Food Safety & Hygiene
As a leading provider of Health & Safety eLearning, our experts are often asked about Food Safety and Hygiene. We've collected all of those questions and answered them for you below...
Frequently asked questions
Good practices are required to ensure that food is fit for consumption. This involves good personal hygiene, good food storage, preparation and thorough cleaning of food preparation areas.
These ratings are given by the Food Standard Agency. They can be found online or at the premises of the building. This rating indicates whether this business is keeping to the standards of the Food Hygiene Law.
This document should be held by businesses to show their commitment to hygienic food preparation, storage and selling. It will detail how they will use a HACCP (Hazard Analysis and Critical Control Points) system and what they will do to adhere to these practices.
The 4 major hazards are:
- Microbial (bacterial) hazards
- Physical hazards
- Allergenic hazards
- Chemical hazards
They could cause food poisoning, allergic reactions or cause injury.
Environmental Health Officers and Trading Standards Officers carry out these inspections. They do not have to announce themselves before they arrive at your business and they look out for these things:
- How the businesses document food safety and how they manage it
- The condition of the businesses premises
- How hygienically the food is handled
White papers & guides
Food Hygiene White Paper
An overview of Food Safety to ensure that organisations understand their legal responsibilities and best practices.
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Supervisor and Employer Responsibilities
This overview is taken from our Food Safety Level 3 course and shows what responsibilities supervisors and employers have when it comes to running a food business.
11 Types of Bacteria
This helpful resource looks at what types of bacteria can cause food poisoning and which have the worst symptoms, how long will they last and where it is found?
Food Safety and Hygiene - Food Product Delivery Record
It’s really important to make sure that any foods and ingredients that are delivered to you arrive in good condition.
Documents & other resources
Supervisor and Employer Responsibilities
This overview is taken from our Food Safety Level 3 course and shows what responsibilities supervisors and employers have when it comes to running a food business.
Food Safety and Hygiene - Training Checklist 2
This is the second page listing the TOPICS covered by Food Safety and Hygiene Level 2 training. It can be used to show when training was done and signed by a manager if required.
Food Safety Self Inspection Checklist
This self-inspection checklist aims to help you effectively evaluate your food safety and hygiene practices & procedures as well as the way your staff work.
11 Types of Bacteria
This helpful resource looks at what types of bacteria can cause food poisoning and which have the worst symptoms, how long will they last and where it is found?
Preservation
This resource tells you a little about the main methods of preserving foods today.
Food Safety and Hygiene - Training Checklist 1
This is the first page listing the TOPICS covered by Food Safety and Hygiene Level 1/ Level 2 training. It can be used to show when training was done and signed by a manager if required.
Food Safety and Hygiene - Fridge Temperature Record
It’s important that temperatures inside fridges and freezers are correct. They should be checked regularly and the temperatures recorded.
Food Safety and Hygiene - Freezer Temperature Record
It’s important that temperatures inside fridges and freezers are correct. They should be checked regularly and the temperatures recorded.
Food Safety and Hygiene - Food Product Delivery Record
It’s really important to make sure that any foods and ingredients that are delivered to you arrive in good condition.
Food Safety and Hygiene - Cleaning Schedule
There should be a cleaning routine or rota. This ensures cleaning is done regularly and systematically, so nothing gets missed.
The HACCP System: Simplified
This document outlines the 12 steps and splits them into bite-sized chunks. You can use this resource as your go-to for implementing a HACCP system at your place of work.