The Food Safety Act (FSA) is a legislation designed to protect consumers and ensure the safety of food products in many countries. While specific regulations may vary between jurisdictions, the general purpose of the FSA is to establish standards and guidelines for food production, processing, handling, and distribution. Some ways in which the Food Safety Act typically protects consumers are discussed in this blog.
Some general practices that food establishments typically follow to ensure food safety for their customers include:
It’s important to note that these practices can vary depending on the specific type of food establishment, local regulations, and the nature of the food being prepared. Food safety is a priority for businesses, and they often employ comprehensive measures to protect the health and well-being of their customers.
Personal hygiene is a critical aspect of food safety that focuses on the practices and behaviours of individuals involved in food preparation and handling. It refers to the cleanliness and proper maintenance of one’s body, clothing, and overall appearance to prevent the contamination of food with harmful microorganisms or substances. Personal hygiene plays a vital role in minimising the risk of foodborne illnesses and ensuring the safety of the food that reaches consumers.
Read on to learn more about personal hygiene requirements:
Personal clothing plays a significant role in maintaining proper hygiene in the context of food safety.
Food handlers should wear clean clothing every day they work. Regularly washing and changing into clean clothes helps prevent the accumulation and transfer of dirt, bacteria, and other contaminants to the food.
Depending on the specific requirements of the food establishment, food handlers may be required to wear protective clothing such as aprons, hats, hairnets, or beard nets. These garments help to minimise the risk of contamination by trapping loose hairs, preventing droplet transmission, and creating a physical barrier between the handler and the food.
Clothing should fit properly and cover the body appropriately to prevent direct contact with food. Loose-fitting garments can easily come into contact with food and introduce contaminants. Long hair should be tied back or covered to avoid contact with food and surfaces.
Some food establishments may require specific workwear that is dedicated solely to the work environment and not worn outside. This helps to prevent external contaminants from being brought into the food preparation area.
Food handlers should be mindful of their clothing coming into contact with unclean surfaces or materials that could transfer contaminants. They should avoid sitting or leaning on dirty surfaces and refrain from touching their clothing unnecessarily while handling food.
If clothing becomes soiled or contaminated during work, food handlers should change into clean attire promptly. Soiled clothing should be properly laundered or cleaned before reuse to maintain hygiene standards.
The specific requirements for personal clothing in food handling environments may vary depending on local regulations and the policies of the food establishment. It is important for food handlers to follow the guidelines provided by their employer and regulatory authorities to ensure the highest standards of food safety.
Coughing and sneezing can potentially introduce respiratory droplets containing bacteria, viruses, or other pathogens into the surrounding environment, including food preparation areas. It is essential for food handlers to follow proper practices when coughing or sneezing to prevent the spread of contaminants. Here are some important guidelines:
Facial cleanliness is another important aspect of personal hygiene in food handling environments. Maintaining a clean face helps to prevent the transfer of contaminants to food and ensures the safety and quality of the products. Here are some considerations regarding facial cleanliness:
Food handlers should wash their face thoroughly before starting work and after any activities that may soil the skin, such as eating, smoking, or touching the face. Use warm water and a mild facial cleanser to remove dirt, oils, and bacteria from the skin.
If a food handler has a beard or facial hair, it should be properly maintained and restrained to minimise the risk of contamination. Food establishments may require the use of beard nets or other suitable coverings to prevent loose hairs from falling into the food.
Food handlers should avoid touching their face unnecessarily while handling food. Touching the face, particularly the mouth, nose, and eyes, can introduce bacteria and other contaminants to the skin and increase the risk of transferring them to food.
Heavy makeup or excessive use of cosmetic products on the face may increase the risk of contaminants transferring to food. Food handlers should use minimal makeup and ensure that it is applied in a hygienic manner.
Maintaining good facial cleanliness can help prevent skin conditions, such as acne or skin infections, which can potentially contribute to the contamination of food. If any skin conditions arise, food handlers should promptly seek appropriate treatment and follow the guidance of healthcare professionals.
In some food handling environments, additional facial protection, such as masks or face shields, may be required to minimise the risk of contaminants reaching the food. Follow the guidelines provided by your employer and local regulations regarding the use of facial protection.
Fitness for work is an essential aspect when it comes to ensuring the safety and quality of food handling. It refers to the physical and mental condition of individuals that enables them to perform their job duties safely and effectively. In the food industry, it is crucial for employees to be fit for work to prevent the contamination of food and to maintain high standards of food safety. Several key aspects contribute to fitness for work in the context of food handling.
One important aspect of fitness for work is physical well-being. Food handlers should be in good physical health and free from any communicable diseases that may pose a risk to food safety. They need to be capable of carrying out their job duties without compromising the safety and hygiene of the food they handle. Regular health check-ups and adherence to hygiene practices contribute to ensuring physical well-being.
Personal hygiene is another critical factor in fitness for work. Food handlers must maintain proper personal hygiene to prevent the transfer of contaminants to the food they handle. This includes regular bathing, handwashing, and the cleanliness of clothing. By adhering to hygienic practices, food handlers minimise the risk of introducing harmful bacteria or other pathogens into the food.
The absence of symptoms is an essential aspect of fitness for work. Food handlers should not exhibit symptoms such as fever, vomiting, diarrhoea, jaundice, or other signs of illness that could indicate a potential risk of spreading pathogens to food or coworkers. It is important for employees to report any symptoms to their supervisors and refrain from handling food until they have fully recovered. This helps prevent the contamination of food and protects the health of both customers and coworkers.
Fitness for work also includes injury prevention. Food handlers should be free from open wounds, cuts, or other conditions that may require bandaging or protective coverings to prevent contamination of food. Ensuring that employees are free from injuries and maintaining a safe working environment contributes to food safety and prevents the risk of physical contaminants in the food.
Mental and emotional well-being is another aspect of fitness for work. Food handlers need to be mentally and emotionally fit to carry out their responsibilities effectively. They should be capable of maintaining focus and attention to detail, as well as managing stress effectively. Mental and emotional well-being plays a crucial role in ensuring proper food handling practices and making sound decisions that contribute to food safety.
Food handlers with medical conditions or those who are taking medications that could impact their ability to handle food safely should notify their supervisors or management. Certain medications or medical conditions may require special accommodations or restrictions to ensure food safety. Proper communication and management of medical conditions contribute to fitness for work and minimise potential risks associated with compromised food handling abilities.
Some important guidelines regarding hair and scalp hygiene are:
Properly restrain your hair to prevent loose hairs from falling into the food. Depending on the specific requirements of the food establishment, hair can be restrained using hairnets, hats, caps, or other suitable coverings. These coverings help to contain loose hairs and minimise the risk of contamination.
Maintain clean hair and scalp by regularly washing and shampooing. Clean hair reduces the presence of oils, dirt, and other substances that can potentially contaminate food.
Avoid touching your hair unnecessarily while handling food. Touching the hair can transfer oils, sweat, and potential contaminants to the hands, which can then be transferred to the food.
Excessive use of hair products, such as gels, oils, or sprays, should be avoided in food handling areas because these products can potentially contaminate food if they come into contact with it.
Proper hair care, including brushing or combing, can help prevent the accumulation of loose hairs and keep the hair in good condition. Regular maintenance of hair reduces the likelihood of hair shedding during food preparation.
Promptly address any scalp conditions, such as dandruff or infections, by seeking appropriate treatment. Treating these conditions helps maintain a clean and healthy scalp and minimises the risk of transferring contaminants to food.
If hair accessories, such as hair nets or caps, are used, they should be regularly cleaned and replaced as necessary to maintain hygiene standards.
To download a FREE Personal Hygiene Checklist Poster for your workplace, click here.
Handwashing is one of the most important practices in maintaining food safety and preventing the spread of harmful bacteria and viruses. Proper hand washing removes dirt, pathogens, and other contaminants from the hands, reducing the risk of cross-contamination.
Food handlers should wash their hands at crucial times, including before starting work, after using the restroom, after handling raw food (such as meat, poultry, or seafood), after touching garbage or cleaning materials, after handling money, and after touching their face, hair, or body.
Follow these steps for effective handwashing, and download our FREE poster to remind yourself and others in the workplace:
Food handlers should also keep nails short and clean to avoid the accumulation of dirt and bacteria, and avoid wearing artificial nails or nail polish as they can harbour bacteria. Pay attention to the cleanliness of hands, including between fingers and around nails, during handwashing.
After handwashing, use a paper towel, clean towel, or air dry hands properly. Turn off faucets using a paper towel or a different method that avoids recontamination of clean hands.
Handwashing should be practised even when gloves are used. Gloves can develop microtears or become contaminated during use, making hand washing necessary before and after glove use.
Employers should provide proper training to food handlers on effective handwashing techniques and reinforce the importance of hand hygiene regularly. Post signs (like our FREE poster) or reminders in appropriate areas to encourage and remind employees to wash their hands correctly.
Click this link to download a FREE ‘Safe Handwashing Steps’ Poster.
As mentioned, nail hygiene is an important aspect of personal cleanliness and contributes to overall food safety. Proper nail hygiene helps prevent the accumulation of dirt, bacteria, and other contaminants that can potentially contaminate food. Follow the following advice regarding nail hygiene:
You can download our FREE Personal Hygiene Checklist Poster to put up in your workplace by clicking this link.
There are several types of foods that have been associated with foodborne illnesses due to contamination with harmful bacteria, viruses, parasites, or toxins. Some common examples of foods to be cautious of include:
There are other examples – so make sure you educate yourself of the dangers of foods that you use in your business.
To download Learn Q’s FREE ‘5 Types of Food Contamination’ Poster by clicking here.
Unwashed hands can potentially contaminate various types of foods with harmful bacteria, viruses, or other pathogens. Foods that are particularly susceptible to contamination from unwashed hands include:
Fruits and vegetables that are typically consumed raw, such as salads, sliced fruits, and leafy greens, can be contaminated when handled with unwashed hands. Pathogens like Salmonella, E. coli, and norovirus can be transferred to the produce, especially if it has not been thoroughly washed before consumption.
Foods that are not further cooked before consumption, like sandwiches, wraps, sushi, or deli salads, can become contaminated if prepared or handled with unwashed hands. Bacteria like Salmonella, Staphylococcus aureus, or Listeria monocytogenes can be transferred to these foods, leading to foodborne illnesses.
Baked goods, pastries, or desserts that are handled during preparation or serving with unwashed hands can be at risk of contamination. Pathogens like Staphylococcus aureus can multiply on these products if proper hand hygiene is not practised.
Pre-cut or pre-packaged fruits and vegetables, such as fruit cups, salad mixes, or veggie trays, can be contaminated if touched with unwashed hands. These foods are often consumed without further cooking, making it important to handle them with clean hands.
Ice used in beverages or drinks prepared with unwashed hands can introduce contaminants. When handling ice or drinks, it is important to ensure hands are clean to avoid transferring bacteria or viruses to these items.
Foods used as garnishes or toppings, such as herbs, spices, grated cheese, or sliced lemons, can be contaminated if handled with unwashed hands. Proper hand hygiene should be practised when handling these items to avoid potential contamination.
Fruits and vegetables are important components of a healthy diet, providing essential nutrients and vitamins. However, they can also be a potential source of foodborne illnesses if not handled and consumed safely. You should take care to:
Choose fruits and vegetables that are fresh, free from bruises, cuts, or signs of spoilage. Avoid purchasing produce that appears mouldy, damaged, or overly ripe.
Thoroughly wash all fruits and vegetables, including those with skins or peels that are not typically consumed, such as melons or citrus fruits. Use clean, running water to rinse the produce, gently rubbing it to remove any dirt or debris. This helps remove surface contaminants, including bacteria and pesticide residues.
Use clean cutting boards and utensils when preparing fruits and vegetables. It is recommended to have separate cutting boards for raw meat, poultry, and seafood to prevent cross-contamination.
Store fruits and vegetables at the appropriate temperature. Some fruits and vegetables, like berries, leafy greens, and cut produce, may require refrigeration to maintain freshness and reduce the risk of bacterial growth. Follow specific storage recommendations for each type of produce to ensure quality and safety.
Pre-cut or pre-packaged fruits and vegetables can provide convenience, but they also have a higher risk of contamination due to additional handling. Ensure they are stored properly and consumed before their expiration date. If the packaging is damaged or shows signs of spoilage, it is best to avoid them.
Organic fruits and vegetables are grown without synthetic pesticides or fertilisers. While organic produce can have many benefits, including reduced exposure to chemical residues, it is still important to follow proper food safety practices, such as washing, to minimise the risk of bacterial contamination.
If consuming fruits and vegetables from home gardens or community gardens, take precautions to ensure safe handling. Wash homegrown produce thoroughly and avoid using excessive amounts of fertilisers or pesticides that can leave residues.
When serving fruits and vegetables at events or gatherings, ensure they are properly washed and protected from potential contamination, such as keeping them covered and maintaining proper temperatures.
Raw eggs can pose a risk of foodborne illness if not handled and consumed safely. They may contain bacteria like Salmonella, which can cause symptoms such as diarrhoea, abdominal cramps, fever, and vomiting. Remember these raw eggs guidelines:
Note: Certain populations, such as pregnant women, young children, the elderly, and individuals with compromised immune systems, are more susceptible to foodborne illnesses. It is especially important for these individuals to avoid consuming raw eggs or dishes containing raw eggs.
Raw foods of animal origin, including meat, poultry, seafood, and eggs, carry a higher risk of foodborne illnesses if not handled and cooked properly. Whenever you handle raw foods of animal origin you should keep the following in mind:
Store raw animal products in the refrigerator or freezer at appropriate temperatures to prevent bacterial growth. Follow recommended storage guidelines to maintain freshness and quality.
Keep raw animal products separate from ready-to-eat foods, such as fruits, vegetables, and cooked items, to avoid cross-contamination. Use separate cutting boards, utensils, and plates for raw and cooked foods.
Cooking raw animal products to safe internal temperatures kills harmful bacteria. Use a food thermometer to ensure proper cooking. For example:
You can download our FREE kitchen temperatures poster by clicking here.
Raw meat and poultry can also carry harmful bacteria, such as Salmonella, Campylobacter, and E. coli. Here are some important points:
You can download our FREE kitchen temperatures poster by clicking here.
Raw shellfish, such as oysters, clams, mussels, and scallops, can pose a higher risk of foodborne illnesses if not handled and consumed safely. They can be contaminated with bacteria, viruses, or toxins that can cause gastrointestinal illnesses. Here are important considerations regarding raw shellfish:
Unpasteurized cider refers to cider that has not undergone pasteurisation, a process of heating to kill harmful bacteria such as E. coli, Salmonella, or Cryptosporidium, which can cause gastrointestinal illnesses, and extend the shelf life of the product. It can potentially carry harmful bacteria and pose a risk of foodborne illnesses. Follow these guidelines:
Unpasteurized fruit juices refer to juices that have not undergone pasteurisation, and has similar guidance to unpasteurized cider (above)
Unpasteurized, or raw milk, refers to milk that has not undergone pasteurisation (see above) As with cider and fruit juices, unpasteurized milk can potentially carry harmful bacteria such as Salmonella, E. coli, Listeria, or Campylobacter which pose a risk of foodborne illnesses.
The sale of unpasteurized milk is regulated and may be restricted or illegal in some jurisdictions due to safety concerns. It is essential to follow local laws and regulations regarding the sale and consumption of raw milk.
Pasteurised milk, which is widely available in supermarkets and other retail outlets, is considered a safer alternative because it is free from harmful bacteria and is less likely to cause foodborne illnesses.
If you do choose to consume unpasteurized milk, it is crucial to be fully informed. Understand the source of the milk, including the farm and their practices, and assess the risks associated with consuming raw milk.
As with unpasteurized cider and fruit juices, certain groups of people, such as pregnant women, young children, the elderly, and those with compromised immune systems are recommended not to consume unpasteurized milk.
To ensure safe food preparation, minimise the risk of foodborne illnesses and protect your customers, it is important to follow a set of guidelines.
Keeping food preparation surfaces clean is crucial to prevent cross-contamination and ensure food safety. Here is some guidance to follow:
Here are guidelines for maintaining a clean food environment:
You can download our FREE Kitchen Cleaning Poster by clicking here.
Follow the guidelines below for keeping food equipment clean:
Separating raw and cooked foods is another way to prevent cross-contamination and reduce the risk of foodborne illnesses. Some useful guidelines are:
Storing food safely is crucial for maintaining its quality, preventing spoilage, and reducing the risk of illnesses. Some excellent advice is:
Cooking food thoroughly is essential for killing harmful bacteria, viruses, and parasites that may be present in raw or undercooked foods.
Use a reliable food thermometer to check the internal temperature of cooked foods. This ensures that they have reached a safe temperature to kill harmful microorganisms. Insert the thermometer into the thickest part of the food, away from bones or fat, for an accurate reading.
Cook different types of food to their specific safe internal temperatures. Some general guidelines are:
Minimise the consumption of rare or undercooked foods, especially meat, poultry, seafood, and eggs. These items may not reach the necessary internal temperature to kill bacteria. Cook them thoroughly to reduce the risk of foodborne illnesses.
When reheating leftovers, ensure they are heated to an internal temperature of 165°F (74°C) to kill any bacteria that might have grown during storage. Stir the food well and heat it evenly to eliminate cold spots.
Adhere to the recommended cooking times and temperatures provided when following recipes. These guidelines are often based on food safety considerations and optimal cooking results.
Thicker cuts of meat or larger food items may require longer cooking times to ensure that the centre reaches the safe internal temperature. Adjust cooking times accordingly to ensure thorough cooking.
Some foods, such as poultry, ground meats, and casseroles, may continue to cook after removal from the heat source due to residual heat. Allow for proper resting time before serving to ensure the food is fully cooked.
Employ proper cooking techniques to minimise the risk of foodborne illnesses. For example, avoid using the same cutting board or utensils for raw and cooked foods to prevent cross-contamination.
Keeping and serving food at safe temperatures can also help to keep your customers safe. You should:
Using safe food and raw materials is crucial for ensuring the quality and safety of the final prepared dishes. Our guidelines are:
You can download our FREE allergens poster by clicking here.
Preparing for a food hygiene premises inspection is important to ensure that your establishment meets the required food safety standards. Here are some steps you can take to get ready for a food safety inspection:
Remember, the primary goal of a food safety inspection is to ensure that your establishment follows proper food handling practices, maintains cleanliness, and safeguards the health and well-being of your customers. By implementing good food safety practices and being prepared for the inspection, you can demonstrate your commitment to food safety and maintain a safe and hygienic food environment.
The food hygiene rating standard, also known as the food hygiene rating scheme or food hygiene rating system, is a system used in many countries to assess and communicate the hygiene standards of food establishments to the public. It provides a rating or score based on an inspection of the premises, practices, and procedures related to food safety and hygiene. While specific details may vary by jurisdiction, here is a general overview of the food hygiene rating standard:
It aims to help consumers make informed choices about where to eat or purchase food by providing an indication of the hygiene standards of food establishments. It also serves as an incentive for businesses to maintain high levels of food safety and hygiene.
Qualified food safety inspectors conduct inspections of food establishments, which may include restaurants, cafes, takeaways, pubs, hotels, supermarkets, and other food businesses. Inspectors assess various aspects of the establishment, such as food handling practices, cleanliness, hygiene procedures, staff training, documentation, and compliance with food safety regulations.
After the inspection, establishments are assigned a rating or score that reflects their level of compliance with food hygiene standards. The rating scale may vary depending on the country or region, but it typically includes a range of scores or categories, such as 0 to 5, A to E, or a similar system.
Food establishments are usually required to display their food hygiene rating prominently at their premises, such as in a visible location or window. This allows customers to easily see and consider the hygiene rating when deciding whether to eat or purchase food from the establishment.
In addition to the on-site display, food hygiene ratings are often made available to the public through various channels. This may include online platforms, mobile apps, local authority websites, or other means of communication. Customers can access this information to make informed choices about where to eat or purchase food.
In cases where a food establishment receives a low rating, there is typically an opportunity for reassessment or an appeals process. This allows the establishment to address any concerns, make improvements, and request a revisit to potentially improve their rating.
The food hygiene rating standard is usually backed by regulatory authorities responsible for enforcing food safety regulations. Inspectors have the authority to issue warnings, improvement notices, or take legal action if serious food safety breaches are identified.
It’s important to note that the specifics of the food hygiene rating standard can vary between countries, regions, and local authorities. Therefore, it is advisable to refer to the specific guidelines and regulations of your local jurisdiction for detailed information on how the food hygiene rating system is implemented in your area.
Staff training is a crucial aspect of ensuring food safety, maintaining quality standards, and promoting excellent customer service in the food industry. Some suggested courses include:
Food safety and hygiene (including regulatory compliance):
Food Hygiene Level 2
Level 3 Award in Food Safety
Allergen Awareness
HACCP Awareness
Cleaning and sanitation:
COSHH Awareness
Customer service:
Customer Service
Health and safety:
Health and Safety at Work
Fire Safety
Emergency First Aid at Work
Slips Trips and Falls
It is recommended to provide ongoing training opportunities for staff members to enhance their skills and knowledge. This can include refresher courses, workshops, online modules, or participation in industry conferences or seminars. Encourage staff to stay updated with industry trends and advancements.
It is also advisable to maintain records of staff training sessions, including topics covered, dates, and attendance. This documentation helps demonstrate compliance with training requirements and can be useful during audits or inspections.
By providing thorough and regular training, you can equip your staff with the knowledge and skills necessary to ensure food safety, maintain quality standards, deliver exceptional service to your customers and crucially – keep them safe!
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In recent years, schools have had to follow regulations that ensure that children are given access to healthy meals. Therefore, the school menu has changed and that means that children are given the option of eating more fruit and vegetables. Each meal they have has to contain vegetables while they are also given the option of fruit while refined carbohydrates are also removed from the school menu. In addition to this, items that contain pastry are also limited on the school menu.
Most chefs will want to make sure that they hold all the necessary certifications that prove that they are capable in the kitchen and understand how to handle and prepare food correctly. However, there is no legal requirement for anyone to hold a food hygiene certificate although it is recommended that chefs obtain the certificate as a way of showing that they know what is expected of them when maintaining food safety.
Businesses have a high level of responsibility when it comes to handling and preparing food. Therefore, they should make sure that all risks are managed correctly and that the correct procedures are followed to maintain food safety at all times. However, there are no laws in place that clearly state that those who handle food should have a food hygiene certificate. Despite this, without the certificate, the risk of food safety being overlooked increases and that poses a risk to businesses and consumers.
Yes, you can carry out a level 2 food hygiene course online. This will allow you to study in your own time with the course being completed over a period of three hours. This will then give you a valid certificate and qualification in food hygiene.
It might seem like a natural progression to complete a level 2 course before a level 2 course but this does not have to be the case. It is possible to study certain courses that are at the right level in relation to your job. This could mean that you can obtain a level 3 qualification before you obtain a level 2 qualification. However, some courses will require a prerequisite to be achieved prior to you progressing onto a higher level qualification.
If you want to work in a kitchen then you will not need a food hygiene certificate but you will still need to understand how to maintain a high level of food safety. It is not a legal requirement that you obtain a certificate but it can help to have it as this will show that you have the relevant knowledge required to work safely in a kitchen.
As children are encouraged to drink more water and to ensure that their needs are met, schools are expected to provide drinking water in the UK. Drinking water is a necessity and schools should be able to meet the needs of the children should they not bring their own water into school.
While there might be an assumption that schools have to provide hot meals, this is not the case.This is because there is no official or legal requirement in place that stipulates that schools have to serve hot meals. The Department for Education has said that hot lunches should be provided where possible although there is no requirement that they have to.
Schools do not have to provide milk but they for those children who regularly attend pre-school and are under the age of 5 are eligible for free milk as part of the Nursery Milk Scheme. Milk was once offered to all children in school but this changed and now it is only offered to those of nursery age and under the age of five.
Food hygiene certificates are a must for any establishment that produces, prepares or sells food. Therefore, schools that handle, serve and sell food should have a food hygiene certificate in place. As a result, all staff members that are involved in the process should have received the relevant training. Along with this, the kitchen and staff must have been through a food hygiene inspection so that the kitchen can be given a food hygiene rating which will indicate what level of hygiene the kitchen maintains and whether any improvements could be made.
Essentially, the risks associated with the food industry can be reduced by taking a number of steps. To begin with, businesses and operators must have the right training and then they have to identify the risks and ensure that they implement policies and procedures that have to be followed. Then, those who are handling or preparing food must make sure that they follow all the necessary steps and best practices that help them to mitigate the risks and maintain safety.
Risks are a constant threat to the food industry but it is possible to deal with risks when the right processes and management are put in place. Therefore, risk should be managed by creating ways that contamination can be reduced while hygiene should be implemented to help reduce the spread of bacteria and all equipment should be handled safely. The management of risk will not only keep customers safe but it will also protect employees and business owners.
To ensure safety in schools, the right policies should be implemented to ensure that pupils and staff remain safe. Management should adopt the right leadership to ensure that roles and responsibilities are set out. Risks should be assessed regularly and managed accordingly, ensuring they are minimised or removed. Signage and communication are vital as this does ensure that everyone understands what is expected of them and are able to recognise any potential risks.
There are stages and processes that have to be followed when it comes to food production and handling. It might feel as though you can focus on one of the four Cs more than another but if you take this approach then it means that the remaining three Cs might not be followed. Cross-contamination and cleaning go hand in hand while food has to be stored safely in order for it to be cooked safely. So, you have to make sure that you follow all of the four Cs to maintain a safe work environment.
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