Chapters

About the Guide

About the Guide

This guide is intended to help food business operators meet the legal obligations of food hygiene and other legislation that affects their businesses as well as to provide advice on good practice.
Legislation

Legislation

  Food businesses across the UK are expected to comply with wide-ranging legislation.  The following are some of the key regulations that apply.
Types of Food Hazard

Types of Food Hazard

  A food provider must ensure that the preparation, processing, packaging, storing and holding of food prior to sale is carried out in an hygienic way. 
HACCP Food Safety Management Procedures

HACCP Food Safety Management Procedures

  HACCP (Hazard Analysis and Critical Control Points) is an internationally recognised approach to the successful management of food safety.
Control Measures - Structures

Control Measures - Structures

  Buildings and rooms in which food is stored, handled, prepared and packed must permit good hygiene, including protection against contamination and damage by people or pests between and during operations.
Maintaining Equipment & Facilities

Maintaining Equipment & Facilities

  Maintaining equipment and facilities in good working order is critical to operating a safe food business.  
Personal Hygiene

Personal Hygiene

  To ensure the safety of food, it is vital that all those involved in handing food, including delivery staff, follow strict rules in relation to personal hygiene.   
Supervision, Instruction & Training

Supervision, Instruction & Training

  Food business operators must ensure that all those handling food are adequately trained in food hygiene practices and proper supervision is in place to manage food safety.
Product Handling

Product Handling

  The safe handling of food is critical to food safety.   
Date Coding and Storage

Date Coding and Storage

  The labelling and coding of food items is a vital part of managing food safety as it informs all those in the food chain about how, and for how long, they can keep products safely.   
Cleaning

Cleaning

  Maintaining clean conditions, together with the correct use of appropriate chemicals, is essential to the control of microbiological and physical contamination of foods.
Waste Disposal

Waste Disposal

  The storage and disposal of waste can present a physical risk of contaminating food and, therefore, it must be carefully controlled.
Pest Control

Pest Control

  Pests are harmful to food businesses as they can damage food directly or contaminate it with hair, fur, nesting materials, urine, faeces and their bodies.
Transport and Delivery - Key Advice

Transport and Delivery - Key Advice

  Food must always be transported in a way that minimises the risk of contamination and at appropriate temperatures for the food concerned.
Temperature Control - Key Advice

Temperature Control - Key Advice

  Storing and serving food at the correct temperature is essential in minimising the risk of food poisoning and extending shelf-life.  
Documentation & Record Keeping - Key Advice

Documentation & Record Keeping - Key Advice

  It is essential that a degree of monitoring is done to ensure that standards are maintained and in order to be able to demonstrate good practice.
Labelling - ASSURED ADVICE

Labelling - ASSURED ADVICE

  This Assured Advice is intended to help business comply with labelling regulations.
Controlling Listeria in the Supply Chain - Key Advice

Controlling Listeria in the Supply Chain - Key Advice

Listeria can cause serious illness and even deaths among those in vulnerable groups.
Food Waste - Key Advice

Food Waste - Key Advice

Every year some 4.2 million tonnes of food waste are generated by factories, shops and hospitality businesses across the UK at a cost of hundreds of thousands to the businesses.
Employment  - Key Advice

Employment - Key Advice

  Association members have free access to health and safety as well as employment advice, provided by Worknest, one of the UK’s leading experts in employment law, HR and health & safety advice.
Product Purchasing Specifications - Key Advice

Product Purchasing Specifications - Key Advice

  When purchasing any base material, it is important to have a specification agreed and signed by both parties before business commences.
Fire Safety Guidance for Foodservice Outlets  - Assured Advice

Fire Safety Guidance for Foodservice Outlets - Assured Advice

To ensure the safety of both employees and the public, food businesses should undertake a risk assessment and ensure that measures are put in place to deal with a fire outbreak.
Packaging - Making the Right Choices

Packaging - Making the Right Choices

Most sandwich and food to go businesses are keen to reduce their environmental impact and packaging is a key factor in achieving this. However, trying to determine which type of pack to use can be a minefield as there are so many options and...

Creating a Sustainable Food to Go Industry

Creating a Sustainable Food to Go Industry

Sustainability has become an essential part of the way we live and do business.   All sectors need to adapt business models to manage changing supply chains, extreme weather, public opinion and legislation.    The aim of this guidance is to help...