Managing allergies with vegan food

Out of the 14 allergens, eggs, fish, milk, crustaceans and molluscs are animal-based and you may not therefore expect to find them in vegan foods. However, as it currently stands, food regulations in the UK do not demand food manufacturers to ensure any foods labelled as vegan are completely free from traces of animal proteins. There are disagreements in the industry around whether vegan foods should be allowed to contain traces of animal protein from unintentional sources, as long as ‘May contain’ statements are present. So how can food businesses manage allergies safely when it comes to vegan food?

For food businesses, it’s crucial to understand that the terms ‘vegan’ or ‘plant-based’ do not equate to being allergen-free. A common misconception is that vegan dishes are inherently free from allergens. However, vegan dishes can still contain allergens like nuts, soy, or gluten. Moreover, cross-contamination during food preparation can lead to the presence of animal products or proteins.

Allergens and cross-contamination

The first step in allergen management is understanding the ingredients used in vegan dishes. Food businesses should conduct thorough checks to identify potential allergens and understand the sources of their ingredients. This involves working closely with suppliers to ensure transparency and accuracy in ingredient labelling.

Cross-contamination is a significant concern, particularly in kitchens that prepare both vegan and non-vegan dishes. Implementing strict separation protocols can help mitigate this risk. This includes using separate utensils, cutting boards, and preparation areas for vegan dishes. Additionally, rigorous cleaning procedures should be in place to ensure that equipment and surfaces are free from animal products and proteins.

Team training

Knowledgeable staff are a critical component in allergen management. Regular training sessions should be conducted to educate staff about the different types of allergens, the risks associated with cross-contamination, and the proper handling of vegan dishes. Staff should also be trained to effectively communicate allergen information to customers.

Training should begin with raising awareness about the seriousness of food allergies and intolerances. Staff should understand that even a small amount of an allergen can cause severe reactions for some customers. Share real-life scenarios or experiences of individuals with food allergies. This approach helps staff to empathise by putting themselves in the customers’ shoes and understanding the anxiety and risks associated with dining out.

Menus should provide detailed information about the ingredients in each dish, including the presence of any of the 14 allergens. Staff should also be prepared to answer questions from customers regarding allergens and the preparation of vegan dishes.

Train your staff to actively listen and attentively respond to customers’ concerns. This involves acknowledging the customer’s needs, asking clarifying questions, and reassuring them that their requirements are understood and will be taken seriously. Ensure that staff can provide clear and accurate information about the ingredients in each dish. They should be comfortable discussing how the food is prepared and able to suggest alternatives if necessary.

The more knowledgeable employees are about the menu and food preparation processes, the more confidently and patiently they can handle allergen requests. Regular training sessions should include updates on menu changes, food preparation methods, and cross-contamination prevention practices.

For support with training your team in allergen awareness and management, take a look at our Level 2 and Level 3 courses to build confidence and awareness in your team.

Reviews and audits

Regular reviews and audits of allergen management practices are essential. This helps in identifying any gaps in the process and implementing corrective measures. Audits can include checking the effectiveness of cross-contamination protocols and reviewing staff training programs.

Transparency is key in allergen management. Food businesses need to be upfront about the potential risks of cross-contamination and the presence of allergens in vegan dishes. This not only builds trust with customers but also helps in making informed choices.

As the demand for vegan dishes continues to grow in the UK, so does the responsibility of food businesses in managing allergens safely. By understanding the ingredients, training staff, implementing cross-contamination protocols, communicating clearly with customers, and conducting regular reviews, food businesses can effectively manage allergens in vegan dishes. Remember, the vegan label is not a guarantee of an allergen-free product.

Food safety and hygiene in hotel buffets

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.

Cross-contamination: How to avoid it in food preparation and handling

Image shows chopping board, full of chopped vegetables including red peppers, green spring onions and leeks, and a large chefs knife
Photo by Max Saeling on Unsplash

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.

What are ‘scores on the doors’?

…and how do I get a 5 star food hygiene rating?

Otherwise known as The Food Hygiene Rating Scheme (or Food Hygiene Information Scheme in Scotland), scores on the doors are the green stickers you see in the windows and doors of many food establishments throughout the UK.

Similar schemes trialled in countries including the USA, Canada, Denmark and Singapore had shown that a rating scheme that was visible to and accessible by customers significantly improved the hygiene standards of food establishments. Initial work began in the UK in 2005, leading to the eventual roll out by the Food Standards agency (FSA) of the 5 star rating system that still exists today (Pass / Improvement required / Exempt in Scotland).

How do food establishments get a good food hygiene rating?

Inspections are carried out by local authority Environmental Health teams, ideally every two years for food businesses with good hygiene standards and well trained food handler staff, or more regularly for those businesses that are struggling to achieve those standards. EHOs are trained to measure businesses against a set of criteria, including:

  • Maintaining a secure food supply chain – ensuring all suppliers deliver high quality food that has been stored and delivered safely.
  • Ensuring all food is sold within use-by dates.
  • Storing food in the correct manner, whether this is in a fridge, freezer or dry food store.
  • Storing dry food in cool, clean, well-lit and well-ventilated stores.
  • Keeping fridges operating at 5°C or below and freezers operating between -18°C and -22°C to stop bacterial growth.
  • Minimise time that high risk foods spend in the ‘Danger Zone’; between 8 °C and 63 °C
  • Rotating stock correctly.
  • Chilling hot food and thawing frozen food safely.
  • Storing and preparing raw and ready-to-eat foods separately to prevent cross-contamination.
  • Cleaning and disinfecting all equipment, surfaces, and clothing correctly.
  • Following all personal hygiene procedures including thorough hand-washing.
  • Ensuring that all staff are adequately trained for their role, whether handling food, or managing and supervising others to do so.
  • Making sure food is safe to eat by maintaining recommended core cooking and reheating temperatures.
  • Hot-holding foods at correct temperature and time.
  • Disposing of waste safely and hygienically and maintaining clean outdoor areas.
  • Keeping food equipment clean, free from damage, waterproof, and movable for easy cleaning.

As a customer, should I worry if I can’t see a food rating sticker?

The Food Standards Agency encourage food businesses to display their rating stickers – in fact, in Wales and Northern Ireland it is mandatory for food hygiene rating stickers to be displayed. You might wonder why a business would not want to display a rating sticker – do they have something to hide? The latest ratings for food businesses are also available online, via the FSA website; this is also the place to find out how to report a food business if you have concerns about their safety standards.

What can I do to make sure my food business gets a 5* star rating?

  • As an owner or supervisor, make sure you fully understand what good food safety looks like and how you can bring safe methods and process into your business
  • Make sure your team are fully trained in their roles – we recommend that all food handlers are trained to the standard of a Level 2 Food Hygiene Certificate / Food Safety Certificate at least.

If you are unsure about anything, talk to your local authority’s environmental health team. They are there to advise and would rather you asked a question and kept your customers safe than you make a dangerous, possibly even fatal, mistake

Improving staff retention in hospitality

Employment within the hospitality industry is often regarded as a temporary arrangement, both by employees and employers themselves. What can we do to change this view, and why would it help both businesses and the people working within them?

According to a pre-covid survey commissioned by YouGov, staff turnover in the UK hospitality industry averages around 30% – twice as high as the national average. Some of this turnover is accounted for by seasonality of roles – employing temporary staff to cover busier periods – but the industry is often seen as one for young people and students, to tide them over before embarking on their long term career.

The YouGov survey listed key improvements that would be likely to encourage staff to remain including:

  • Better pay and benefits (63%) 
  • More control over work life and shift patterns (55%) 
  • More stable income and guaranteed hours (52%) 
  • Better career prospects (42%) 
  • More transparency from employers regarding shifts/scheduling (32%)

Why retention matters

In the post covid market, running an efficient operation will be a vital factor in the survival of hospitality businesses. Retaining good staff adds to your operating efficiencies by:

  • reducing recruitment costs
  • reducing training costs
  • improving team stability and morale
  • minimising payroll costs and potential salary errors.

By tackling some or all of the staff concerns listed above, you put your business in a better position to retain staff. Let’s look at three of the major concerns, and consider ways to make improvements.

Better working patterns and shifts

The great news is it is relatively cheap, quick and easy to address staff concerns regarding working patterns and shifts. Creating a system that allows staff to access shift information weeks in advance, and gives them regular, fair and predictable working patterns allows staff better control over their own lives and therefore reduces stress. This may encourage job applications from prospective staff who require stability from their employment – such as working parents or those with caring commitments – who would in turn be more likely to remain in a job that suits their lifestyle.

Consider using an online tool to give greater visibility of rotas to staff. Cloud based tools such as Google calendar or Doodle poll provide low cost and easy to use software which allows your team to view and even collaborate with your resource planners to find the best rota solutions for everyone. Organised forward planning is a very low cost, high impact way to improve your team’s working life.

Better career prospects

To offset the perception of hospitality as low skilled, temporary employment, consider creating a clear career path that staff can follow. Think about suitable training to help them increase the right skills as they follow that path – not just functional job related courses such as food hygiene or allergen training, cookery or sommelier courses, but training that incorporates invaluable softer skills, including team work, customer service and leadership skills. A recognised award programme such as the Catering Professional Award demonstrates that you value a team member enough to invest in their development and future, and can actually encourage new staff to seek employment with you.

Creating a defined career path adds to individual and team stability. Once you have a number of staff who have a good career record with you, they will be able to act as mentors for your less experienced staff and will demonstrate the real benefits in staying with you.

Winners of the 2021 ‘Best Pub Employer’ award, Brewhouse & Kitchen, were commended for their team first approach – this included their innovation training programme that was strengthened during the pandemic, reinforcing the importance the pub and microbrewing company places on staff wellbeing.

Better pay and benefits

Paying minimum wage to staff may look sensible in your budget planning, but it can be a false economy. A low wage is most likely to attract staff who are looking for a temporary, stop gap role while they look for something with better conditions. Also consider that they will attach similar value to their role as you do – so if you demonstrate that you consider your staff to have little value in the benefits you provide, your team will think similarly; this will be reflected in the time they spend in role before looking for a new opportunity.

When deciding on a pay and benefits package, do your research. Look at average pay rates of similar businesses in your area and ensure you don’t undervalue your team. Think about the wider package of benefits you offer – such as tips, staff discount, team meals, long service rewards and annual leave – and be clear about these right from the start.

And one last tip – don’t forget to say thank you! We are all human – the impact of being recognised for a job well done, keeping going through a difficult period, or just being a great colleague is huge.

Marketing your credentials – the hidden benefits of good food hygiene

A recent report by the BBC has highlighted concerns expressed by the FSA over newly formed ‘at-home’ food businesses, who fail to register with their local authority. And in turn, this has prompted increasing numbers of consumers to consider whether the food products they buy from small online food operators is actually safe to eat.

Your legal requirements

Remember, food business registration can be as simple as completing an online form via your local authority website, and is a legal requirement for any business that:

  • 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

Registration as a food business is free in the UK.

As a food business, you are also legally required to ensure that you, and anyone else working with food receives adequate supervision, instruction and/or training in food hygiene for the work that they do.

Use your credentials as marketing tools

As a food professional, how do YOU judge a restaurant’s food safety standards? You know what to look for, so when you are visiting a new food business, you probably check out the FSA Hygiene Star Rating (Food Hygiene Information Scheme rating in Scotland) in the door or window, and seek evidence of staff training certificates once inside.

You can use the same tools to market your online food business. If you are paying for food safety training, as well as nurturing skilled, knowledgeable staff, you should also look for other ways of making a return on your investment; that is to say, use it as a marketing tool. Talk about any training successes you’ve had via your social media accounts and website. This proactive approach shows customers that you care about their safety, and your team’s development.

At The Safer Food Group, we love to see customers celebrating training success. Tag @TheSaferFoodGroup in your social media posts, and we’ll give you a virtual pat on the back – increasing your audience reach and underlining your commitment to producing food safely.

You can also promote your official food hygiene rating – especially effective if you gain a 5 star / Pass rating. The FSA have created a media page and resources to help you advertise your rating virtually – it includes a great little toolkit with some invaluable ideas

You can also provide a link to your official business rating, so your customers can see for themselves – click here for Welsh and English listings and here for Scottish listings

Be proactive – talk about food safety

You might feel uncomfortable talking about food safety on your social media page but remember – it shouldn’t be a taboo subject, and if you uphold high hygiene standards in your business, you should be proud to talk about them. You can guarantee that some of your potential customers want to know – and are too shy to ask – so make it easy for them to choose you!

Covid financial business support November 2020

Whilst some green shoots of hope have started to appear – including positive progress on covid vaccines and falling reinfection rates in some UK nations and regions – the hospitality industry continues to feel overwhelming pressure from lockdowns and restrictions. We’ve summarised some of the financial packages still available to support you through this tough period

Job Retention Scheme extended until March 2021

Businesses who are unable to operate as usual may be able to take advantage of furlough payments, allowing them to retain staff for whom no role currently exists, or whose role is reduced. The JRS has been extended into March 2021, with payments of up to 80% of wages, to a maximum of £2,500 throughout November, December and January. The latest iteration of the scheme does not extend to NI and pension payments – these must be covered by the employer – and the funding level for the latter months has not yet been announced.

Employees for whom a JRS claim was NOT previously made can be claimed for in the latest version of the scheme, BUT be aware – from November, claims for each month must be made within 14 days of the end of that month, e.g. claims for November furlough payments must be made by 14th December. This is a much smaller claim window than in preceding months.

Local Restrictions Support grants

The latest allocation of grant funding for businesses was announced earlier this month, with specific provision being made for business whose operations were restricted by their sector or location. Funds are allocated via local councils, but a list of criteria for application is available here

VAT Deferral

If you deferred your VAT payment that was due between 20th March and 30th June 2020, and haven’t yet paid it, your deferred payment is due to be made in full by 31st March 2021. However, a new VAT payment deferral scheme is due to launch early in 2021 that should allow you to make this payment in 11 interest free instalments ending in March 2022, giving a little further breathing space on this debt. You will need to sign up to the scheme as a business, click here for further info.

Bounce Back Loan Scheme

Bounce back loans are government backed loans that are offered to small and medium UK businesses through banks, and are intended to bridge cashflow issues caused by the pandemic.

Loans of up to £50,000 are available dependant on business turnover. The loan term is 6 years, however the first 12 months of interest payments are covered by the government and early repayment is allowed – so in effect, the loan is free to the business if repaid within 12 months. Currently, the BBLS will be available to enter up to 31st January 2021

Because of the nature of these loans and the time limit on access, some businesses have applied for funds as a precautionary measure, keeping them separately from day to day funds, with the intention of paying back before the end of the ‘interest free’ period. As they have proved popular, many financial institutions are only offering them to existing customers, so if you do want to access this loan scheme, it is sensible to approach your own business bank in the first instance.

As with any financial decision, we recommend you talk to your accountant or business adviser before taking advantage of these support schemes, as they will be able to assess the implications and impact on your financial position.

Further reading:

https://www.gov.uk/coronavirus/business-support

For the full and latest tier 1-3 information, see the Government Local Restrictions breakdown

How do I start a food business?

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:

Creating and using a Food Safety Management, or HACCP, plan. This is a written plan that is used to risk assess, manage and record food preparation processes, from cleaning schedules and supplier records to temperature monitoring and stock rotation.

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!

Further reading:

What is a Food Safety Management System / HACCP?

How do I keep my restaurant Allergy Safe?

How do I turn my café into a takeaway?

How do I keep my restaurant allergy-safe?

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You might think that getting your food business allergy safe is a hassle – but think about the consequences of being careless with ingredients that have the potential to kill. If you put the right processes and procedures in place and everyone follows them, you can be sure you are doing your best to keep your customers, your kitchen and your reputation safe.

So, what are the steps you need to follow to make your kitchen allergen safe? This list is not a comprehensive guide – you must ensure that you are properly trained to implement a successful allergen policy in your business – but it is written to show you that making your business allergen proof is logical and achievable, and shouldn’t be intimidating.

Preparation

Step 1 – Understanding

Ensure that you have adequate food allergy training to fully understand the risks of allergenic ingredients and the best practice you must use to ensure a safe business. This is not as simple as just keeping peanuts out of your kitchen!

Step 2 – Ingredients Audit

Be aware of every ingredient that you use in your kitchen, whether cooked in house from individual ingredients or pre-prepared. For every element of every dish, make a list of all ingredients and highlight the 14 known allergens.

 Tip: Don’t forget drinks, condiments and sauces – did you know that malt vinegar contains gluten, for instance?

Step 3 – Process walk through

Walk through the entire ‘life’ of a dish in your kitchen – from delivery, through storage, preparation, service and clean down, considering what would happen if an allergen was present in that dish. Identify points where cross contamination could occur, and how you can prevent it by measures such as:

  • Separated storage and prep zones for allergens 
  • Specific equipment 
  • Clear identification of specially prepared meals during service
  • Efficient clean down and separate pot wash routines

You may decide that you cannot guarantee that allergenic ingredients can be eliminated from dishes – if that is the case, you must communicate this to your staff and customers, to allow them to make informed decisions about their food.

Step 4 – Write it down! 

Once you’ve completed the walk through and decided what you will do to keep allergens isolated, you must write it down in a clear, logical way that can be followed by any team member involved in any stage of the process.

Training

Once you have gathered all of the vital information, you have to pass it onto the relevant staff. Think about different roles in your business and their contact with allergens, as well as their contact with customers

Train your staff clearly in the processes they need to follow when working with allergenic ingredients. It is useful for front of house staff to have an understanding of food prep process, and food prep staff to understand how the front of house team operates. Create a culture in which they are happy to ask questions and seek advice if they don’t understand or have forgotten their training.

Think about how you retrain your staff when dishes, processes or legislation changes, and how often you refresh their training.

It is vital that you include allergen training in your induction programme for new and returning staff.

Communication

Consider the clearest ways in which you can communicate ingredients info to customers. It is a legal requirement to communicate the details of which dishes contain the 14 listed allergens, but some customers have allergies that are not covered by the list, and being able to inform them accurately of all ingredients in all dishes will help your reputation as a responsible business.

The key message for you and your staff when it comes to communication is NOT TO GUESS THE ANSWER TO AN ALLERGEN QUESTION. ’I don’t know’ is always an acceptable answer, if the member of staff then seeks out the correct piece of information. Teach your staff:

Food Standards Agency launches ‘Here to Help’ guide

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The Food Standards Agency have announced the launch of their ‘Here to Help’ Guide, aimed at small and new food businesses adapting to the current situation.

The FSA say,

‘In order to continue operating during COVID-19, many established food businesses have diversified into food delivery, takeaway or online sales. There has also been an increase in people cooking from home and selling food locally or online.

The Food Standards Agency are offering support and guidance to established and new businesses to help address the challenges of the COVID-19 pandemic.

The Here to Help campaign will provide guidance and promote best practice to support food businesses to stay compliant with food hygiene and safety requirements and best respond to the impacts of COVID-19.’