Click here to download an example Scout Group Allergen Statement.
Are you using your food operation to provide new skills and experience to members of your community? The Safer Food Group has created a Skills and Competency framework for kitchen assistants; this framework suggests a list of useful food preparation skills to be covered, and once completed forms a record of evidence for the trainee to take away.
Download the framework.
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).
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:
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.
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
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.
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.
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
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.
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.
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?’
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:
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:
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.
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.
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.
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.
Unsurprisingly, following food shortages in 2020 and 2021, savvy British consumers have been considering alternatives to their supermarket shop.
As well as supply chain issues, consumers have been driven to local producers by concerns about quality, citing a deeper trust in British farmed goods than in imported foods. High profile news stories regarding imported meat containing high levels of antibiotics and chlorine have forced consumers to think more carefully about food quality and production and processing methods.
And environmental concerns have also led shoppers to think about buying local – farms shops and markets have proved a great way to buy direct from producers, as well as providing genuinely seasonal foods.
This article published by Speciality Food Magazine cites OnePoll research that claims, ‘73% of the public often or always looking specifically for British food when shopping’.
It also revealed a strong level of support for British farming and its quality standards, with the vast majority of respondents wanting trade deals to protect British farmers from being undercut and welfare standards of imported meat to match that of domestically produced food.
The unprecedented challenges caused by the pandemic highlighted the need for more secure supply chains – and local businesses responded to support their communities. Producers found creative ways to get their food directly to consumers, through farm shops, co-operatives and box schemes. The benefits of open air markets became clear as a safer shopping environment.
The economic situation continues to be tough for some food businesses, especially those without a corporate safety net to keep the cash flow going. However, the pandemic has demonstrated how agile and adaptable small businesses have been and continue to be as the rules and landscape shift on a monthly business
Small businesses can suffer from higher proportional overheads, without the economies of scale enjoyed by larger companies. However, they often have the benefit of entrepreneurial spirit, an adaptable and loyal staff body and the agility to change direction quickly and make change happen. In adverse times, these skills will continue to be invaluable and as circumstances develop, the rise of small businesses is very welcome .
In simple terms, a use by date tells you whether a food should be safe to eat, while a best before date tells you about a food’s quality.
Use by dates appear on foods that are most likely to perish quickly, and cause a threat to health after a relatively short period. This includes meat, fish, dairy products and prepared salads and meals. Harmful bacteria can exist on these foods and multiply over time, so it is vital to follow food safety rules when using these foods.
Waste prevention tip – foods can be frozen up to and on their use by dates, as long as they’ve been stored safely up to that point. You’ll need to cook and eat it within 24 hours when you defrost it.
Best before dates tell you about the quality of a food – after this date, the food may not be harmful to eat, but the flavour or texture might be affected. Best before dates are often used on frozen, tinned and packet foods.
Waste prevention tip – Have a regular check of your food cupboard and make sure you keep foods with shortest best before dates at the front so you don’t forget about them.
To review this and other important food safety important, visit The Safer Food Group and check out our Level 2 Food Hygiene course – vital for all food handlers.
It is important to serve safe, hygienic food to everyone – but in early years settings, it is especially important to ensure little bodies are protected and nourished, and immune and digestive systems can develop safely. Having an awareness of food borne illness and how to prevent it is important for anyone who works in early years.
According to Section 3.48, Framework for the Early Years Foundation Stage, March 2021: “Providers must be confident that those responsible for preparing and handling food are competent to do so. In group provision, all staff involved in preparing and handling food must receive training in food hygiene.”
So the simple answer is – if you prepare or handle food, you MUST have received food hygiene training.
This depends on your role – if preparing and serving food is a small part of your role, and someone else is instructing or supervising you, a Level 2 Food Hygiene award should be adequate. If you are running the kitchen, putting processes and plans in place, and supervising others, you might want to look at a Level 3 Food Hygiene award, that gives you some insight into management level skills and a greater background knowledge of food safety.
If you already work in early years, your employer may have a preferred training provider for food hygiene. If you’re looking for a course yourself, you can choose to study a face to face or an online course. Think about what is important to you before you decide – cost, convenience, being able to recap material and study at your pace, or being able to ask questions?
Look for a course that is designed for early years practitioners, especially at Level 2. Courses such as those offered by The Safer Food Group cover specific situations and details that will be relevant in your role.
Also, consider whether you’ll need any additional training – do you need to learn about Allergen Management, or Nutrition for your setting, for instance? If so, look for a training provider who can cover all of these subjects – you’ll have all your training details held in one place, and you’ll build up a comfortable familiarity with the way the courses work.
Have a look at our free guide – it covers menu planning, food safety, hygiene and allergens, and provides links to some great free resources for early years cooks.
Click here to access our free resource for Early Years caterers
The ICO, or Information Commissioner’s Office, oversees the safe handling of personal data within companies. Under the Data Protection Act 1998, any organisation that processes personal information must register with the ICO. While failure to do so is a criminal offence, some organisations may be exempt and may not need to register or ‘notify’ the Information Commissioner’s Office.
Personal data is information about individual people, where they live, what they do and more. It’s any and all information that identifies them, including:
If a document, file or image identifies a person, or could be used in combination with other information to identify them, then it’s personal data. This applies even if the information doesn’t include a person’s name.
Handling personal data means taking any action with someone’s personal data. This begins when a business starts making a record of information about someone, and continues until they no longer need the information and it’s been securely destroyed. If you hold information on someone, it counts as processing even if you don’t do anything else with it.
So, in the example of a fish and chip shop, personal data might include a list of customers’ names, addresses and phone numbers that they use for ordering and delivering food, or images that they record on their CCTV system.
Organisations that only processes personal information for:
Some not-for-profit organisations;
Organisations that process personal data only for maintaining a public register;
Organisations that do not process personal information on computer.
You might use personal data in a slightly different way to the examples described above. To check whether your business needs to register with the ICO, follow this link to their self assessment tool and answer the questions…
Early Years settings can claim reimbursement for milk, under the Government’s Nursery Milk Scheme. This applies in England, Wales and Scotland, although the scheme is known as Scottish Milk and Healthy Snack Scheme in Scotland, and extends to snacks.
With a few exceptions, the settings that can apply for this scheme include:
Children under 5 years who attend the setting for two or more hours are entitled to 1/3 of a pint of milk each day they attend the setting.
Have a look at the Scheme website for further information: https://www.nurserymilk.co.uk/frequently-asked-questions
Have a look at our free guide – it covers menu planning, food safety, hygiene and allergens, and provides links to some great free resources for early years cooks.
Click here to access our free resource for Early Years caterers
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