What to watch out for when working with starchy foods

Acrylamide is a chemical that forms during a reaction between sugars and amino acids in starchy food, particularly when that food is cooked at high temperatures. Based on scientific studies, it is believed to be carcinogenic – that means, cancer forming – and therefore we should all be aware of its presence and understand what we can do to minimise its production when we cook.

Food handlers and food businesses have a legal responsibility to ensure that the food they produce is safe to eat. Therefore, all food businesses should be aware of and take steps to minimise the production of acrylamide when purchasing, storing, preparing and cooking food, and food handlers should follow any plans that are put in place. The responsibility of food handlers and producers to minimise acrylamide levels is specifically addressed in EU Regulation 2017/2158.

What foods may contain acrylamide?

• chips, french fries, other cut, deep fried potato products and sliced potato crisps from fresh potatoes
• potato crisps, snacks, crackers and other potato products from potato dough
• bread, including loaves, rolls and baguettes, toast and toasted sandwiches
• breakfast cereals (excluding porridge)
• baked products including cookies, biscuits, rusks, cereal bars, scones, cornets, wafers, crumpets and gingerbread, as well as crackers, crisp breads and bread substitutes
• coffee: roast coffee, instant (soluble) coffee, coffee substitutes
• baby food and processed cereal-based food intended for infants and young children

What steps should I take to keep food safe in my business?

• Understand your legal position – different types and sizes of food business have different legal responsibilities.
• Use a reputable published guide to check if any of the foods produced within your business presents an acrylamide risk (links to FSA: SFBB and UK Hospitality guides are below).
• If you do produce acrylamide prone foods, use those guides to establish safe ways to produce these, and include this information in your Food Safety Management System (e.g. SFBB or HACCP).
• Ensure all relevant staff are trained in these safe production guidelines – make sure any guidance you produce is clear and easily accessible.
• Include acrylamide in your regular FSMS review process.

What are safe production methods to reduce production of acrylamide?

The most obvious indicator that a food has been cooked at too high a temperature is its colour – make sure fried, toasted or baked products reach a golden yellow, or lighter colour. Other quick tips include:

• Store potatoes in a cool, dark place above a temperature of 6 degrees C, to discourage production of sugars
• Always follow manufacturers’ instructions on part and pre cooked products
• Use cooking oils that perform most effectively at lower temperatures

However, there are many more steps within the purchasing, storage, preparation and cooking processes that you need to follow to stay safe – we recommend you refer to Safer Food, Better Business or your relevant industry guides for more detailed information.

 

What is glycerol?

Glycerol is an ingredient that is added to some food and drink, to keep products moist, preserve them, to change their texture or to sweeten them. Glycerin (or glycerine) is a very closely related ingredient.

It is also widely used in pharmaceuticals – for instance in cough syrups and topical treatments such as wound and burn creams.

Following a number of cases of glycerol intoxication in children, the FSA have issued guidelines to food manufacturers and retailers regarding levels of glycerol in food and drink and how to serve specific products.

What foods and drinks contain glycerol?

Because it is used to sweeten and to moisten, glycerol is found in a small quantities in many processed foods. Check your packet of tortilla wraps, chewing gum, cake icing or cereal bars – you can expect to find glycerol towards the bottom of the ingredients list, showing that a small amount of it has been used in that product.

The FSA has released guidelines that relate specifically to slushy drinks, because of the levels of glycerol in some of these products and the way they are sometimes consumed. In some slushie drinks, glycerol is used both to create the slushy texture and to sweeten the drink, so can appear in relatively high levels compared to other foods and drinks. It can sometimes be sold as a ‘bottomless’ drink, particularly in family orientated venues, leading to high levels of consumption over short time periods.

What age groups does glycerol pose a risk to and why?

Glycerol intoxication can happen in children aged about ten and under, causing them to develop headaches, sickness, and in extreme cases, shock, hypoglycaemia and loss of consciousness. This is because their smaller bodies cannot break glycerol down as efficiently as an adult or older child.

Because some slushy drinks contain particularly high levels of glycerol, the FSA recommends that children under 10 only consume limited amounts and are not offered free refills by retailers.

Regarding children and babies under 4, the FSA say,

“The FSA’s risk assessment considered a worst-case exposure scenario in which a child consumed a 350 ml slush drink containing the highest level of glycerol used (50,000 mg/L) and compared this to a threshold above which adverse effects could occur. Children aged 4 or below would exceed this threshold.

Their recommendations are that slushy drinks are therefore avoided for this age group.

What should food businesses do to prevent harm?

The FSA have made four recommendations to food businesses regarding slushy drinks:

1. “Brand owners will ensure that their customers are fully aware of the FSA’s risk assessment of the use of glycerol in slush ice drinks.
2. Brand owners will formulate products to contain glycerol at the minimum quantity technically necessary to achieve the required ‘slush’ drink effect.
3. Brand owners will advise their customers that sales of slush ice drinks containing glycerol should be accompanied by a written warning visible at point of sale – “Product contains glycerol. Not recommended for children 4 years of age and under’”.*
4. The business model of free refills is not recommended in venues where children under 10 years of age will consume them.”

Future guidelines on the use of glycerol may be altered accordingly if levels of the ingredient are found to have reduced significantly at future investigations by the FSA.

What help is available for parents and other consumers?

As well as the guidelines issued to food businesses, the FSA have updated their Food Additives page for consumers to include specific advice regarding glycerol. It states:

“Slush ice drinks can contain the ingredient glycerol as a substitute for sugar, at a level required to create the ‘slush’ effect. At this level, we recommend that children aged four years and under should not consume these drinks.

This is due to their potential to cause side-effects such as headaches and sickness, particularly when consumed in excess.”

About us

The Safer Food Group offer food safety training for food businesses in the UK. As food safety experts, we seek to inform our customers of the latest news, advice and guidance within the industry and help them understand the implications for their operations. For more information about The Safer Food Group training, please visit www.thesaferfoodgroup.com

Info for Cafes, Restaurants, Take-aways and Street Food vendors

As anyone in a food industry role knows, cleaning is the most powerful tool in the fight against cross contamination. Cleaning is not just about keeping up appearances – efficient and effective cleaning eliminates breeding spaces for harmful bacteria. In its absence, pathogens multiply to dangerous levels, can spread widely within their environment and create a very real risk of food poisoning.

What are the principles of good cleaning practice?

As they are the cornerstone to kitchen hygiene, it is worthwhile taking the time to recap the principles of good cleaning practice.

Cleaning is vital to food safety for the following reasons:

• Removes food waste and dirt that can harbour pathogenic bacteria and viruses.
• Reduces the likelihood of a range of food safety hazards contaminating the food.
• Makes the premises less attractive to pests.

The key principles of good cleaning practice are:

• Clean surfaces, utensils, equipment and hands between every different task.
• Clean as you go – don’t let waste and used equipment pile up in the prep area, and clean spills immediately.
• Use suitable cleaning products and methods for a commercial kitchen and always follow the manufacturers instruction.
• Follow the process set out in your HACCP plan and cleaning schedules to ensure you get it right consistently.
• Pay attention to common touch points – regularly touched doors, handles and fridges etc. should be sanitised every 1-2 hours.

When cleaning work surfaces and equipment, two cleaning chemicals are required. Detergents (or degreasers) are used first to remove waste and grease. Disinfectant is then employed to kill pathogens. Some cleaning products combine both detergents AND disinfectant – but in all cases, the manufacturer’s instructions must be followed. These include ‘contact time’ – the time the product must be left on the surface before wiping – and dilution. This is important not only to ensure efficacy of the product, but also to provide some residual protection against bacteria after the product has been used.

In the UK, cleaning products meeting the BS EN standards (BS EN 1276 or BS EN 13697) are suitable for use in commercial kitchens.

How do Cleaning schedules support good hygiene?

Cleaning schedules are a crucial part of any food business’ HACCP plan, and, if created using a comprehensive risk assessment approach, form a suitable framework to ensure both front of house and food service personnel perform required cleaning tasks regularly. Cleaning schedules often form a visible indicator of hygiene standards to customers, when displayed in public areas that need very regular cleaning, such as bathrooms.

Some larger companies are now turning to tech solutions for completing cleaning schedules, alongside other HACCP paperwork. Online FSMS solutions are currently early in their development, but no doubt will develop over the next few years to provide a streamlined alternative to paper-based records.

Where does cleaning go wrong?

So where are our cleaning ‘blind spots’? According to our consultant EHO, a number of areas are often overlooked when it comes to cleaning, including:

Manual Tin Openers – often used and then thrown straight back in a drawer, tin openers can harbour moisture and protein, and make and ideal breeding ground for bacteria.

Wire Safety guards on food mixers – whilst bowls and whisks are removed and cleaned, the equipment itself is often neglected, and food residue left behind.

Vacuum pack machines and wet bains-marie – the liquid left in the bottom of these machines is sometimes left at the end of service; the warm, contaminated water forms an effective bacteria soup.

Handwash basins – these are often neglected. By nature of their use, handbasins present a high risk of cross contamination, and should be treated as a common touch point for cleaning purposes.

Deep cleans – this is one of the jobs that is often neglected. Cleaning underneath cupboards, behind equipment and inside cupboards should take place weekly in a busy commercial kitchen.

How did the pandemic affect cleaning practice?

One positive outcome from the pandemic period has been an increased awareness of the importance of good cleaning practices, both front of house and in the kitchen. Whilst levels of cleaning activity have generally reduced since the height of the pandemic, businesses with a good safety culture, managers who lead by example and comprehensive food safety training programmes are typically demonstrating better cleaning practice than in pre-pandemic times.

Good hand hygiene unsurprisingly increased in both staff and customers during the peak pandemic period. According to reports by the FSA (Consumer Handwasher Tracker, The Food Standards Agency, August 2022), handwashing has slipped somewhat from the public’s priorities, but still remains higher than reported pre-pandemic behaviour.

The early stages of the covid-19 pandemic saw a period of uncertainty, where information about preventing the spread of the covid virus was scarce and often conflicting. This period saw a rise in use of chlorine-based products, including bleach, as disinfectants – partly due to misinformation, but also in response to supply issues. Unfortunately, this practice has remained in some commercial and domestic kitchens. Bleach (and other chlorine based products) are corrosive, potentially harmful to health and dangerous when used in combination with other chemicals – and as such should not be used as a disinfectant in food production environments.

Are ‘gentle’ cleaning products effective?

Environmental concerns have led to an increase in development of ‘eco’ cleaning products, and a wide range of these products are now available for domestic use. For commercial kitchens, there are now a small number of environmentally responsible cleaning products available from wholesalers, including the ChemEco range, that meet the necessary BS EN standards.

As with any chemical product, cleaning products should never be mixed with other chemicals, should remain in original packaging where possible, and if diluted and decanted, users must have access to the manufacturer’s instructions.

What new cleaning technology is on the horizon?

Surprisingly, the pandemic has not left a raft of new, improved cleaning tech in its wake. However, one key move in the market – the restriction of single use plastics due to come into force in October 2023 – may have a positive influence. Retailers are being encouraged to accept customers’ containers for take-away foods; however, this presents an obvious cross contamination risk. Could we see a development in UV technology that provides a quick, effective method of sanitising take-away tubs for reuse?

This information post has been compiled by The Safer Food Group, leading training provider to the food industry. For more information about our courses, please visit www.thesaferfoodgroup.com or email info@thesaferfoodgroup.com

Disinfectants are used to destroy pathogens (bacteria and viruses). In order to work effectively, they need time to break down cell walls and interfere with the pathogens’ operating systems. For this reason, disinfectants used in commercial kitchens include instructions about CONTACT TIME – that is the time you need to leave the product to work before wiping clean.

If you didn’t know this, you’re not alone – in a group we recently surveyed, no-one knew about contact time. But it’s really important to read the label and follow the instructions to make sure you’re cleaning effectively. To learn more about keeping your kitchen in tip-top condition, have a look at our Level 2 Food Hygiene Course

Understanding and implementing proper food safety practices is key to safeguarding both your customers’ well-being and your business’ reputation. A crucial aspect of this is preventing cross-contamination, a widespread risk that can lead to serious health issues and legal complications. Here, we will explore what cross-contamination is, the various types of contaminants, the associated risks, and, most importantly, how to prevent it.

What is food cross-contamination?

Cross-contamination occurs when biological, physical, chemical, or allergenic contaminants transfer from one source to another, posing significant health and safety risks, especially in businesses involved in the storage and preparation of food.

Types of contamination

Biological contamination

Biological contamination involves the presence of harmful microorganisms that can compromise food safety and human health. The main types include:

Bacteria

Bacteria are microscopic organisms that can lead to food poisoning. Common sources of contamination include undercooked food, improperly cooked raw meat, unpasteurized milk, and inadequate fruit and vegetable preparation. For example, salmonella bacteria, residing in the intestinal tract of animals, can contaminate meat when the animal is infected.

Viruses

Viruses in food can cause diseases, often resulting from undercooked seafood or contaminated raw produce. Viruses may also be introduced by infected food handlers. As an example, Hepatitis A is an example of a virus that can contaminate food, if the food handler is already infected.

Parasites

Parasites can enter the food supply through various means. Some parasites come from the soil, contaminating fresh produce, while others, like tapeworms, are transmitted through direct contact with animals and food. One example is soil-borne parasites, which can contaminate fresh produce, posing a risk to consumers.

Prions

Prions are infectious agents formed from misfolded proteins. They pose a high risk of neurodegenerative diseases if contracted. A well-known example is ‘mad cow disease,’ which originated in cattle and transferred to humans through contaminated meat.

Physical contamination

Physical contamination occurs when foreign objects inadvertently enter food, posing potential harm to consumers. Common sources and examples include:

• Packaging materials: Pieces of plastic, glass, or metal from packaging processes
• Equipment parts: Breakage or wear and tear of equipment used in food processing
• Foreign objects: Insects, hair, or other extraneous matter that may find its way into food during handling

Physical contamination can present choking hazards and other serious health risks.

Chemical contamination

Chemical contamination involves the presence of harmful chemicals or toxins in food, whether natural or artificial. Common sources and examples include:

• Pesticides: Transfer from the soil where food is grown or during the manufacturing process
• Cleaning products: Residues from improperly cleaned surfaces and utensils
• Food additives: Improper use or contamination during the manufacturing process

Chemical contamination can lead to poisoning, and its effects can be severe and challenging to treat.

Allergenic contamination

Allergenic contamination occurs when allergens find their way into foods that shouldn’t contain them. The most common allergens include peanuts, tree nuts, milk, eggs, soy, wheat, fish, and shellfish. For those with allergies, even tiny traces of these allergens can lead to adverse reactions. The most common sources of allergenic contamination include:

• Shared equipment and surfaces when not adequately cleaned between uses
• Improper storage practices where allergens are stored near items they shouldn’t come into contact with, leading to cross-contamination
• Insufficient handwashing and cleaning practices, which can lead to cross-contamination after handling allergenic ingredients into dishes which should be allergen-free
• Using the same cooking methods, for example, using the same cooking oil for gluten-free chips that has been used for battered fish

Food businesses should take every precaution to avoid cross-contamination in food preparation and handling to protect customers with food allergies. There are several ways to prevent cross-contamination with allergens, including:

• cleaning utensils before each usage, especially if they were used to prepare meals containing allergens
• washing hands thoroughly between preparing dishes with and without certain allergens
• storing ingredients and prepared foods separately in closed and labelled containers
• keeping ingredients that contain allergens separate from other ingredients

If you can’t avoid cross-contamination in food preparation, you need to inform customers that you’re unable to provide an allergen-free dish.

Understanding these types of contamination is the first step in creating effective prevention strategies. Food handlers must be vigilant to ensure the safety and well-being of consumers by addressing each contamination type appropriately.

Where cross-contamination can occur

Food-to-food contamination

Contamination between food items is a recurring risk, particularly when handling raw and ready-to-eat foods in close proximity. This occurs when harmful microorganisms are transferred from one food item to another, often through contact between raw and cooked foods, where juices from raw meat come into contact with ready-to-eat items. Shared utensils can also be a common cause when food handlers use the same chopping board or utensils for both raw and cooked foods.

Person-to-food contamination

Food handlers, while crucial in preventing contamination, can inadvertently become sources if proper hygiene practices are neglected. Common scenarios include inadequate handwashing, leading to the transfer of bacteria and viruses from the food handler to the food, as well as when food handlers are working while ill. This can lead to the introduction of harmful microorganisms into the food, especially in the case of viruses.

Object or surface to food contamination

Surfaces and objects in a food preparation environment can serve as breeding grounds for contaminants, posing a risk when they come into contact with food. Untidy workspaces can lead to the accumulation of contaminants on countertops, chopping boards, and equipment. Inadequate cleaning can also be a cause when not thoroughly sanitising surfaces after handling raw meat or other potentially contaminated items.

Food serving

Serving food to consumers introduces its own set of potential contamination risks. Using the same serving utensils for different dishes can transfer contaminants, as can failing to adequately sanitise surfaces between servings.

Cleaning processes

While cleaning is pivotal for maintaining hygiene, improper cleaning processes can inadvertently lead to contamination. The use of cleaning agents that are not food-safe may introduce chemicals into the food preparation area. Furthermore, if surfaces and utensils are not sufficiently rinsed after using cleaning products, they can leave a residue, contributing to contamination.

The risks of cross-contamination in food

Foodborne illnesses

One of the most immediate and common risks of cross-contamination is foodborne illnesses. When harmful microorganisms such as bacteria, viruses, parasites, or prions are transferred from contaminated sources to food, consumers are at risk of developing illnesses. Common symptoms of foodborne illnesses include nausea, vomiting, diarrhoea, abdominal pain, and, in severe cases, hospitalisation.

Legal consequences

Failing to prevent cross-contamination can have serious legal implications for food businesses. Adherence to food safety standards and regulations is not only a moral obligation but a legal requirement. If a business is found negligent in preventing cross-contamination and subsequently causing harm to consumers, it may face legal action, including fines and potential closure.

Reputation damage

Cross-contamination incidents can significantly damage the reputation of a food business. News of foodborne illnesses linked to a particular establishment can spread rapidly through social media and reviews, leading to a loss of customer trust. A tarnished reputation may take a considerable amount of time and effort to rebuild, affecting customer loyalty and business sustainability.

Consumer health risks

Certain groups, such as pregnant women, elderly people, and individuals with weakened immune systems, are at higher risk of severe health consequences resulting from cross-contamination. For example, listeria infection, a type of bacterial contamination, can lead to miscarriage in pregnant women. Negligence in preventing cross-contamination not only jeopardises the health of the general population but poses greater risks to vulnerable groups.

Financial impact

Dealing with the aftermath of a cross-contamination incident can have a significant financial impact on a food business. Costs associated with legal battles, compensations, increased insurance premiums, and the need for extensive corrective measures can place a heavy financial burden on the business, potentially leading to financial instability.

Operational disruption

In very serious cases and usually, as part of a broader set of operational issues, discovering cross-contamination issues may call for the temporary closure of a food establishment for thorough cleaning, disinfection, and corrective measures. This operational disruption can result in financial losses, staff inconvenience, and a decline in customer confidence.

How to prevent cross-contamination in food

Preventing cross-contamination is essential in maintaining food safety standards in any professional kitchen or food-handling environment. Comprehensive practices and adherence to guidelines significantly reduce the risk of harmful microorganisms or substances transferring from one source to another. Here are key measures to prevent cross-contamination in your food business.

Ensuring proper food storage is a fundamental step in preventing cross-contamination. Raw and cooked foods should be stored separately in the refrigerator. Raw meats, poultry, and fish must be placed on the bottom shelf to prevent potential drips onto other items. Additionally, utilise airtight containers to seal and separate different food items, preventing the spread of bacteria and odours.

When it comes to utensils, it’s good practice to designate them for specific tasks, however, this doesn’t need to be the case when thorough cleaning practices are maintained. In large businesses, separating utensils can maintain a clear system for all team members. Implement a colour-coded system for utensils, chopping boards, and other tools to easily identify those used for raw and cooked foods. Establish a rigorous cleaning routine for utensils, ensuring they are thoroughly washed after each use to prevent cross-contact between different ingredients.

Maintaining cleanliness in the food preparation area is essential. Regularly clean and disinfect surfaces, especially those in direct contact with food, to eliminate potential contaminants. Immediate disinfection is crucial after surfaces come into contact with raw meat or other potential sources of contamination. Regularly audit cleanliness standards to identify and rectify potential issues promptly.

Hand hygiene is a fundamental preventive measure. Emphasise the importance of thorough hand washing for all individuals handling food. Encourage staff to wash their hands frequently, especially after handling raw ingredients. Provide easily accessible handwashing stations with soap and disposable towels. Consider the use of disposable gloves, changing them regularly to prevent the transfer of contaminants.

Implement safe shopping practices to prevent cross-contamination before reaching the kitchen. Use separate bags for raw meat to avoid bacterial contamination. Regularly replace plastic bags and promptly discard any with meat juice spillages. Ensure that shopping bags designated for raw meat are cleaned and sanitised regularly.

Following food safety regulations is non-negotiable. Adhering to strict guidelines for covering raw and opened food products, keeping them separate from sealed or ready-to-eat items, and storing meat and fish on the bottom shelf of the fridge are crucial practices.

Education and training are key components. Ensuring all staff members are thoroughly trained in proper food handling techniques, with regular refresher courses, reinforces best practices and addresses emerging issues. Our Level 2 Food Hygiene course provides team members with a foundational understanding of food safety, covering topics such as cross-contamination, personal hygiene, and safe food handling practices. The Level 3 Food Hygiene course, designed for supervisors and managers, offers a more in-depth exploration of these topics, providing the necessary knowledge to implement and oversee robust food safety measures within the establishment.

Monitoring and enforcing hygiene practices are ongoing efforts. Regular audits help identify and rectify potential sources of cross-contamination, and enforcing hygiene procedures can ensure staff are constantly aware to minimise the risk of cross-contamination.

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying, evaluating, and controlling potential hazards. Develop and implement a HACCP plan tailored to your specific food handling processes. This involves analysing each step of food preparation, identifying critical control points, and establishing procedures to ensure food safety at each stage. Regularly review and update the HACCP plan based on changing circumstances and feedback.

By understanding the risks, adhering to food safety guidelines, and implementing preventive measures, you can contribute to creating a safe and hygienic environment for both your customers and your business. Stay informed, stay vigilant, and prioritise food safety at every stage of your food handling process.

Frequently asked questions

What are the main causes of cross-contamination in food?

The main causes of cross-contamination in food are typically associated with the transfer of harmful microorganisms or substances from one source to another. This can occur through various means, such as when raw meats come into contact with ready-to-eat foods, leading to the transfer of bacteria. Additionally, using the same chopping boards, knives, or utensils for both raw and cooked foods can contribute to cross-contamination. Inadequate hand washing or handling food without proper protection further increases the risk of introducing contaminants.

How do you avoid food cross-contamination?

Avoiding food cross-contamination involves implementing several proactive measures. To prevent bacterial transfer, it is crucial to store raw meats separately from ready-to-eat items. Using separate utensils, chopping boards, and knives for raw and cooked foods helps avoid cross-contact. Regular and thorough handwashing, especially after handling raw ingredients, is a fundamental practice. Considering the use of disposable gloves and changing them regularly adds an extra layer of protection against contamination.

How do you prevent cross-contamination in food storage?

Preventing cross-contamination in food storage requires careful attention to practices. Covering raw and opened food products and storing them separately from sealed or ready-to-eat items is essential. Storing raw meats on the bottom shelf of the fridge helps avoid drips onto other ingredients, and sealing containers securely prevents the spread of bacteria and odours between different food items.

Can cross-contamination occur during delivery?

Yes, cross-contamination can occur during food delivery if proper precautions are not observed. Inadequate temperature control during transportation can lead to bacterial growth, and rough handling or contact with unsanitary surfaces during delivery can introduce contaminants.

Can cross-contamination occur during serving?

Cross-contamination can occur during serving if proper processes are not followed. Using the same serving utensils for different dishes can transfer contaminants, and failing to sufficiently sanitise surfaces between servings can contribute to cross-contamination.

Can cross-contamination occur during cleaning?

Yes, cross-contamination can occur during cleaning if proper hygiene practices are not maintained. The use of cleaning agents that are not food-safe may introduce chemicals into the food preparation area, and leaving residue from cleaning products on surfaces or utensils can contribute to contamination. It is crucial to follow rigorous cleaning procedures to maintain a safe and hygienic food handling environment.

Can cross-contamination cause food poisoning?

Yes, cross-contamination is a common cause of food poisoning. When harmful microorganisms are transferred from contaminated sources to food, consumers are at risk of developing foodborne illnesses with symptoms ranging from mild discomfort to severe cases requiring hospitalisation.

Is cross-contamination dangerous?

Yes, cross-contamination is dangerous as it poses significant risks to public health. It can lead to foodborne illnesses, legal consequences, reputation damage, financial impact, and operational disruption for food establishments.

Is cross-contamination difficult to prevent?

While preventing cross-contamination requires diligence and adherence to proper procedures, it is not inherently difficult. With thorough education, training, and the consistent implementation of food safety measures, businesses can significantly reduce the risk of cross-contamination and ensure a safe food handling environment.

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 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 job, you won’t need to break the bank –  Level 2 Food Safety (aka ‘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!

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?’

Every food business in the UK has a legal responsibility to:

• make sure food is safe to eat
• make sure it doesn’t add, remove or treat food in a way that makes it harmful to eat

A very important part of fulfilling this legal duty is creating a Food Safety Management system, using the principles of Hazard analysis and Critical control points (HACCP). HACCP is a system that helps you identify potential food hazards and introduce procedures to make sure those hazards are removed or reduced to an acceptable level.

These procedures will help you produce and sell food that is safe to eat, providing you:

• keep up-to-date documents and records relating to your procedures
• regularly review your procedures to ensure they reflect what you produce or how you work

Creating a HACCP Food Safety Management System

To create a comprehensive food safety management system, you will need to consider the entire journey of the food you produce, starting with the source of your ingredients and covering areas such as food handling, storage, cooking, cleaning and staff training.

A great resource to help you with this is the Safer Food, Better Business resource provided by the Food Standards Agency. This book walks you through each area of your business and tells you what you need to look out for, what records you need to keep, and how often you need to review your processes.

Safer Food, Better Business highlights the importance of good record keeping when producing food that is safe to eat. Good records will instil a culture of diligence within your food business and will also help prove to an EHO that you are doing things right.

The key records that most food businesses will need to keep are:

• Delivery checklist, showing that temperature, dates, packaging and labels are checked for all food deliveries
• Fridge and freezer temperatures, checked twice daily
• Core cooking temperature of high risk foods checked daily
• Cooling times and temperatures of all high risk foods that are cooled
• Kitchen and premises cleaning schedule
• Ingredients listings, including the 14 listed allergens

For more information, The Safer Food Group offer a Level 2 HACCP awareness course that looks into each area of Food Management in closer detail, explaining how to get it right – and what can happen when you don’t!

Starting a food business can leave you in a tangle of red tape, unless you know where to start. We’ve outlined the process below and highlighted some things to consider, as well as signposting useful links for the new food business owner.

First things first: Food Business registration

If you are not already registered as a food business, or you are taking over an existing food business from someone else, you must register online with your local authority, before you start trading. It is against the law to trade as a food business without registration – but making yourself known to your local authority gives you access to your local food safety team (including EHOs) who can be a valuable source of support and information when you are setting up.

Food business registration is required by any business which

• sells food
• cooks food
• stores or handles food
• prepares food
• distributes food, including:
  • restaurants, cafes and takeaways
  • catering businesses run from home, B&Bs, mobile catering and temporary businesses
  • marquees, food stalls, food pop ups and food vans
  • nurseries, schools and care homes
  • distance selling, mail order and food delivery including online

You will also need to go through the legal process for setting up any kind of business, if you haven’t already done so. Check out the UK Government website, Business Wales, or NI Business Info for details of how to do this. The UK.Gov page also gives details of permits and licences required for mobile food businesses or street trading.

Premises and Facilities

You will need to demonstrate that you have suitable premises and facilities to be able to prepare food safely, including the following:

Premises must be clean, in good repair, and suitable for safe food preparation – for example, secure from pests. Provision must be made for waste disposal that does not encourage pests.

The physical space must be suitable for food preparation, including walls, ceilings and surfaces that are easy to keep clean, without peeling paint or other potential contaminants. Light and ventilation must be adequate.

You must have adequate, separate provision for handwashing, including hot water, and suitable areas for changing into clean work clothes. There must also be adequate facilities for equipment, crockery and cutlery washing and disinfection, and equipment must be in good working order.

For a more complete list of the expectations for premises and facilities, check the FSA’s Setting up a Food Business page

Food Safety

One of a food business operator’s fundamental legal responsibilties is to ensure that their food is safe to eat. Food safety encompasses a range of measures, including:

Being aware of the risks and laws surrounding Food Allergens, and ensuring customers can consume your food without risk of harm from allergenic ingredients.

Managing suppliers, ensuring that they are committed to providing you with food that is safe to eat and ensuring that all of your ingredients can be traced back to their original source.

Ensuring that you and your staff are adequately trained and / or supervised, understand all elements of good food hygiene practice, including how to deal with allergens, and can undertake all necessary tasks in a way which eliminates the risks of unsafe food. Make sure that any training that you undertake is designed for the correct level and staff role – for example, Level 2 Food Hygiene and Allergen training for all food handlers, or those running a very simple food operation, and Level 3 Food Hygiene for those in a managerial or supervisory role. A reputable training provider will be able to supply you with a syllabus and sample of learning material, so you can check it is right for your needs.

Click here for the FSA’s comprehensive list of your food safety responsibilities

The list above may seem daunting, but one really key point to remember, is that there are many resources available to help you. If you have any doubts about setting up and running your food business, seek out advice from your local authority food safety team, and your Environmental Health Officer. They will help you to operate safely, legally and, if you get things right, will be able to award you that all important 5 star rating – good luck!

As outlined by the Food Standards Agency, buffets can present challenges in terms of temperature control, cross-contamination, and allergen management. To mitigate these risks, hotels must implement a comprehensive food safety management system that includes regular staff training, clear standard operating procedures, and robust monitoring and record-keeping protocols. This should also include measures such as regularly checking and maintaining food storage and display equipment, providing allergen information for all dishes, and ensuring that all food is properly cooked, stored, and labelled.

Hotels should consider implementing additional measures to address the specific challenges of buffet service, such as monitoring food temperatures regularly and replenishing dishes regularly to avoid prolonged exposure to ambient temperatures. When we look at the specific risks hotel buffets can present in regards to food safety, there are also possible mitigations for these risks:

Cross-contamination

Hotel buffets often have shared serving utensils and dishes, which can lead to cross-contamination between different foods – especially from high risk to lower risk foods. For example, if a guest uses the same utensil to serve both chicken and vegetables, it could potentially contaminate the vegetables with harmful bacteria. If the chicken has not been properly prepared, then any danger presented by harmful bacteria will be more widely spread.

Hotels can implement separate utensils and serving tools for different dishes, especially for allergen-free options or to accommodate other dietary requirements. They can also provide clear labels for all dishes and ensure staff are trained on proper handling and cleaning techniques.

Temperature control

Buffet food must be kept at the correct temperature to prevent the growth of bacteria that can cause food-borne illnesses. Hot food at buffets must be kept at 63℃ or above. If this is not possible, you can remove food from hot holding and display it for up to two hours, but only once. Food not used within two hours should be reheated until steaming hot and returned to hot holding, or chilled as quickly as possible to 8°C or below. Throw it away if it has been out for more than two hours. Remember not to mix new food with food already on display if you take food out of hot holding to display it. This could result in older food being left out for an extended period.

When displaying cold food, such as on a buffet, use suitable chilled display equipment to keep it at 8°C or below. If this is not possible, food can be displayed out of chilled storage for up to four hours, but only once. Check the temperature of the food regularly and make sure you know how long it has been on display or kept out. Food that has not been consumed within four hours can be returned to the refrigerator and kept at 8°C or lower until it is consumed. It should be thrown away if it has been out for more than four hours. If the food is not stored at the correct temperature or is left out for too long, it can become a breeding ground for harmful bacteria.

Hotels can use hot holding equipment that maintains food temperature at 63℃ or above, or chilled display equipment to keep food at 8℃ or below to ensure that food is kept at the correct temperatures. They can also regularly monitor the temperature of the buffet and the food items, and discard any items that have been left out for over 2 hours for hot food, and 4 hours for chilled food.

Staff hygiene

The hygiene of the staff preparing and serving the food is also critical. They must follow proper hand washing protocols to prevent the spread of bacteria and viruses, with designated hand washing areas and sinks.

Hotels should ensure that staff are properly trained on safe food handling techniques and that they wear gloves where appropriate and hairnets and beardnets when handling food. They can also regularly check the hygiene of the staff and encourage them to wash their hands frequently.

Allergen control

Buffets can also pose a risk to guests with food allergies. If a guest accidentally consumes an allergen due to cross-contamination or improper labelling, it could result in a severe allergic reaction.

Hotels can provide separate serving tools, dishes and utensils for allergen-free options. They can also ensure that all dishes are properly labelled with any allergens present and that staff are trained on how to handle allergen requests and questions. Additionally, they can consider offering pre-packaged options for guests with severe allergies.

At The Safer Food Group, we work closely with hospitality businesses to help them develop the skills they require to design and implement robust food safety management systems that meet legal requirements and industry best practices. With the right systems in place, hotels can provide their guests with a safe and enjoyable dining experience while protecting their reputation and ensuring compliance with food safety regulations.