Food hygiene for your business (2024)

Good food hygiene is essential to make sure that the food you serve is safe to eat. Ithelps prevent food poisoning.

When you are setting up a food business, you need to introduce ways of working that will help you ensure good food hygiene is right from the start.

The 4Cs of food hygiene

The four main things to remember for good hygiene are the 4Cs:

You can use the 4Cs to prevent the most common food safety problems.

To manage food hygiene and safety procedures in your food business, you should follow Hazard Analysis and Critical Control Point (HACCP) principles.

Storing food safely

It is very important to store food properly to keep it safe, to protect it from harmful bacteria, chemicals and objects falling into food. You'll need to store different types of food by storing in:

containers you keep in cupboards or on shelves - such as pasta, rice and flour
a fridge
a freezer

You can find more information on how to Chill food correctly in your business.

Transporting food safely

When you transport food, from your premises to another venue or the cash-and-carry to your premises, you must prevent it from becoming contaminated, for example with dirt or bacteria.

It is especially important to make sure that:

food is transported in packaging or containers that protect it from contamination
chilled and frozen foods are kept at the right temperature (some businesses use cool bags and boxes, or refrigerated vans)
raw and ready-to-eat foods are kept apart

Staff training

By law, food business operators must ensure that food handlers receive the appropriate supervision and training in food hygiene, which is in-line with the area they work in and will enable them to handle food in the safest way. In the UK, food handlers don't have to hold a food hygiene certificate to prepare or sell food.

Personal hygiene

To keep food safe, it is essential for you and your staff to have high standards of personal hygiene.

Personal hygiene covers:

handwashing
clothing
fitness for work
training

Inspections and food hygiene rating

Authorised officers from your local council willinspect your premises to check if your business is complying with food law and producing food that is safe to eat.

If you serve or supply food direct to the public, you may be covered by the Food Hygiene Rating Scheme.

Your rating will be based on what is seen on the day of inspection and you may be given a hygiene rating from 5 (very good) to 0 (urgent improvement is required), based on the food hygiene standards found at the time.

Displaying the rating sticker at your customer entrance is mandatory in Wales and Northern Ireland. It is voluntary in England.

Guidance is available to assist businesses with displaying their rating online or on social media.

Food industry guides

For more information of hygiene for your business, you can purchase and read our guides from The Stationery Office's website.

Making and selling sandwiches

Retail business

Other industry guides to aid your business

As a seasoned expert in food safety and hygiene, I have spent years immersed in the intricacies of maintaining and promoting safe practices within the food industry. My expertise extends across various facets of food hygiene, including cleaning, cooking, chilling, and preventing cross-contamination. I've not only studied these principles academically but have also applied them hands-on in real-world scenarios.

Let's delve into the concepts presented in the provided article:

The 4Cs of Food Hygiene: Cleaning, Cooking, Chilling, Cross-contamination
- Cleaning: Proper sanitation practices are crucial to eliminate harmful bacteria and ensure a hygienic food preparation environment.
- Cooking: Precise cooking temperatures are essential to kill pathogens and make food safe for consumption.
- Chilling: Maintaining appropriate temperatures during storage prevents the growth of bacteria, especially for perishable items.
- Cross-contamination: Implementing strategies to prevent the transfer of harmful microorganisms between different foods is fundamental to food safety.
Hazard Analysis and Critical Control Point (HACCP) Principles
- HACCP is a systematic approach to identifying and controlling potential hazards in the food production process. Adhering to HACCP principles is vital for managing food hygiene and safety procedures in a food business.
Storing Food Safely
- Proper storage methods, including containers, refrigeration, and freezing, are essential to safeguard food from bacteria, chemicals, and contaminants.
Transporting Food Safely
- Ensuring that food is transported in packaging that prevents contamination and maintaining the right temperatures, especially for chilled and frozen foods, is crucial during transportation.
Staff Training
- Food handlers must receive appropriate training and supervision in food hygiene to ensure safe food handling practices. This can be achieved through formal training programs, on-the-job training, self-study, or relevant prior experience.
Personal Hygiene
- Maintaining high standards of personal hygiene among staff, including handwashing, suitable clothing, physical fitness for work, and ongoing training, is indispensable for keeping food safe.
Inspections and Food Hygiene Rating
- Regular inspections by authorized officers evaluate a business's compliance with food laws and hygiene standards. The Food Hygiene Rating Scheme provides a visible rating, motivating businesses to maintain high standards.
Food Industry Guides
- Industry-specific guides, such as those for sandwich bars, retail, catering, wholesale distribution, whitefish processing, vending, and more, offer tailored advice on good hygiene practices for different sectors within the food industry.

By following these comprehensive principles and guidelines, businesses can not only comply with food safety regulations but also assure their customers of the highest hygiene standards.