Do’s and don’ts in Food Safety

Do’s and don’ts in Food Safety

Food Safety is crucial for any business that deals with food, whether it’s preparation or distribution. There are strict protocols in place by the Food Standards Agency to ensure that food is prepared in the safest manner possible. This is to minimise the chances of being in breach of regulation or putting customers at risk. Below we highlight some do’s and don’ts for Food Safety.

Do have a Food Safety plan in place.

Every business should have a food safety plan in place to ensure that your staff know exactly where the potential hazard points are. This means having a HACCP programme available to all staff that is updated on a regular basis.

Don’t use hand sanitiser instead of washing hands.

Every one of your employees should wash their hands for a minimum of 20 seconds. Hand sanitiser is not a replacement for antibacterial soap, as it does not remove hazardous germs from the surface of hands.

Do train your staff.

All staff working in the foodservice industry should receive training to make sure they’re aware of potential risks and hazards. This applies to chefs, kitchen porters, wait staff and management. By providing your staff with adequate training, then you are reducing their risk of contaminating foods. There are online food safety training courses available.

Don’t take chances.

If you’re not sure of the origin or quality of your produce, then don’t risk selling it. If you think that your ingredients might not be at their best, then don’t use them. There’s no point in putting your customers and staff at risk of becoming ill.

Do get the help of a Food Safety consultant.

When starting a business, or changing staff, it is a good idea to enlist a Food Safety consultant. They are experts in all aspects of food safety and are constantly kept up to date with the regulations as laid out by the Food Safety Agency. It can seem overwhelming to do everything, so get help from the people who know best.

Once you’ve got your food safety plan in place, it becomes a lot easier to keep on top of risk assessment and management.