once you register as a food business, your local food safety team will receive your details. They ensure your standards meet requirements and may inspect your premises at any reasonable time, potentially (but not often) unannounced. After your first inspection, they will typically revisit every two years, though businesses with lower standards may face more frequent checks. Inspectors check hygiene, safe food preparation, and whether you have a proper food safety management system.

After inspecting, the food safety team will give you feedback, highlighting areas for improvement and offering advice. They will also award a food hygiene rating from 1 to 5 stars (5 being the best). You can search these ratings on the Food Standards Agency database, and some areas require you to display them.

Childminders in England registered with Ofsted typically face fewer inspections, usually only if someone raises a concern about food hygiene. Since they operate from home, inspectors must arrange visits in advance.

What standards are expected?

The Food Standards Agency’s Safer Food, Better Business (SFBB) packs set out the standards for food businesses, including caterers and childminders. These guidelines help you maintain consistent food safety. It states that you must keep your premises clean, handle food safely, and store it correctly.

Inspectors will check your systems as well as your premises. You must have a food safety management system that documents hygiene, cooking, chilling, and cross-contamination procedures. You must also undertake and record regular checks. SFBB also recommends food hygiene training for all staff handling food, as it shows you take food safety seriously and ensure staff understand their responsibilities.

What training is needed?

Food hygiene training isn’t just important—it’s a legal requirement. The Early Years Foundation Stage (EYFS) framework states that "all staff involved in preparing and handling food must receive training in food hygiene."

When choosing training, consider whether face-to-face or online works best. Face-to-face allows you to ask questions and is more interactive, but it is rigid in time and location. Online training is more structured, but provides more flexibility on time and location, often costs less, and suits younger staff.

Next, find a provider who understands Early Years settings. Check their free content (like this article!) or course portfolio to gauge their expertise. If they offer multiple Early Years courses (e.g., food hygiene and health and safety), you can streamline training for your team in one place. This will allow your team to familiarise themselves with the platform and make record-keeping easier.

What we offer

At The Safer Food Group, we combine our expertise in food safety with strong connections in the Early Years sector. We offer a suite of courses modified specifically for Early Years staff. Our tailored courses include:

Level 2 Food Hygiene;

Level 2 Allergy Awareness;

Level 2 Health & Safety;

Developed in collaboration with the Early Years Alliance, these courses keep you up to date, including the latest EYFS changes coming in September 2025. 

Also part of our Early Years training suite:

Level 2 Nutrition;

Level 2 HACCP.

(more…)

With increased focus on food safety incidents, what can restaurant owners and managers do to hit the headlines for the right reasons? Bad news stories are guaranteed to create interest. A one-star hygiene rating, allergy incident or shocking trip advisor review will bring negative attention and affect new and existing custom. But a proactive approach to food safety, and an intelligent social media style can help you avoid the pitfalls and deal with unexpected challenges.

Reach for 5 stars

The food hygiene rating scheme offers customers an insight into your business before they step through your door, so working towards that five-star sticker really is a no-brainer. An EHO audit can feel intimidating, but much like public speaking, if you’re well prepared, you can face it with confidence. Undertaking your own audit keeps you a step ahead. By identifying areas of weakness, you have the opportunity to plan and undertake remedial action BEFORE the EHO visits. The Safer Food Group’s free five star rating course describes the audit process and provides you with a comprehensive checklist.

Effective Training

Recent allergy incidents have highlighted concerns for staff training standards in a number of high profile chain restaurants. However you deliver training, it is vital to choose a method that equips your team with the skills, knowledge and confidence to uphold high safety standards.

Consider your team’s learning styles – would they benefit from face-to-face delivery, or an online course that allows them to repeat tricky topics at their own speed? Would interactive quizzes engage them, or would they rather listen to a trainer? Are they adept at learning on their mobiles or laptops, or would they prefer to read printed course material?

Choosing a training provider who is transparent about their course material will help you decide – and undertaking the training yourself will enable you to reinforce key messages and knowledge within the workplace. To trial Safer Food Group courses, drop us a line on info@thesaferfoodgroup.com

Social media

Sometimes, despite your best efforts, you may find yourself the centre of unwanted attention. Responding to negative reviews and press can help to turn the tide – but only if you do so in a carefully considered way.

Our top tips for handling situations are:

Being well prepared will help prevent most PR challenges and help you deal with them well if they do happen. So get your plan, and your training, in place now!

What food hygiene certificate do you need and how do you get one?

Starting a food business can feel like climbing a mountain of red tape. Certificates, permits, insurance, legislation - how do you know where to start? If you are thinking of starting a food business, there are a number of measures to put in place before you open to paying customers. This article will help you understand what food hygiene certificate you need, and how you can obtain one. We look at the different levels available, and show which is right for you. We also discuss a simple and effective way to get your food hygiene certification in place with study through The Safer Food group.

“I realised I needed to get professional and get Level 2 Hygiene certified. I found the Safer Food Group in a Google search and I’m so glad I did. Studying the course videos gave me so much encouragement and motivation. Completing the course helped me so much in my charity baking business. I run my bakery from home, so all the tips and guidance I learnt from the course really helped me to transform my home bakery into a professional environment.”

Jilly Shah, Jilly’s Cupcake House Jilly's Charity Cupcakes | Facebook

Who needs a food hygiene certificate? 

By law, all food handlers working within food businesses must receive adequate training and supervision for their role, to enable them to prepare and serve food safely. In practice, the most effective way to ensure staff are consistently and adequately trained is by using a suitable training course at an appropriate level for their role. Factors to consider when planning a suitable training programme for someone working with food include:

Any business that sells food is legally bound to ensure that the food they sell is safe to eat. This means an understanding of the following topics is vital in any food business:

A comprehensive Level 2 Food Hygiene course should cover these topics as a minimum.

Considerations for types of food business

Some considerations apply to specific types of food business, such as:

Selling food from home: Home food businesses must comply with the same legislation as any other food business. Therefore staff must be trained to the same standard that staff in business premises would be. Home food businesses are subject to audit by Environmental Health practitioners, and visits are likely to include questions about food hygiene training and certification. Because of the domestic environment in which a home business is based, an EHO is unlikely to make unannounced visits, instead contacting the business owner in advance to make an appointment. Dependant on the size and scale, a home food business owner could start with a Level 2 Food hygiene certificate, and then assess any gaps in their knowledge before considering a Level 3 Food Hygiene certificate. Learners who have passed a Level 2 Food Hygiene certificate with The Safer Food Group automatically receive a discount on their Level 3 Food safety course.

Selling cakes: As with any food business, a bakery is subject to the same rules about training and certification. Within a business that sells cakes, bread and patisserie, some key factors to good food safety may include:

Depending on the size of the business, it is likely that food handlers will require Level 2 Food Hygiene training, while supervisors and managers would benefit from Level 3 Food Safety Supervisor certification. Allergy Awareness and HACCP training may also be useful.

Selling sweets: The recent trend for sweet cones and pick and mix boxes has enabled a number of new sweet businesses to flourish. These businesses are subject to the same legislation as all UK food business, and as such training that covers topics such as cross contamination and safe packaging are vital. In particular, business owners should be aware of the latest legislation surrounding pre-packaged for direct sale (PPDS) goods, as these are likely to apply to their products. In this instance, both a Level 2 Food Hygiene and a Level 2 Allergy Awareness certificate would be useful.

Selling drinks: Whilst safety risks are lower within businesses selling drinks, consideration must still be made about issues such as allergies and cross contamination, safe storage of high risk ingredients (e.g. milk), supply chain management and safe premises. As well as licensing legislation for premises selling alcohol, businesses selling slushie drinks must also be aware of FSA guidelines regarding health concerns about the additive glycerol. The Safer Food Group's Knowledge base offers free information for businesses to help them stay on top of latest alerts, guidelines and food related health advice.

Selling pre-packaged food: Within a business that sells pre-packaged food, such as a corner shop, it is important to understand correct storage, use-by and best-before labelling, stock and supply management. For this type of food business, a Level 2 Food Hygiene certificate is likely to cover most of the required learning, but a Level 2 Allergy Awareness certificate will add vital information, particularly regarding pre-packaged for direct sale (PPDS) goods - those covered by Natasha's Law.

What level of food hygiene certificate do you need? 

Different levels of food hygiene certificates are appropriate for different roles and responsibilities. Online training courses generally cover Levels 1-3. Higher level qualifications (4+) are not typically taught online, as the in-depth topics covered at these levels require a face to face approach and the opportunity to discuss and explore with a trainer or teacher.

Here are examples of food industry roles and the food hygiene certificate that would usually be required to undertake that role.

 

SectorRoleCertificate usually needed
Catering and HospitalityDelivery driver, front of house staffLevel 1 Food Hygiene
Food handler, assistant chef, commis chefLevel 2 Food Hygiene
Head Chef, Supervisor, Kitchen ManagerLevel 3 Food Hygiene
Food Production and ManufactureFood production operative, butchery assistant, bakery assistantLevel 2 Food Hygiene
Head Butcher, Head Baker, Factory Supervisor, Factory QALevel 3 Food Hygiene
Health and CareHealth / Care assistant, Servery assistantLevel 2 Food Hygiene
Head Chef, Canteen SupervisorLevel 3 Food Hygiene
RetailStore assistant, Deli assistant, Market traderLevel 2 Food Hygiene
Food truck chefLevel 3 Food Hygiene
EducationLunchtime assistant, EY practitionerLevel 2 Food Hygiene
Head ChefLevel 3 Food Hygiene


Step by step guide to gaining a food hygiene certificate 

Luckily, getting a food hygiene certificate in place is straightforward.

Step 1 - using the information above, decide the level of certificate you need

Step 2 - select a training provider. Most people use online training, as this can offer comprehensive, effective courses that can be studied at a time and pace to suit the learner. However, it is worth spending time researching to find a credible provider; there are many options available, some better quality and value than others. The Safer Food Group is one of the longest established online training providers, offering courses created specifically for food professionals. Their courses are accredited by Qualifi and CPD, and offer accessible and interactive content that helps to develop safer food handlers.

Step 3 - enrol on your chosen course and complete the learning. Take your time to study and concentrate on the areas that you find tricky. It's good to choose a course that includes recap questions throughout the course, such as the Safer Food Group's courses. This helps you assess how well you have understood and remembered the course content.

Step 4 - download your certificate. If you have chosen a provider that supplies a pdf certificate, you may be able to download or print your certificate as soon as you have passed your exam. Displaying your certificates within your business premises helps to build customer trust and shows that your business has a good food safety culture.

Ensuring food safety through certification 

To summarise - all food businesses are legally obliged to provide food that is safe to eat. In order for that to happen, everyone working with food needs appropriate food safety training. Food Hygiene training courses and certificates, at role appropriate levels, are an industry standard way of ensuring that food handling staff understand food safety risks and can act appropriately to mitigate these risks. Renewal of certificates every three years is recommended to refresh knowledge and understanding and to make sure learners are aware of the latest legislation and best practice.

Well trained staff are a key factor in gaining that all important 5 star hygiene rating, that proves to your customer that you care about their safety. Don't forget to print and display your team's certificates, and give them a mention on social media - it all contributes to your reputation as a business that is focussed on quality.

We recommend you review your team's training plan today - filling in any knowledge gaps is simple and quick via The Safer Food Group. Click on the link and see how we can help your business.

On 09/05/2025, the Food Standards Agency issued a food alert relating to the possible presence of Listeria monocytogenes in identified cheese products sold in Tesco supermarkets. The notice relates to La Superbe Raclette, produced by Castelli UK Ltd. The FSA advises consumers to return the product to stores for a refund, and not to consume.

Listeria, whilst not the most common pathogenic bacteria found in food, is certainly one of the most dangerous. Flu-like symptoms can include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea. Listeria infection can lead to serious complications requiring hospitalisation including meningitis and sepsis, and can cause death.

Understanding Listeria

Listeria monocytogenes is a group of approximately 13 variations of pathogenic bacteria, which cause listeriosis in humans. The pathogens typically thrive in soil, water and faeces. They are notoriously hard to control because they survive a wide range of conditions, including cold temperatures and environments with no oxygen. Listeria pathogens can be denatured through cooking at suitable times and temperatures. Therefore the greatest risk of Listeria to consumers is via ready-to-eat or chilled foods that are eaten without cooking.

Vulnerable groups

Listeria can be particularly dangerous to vulnerable groups including:

Follow the NHS guidance if you believe you or someone you know has listeriosis, particularly within these vulnerable groups.

What to do - consumers and retailers

If you have purchased La Superbe Raclette (150g) from a Tesco store, return it for refund - do not consume. Point of sale notices should be visible in stores giving further information about the recall.

Prevention of Listeria in food manufacture

Because of the characteristics of Listeria, manufacturers must pay particular attention to risk assessment of this pathogen. In particular, ready to eat foods present a particular risk, as no cook process will take place after purchase. A report by the Chilled Food Association (CFA) has produced specific guidance for the management of Listeria monocytogenes during food production of ready to eat foods.

The process detailed by the CFA combines a thorough risk assessment and HACCP process with a rigorous testing regime. As many raw ingredients used in food manufacture may have come into contact with Listeria, control here is crucial.

Prevention of cross contamination

Testing

The CFA also recommend a rigorous testing programme as part of listeria control in a production environment. They point out that occasional positive results are not necessarily a negative, but can be a sign that monitoring is working effectively, and can be key to identifying problem areas and weakness in the process

Visual inspections and swabbing are useful in identifying potential problem areas and helping to reinforce staff training. The most important part of testing however, is a thorough sampling protocol, that begins with raw ingredients and continues throughout production, packing, storage and delivery. An action plan should be in place, and implemented upon discovery of pathogens above the levels dictated by EU Reg 2073/2005, as these are considered potentially harmful to health.

Hospital deaths caused by Listeria

On 19th March 2025, reports emerged of a number of hospital deaths linked to Listeria monocytogenes. The source has been identified as a chilled dessert, produced by a manufacturer that supplies to hospitals and care homes. It is understood that these products are not available to end consumers via retail outlets.

At the time of reporting, listeriosis was certified as the cause of one death, with two other patients suffering from listeriosis at the time of their death. Two other patients are known to have contracted listeriosis. Crucially, the desserts were shown to carry listeria bacteria at levels below those considered safe for human consumption, so it is expected that further work will carried out by the UKSHA and FSA.

For further information on this case, see the BBC report

Listeria outbreak - February 2025

This is the second significant listeria outbreak to occur in the UK and NI in 2025. Earlier in the year, a significant list of dairy products produced by JOD foods were recalled, including cheese products.

Food safety culture

Creating a strong food safety culture - the acceptance that food safety is the responsibility of all - is key to embedding the necessary systems and processes in a food business. A crucial part of this is providing good safety training at an appropriate level for every role.

The Safer Food Group offer accessible, engaging online training with a focus on practical knowledge that can be easily brought into the workplace. Courses include:

Level 2 Food Hygiene (Manufacturing)

This course equips food handlers with the basic knowledge they need to understand the importance of good food hygiene in a food production environment. It teaches practical skills including prevention of cross contamination, good personal hygiene and the importance of correct times and temperatures. It also informs food handlers of their personal legal responsibilities regarding food safety.

Level 2 HACCP

A comprehensive risk assessment process and resulting preventative measures are a crucial step in creating a safe food production environment. The Level 2 HACCP course introduces these principles and teaches all workers their role in upholding HACCP principles in their workplace.

Level 3 Food Supervisor

The follow-on course from Level 2 Food Hygiene, Level 3 Food Supervisor addresses the principles of food safety in greater detail. It address the science of food hygiene in a clear and straightforward way, including a breakdown of various food poisoning pathogens. It also introduces some key principles of team management for those workers new to a supervisory role.

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, means specific practices and conditions put in place 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. They uphold food safety standards that have 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.  

UK and NI food safety legislation dictates that food businesses must:

In Wales, Scotland and NI, food businesses are also required to display their current food hygiene rating, determined by their local authority.

Food Hygiene: Practical Measures for Cleanliness

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

Five key principles of food hygiene are:

Controlling Food Hygiene

A Food Safety Management System is a vital tool in controlling food safety within a food business. Typically this is implemented and overseen by a manager or supervisor, and followed by all food handlers within the business. HACCP - Hazard Analysis and Critical Control Points - is a food safety management system that can be used to risk assess the threats to food safety and introduce and monitor control measures to minimise or eliminate those threats.

Managers in food businesses often required Level 3 Food Hygiene training, as well as HACCP training in order to assist them with this element of their role.

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:

Therefore, maintaining high food safety standards - including excellent food hygiene - is an absolute must for all food businesses.

The '4Cs' of food safety are a set of fundamental principles of good practice for both commercial and domestic kitchens. They are clear and easy to remember, so provide a really useful tool to help keep food safe.

Cross-contamination

Dangerous bacteria - pathogens - are a serious threat to food safety. They can already exist is some of the ingredients used in food preparation. The key to providing safe food is to ensure that pathogens are not present at levels that are dangerous to health.

Cross contamination means enabling pathogens to spread from one food to another. This can happen in a number of different ways, including:

To prevent cross contamination, implement food safety measures such as :

Cleaning

Cleaning is a crucial measure to prevent cross contamination and keep food safe. Introduce a rigorous cleaning policy in your kitchen that considers:

When to clean

Clean at the start of each service and before shut down.

Clean before and after each new task, to keep any existing pathogens contained.

Include a weekly or monthly deep clean that targets areas that are missed day-to-day. Clean cupboards inside and out, and pull out large equipment such as fridges and cookers to clean underneath and behind. These dark, inaccessible areas are most likely to harbour pests.

Where to clean

As well as the food prep area, keep the front of house, bathrooms and external areas (especially refuse areas) clean.

What to clean

As well as food preparation equipment, utensils, cutlery and crockery , don't forget to clean surfaces thoroughly. Include touchpoints such as door handles, fridge doors and taps - anywhere that is in regular contact with hands.

How to clean

Use the correct chemicals for the job. Detergent should be used first, to remove dirt and grease. Follow up with a disinfectant, to denature bacteria. Always follow the manufacturer's instructions to ensure chemicals are used effectively - watch out particularly for correct contact times.

Who to clean!

Don't forget about personal hygiene. As well as food borne pathogens, human hands will spread other bacteria. Make sure all food handlers turn up to work clean, put on clean uniforms and wash their hands before and after every task and whenever they re-enter the kitchen - especially after bathroom visits.

Cooking

The cooking process is a very important part of keeping pathogens under control and making food safe to eat. Some pathogens can be denatured at appropriate cooking temperatures, and therefore cooking reduces the risk levels in foods that already have some pathogens present. Be aware - cooking DOES NOT destroy all pathogens. This is why it is important to use all of the 4Cs of food safety in conjunction with each other.

Temperature control when reheating is also crucial in pathogenic control. Many pathogens thrive in warm, moist conditions, so reheating or maintaining food at the wrong temperatures can have a devastating effect.

To understand the recommended cooking and reheating temperatures and times, visit the FSA website or FSS website as appropriate in your location.

Chilling

Warm, moist food containing protein provides the ideal conditions for bacteria to multiply to dangerous levels. For this reason, it is crucial to keep chilled or frozen foods at correct temperatures, and to chill cooked food quickly if not using immediately.

Limitations of the 4Cs of food safety

The 4Cs are a great, quick and easy reminder of good practice in kitchen, but they don't tell the whole story. Considerations such as allergen management, good storage, pest control and supplier management are also important in reducing risk and making your food safe to eat.

A Food Safety Management System, or HACCP plan, is a crucial step in ensuring that you have anticipated and mitigated against all safety risks that might occur in your kitchen. The Safer Food Group Level 2 HACCP awareness course helps you understand the risk assessment process and create a comprehensive set of safety measures.

To ensure your team are ready to tackle all the challenges of food safety, get them trained with an accredited food safety and hygiene course. The Safer Food Group offers a broad range of safety courses for food professionals, including Level 2 Food Safety and Hygiene.

What is food hygiene?

Food hygiene is a set of processes that a food business can incorporate into their operations in order to ensure the food that prepare, serve and sell is safe for their customers to eat. It is an important part of food safety, which starts right at the beginning of the food supply chain. Food hygiene training is an important part of creating a good food safety culture in any food business. The quality of a team's food hygiene training is an important measure for EHO checks; see further info on the Food Standards Agency website.

What is food hygiene training?

Food hygiene training (sometimes referred to as food safety training) is the process that teaches food handlers how to produce safe food. Good food hygiene training covers the following topics:

Reputable food hygiene training courses will offer a food hygiene certificate on successful completion of the course and exam. Beware food training courses that appear to be free - they often spring unexpected and inflated charges on you to secure the certificate after you've finished the course!

Why is a food hygiene certificate important?

Whether you are an established cook or looking for your first role in catering, a food hygiene certificate is an important part of your toolkit. We look at the top 5 reasons for passing your food safety course before you apply for that dream job.

1. Training makes you a safer worker

This one should go without saying. The fundamental reason for taking a Level 2 Food hygiene course is to learn the principles of preparing safe food – it’s that simple! Understanding food safety challenges such as cross-contamination and knowing the difference between a Best-Before and a Use-By date are really important skills in a kitchen. Having an up-to-date certificate to show you have already mastered these skills gives an employer confidence before you even arrive for an interview and helps you hit the ground running.

2. A certificate sets you apart from other candidates

This one is especially important when you are starting out in the food industry, perhaps looking for your very first food industry job. A food hygiene certificate demonstrates that you are genuinely interested enough in the sector to invest in your own training. For an entry level food handler role, you won’t need to break the bank –  Level 2 Food Safety (previously known as Basic Food Hygiene) is usually sufficient, and you can buy a single online course for £12+ VAT. BUT – there are lots of courses out there, and they vary in quality – make sure you look for a course that is accredited by a reputable body, such as Qualifi or CPD

3. Training gives you confidence to make the right decisions

Roles in catering and hospitality are generally busy and at some point you may be working without supervision. You need to be able to make the right decisions when working alone, and taking food related training courses, such as Food Safety, HACCP and Allergy Awareness, will help you to do that.

4. You need to understand your personal, legal responsibilities

This is the scary one. As a food handler, you have a legal responsibility to do everything you reasonably can to make sure the food you serve is safe to eat. A good food hygiene course will explain your legal responsibilities and those of your employers and supervisors.

5. Good food hygiene helps you prevent waste

The food industry is becoming increasingly focussed on the environmental impact of food waste. Having a good understanding of food safety practices – especially fridge and freezer temperatures, food labelling and hot-holding, cooling and reheating methods – will enable you to do your bit in the war on waste. And for your employer, that means cost savings too – a big win-win!

Once you've received your certificate, it's time to look for opportunities. There are many routes to explore - word of mouth, employment agencies and local social media groups are a good starting place. Remember to research various online platforms like Jooble UK that offer a wide range of careers for chefs. These allow you to set your own parameters, such as location, type of employment and salary range.

 

Food Safety courses are readily available online, and can generally be taken in your own time, at your own pace. Good training providers will allow you to sample course content before you buy to check it is right for you – so perhaps a better question would be: ‘Why wouldn’t I need a Food Hygiene certificate?’

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