Your Guide to

Food Safety
2007 Edition

www.hillingdon.gov.uk
 Your Guide to
Food Safety

21

Environmental Health Consultants

■ Food Hygiene ■ Health & Safety
■ Fire Safety ■ Nuisance

Hygiene & Safety Management Ltd

www.hsmanagement.co.uk
● Consultancy ● Training
● Auditing ● Expert Witness

➣ Training in many ethnic and English languages

➣ British Retail Consortium. Third Party Auditing (Food Standard)
Please note : The inclusion of an advertisement in this booklet does not imply
Mrs. Shanti Kumar M.Sc, B.Sc(Hons), P.G.Dip, MCIEH, CMIOSH, FRIPH an endorsement by the London Borough of Hillingdon or any of its officers. The
Council does not accept any liability for any product or service provided.
T: 01494 444266 - F: 01494 526988
Email: enquiries@hsmanagement.co.uk
12

1
 CONTENTS

O’HARA
EDIBLE OIL SERVICES

Training for Food Safety, Health and Safety,

Nutrition, Haccp ‘Safer food better business’.
FRESH SUPPLIERS
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
WASTE RECLAIMERS Our training aims to assist with all your training
AND PROCESSORS requirements including levels 1-2-3 and 4 courses in
Food Safety and Health and Safety. Food Safety Officers and Food Hygiene . . . . . . . . . . . . . . . . . . . . . . 7
Do please call us for more information and to book
Free Waste Oil Collection
your training with our qualified trainers.
Container Supplied We are committed to translating difficult, complex Registration of food businesses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Duty of Care topics into easy to understand, visually stimulating,
training materials.
Left on Site Establishing a food business. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Training can be given in English, Greek,
Turkish, Polish and Arabic.
Training . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Tel/Fax 01895 833626 The course can be in our centre,
an alternative place which we provide
Email: ohara.oils@btinternet.com
or we can do in house training. Food Safety Management Systems . . . . . . . . . . . . . . . . . . . . . . . . . 20
Durham House Farm 0208 315 6580-89
Hollybush Lane
Denham UB9 4HB Mob: 07786 308409 Pest Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
305 Kingfisher House, 18 Elmfield Rd, Bromley, Kent BR1 1LT
19

Temperature Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Uxbridge Safe Food Handling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
College
Supporting a Safer Personal Hygiene . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Community ECLIPSE
S C I E N T I F I C G RO U P
First Aid at Work Cleaning and disinfection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Analysis, Consultancy and Service at its best
Emergency Aid
www.eclipsescientific.co.uk
Paediatric First Aid Requirements for mobile food traders . . . . . . . . . . . . . . . . . . . . . . 45
IOSH Working Safely Independent Testing and Consultancy
IOSH Managing Safely Services with Nationwide Coverage
National Licensee ● Microbiology ● Nutritional Analysis
Home based catering . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Doorkeepers BIIAB ● Vitamins & Additives ● Pesticide Residues
Basic Food Hygiene ● Veterinary Residues
Obtaining information in your language . . . . . . . . . . . . . . . . . . . . . 48
Intermediate Food Hygiene ● Technical Consultancy ● Auditing

Starting and Developing ● Sensory Services ● Water Quality

your Own Business ● Legionella ● Milk Testing ● Dairy Testing

● Dairy Starter Cultures

Apprenticeships available in ● Pharmaceutical Analysis

Hospitality and Catering ● Environmental Consultancy

and many more subjects

Contact Us On
For further details on part time courses
contact Rachel Pitkin,
0845 230 9920
Employer Services on 01895 853759 1282
Enquiries@esglabs.co.uk
24 Group

2 3
 INTRODUCTION

ALDRIDGE’S Est 30 years

Suppliers of
• Cash Registers • Epos Systems
• Bar & Catering Equipment Public expectations and demands in relation to food safety
Fully Customised for your Business
have never been so high.
SPECIALIST SUPPLIER OF Sales - Service - Support - Sundries
Kitchen & Bar Design
FRESH FRUIT & VEGETABLES The Food Standards Agency (FSA) estimates that as many as 5.5 million
TO THE CATERING TRADE people in the UK may suffer from food related illness every year – that is 1 in
10 people. Each case is thought to cost up to £80 to the economy and health
service when treatment and time off work is taken into account. This adds up
Unit 206/207
to a staggering bill of £350m for the UK each year.
Hall 4
Western International Market
Hayes Road, Southall Customers welcome to visit showroom
Middlesex UB2 5XQ This booklet is a general guide to help you to:
Call: 01895 230556
Tel: 0208 561 2431 www.ebm-ltd.co.uk ■ Know what to do before starting a food business
Fax: 0208 573 1722 Unit 3 Arundel Road, Uxbridge, UB8 2RP
5 15 ■ Maintain your business and self-audit your premises
■ Comply with food law, namely EC Regulation 852/2004, the General Food
Regulations 2004 and the Food Hygiene (England) Regulations 2006.

In today’s climate of change the ability to react Hygienic and safe food preparation practices need to be carefully planned
quickly and efficiently has never been more
important. To assist this process Hi-Tec Building and managed just like any other aspect of your business. It may even
Services brings to its customers a single source of
improve your business turnover and save you money.
contact to undertake Projects/maintenance from
design to hand-over and beyond.
Suppliers of Quality raw
Among the services offered by Hi-Tec Building meat and charcutrie
Services are:
❑ Design and Build to the Catering Trade Food business proprietors have responsibility to:
❑ Ground Work / Form Work.
❑ Office / Property Refurbishment ■ ensure that food is prepared and handled safely
❑ Electrical / Plumbing Tel 0208 754 0033
❑ H.V.A.C. / Control Panel Manufacture / B.M.S.
Fax 0208 754 0044 ■ demonstrate how that food is handled and prepared hygienically (please
❑ Property Maintenance
❑ 24hr Call Out Facility Email: thelondonmeatco@btconnect.com see section on Food Safety Management Systems).
(phone 01895 676704/693)
❑ Drainage Cleaning, CCTV, Incitu Repairs.
❑ Industrial and Commercial Cleaning Services
The London Meat Company Limited
Phone: (01895) 676704/693
371A The Elms, High Street
Fax: (01895) 621062
Email: mail@htbuildingservices.co.uk Harlington
www.htbuildingservices.co.uk Hayes UB3 5DQ
16
Manufacturing • Building Refurbishment • Property Maintenance
38

4 5
 FOOD SAFETY OFFICERS
& FOOD HYGIENE
Whilst this information will give you a general introduction please feel free to
contact the council’s environmental health department for any further
guidance.
London Borough of Hillingdon
Environment and Consumer Protection, Commercial Premises Section The work of a Food Safety Officer in addition to enforcing the law
3S/08 Civic Centre, Uxbridge, Middlesex, UB8 1UW is to provide advice and information.
Tel: 01895 250 190
The purpose of a food safety inspection is to:-
Fax: 01895 250 159
Email: environmentalhealthcp@hillingdon.gov.uk ■ identify potential hazards and assess the risks to public health

Officers of environmental health can also offer advice and guidance on
health and safety matters.
MIDDLESEX
HOSE & FITTINGS
■ Hydraulic Hose & Fittings
■ Valves Pumps & Motors
■ Steel Tube & Couplings
■ PVC Clear & Braided
■ Suction & Discharge Hose
■ Industrial Hose Fittings
■ PTFE Hose & Assemblies
■ Food Quality PVC & Rubber
■ Pneumatics & System Design
■ Silicone Hose & Ducting
■ Oil & Grease Lubrication & Equipment
■ Vee & Wedge Belting
■ Safety Equipment
Tel: 020 8838 1088
Fax: 020 8838 1079
Out of Hrs Order Line Until 10.00pm
07767 780 539
Emergency Breakdown
07768 621847 24 Hours
■ assess the effectiveness of management control systems
■ ensure compliance with legislation
■ raise awareness and update owners on food hygiene matters.
The period between inspections is determined by the risks to food safety
associated with the business. More often than not, inspections will be carried
out unannounced.
The inspection will begin with a preliminary interview, which includes
gathering information on how you operate your business, for example, by
referring to documented hazard analysis/food safety policies, staff training
records, temperature control records and the competence of management
etc.
A systematic approach will be taken when carrying out the inspection, for
example, the officer may begin the inspection at the point of delivery of
goods’ ingredients and finish at the end product and service. The officer will
assess risks associated with each stage of your food operation. The main
areas of concern (if any) will be explained to you and practical advice given
on how to reduce associated risks. Your commitment to resolving the
problems, will be a necessary requirement.
At the end of the inspection the officer will discuss the following with you or
your representative:-
■ significant findings
■ legal requirements and solutions
■ recommendations for good food safety practice
18

6 7

■ any further action to be taken, for example, letters, improvement and
prohibition notices, prosecution.
A copy of the officer’s report will be left with you or your representative or
posted to you within 7 days. The report will include the inspection rating
score for your premises. This score indicates the frequency of inspection.
You should use the inspection as an opportunity to keep yourself updated on
food safety matters; achieving compliance with food safety legislation and
how to reach and maintain high standards of hygiene.
Responsibility for complying with food safety requirements rests with traders
and not with the council’s environmental health officers.
REGISTRATION
OF FOOD BUSINESSES
Most food businesses must register with their local authority
before starting or before opening for business. This is free and
just requires you to complete a registration form.
Food businesses must register 28 days before they open and on any
occassion when the name of the business or owner changes.
A mobile food business should be registered at the address where the unit is
normally kept overnight.
Registration forms are available from environmental health or the council’s
website www.hillingdon.gov.uk

Professional Waste Management

Grundon fully understand the importance of
efficient Waste Management within the food
industry and have had many long partnerships
with catering & food preparation companies.

For an efficient and hygienic Waste

Management Service please contact your
local Grundon depot.
01753 686777
Depots at: Slough, Oxford, Reading, Banbury,
Cheltenham, Swindon, Maidenhead & Leatherhead 11

8 9

Pest Control in Hillingdon
A service you can trust
‘For advice, or quotation for treatment of rats and mice,
contact our Rodent Control Team.’
Pest Control Service
London Borough of Hillingdon, 3S/02 Civic Centre
High Street, Uxbridge, Middlesex UB8 1UW
Tel: 01895 250155 Fax: 01895 277443
or email us on envhealth-epu@hillingdon.gov.uk
Trading Standards in Hillingdon
Expert advice for businesses on all trading standards queries
‘Hillingdon Council’s Trading Standards Service is committed
to achieving a fair and safe trading environment.’
Trading Standards Service
London Borough of Hillingdon, 3S/01 Civic Centre,
High Street, Uxbridge, Middlesex UB8 1UW
Tel: 01895 250164 Fax: 01895 277443
www.tradingstandards.gov.uk/hillingdon
Email: tradstad@hillingdon.gov.uk
Open: Mon-Fri, 9am-1pm
www.hillingdon.gov.uk
10
ESTABLISHING
A FOOD BUSINESS
Setting up a food business will require much planning
and forethought in order to avoid practical, economic and legal
pitfalls.
This booklet is designed to assist you in meeting the requirements of the
Food Hygiene Regulations and also achieve a good standard of food
hygiene.
The following publications may be helpful: “Starting up” by the Food
Standards Agency (available in several languages) and free to download at:
www.cleanup.food.gov.uk/data/starting-up.htm and “Food Hygiene - A
guide for businesses,“ by the Food Standards Agency.
It may be necessary to consult other departments in the council and also
other relevant authorities. Before undertaking a project check whether
planning permission and/or building regulation approval is required. It is
important not to assume that an established business complies fully with the
law and so before taking over you are advised to contact the Commercial
Premises Section at the council.
Design of the Food Premises
When planning the layout of a business, the following criteria should be
considered (some may not apply to all types of businesses).
Layout
■ Food preparation areas should be of sufficient size to avoid
contamination of food.
■ Washing up areas should, where possible, be separated from food
preparation areas.
■ Work flow should be designed so that raw food does not come into
contact with cooked/prepared food.
■ Refuse should not be taken through areas where open food is handled.
11
 KING ELECTRICAL
AND TESTING LTD CONTRACTS LIMITED ■ Food storage areas should be positioned to avoid the need to carry
BUILDING AND ELECTRICAL CONTRACTS deliveries through areas where open food is handled.
Electrical Testing Full Rewires ■ Maintenance ■ Cooking facilities should be positioned with ventilation requirements in
Fault Finding ■ Extra Sockets
and Installation Work Electrical Testing & Surveys mind.
Competitive Rates ■ Free Quotes
107 Waterloo Road DOMESTIC & COMMERCIAL Finishes and Surfaces for Food Rooms
Uxbridge, Middlesex UB8 2QY
Tel: 020 8575 5756 The basic requirements in the regulations are that “ceilings, walls, floors and
Tel: 01895 255637 Mobile: 07860 585997 all other parts of the structure are in such good order, repair and condition to
Mobile: 07932 012230 Fax: 020 8578 1996 • Email: mail@Ghkcontracts.co.uk
enable effective cleaning”. In practical terms this can be interpreted as
email: king.electrical@yahoo.co.uk H/O 277 Greenford Road, Greenford, Middx. UB6 8QZ
3 13 follows: -
Ceilings – these should be of smooth impervious finish and light in colour.
RAYJON ELECTRICAL Co The use of textured plasterwork and artex must be avoided, as should
Environmental Engineers acoustic (absorbent) ceiling tiles.
Walls – again, these should be of a smooth impervious structure and light in
Rewiring • Refurbishments • Fire Alarms • Emergency Lighting colour. The type of finish provided will be dependent upon the use of the
All Aspects of Lighting Work • Security Alarms • Testing & Inspection food room. A heavily used area will require a hard wearing durable finish,
COMMERCIAL – INDUSTRIAL & DOMESTIC where in the case of a dry store smooth painted plaster would be suffice. For
walls, suitable surfaces include:
Tel: 020 8429 7490 Fax: 020 8429 7491
E-mail: rayjon@clara.co.uk ■ ceramic tiles
Mob: 07860-341002 ■ stainless steel
Audit House, 260 Field End Road, Ruislip, Middlesex HA4 9LT ■ smooth painted plaster
27

■ plastic cladding.
H&M BUILDERS (Surrey) Ltd
YOUR LOCAL BUILDING COMPANY
Briant & Harman Floors – when considering floor finishes it is necessary to pay attention both
to food hygiene and health and safety. Thus floors should be both readily
DOMESTIC AND COMMERCIAL Pollock & Pool Ltd cleansable and offer a high degree of slip resistance. It is recommended that
DESIGN TO SCIENTIFIC CONSULTANTS wall and floor junctions be coved.
COMPLETION
Chemical and
Suitable surfaces include: -
• Refurbishment Microbiological Analysis
• Property Maintenance related to safety, foods, beverages, ■ slip resistant vinyl sheet such as ‘Altro’ or ‘Polysafe’ floor coverings
• Painting & Decorating
• Roofing water, cosmetics & toiletries etc. ■ quarry tiles that contain carborundum dust or similar
• Plumbing & Electrics
• Extensions & Conversions Tel : 0118 9692884
■ specialist screeds
020 8873 0357 Fax : 0118 9441286
email: h-mbuilders@btconnect.com
34 16 Ladbrooke Close, Woodley ■ ceramic tiles that contain carborundum dust or similar.
Mobile: 07956 556636
102 Down Street, West Molesey, Surrey KT8 2TA Reading, Berkshire, RG5 4DX 6

12 13
Work Surfaces – as with finishes, the type of material chosen will be
determined by the nature of the activity. In all cases the finishes should be
easy to clean, durable and suitable for the purpose. For example, heavily
used work surfaces should be constructed of stainless steel or high quality
laminate, whereas a rarely used shelf could be constructed of painted or
varnished timber. (Timber that has not been sealed is too absorbent for
general use in a food area). Laminated chipboard should not be used unless
any cut ends have been effectively sealed.
Ventilation
The amount and type of ventilation required for
a food room will be determined by the use of
the room. Where restaurant type meals are
produced and/or where food is deep fat fried,
mechanical extract ventilation is usually required
which includes a canopy incorporating grease
filters giving 30 air changes per hour (greater
exchange rates may be necessary if excessive
cooking temperatures are likely).
At the other extreme, an openable window (fly
screened) may be all that is required for a
sandwich filling area. A ventilation engineer
should design mechanical ventilation extract
systems. Environmental control should also be
consulted with regard to reducing noise and
smell from such systems.
Lighting
Sufficient lighting of food rooms is essential to facilitate cleaning, avoid eye
strain and accidents. Generally levels of at least 300 lux are required for food
rooms. In situations where intricate work such as cake decorating is being
carried out, higher levels will be required. When designing lighting schemes
it is important to remember people prefer to work in natural light. If lighting
is provided by fluorescent tubes the units should be covered by diffusers to
facilitate cleaning.
14
Sinks
For all but the smallest of premises involving low risk foods, a double bowl
sink unit should be provided (or a commercial dishwasher used to
supplement a single sink). Adequate supplies of hot and cold water should
be piped to the sink(s) and the unit should be connected to the foul drainage
system via a trapped waste pipe.
Vegetable Preparation – if you are preparing vegetables and salads you may
be required to provide a separate sink for washing these items. The scale of
activity will determine the need for a vegetable sink so it will pay to seek
advice. Wash Hand Basins – wash hand basins
are quite different from sinks in that they must
only be used for hand washing.
All food premises must have sufficient wash hand
basins in convenient situations for food handlers
to use. They should be provided with adequate
piped supplies of hot and cold water or water at
a suitably controlled temperature.
The waste should be connected via a trap to the
foul drainage system. Soap and clean towels are
required at each basin. Liquid anitbacterial soap
dispensers and disposable paper towels are
preferred.
Public and Staff Sanitary
Accommodation
Where food and drink is consumed on the
premises, it is necessary to provide sanitary accommodation for customers.
Toilets are also required for staff, however these need not be separate from
those provided for use by the public. Such accommodation must be
accessible without the need to pass through any food rooms. The toilet
cubicles must be ventilated. Suitable hand washing facilities must be
provided.
15
 TRAINING

Equipment
To facilitate cleaning, all equipment large or small should be constructed of
smooth, non-absorbent material, free from traps for dirt and food particles.
When purchasing equipment attention should be paid to the `cleanability’ of
the particular item. The owner of a food business must ensure that food handlers are
supervised and instructed and/or trained in food hygiene matters
When installing large items such as cookers, fridges and warming cupboards,
comparative to their work activities, (ie. trained to a level suitable
it should be ensured they are moveable to allow for cleaning.
for what they are doing).
Clothing Lockers
The training needed will relate to the actual job of the individual. It will also
To avoid contaminating food, the regulations require that where open food is relate to the type of food that they handle. Staff who handle `high risk’ food
handled outdoor clothing should be placed in lockers or similar will need more training than those who handle `low risk’ foods. Special
accommodation. arrangements may have to be made for persons whose first language is not
English and/or persons with learning or literacy difficulties. All staff should be
Refuse Storage properly supervised and instructed to ensure that they work hygienically. A
As refuse is a source of contamination it should not be allowed to greater degree of supervision may be needed for:-
accumulate in a food room. Refuse bins should be of minimal size and ■ new staff awaiting formal training
emptied regularly. All refuse bins in food rooms should be washable. It is
■ staff handling high risk foods
recommended that foot operated pedal bins are provided. The external
refuse store should be provided with a concrete hard standing to facilitate ■ less experienced staff.
cleaning. Bulk refuse bins should be regularly cleaned to avoid smell Even if staff have received formal training, supervision must depend upon the
nuisance. competence and experience of the individual food handler. Where only one
or two people are employed, supervision may not be practical. In such
cases, training must be sufficient to allow work to be unsupervised.
Details of food hygiene training courses available locally are available from
the Commercial Premises Section or on the Council’s Web Site.
in catering & hospitality
Regular refresher training will be required to keep ahead/or on top of legal
• Food Hygiene • Health & Safety and practical developments in the catering trade.
• Staff Development • Catering consultancy It is recommended that the Foundation Food Hygiene course is retaken
CIEH and RSPH 020 8840 8940 every 3 years.
accredited training Training Matters,
centre 31, Montague Rd, Hanwell,
London W7 3PG
enquiries@trainingmatters.gb.com
Effective training for the 21st century www.trainingmatters.gb.com 32

16 17
 A&E First Aid

Dependant upon responsibilities but ensure

Formal training

relevant HACCP knowledge, sufficient to

CIEH Level 4

(Advanced)
● HSE Approved

operate the business’s food safety

1st Aid at work courses LICENSED HOSPITALITY FIRE RISK
● In House, open & ASSESSMENTS, FOOD AND GENERAL
specialist courses RISK ASSESSMENTS AND TRAINING ON
ALL ASPECTS OF RUNNING PUBS,

must ensure relevant

● kit supplies

sufficient to operate
HACCP knowledge,

safety management

management system
responsibilities, but
HOTELS AND RESTAURANTS

the business’s food

Formal training
(Intermediate)
Crendon House, Drakes Drive,

CIEH Level 3
Call Free On

Dependant on
Crendon Industrial Park,
Long Crendon, Bucks. HP18 9BB
0800 018 2806 Tel: 01844 202460 • Fax: 01844 202480
Mobile: 07702 209828 • marcus@innpact.co.uk
H/O PO Box 847, Uxbridge, UB8 9BN

system
Guidance on the level of instruction and/or training required by food handlers
Website: www.fireprecautionservices.co.uk
17 10

TRANSK
KOLD

Within 3 months

Within 3 months
Formal training
CIEH Level 2

of employment

of employment

commencement
Facilities & Services

of the business
(Basic)
Modern 420,000 f3 cold store
Chill and sub-zero facilities

depending on the risks associated with the food they handle.

Prior to
Enclosed loading bay. 24hr security
Extended working hours
TRANSPORT & DISTRIBUTION VEHICLES AVAILABLE
Bonding services available
Excellent motorway connections nearby
M1/A1/M25/A406/M40
Ideally situated to service your company.

CIEH Level 1

of employment

of employment

of employment
Within 4 weeks

Within 4 weeks

Within 4 weeks

commencement
instruction

of the business
awareness
Hygiene
Telephone: 020-8952 6695/7064
Fax: 020-8951 4119

Prior to
Stanmore Cold Store, Parr Road, Honeypot Lane,
Stanmore, Middlesex, HA7 1LE 36

CIEH = Chartered Institute of Environmental Health

the essentials of
Introduction to

food hygiene

commencement
Before starting

Before starting

Before starting

of the business
work for the

work for the

work for the

first time

first time

first time
THE ULTRASOL MAGIC SPONGE REALLY DOES CLEAN

Prior to
ALL SURFACES AS IF BY MAGIC

NO CHEMICALS REQUIRED – All awkward stains removed

Ideal for any establishment

with a supervisory
Handling of low
risk or wrapped
where Health & Safety practices are important.

food handler

Food handlers

owners of food
Category of

Preparation of

(may or may not be

Managers or
open, ‘high
foods only
Use dry on electrical goods

risk’ foods

food handlers)
businesses
For details contact Mrs C Steele on 08707 452921

role
18 19
 FOOD MANAGEMENT
SYSTEMS
What are Food Safety Management Systems?
Food poisoning is unpredictable. It could occur at any time and usually when
you are least expecting it. You therefore need to guard against it at all times.
A food safety management system can help you to plan your food
preparation activities and eliminate the poor hygiene and bad preparation
practices, which may result in food becoming unsafe to eat. You have the
security of knowing that your food is safe because your staff will have
checked that all the important things have been done right.
Why do I need one?
■ To ensure that you and your staff prepare food safely
■ To prevent cases of food poisoning
■ To protect your business’s reputation
■ To improve your business and reduce costs e.g. by less wasted food
If those aren’t good enough reasons . . .
■ To comply with the new food law regulations – failure to do so could
result in legal action by the local authority resulting in a fine of up to
£5,000, not to mention any adverse publicity to your business.
How can I go about devising a food safety management system
for my business?
There are several ways in which you can do this and several different
examples or ‘models’ you can work from. These include:
■ “Safer Food Better Business” (SFBB)
■ This model has been devised by the FSA for smaller catering businesses
to be practical and easy to use. To operate it you will need to obtain a
pack and work through it to devise some safe production methods.
20
You will also need to keep a written diary of checks.
You can download a pack by visiting the Food Standards
Agency website at:
http://www.food.gov.uk/foodindustry/hygiene/sfbb/
or request a hard copy by calling 0845 606 0667 or
e-mailing: foodstandards@ecgroup.uk.com
■ Hillingdon Council are organising a series of seminars to
further explain “Safer Food, Better Business” to which you
will be invited to attend for a small fee.
■ Some companies will devise their own corporate food safety
management systems. These are usually tailored around a
food safety manual that contains a set of procedures,
detailing exactly how food is to be prepared and the types of
checks that must be made to confirm that everything is being
done correctly.
■ You are equally welcome to devise your own food safety
management system. It doesn’t have to be fancy, but must
include all of the elements described.
■ If you have any doubts as to whether your food safety
management system is adequate, please contact us for
further advise and assistance.
All of the above food safety management systems are
equally acceptable, provided they are relevant to your
food business, have taken account of all significant
food safety risks, are correctly implemented and
recorded.
What Should my Food Safety Management System
Include?
Your system should be based on the principles of HACCP (which
stands for Hazard Analysis Critical Control Point). To avoid the
use of technical language, this broadly means that you must
include the following, in order for you to comply fully with the
legislative requirements:
21
■ Firstly you need to identify different stages of your business. These are all
the jobs or activities that you carry out when handling or preparing food.
■ For each stage you must decide what food safety risks or ‘dangers’ are
likely to exist at each different stage. These are things such as dirty
equipment or food being left out at room temperature that may result in
it becoming contaminated or unsafe to eat.
■ Take a look at each of the dangers you have identified and determine
which of them are absolutely essential or “critical” to the safety of the
food.
■ You must then decide what good hygiene practices you can use to stop
each danger occurring and implement them. If something can be
measured, (e.g. temperatures) you must specify what these should be
(e.g. fridge temperature must be 0-5ºC).
■ Regular checks must be done to ensure that everything is in place,
including the measurements you detailed above. Where possible these
checks should be recorded as proof that they have been done.
■ A manager or supervisor will need to ensure that staff have been doing
the checks correctly and as often as required. This can be done by
looking at records they have written down and visually watching how they
are preparing and handling food.
■ If anything goes wrong at any stage, or the checks show that the
measurements are wrong, the staff must understand what they have to do
to avoid food becoming unsafe. You should encourage staff to always
write down the things that go
wrong and what staff and you
have done about them.
Understanding The Stages
Of Your Business
Food businesses are often very
complicated, involving a large
and wide range of food
ingredients, dishes, menus, staff
and customer requirements. To
simplify all of this, a flow diagram
22
can be constructed to provide a “picture” of the various tasks you regularly
perform when preparing a particular type of food.
The flow diagram is built up of boxes, each representing a separate task or
activity, linked together by arrows, which show the order in which these are
performed. If that sounds complicated, DON’T PANIC! Let’s start with a
simple example, like boiling an egg.
Example
Your eggs are bought at the local supermarket and placed in the fridge to
store them on your return home. When you are ready to cook them, you
place the egg in a pan of boiling water, for about 5-8 minutes. Finally you eat
the boiled egg whilst it is still hot.
So, putting these stages together to construct a flow diagram for a boiled
egg, we get:
Buy Eggs Store in Fridge Boil Eat Hot
Alternatively if we had chosen to cool the egg down and slice it up for a
sandwich, the flow diagram would look like this:
Buy Eggs Store in Boil Cool Down Slice & Eat Cold
Fridge in Sandwich
The first stage in any flow diagram will always involve buying food or its
ingredients - this is commonly referred to as “purchase”. Other typical stages
may include “storage”, “preparation”, “cooking”, “cooling”, “reheating”
and “hot holding”.
The last stage will always relate to the food being eaten - in a restaurant or
take-away. This is commonly referred to as “service” because the person who
prepared it usually serves it to a customer, rather than eating it themselves.
And that’s our flow diagram! You will usually see a flow diagram running
down the page and not across it, just because it allows more space, but it is
exactly the same! Take a look at the example opposite and then have a go
yourself.
23
Flow Diagram
Premises: High Street Sandwich Bar
Food Type: Tuna Mayonnaise Sandwich
The sandwich ingredients are purchased
from a local supermarket and stored within
the fridge until ready for use. To prepare
the sandwich, the bread is buttered, the
tuna mixed with mayonnaise and then
spread onto the bread. The sandwich is cut
and wrapped in cling film and then placed
into the chilled display cabinet until sold.
24
What Are The Dangers?
Just think about dangers in the same way as you do in your everyday life. If
1. Purchase something is likely to harm you, then it is a danger. So, for example, when
crossing the road, a passing car is a danger because it could knock you down
and harm you. In much the same way, when you think about dangers to food,
2. Chilled Storage try to think about all of the things that may be present within that food or
those things that could contaminate food to make it harmful. For example:
BACTERIA Harmful bacteria may be present in foods or their
3. Preparation ingredients and, if given adequate time and temperature,
can grow to dangerous numbers. Other sources of harmful
bacteria include pests such as mice, flies or cockroaches; dirt
4. Wrapping and dust from the environment; and food handlers who are
sick with an infectious disease, or who simply have not
bothered to wash their hands before preparing food!
5. Chilled Display
CHEMICALS Chemicals (such as bleach) stored near open food or harmful
residues left on surfaces and equipment after cleaning may
end up contaminating food.
6. Service
PHYSICAL Foreign bodies/materials, such as hair, jewellery, chips from
bowls, wood, flakes of paint, nuts and bolts, pieces of
plastic, fragments of glass etc. may fall into food.
Go back to the stages of your flow diagram and think about the possible
dangers involved during each of these tasks. Ask yourself the simple question
“What Can Go Wrong?” and remember to consider the following:
■ Are there likely to be bacteria in the various foods that you handle? If so,
there will always be dangers with bacteria growing and contaminating
other food and surfaces;
■ and/or surviving;
■ Are chemicals used to clean food preparation surfaces & equipment? If
so, there will always be a danger of them contaminating food;
■ Are there bits of foreign material close to food? If so, there will always
be a danger of them contaminating food;
■ Are food handlers involved? If so there will always be a danger of them
contaminating food by poor personal hygiene or if they handle food
when ill.
25
Look at the following chart where the dangers have been included for your
tuna mayonnaise sandwich.
Flow Diagram & Dangers
Premises: High Street Sandwich Bar
Food Type: Tuna Mayonnaise Sandwich
What are the Dangers?
1. Purchase • Poor quality ingredients, e.g. mouldy bread.
• Out of date foods.
• Presence of bacteria on raw foods.
• Growth of bacteria if fridge temperature is too high.
2.Chilled Storage
• Cross Contamination from raw foods.
• Mouldy/rotting food in fridge if left too long.
• Contamination by foreign bodies if left uncovered.
3. Preparation • Bacteria may be introduced from poorly prepared
ingredients, dirty equipment and/or handlers.
• Bacteria may grow on the food if it is left out of the
fridge at room temperature for to long.
• Physical contamination from the surrounding Environment
or from the food handler themself.
4. Wrapping • Bacteria or foreign bodies may be introduced into the
food from packaging materials or dirty hands.
• Bacteria may grow on foods if it is held at too high a
5.Chilled Display
temperature.
• Food may become contaminated by other foods stored.
• Bacteria may grow to unacceptable levels if food is
kept past its expiry date or left out for too long.
6. Service • Contamination of food by Service from person with
unwashed hands.
26
Stopping The Dangers
The next bit is simple. Wherever you have spotted dangers, you will need to
take action to control them so as to prevent food from becoming unsafe and,
perhaps, making someone ill. There are different options available to you,
but the main aim is to put good working practices into place and to regularly
check that they are working.
For each of the stages that you have identified, follow these simple rules:
PURCHASE
■ Use reputable suppliers.
■ Check all incoming deliveries for dates, damage and temperature.
STORAGE
■ Ensure that your fridges and chilled display cabinets are working at or
below 8ºC by checking regularly using an independent thermometer.
■ Prevent cross contamination by storing cooked and ready-to-eat food
above raw food and keeping all food covered.
■ Practise good stock rotation and dispose of any out of date food.
■ Keep shelf life of prepared foods or packaged food that has been
opened a maximum of 3 days.
■ Regularly check storage for pest infestation.
PREPARATION
■ Make sure food handlers wash their hands regularly.
■ Watch how food handlers are preparing foods in the kitchen.
Are they following good practises?
■ Check that equipment and cleaning cloths are clean and
disinfected.
■ Ensure adequate separation between raw and cooked foods through the
use of dedicated/colour-coded equipment.
COOKING AND REHEATING
■ Cook all food thoroughly to at least 75°C, checking the temperature with
a probe thermometer.
27
■ Cook meat/poultry until all juices run clear and no blood is visible. In principle there are two main checks that you can do. These are:
■ Stir soups/gravies/stews/custard and other liquid based foods to
1. Temperatures checks
distribute the heat throughout.
Using a thermometer to check that the temperature of a hot or cold food is
■ Make sure that frozen food is fully defrosted before you cook it.
sufficient to keep it safe. Just remember the following temperatures:
COOLING
■ Cool food as quickly as possible, ideally within 90 minutes.
Chilled food legally 8°C but preferably 5°C
■ Transfer hot foods from cooking vessels into cold shallow trays and split
or below
bulk cooked foods into lots of smaller portions for faster cooling.
Cooked & reheated food 75ºC or above
■ Do not cook large joints of meat, as these take too long to cool –
maximum joint size should be 2kg (4.5lb) – if you need more, cook two or Holding food hot 63ºC or above
more smaller joints instead.
■ Once cooled to room temperature, transfer food immediately into chilled
storage.
2. Visual Checks
HOT HOLDING
Looking to see that things are as they should be. These do not involve
■ Make sure that all hot food is kept at 63ºC or above. actually taking measurements, but are still important for ensuring food safety.
■ Always pre-heat your hot holding unit well in advance of use and place Visual checks will include seeing whether:
food into it immediately after cooking or reheating. ■ Raw food is stored below cooked
■ Where possible, stir foods, to keep heat evenly distributed. food in the fridge
■ Limit the hot holding of food to a maximum of two hours. ■ Food is kept covered to protect it
from contamination
Checking For Dangers
■ Equipment and utensils are being
Provided you follow all of these rules, your food should be safe to eat. To be cleaned properly
sure that this is actually the case, you must check that the danger is no longer
■ Food handlers are washing their
present. Going back to the boiled egg, for example, one of the dangers in
hands frequently
this example was not cooking the egg enough to kill off the dangerous
bacteria present when it is raw. Cooking the egg thoroughly, and checking ■ The electric fly killer is working and
that the centre is solid before either eating it or using it in your sandwich, can turned on
avoid this danger. ■ Stock rotation is adequate
■ Raw food is handled and prepared separately to cooked/ready to eat
foods.
■ All out of date foods have been thrown away
■ Signs of rodent or insect activity are not present.

28 29
 Premises: High Street Sandwich Bar
Date: 01/01/07 Food Type: Tuna Mayonnaise Sandwich
Whatever type of check you do, it is very important that you react quickly to
Flow Diagram What are the Dangers?
situations where dangers are still present.
For example, if you check a piece of chicken with a thermometer to see that 1. Purchase • Poor quality ingredients, e.g.
mouldy bread.
it is thoroughly cooked and it gives a reading of only 59ºC, you know
• Out of date foods.
immediately that the food is not safe to eat. In this situation you will need to • Presence of bacteria on raw
react to the danger by cooking the chicken further, until your temperature foods.
checks give a reading of 75ºC. At this point you now know that the danger
2. Chilled • Growth of bacteria if fridge
has been removed. Storage temperature is too high.
• Cross contamination from raw
foods.
Management Checks and Records
• Mouldy/rotting food in fridge if
left too long.
It is now a legal requirement for you to keep records. As a manager you will
• Contamination by foreign bodies
need to look at these records on a regular basis so you know that your staff if left uncovered.
have done all of the necessary checks. Records are also of major importance
3.Preparation • Bacteria may be introduced from
if you ever need to defend yourself and your business in court. Quite simply, poorly prepared ingredients, dirty
they may help to prove that you have been checking to ensure that food is equipment and/or food handlers.
• Bacteria may grow on the food if
safe to eat. it is left out of the fridge (at room
temperature) for too long.
As well as records, you will also need to monitor your staff visually by • Physical contamination from the
watching them in the way they work and handle food. This will enable you to surrounding environment or from
the food handler themself.
know that they are correctly implementing all the good hygiene practices
needed to avoid the food safety dangers. In essence you will be double 4. Wrapping • Bacteria or foreign bodies may
checking that they are getting it right! be introduced into the food from
packaging materials or dirty
Finally, have a look at the completed flow diagram overleaf with both the hands.
dangers and ways of avoiding dangers added. Note at the bottom of the
chart the types of check that the high street sandwich bar will need to carry 5. Chilled • Bacteria may grow on food if it is
Display held at too high a temperature.
out to ensure that their food is safe. • Food may become contaminated
by other foods stored.
• Bacteria may grow to
unacceptable levels if food is kept
past its ‘use by’ date or left out for
too long.
Summary of Checks:
STAGE STAGE NAME
1 Purchase Delivery checks – visual and temperature
2 Storage
3 Preparation
4 Wrapping
5 Chilled display Fridge temperature checks – time and temperature
30
How can I stop them?
• Use good suppliers.
• Ensure within ‘use by’ dates & not damaged.
• Temperature checks on delivery to ensure
chilled products kept at safe temperature.
• Reject products above 8ºC.
• Chilled foods must be stored at 8ºC or
below.
• Store fillings in separate area of fridge,
above raw foods and keep them covered.
• Ensure good rotation and stock control.
• Keep only for a maximum shelf life of 3
days.
• Thoroughly wash all salads before use.
• Use only clean equipment e.g. chopping
boards and knives & keep them clean.
• Thoroughly wash your hands and stick to
the rules of good personal hygiene.
• Prepare all food quickly & return it to the
fridge immediately once it is finished.
• Ensure the prep area is clear & free from
foreign materials.
• Keep packaging material clean and covered
over before use.
• Thoroughly wash your hands.
• Ensure chilled foods kept at 8ºC or below.
• Store in separate area of fridge, above raw
foods and keep covered.
• Ensure good rotation and stock control.
• Follow storage instructions on products.
• Ensure maximum shelf life of 3 days.
MONITORING METHOD
Fridge temperature checks
Visual checks
Visual checks
31
 PEST CONTROL
Premises should be made rodent and insect proof and regularly
inspected for evidence of infestation by rats, mice, insects or
birds.
It is recommended that a pest control contract be undertaken so that you
receive regular inspections and advice.
All possible points of entry to the premises should be sealed or proofed, eg.
holes around pipework through walls, gaps under and around doors, airbricks
and ventilators (do not seal these, cover with insect proof mesh). Cover open
ended soil stacks and ventilation pipes with wire guards to protect from entry
by rodents.
Windows and doors used to regularly ventilate food rooms should be
covered with fly screens.
The installation of an ultraviolet light flying insect killer, suitably sited away
from positions over open food, is recommended. The unit should be
regularly maintained and bulbs replaced at least every 12 months.
To avoid attracting pests to your premises, ensure that pest proofing is
maintained and all parts of the premises and yard areas are kept clean.
Ensure refuse bins are emptied frequently and lids are secure. Clean and
disinfect bins and yards regularly and never leave bags or boxes of waste
outside unprotected.
Check foodstuffs on delivery for signs of infestation and rotate stock
regularly. Store foods off the floor.
If you suspect there may be an infestation of any kind in your premises or in
the near vicinity, report it immediately to the Food and Safety Team, as well
as to your pest control company, if you have one. It is always best to report
the problem immediately and take steps to ensure there is no risk to food.
32
TEMPERATURE
CONTROL
How Food Poisoning Bacteria Grow
Food poisoning bacteria need food, moisture, time and warmth to grow.
They multiply by splitting into two and if conditions are right, they will do this
once every 10 to 20 minutes.
It may take only nine hours for one bacteria to become 100 million!
Temperature Control and the Growth of Bacteria
The temperature Danger Zone is between 5°C and 63°C. In this range
bacteria can grow and multiply easily. If food is left in the danger zone for
long enough then any food poisoning bacteria which are present can begin
to multiply quickly and easily.
IMPORTANT FOOD HYGIENE TEMPERATURES
Refrigerated Storage
Adequate provision should be made for the storage of perishable foods at or
below 8°C (ideally below 5°C). Some foods will indicate on the label that
they must be stored to 5°C or below and you must follow this. If possible,
separate refrigerators should be provided for raw and cooked products. It is
recommended that fan assisted commercial refrigerators are purchased,
which are able to maintain temperatures more efficiently.
It is strongly recommended that you check the temperature of your
refrigeration equipment using a separate digital thermometer. It is also
recommended that written records are made at least twice a day. Blank
temperature control monitoring forms are available on request and can be
freely copied to be used by your food business.
The Food Hygiene (England) Regulations 2006 require that high risk foods
are either kept cold (at or below 8°C) or hot (63°C or above).
33
 The following foods are high risk foods: -
■ Dairy products, eg. soft and semi-hard cheeses, dairy based desserts –


Boiling Point 100°C –
fromage frais, mousses, crème caramels, products containing cream –
cream cakes.
■ Cooked products containing meat, eggs, fish, substitutes for meat, soft or
hard cheeses, cereals (rice and grains), pulses and vegetables.
Recommended centre cooking temperature
75°C – ■ Smoked or cured ready to eat meat or fish, eg. ham, smoked fish, some
salamis.
Bacteria begin to die
63°C – ■ Prepared ready to eat foods, eg. prepared vegetables, vegetable salads,
coleslaw, sandwiches.
■ Uncooked or partly cooked pastry and dough products, eg. pizzas or
fresh pasta containing meat, fish or vegetables.
There are certain exemptions to these regulations. You are allowed a single
DANGER period of up to 4 hours in which to display unrefrigerated high risk foods for
Ideal temperature for bacterial growth 37°C – sale before throwing the food away. Further information can be obtained
ZONE
from the council’s Commercial Premises Section.
Freezer Storage
Adequate provision should also be made to enable frozen food to be stored
8°C –
at or below -18°C.

5°C –
4°C –
Ideal refrigerator temperature between 1 - 4°C –
Freezing Point 0°C –

Ideal freezer temperature -18°C

34 35
 SAFE FOOD HANDLING

All food waste collected

Raw and cooked
(including meat and fish)
Food handling must be carried out in a hygienic way. This is
essential to prevent food poisoning.
LICENSED by DEFRA and ENVIRONMENT
Key Points
AGENCY REGISTERED WASTE CARRIER ■ Surfaces should be cleaned before being used to prepare food. Ideally
wiped with a non tainting food sanitiser.
■ Separate raw and cooked foods.
Justin Gibbs Waste Collection ■ Use separate utensils for raw and cooked foods, eg. knives, coloured
Telephone: 07904 743289 cutting boards.
Justingibbs689@btinternet.com ■ Regular hand washing, including palms and back of hands, should be
carried out:
4 Thorp Close, Binfield, Bracknell, Berks, RG42 5LQ
4 a) before starting food preparation
b) between handling raw and cooked food
c) after using the toilet
d) after breaks for eating, drinking, smoking
e) after handling refuse and waste materials.
■ Wounds should be covered with waterproof dressings (blue plasters).
The Royal Society for the Prevention of Accidents (RoSPA) is a
national charity and a leading provider of first rate health and ■ Tie back long hair and wear head coverings.
safety training, driver solutions and consultancy services. ■ Suitable protective clothing should be worn to prevent contamination of
food.
We offer a wide variety of courses, including risk assessment,
manual handling and training for managers. Call to see what’s ■ Foods should be thoroughly defrosted before cooking.
available in your local area! ■ Joints of meat should be thoroughly cooked. It is better to cook two or
To find out more please: three small joints rather than one large one. (Maximum recommended
size of 2.5kg). Ensure the centre reaches a temperature of 75°C for 30
Call: 0121 248 2233 seconds. This should be checked with a probe thermometer. Make sure
you disinfect the probe first.
Email: training@rospa.com
■ A minimum quantity of food should be re-heated. Where this is
Visit: www.rospa.com
necessary food must be heated above 75°C for at least 30 seconds.
F

36 37
■ Keep food piping hot at 63°C or above or cold at 8°C or below. This 6. Cross contamination from raw food or ready to eat food in the kitchen
reduces the risk of growth of food poisoning bacteria. during preparation or in the fridge during storage. Separate raw food
■ Do not keep left over stock pots. They are ideal breeding grounds for from cooked, use different utensils, sanitise surfaces and keep food
bacteria. covered.

■ Check refrigerator and freezer temperatures. Record in a log book. 7. Inadequate thawing of frozen food before cooking, especially poultry.
Thaw in the bottom of the refrigerator for the time recommended on
Protecting Food From Contamination the label.

1. No raw materials or ingredients should be accepted by a food business if 8. Keeping food to be sold `warm’ below 63°C so allowing bacteria to grow
they are known to be so contaminated that even after normal hygiene in the food. Remember the `danger zone’ for bacterial growth is
procedures they would still be unfit for human consumption. between 5 and 63°C.

2. Raw materials and ingredients must be kept in appropriate conditions so 9. Infected food handlers contaminating food. Ensure your staff know
as to prevent contamination or harmful deterioration. what to do if they have a gastrointestinal illness.

3. Food should be protected against any contamination that is likely to
render it unfit for human consumption or to be injurious to health.
4. Hazardous and/or inedible substances should be adequately labelled and
stored in separate and secure containers.
10. Use of shell eggs in recipes requiring only light cooking or no cooking at
all. Switch to pasteurised eggs or change the recipe. Always cook
eggs well.

Preventing Food Poisoning

The ten main reasons for food poisoning are: -
1. Food prepared too far in advance and stored at room temperature.
Prepare food as near to it being eaten as possible and keep it in a
refrigerator in the meantime.
2. Cooling food too slowly and for too long before refrigerating it, especially
large joints of meat, turkeys and bulky items cooked in advance. Cool
quickly and use small joints. Use shallow trays for cooling rice, etc.
3. Undercooking food. Cook to 75°C for 30 seconds.
4. Not reheating food to a high enough temperature. Reheat to 75°C for
at least 30 seconds.
5. The use of cooked foods contaminated with food poisoning bacteria, eg.
not brought from reputable suppliers. Check your supplier takes as
much care as you do. Visit them. Your reputation relies on you
having the confidence in the food they sell you.

38 39

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Email: info@touristnetuk.com
40
PERSONAL HYGIENE
Good personal hygiene means having a high standard of personal
cleanliness. This will be reflected in appearance, dress and
behaviour.
Poor cleanliness and bad habits present a risk of contaminating food. High
standards of personal hygiene will help to prevent food poisoning and
reduce the risk of contamination.
All food handlers should follow the key points listed below:
■ They should wash their hands regularly
■ They should cover cuts, sores and burns with clean waterproof dressings
of a distinctive colour
■ They should wear clean, and where appropriate, protective clothing
■ They should keep fingernails short and clean and remove all nail polish
■ They should not wear jewellery other than a plain wedding ring
■ They should not wear strong smelling perfumes or aftershave.
The type of clean, washable overclothes will vary depending on the nature of
the food business. Generally where open, high risk foods are prepared an
overall should be worn which covers the clothes beneath (an apron is
acceptable only if short sleeves are worn beneath) and head covering which
encloses the hair.
Persons Suffering From Certain Medical Conditions
Any food handler suffering from food poisoning symptoms (especially
vomiting and/or diarrhoea), a disease that may be transmitted through food
or suffering from skin infections must notify their employer. Appropriate
action must be taken, which may involve excluding them from work or from
certain jobs.
41

Current Department of Health advice is that food handlers suffering from
diarrhoea and/or vomiting must be excluded from food handling until they
have been symptom free for at least 48 hours.
All staff must be made aware of the need to report these illnesses to their
supervisor.
More advice on food handlers and their fitness to work is available on
request.
Omniwash UK
The Warewashing
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For further details and a no obligation
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26
42
QOC
QUALITY OFFICE CLEANING
Established 1968
• Floor Maintenance
• Window Cleaning
• And All Office Cleaning Services
Personal Supervision
Well Established and Reliable
Commercial Cleaning Services
Tel: 01895 442382
55 West Drayton Park Avenue,
W. Drayton, Middx
Fax: 01895 442 382
23
CLEANING
AND DISINFECTION
What is Cleaning?
The removal of visible dirt, food debris and grease. This then enables
disinfection to be carried out.
What is Disinfection?
Reducing bacteria to a safe level, usually by the use of special disinfectants
intended for food use. These are often known as sanitisers.
How Do I Ensure Cleaning is Carried Out Properly?
Cleaning will reduce contamination risks, minimise the danger of food
poisoning, impress your customers and create a safer working environment.
Prepare a cleaning schedule which lists:
■ every piece of equipment to be cleaned
■ all parts of the structure to be cleaned
■ the frequency of cleaning
■ cleaning methods
■ the equipment and chemicals to be used
■ the person responsible for cleaning each item.
Have that person or a manager sign against that item to indicate it has been
cleaned properly. You will need to consider carefully what equipment and
chemicals will be needed to clean each item thoroughly. Manufacturers’
instructions should be followed.
It is essential that `food grade’ cleaning chemicals are used if there is a
likelihood of contact with food.
Some cleaning substances are hazardous to health. Before you use any
hazardous substance you must assess the risks and identify suitable control
measures. This is known as a COSHH assessment (Control of Substances
Hazardous to Health). Advice on carrying out a COSHH assessment can be
obtained from the Commercial Premises Section.
43
44
CLEANING SCHEDULE (EXAMPLE)

Item to be Product Method of Use Protective Frequency To be

cleaned (always follow manufacturer’s guidelines) Clothing Cleaned by

Floors Heavy Duty Using Degreaser - prepare a hot solution Wear rubber Daily Alan
Cleaner (half cup full per bucket of water - gloves and
2oz/gal) using a clean mop cover approx suitable
10-12 sq.ft. Allow a few moments for footwear
solution to act before mopping over with
clean fresh water.

Deep Fat Heavy Duty Drain off fat when cold. Fill with water Wear rubber Every 7 days Mary
Fryers Degreaser then add Degreaser (1 cup full per buck- gloves and
et of water 4oz/gal). Boil for up to 20 plastic apron
mins. Brush surrounds with solution.
Empty, rinse with clean fresh water.
Allow to air dry.

Slicers, Cleansing Use powder - prepare a hot solution (half Wear rubber After each use Mary
Mixers, and cup full per bucket of water 2oz/gal). gloves and
Mincers, Sanitising Place moveable parts in solution and plastic apron
Peelers Powder soak for 2 mins. Brush or sponge all
parts. Rinse with clean moist cloth and
allow to air dry.

Food Cleansing Use powder - fill shaker with powder, Wear rubber After each use Alan
Preparation and then sprinkle on to a moistened surface gloves and
and Chopping Sanitising and scrub. Leave for a few moments for plastic apron
Boards Powder the powder to act. Wipe the surface with
a clean moist cloth and allow to air dry.

provided.

facilities.
Basic Design

must be provided.
allow easy cleaning.

Washing Facilities
Temperature Control

All hot food products should be stored at 63°C or above.

of a cold box for refrigeration purposes is not usually suitable.

one piece construction, coved to the wall to allow easy cleaning.

All open food should be adequately protected from contamination.

Cupboards, shelves and work surfaces should be of either washable

equipment. Adequate supplies of hot and cold water should also be

suitable detergent together with hand drying towels are also required.
Waste water should be piped directly to a sealed container. Soap or a

NB Stalls selling only pre-wrapped food do not need washing

Walls and ceilings should be smooth and capable of being easily cleaned.

Sufficient sinks or other facilities should be provided for washing food and
All cold meat, dairy, fish or egg products should be stored at 8°C or below.
laminate/plastic finish or gloss painted and should be coved to the walls to

Provision must be made for measuring temperatures of foods. The provision

Vehicle floors should be smooth, durable and non-slip, it is best if they are of

A fixed wash hand basin with hot and cold water supply for personal hygiene
MOBILE FOOD TRADERS
REQUIREMENTS FOR

45
 HOME BASED CATERING
NOTES
In principle there is no reason why a small scale food business
cannot be operated hygienically from domestic premises.

Before starting such a business however it is worth consulting the local

authority’s planning officers to make sure that you are not contravening
planning regulations.
You must remember that the domestic kitchen then becomes a food room
subject to the food hygiene legislation and inspection.
All surfaces in contact with food should be sound and easy to clean. Good
quality kitchen worktops and kitchen equipment in a well maintained
condition should meet this requirement.
Adequate provision (including a hot and cold water supply) should be made
for cleaning equipment and food. A normal kitchen sink will usually suffice
but certain activities may occasional require a double bowl sink so that food
washing can be separated effectively from equipment cleaning.
There should be easy access to a wash basin. No toilet should open directly
into the food room.
Food should be protected from risk of contamination. Windows and doors
should be kept closed to prevent the entry of flies. Any domestic pets should
be kept out of the kitchen whilst it is being used for the business. If there is a
washing machine in the kitchen, it need not be removed but no dirty laundry
should be brought into the area whilst it is being used for the business.
Adequate facilities should be provided for maintaining suitable food
temperature conditions. Ideally, provision of a separate refrigerator for the
business should be considered. The operating temperatures of all
refrigerators and freezers should be checked regularly and a record kept.
Further advice on how these issues will apply to your specific circumstances
should be obtained from the council’s Commercial Premises Section,
Tel: 01895 250190, email: environmentalhealthcp@hillingdon.gov.uk

46 47
If you need help with reading or understanding this document,
please take it to the council offices and we will try to provide
a reading service, translation or other formats you may need.

Heathrow City Partnership – joined up action to develop skills, business opportunities & enterprise

The Heathrow City Partnership (HCP) is a business-led

organisation supported by the Mayor of London s Development
Agency - the LDA. HCP is a Managing and Delivery organisation for
skills, jobs, business and enterprise development in West London
and beyond.

We have a range of business support and enterprise development

products and services — for example, business planning,
procurement development and bespoke training courses for many
sectors, including the food sector, as below:

Food Safety Courses

Level 2 in Catering/Manufacturing
Level 3 (Intermediate) in Catering/Manufacturing
Level 3 in HACCP for Food manufacturing

Health & Safety Courses

Level 2 Health & Safety in the Workplace
Level 3 Intermediate Cert i cate in Supervising
Principles of Manual Handling
Principles of COSHH

For further information, please contact:

Heathrow City Partnership Limited
Southall Business Centre, Town Hall, High Street
Southall UB1 3HA

T: 020 8571 8800 F: 020 8843 1008

E: info@heathrowcity.co.uk
W: www.heathrowcity.co.uk
33

48
 Avenue Pest Control Ltd
Bird Control & Proofing including:
■ Netting ■ Sprung Wires
■ Point System
■ Using Birds of Prey Etc
■ Heritage Building Specialist
■ Roped Access SVS (Abseil)
■ LUL Approved
■ Full Range of Pest Control Services
■ Free Inspection, Survey & Estimating
■ Very Competitively Priced

Tel: 0208 848 3300 Mob: 07765 020896

www.avenuepestcontrol.co.uk
107 Laburnum Road, Hayes, UB3 4JZ
20

Bord/12/07
Published by Environment and Consumer Protection, Commercial Premises Section, London Borough of Hillingdon
Produced by Priory Publications, Hassell Street, Newcastle-under-Lyme, ST5 1AX. Tel: 01782 711500 S08