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Food preparation businesses in the hospitality sector include hotels, restaurants, cafes, bars, sandwich shops and similar businesses that prepare food for customers to eat on premises or for takeaway. A key requirement for these businesses is to show that food handling and preparation processes are safe and to keep documentation to show this.
Good food hygiene ensures that food prepared for customers is safe to eat. It prevents harmful microorganisms that can cause serious illness from contaminating food, enables businesses to comply with the law, and protects the reputation of the business.
Legislation is aimed to ensure premises are clean and well maintained, they are designed to allow adequate cleaning, have enough space for working, allow maintenance of good hygiene, food preparation practices prevent contamination e.g. from dirt, disease-causing organisms and pests, and food can be stored safely.
General principles of food hygiene and regulations adapt to the size of a business, so that small businesses have simpler requirements. Local agencies responsible for monitoring businesses for food safety and enforcing regulations will have guides available to help you develop procedures and documentation suitable for your business.
One of the key requirements for preparing and storing safe food is to have procedures based on the principles of HACCP (hazard analysis and critical control point). Although this was first developed for the food processing industry, even small food handlers such as individual restaurants, bars and cafes should have procedures based on HACCP. They can be adapted to the size of business and complexity of the food preparation processes.
HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards. A hazard is anything that could make food dangerous to eat and can be:
There are seven basic principles of HACCP can be applied to any food business:
The Process Approach divides the food flows into broad categories based on the stages in the preparation of a food, analysing the hazards and placing controls on each grouping. Operational steps can include receiving, storing, preparing, cooking, cooling, reheating, holding, assembling and serving.
The Process Approach also identifies three preparation processes based on the number of times food temperature crosses the ‘temperature danger zone’ of 41-135°F (7.2-57.2°C):
Process 1: food preparation with no cook step: this covers a wide range of foods including salads, cheeses, deli meats, raw oysters, burger meat, steaks.
eg Receive → Store → Prepare → Hold → Serve
Process 2: food preparation for same day service: cooked and held hot.
eg Receive → Store → Prepare → Cook → Hold → Serve
Process 3: complex food preparation: cooked in large volume for next day service.
eg Receive → Store → Prepare → Cook → Cool → Reheat → Hot → Hold → Serve
Identifying and controlling the hazards in each process achieves the same control of risk factors as making a HACCP plan for each product, according to the FDA (FDA 2013) and so achieves the same level of safety.
Premises include the buildings and rooms involved in food preparation and storage. They must be kept clean and in good condition and the design must provide suitable space for working and maintaining hygienic practices, prevent build-up of dirt and mould, and provide suitable conditions for handling and storage of food.
The premises should provide adequate:
The design of rooms must allow good food hygiene practices and processes, including protection from contamination during food preparation processes. Food safety legislation has specific requirements for the food preparation area relating to the condition and design of:
All equipment that comes into contact with food must be made of appropriate materials, kept in good condition, cleaned effectively, and fitted appropriately to allow cleaning around it.
Staff working in food handling areas must keep good personal hygiene and be aware of practices and factors that can cause contamination of food.
Personal hygiene factors to prevent the contamination of food with bacteria, viruses or parasites passed on by staff include:
All raw materials and ingredients used and any material used in processing products must safe and not contaminated with anything that would make the final product unfit for human consumption.
Storage, processing and distribution systems must protect food from contamination that makes it harmful to health or makes it become unfit to be eaten. This includes pest control, pet control and having processes and procedures that limit bacterial levels to within specified criteria.
The temperature of food and the time taken to reach it may be specified for the various stages of preparation. This can include, for example, storage before preparation, storage and display after preparation, when food is served hot, when food is served cold after cooking, and when reheating food.
Defrosting has risks of bacterial growth and development of toxins while food is warming up and during storage afterwards. Some foods such as meat give off liquids when defrosting that can drip onto and contaminate other food and surfaces. It is important to follow the guidelines for the control of temperature at each stage.
The materials used for packaging and wrapping must be stored in a way that prevents contamination and be suitable for coming into contact with food. The procedures for wrapping and packaging must ensure that there is no contamination of the food.
There must be adequate measures to prevent pests from contaminating food both in storage and preparation. This includes:
Small businesses are more likely to have pets in the building, including feral cats. There must also be measures to prevent contamination of food by pets.
Food waste must be removed from the food preparation area as soon as possible and stored in containers that are suitable for waste disposal services to handle. The containers must be designed to be easy to clean, prevent contamination, prevent access to pests and kept in good condition. Waste disposal must also comply with hygiene and environmental regulations.
Staff handling food must be instructed or trained in food hygiene so they have an understanding of the requirements for their work.
Vehicles and containers used to transport food must meet the same standards of hygiene, good condition, protection from contamination, and storage at suitable temperature. They must be kept clean and maintained in good condition.
Slips and trips are the most common cause of major injury in workplaces and commercial kitchens. It is the responsibility of the employer to ensure the safety of staff, visitors and the public by taking adequate precautions.
This can involve staff training, ensuring the use of safe practices and proper cleaning and maintenance. Different floor materials have different levels of risk and require different cleaning and maintenance practices. Practices for preventing slips are also closely related to general food hygiene practices:
Injury from knives is common in the food preparation sector. The law requires businesses to take reasonable measures to ensure the safety of employees. This includes:
Work-related dermatitis in one of the main causes of illness for chefs, cooks and catering assistants. It affects businesses that handle a lot of food where staff have to wash hands frequently to meet food safety laws, do cleaning tasks and wash kitchen equipment and utensils.
Practices that prevent dermatitis are also good food safety practices: