Too many businesses are fined every year for failing to adhere to current food safety regulations. Don’t let that be you.
A food safety auditor arrives unannounced and they inspect the property, conduct a thorough kitchen audit and establish how critical controls and hazards are being managed.
They award a rating from 1-5 based on their findings and advise on actions required to make the business food safety aware and perform at top level.
Food inspectors are legally bound to mark every food related establishment against criteria defined by the Food Standards Agency.
The score must be displayed on the premises, normally on the door or window and, in case people try to hide their scores the Food Standards Agency publishes them online.
Potentially your secret could be on the front of a newspaper within days if the press decides to name and shame failing premises. Not all publicity is good publicity, despite the saying.
0 – Urgent improvement needed
1 – Major improvement needed
2 – Improvement needed
3 – Generally satisfactory
4 – Good
5 – Very good
The solution lies with training and effective application of sanctioned methods because these will always cost a business less than being found to be a low hygiene rating premises.
Few people would choose a restaurant with a food hygiene rating of 3 above one a few doors down with a 4 or 5.
Expert training companies like Food Alert who are based in London, will be happy to train individuals and groups at business premises or at their centre. Level 2 courses are available online.
The Chartered Institute of Environmental Health (CIEH) Level 2 Food Safety Course is vital for anyone involved in food preparation, production, manufacture or retailing. The course looks at food safety at a practical every day task level.
Topics covered are:
- Food safety and hygiene hazards.
- Food handling.
- The principles of safe food storage.
- The food premises.
- Temperature control.
- Refrigeration, chilling and cold holding.
- Cooking, hot holding and reheating.
The CIEH Level 3 Food Safety training is the natural progression for supervisors and team leaders. The course must be taken in person because due to content there is not an online version.
- Applying and monitoring good hygiene practices.
- Temperature control.
- Workplace and equipment design.
- Waste disposal, cleaning and disinfection.
- Pest control.
- Personal hygiene.
- Contribution to staff training.
- Implementation of food safety management procedures.
- Food safety management tools: the HACCP system.
- Food legislation and supervisory management.
Management will benefit from Overview for Managers in Food Hygiene and Health and Safety courses as an induction or refresher course tailored to higher level roles.
Don’t risk your business for the sake of a small investment of time and money. Pass food safety audits with your head held high and ensure that your reputation thrives.