TSBN - Trading Standards Business News

News - TSBN

SPRING 2022 FOOD HYGIENE SQUEAKY CLEAN There has been an increase in the number of businesses dropping down the food hygiene ratings over the past two years make sure yours is not one of them Since the start of the COVID-19 pandemic, many food businesses have slid into poor routines that have resulted in an increase in lower food hygiene ratings across the country. It is the responsibility of the food business operator to ensure they comply with relevant hygiene legislation. When an officer is inspecting a food premises, they will focus on three areas: 1. Compliance with food hygiene and safety procedures n Is food handled safely, kept at the right temperature (during defrosting, It is the responsibility of the food business operator to ensure that they comply with relevant hygiene legislation cooking, cooling and chilling) and prevented from contamination during storage and preparation? n Are appropriate cleaning chemicals used? Sanitisers must comply with BS EN1276 or equivalent. 2. Compliance with structural requirements n Are walls, floors and ceilings clean and free from dirt or debris? n Is equipment in good condition and clean? n Is there a waste contract? n Are pests managed effectively? n Are there any holes or gaps in the structure of the premises that permit pests to enter? n Are wash hand-basins installed in food-preparation areas with a supply of hot running water, soap and paper towels, and connected to a drainage system? 3. Confidence in management and control procedures This is an important part of the food hygiene rating and will often result in a low score if it is not implemented. Businesses should put in place a food safety management system based on the principles of Hazard Analysis and Critical Control Point. For most businesses, this will be in the form of the Food Standards Agencys (FSAs) Safer food, better business pack. All catering businesses should be able to produce records to show their food has been prepared in hygienic conditions. Such records must be kept up to date, and it is often the lack of up-to-date paperwork that can cause a food hygiene rating to drop. Staff should also be suitably trained (ideally to Level 2) in food safety and allergen control. Credit: John Harvey, environmental health officer Image: iStock / Anchiy The FSA has an array of helpful resources for food businesses, and its Safer food, better business pack can be downloaded for free. For further information, please contact your local Trading Standards Service