Food Safety and Hygiene

Food safety & hygiene Back of house food safety legislation

Food safety in the workplace

Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses. Catering and hospitality businesses have a clear legal duty to make sure that food served or sold to customers is safe to eat. Every foodservice operator will have different risks, depending on the type of food that is prepared and the way in which it is produced and handled. A written food safety management plan and procedure which addresses those risks, based on Hazard Analysis and Critical Control Points (HACCP) principles, must be put in place, implemented and maintained. Effective food safety labelling helps caterers to maintain a systematic approach to food rotation and correct storage. It is an important part of any food safety management plan and inspection bodies will require proof that a food safety labelling system is actively in place and in operation.

The risks of cross-contamination Cross-contamination is one of the most common causes of food poisoning and is the process where bacteria is unintentionally transferred onto food from other food, surfaces, hands or equipment, with harmful effect. To prevent cross-contamination, all operators in the food chain should consider the ways in which food is handled, prepared and stored. We offer an extensive range of products for food preparation areas to ensure all food is correctly labelled, stored and handled, with the appropriate food handling wear to maintain the safety and well-being of customers.

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