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Food Hygiene Guidelines

Making assumptions that your team complies with food safety laws without deviation and that there have been no lapses because you’ve received no consumer complaints could prove costlier than you imagine. It only takes one lapse to create a food hygiene incident that can result in consumer illness or death, compromised safety, legal action, a poor Food Hygiene Ratings Scheme score, a loss of reputation or closure.
Consumers are more likely to forgive rude staff and mediocre service than they are unclean premises and a food hygiene incident. Even when an eatery gains new management after an issue, consumers are reluctant to place their faith in the establishment and choose food which seems to present less of a risk if it has been mishandled. Education and adherence are vital to guarantee that no consumer feels that they take a gamble when they dine from your kitchens. Unless your staff are faultless, and your Food Hygiene Ratings Scheme score is 5/5, there is no room for complacency. Food safety courses have all the required answers.
·         If you asked every team member for the correct way to wash their hands when at work, it is probable that you’d receive several answers. With soap. Without soap. Cold water. Hot water. Rinse for a minute. Rinse for 20 seconds. Use a hand towel. Use a disposable towel.
·         Are you certain that the fridges are always stocked with food hygiene rules in mind?
·         Is there anyone on your team who sneezes, coughs or goes to the toilet and forgets or has a habit of not washing their hands thoroughly before touching food?
·         Do they understand the food hygiene risks attached to using electronic devices in the kitchen during food preparation and service?
·         Does every person from trainee to management appreciate why labelling must be correct and allergens listed clearly?
·         If you carried out a kitchen hygiene audit now, without warning, your staff wouldn’t unwittingly let you down by using a non-legislation meeting practice that they happily use at home, or would they? E.g. The 5 second rule, handling raw meat and then chopping vegetables without changing the chopping board or knife, using ingredients which are a day past their use by date.
Every new employee should mandatorily receive health and safety and food hygiene training. If a team member’s last food hygiene courses were taken over three years ago it is highly likely that their knowledge is not current, they could be contravening one or more regulations. Refresher food hygiene courses should be perceived as a necessary investment to protect the staff, business and consumers, not as an ignorable outlay.
Adoption of an HACCP based preventative food safety management system which is UK and EU legislation compliant and a digital management tool like Food Alert’s FACT significantly help to reduce risks. Regular unannounced kitchen hygiene audits highlight issues before an official inspection occurs.
Food Alert is a noted CIEH and RSPH accredited food hygiene courses provider and can help you to ensure compliance at every step of all processes. 
Please call them today for more food hygiene guidance.

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