Food Safety Advice

Most organisations of a certain size will conduct a variety of food preparation and service activities on a daily basis. This food safety advice offers tips on how to manage the various risks involved.

Legal obligations

There are various laws that relate to the preparation and sale of food. These include Regulation (EC) No. 852 / 2004 (on the hygiene of foodstuffs), the Food Safety Act 1990, and the Food Hygiene (England) Regulations.

In summary, food supplied, sold, or provided outside of a family or domestic setting must be safe to eat, not ‘injurious to health’ or ‘unfit for human consumption.’ Certain organisations must be registered as food business operators (FBOs).

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If you serve or supply food directly to the public, you may also be covered by the Food Hygiene Rating Scheme, which means that when your business is inspected, you will be given a hygiene rating, based on the standards found at the time. You will be given a sticker / certificate with your rating or result that you must display publicly. Customers can also look these up on the Food Standard Agency’s website.

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Some businesses are also required to provide certain allergy information, to help customers avoid certain ingredients.

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The extent to which these requirements will apply to you depends on the specific circumstances of your organisation. If you are only preparing and offering or selling food for occasional events we suggest you check this advice on the Food Standards Agency website.

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Example hazards to be aware of

Dirty or damaged work surfaces and stores in food preparation areas
Storage and preparation of raw and cooked foods together
Signs of pests in areas where food may be prepared or stored
Food that is out of date, of inferior quality or contaminated
Inadequate cooking, reheating or thawing
Cleaning chemicals stored with foodstuffs
Food being prepared too far in advance
Foods containing known allergens
Storing foods at the wrong temperature
People who are ill handling food
Contamination from foreign bodies
Poor personal hygiene

Example precautions you can take

Keep premises clean, well maintained and in good condition
Purchase food from reputable suppliers
Check food deliveries to ensure food is packaged safely, at the correct temperature, in date and is clean and undamaged
Have in place appropriate stock control procedures
Check the temperature of chilling equipment daily if not more frequently
Store raw and ready-to-eat food properly
Make sure food is cooked and prepared properly
Keep food covered to protect from bacteria and contamination
Adopt good hygiene practises when preparing food
Train food handlers in food hygiene
Dispose of packaging and waste materials properly
Pest-proof your premises
Providing suitable washing facilities
Ensure you have a dedicated storage area for cleaning chemicals away from foodstuffs

Quick guide to managing the risks involved in food preparation and provision

Review and decide what steps you need to take to comply with relevant laws.
Implement suitable precautions to ensure any food preparation and provision you undertake is safe.
Document your arrangements and responsibilities for 1 and 2!

Food safety risk management

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