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10 ways to ensure food safety in your business

schedule 20th September 2017 by Roger Moore in Food and Drink

Cutting carrots

For businesses operating in the food industry, it’s essential to ensure produce is made in a safe and hygienic environment. There are a lot of factors to consider in order to create a culture which embraces food safety and hygiene, but failure to adhere to the necessary food safety regulations could lead to outbreaks of bacteria which cause foodborne illnesses, such as salmonella, E.coli and campylobacter.

The key to a successful business, then, is to ensure you carry out proper food hygiene and safety - here are 10 ways you can do that:

1. Plan the design and location of your facilities

When planning the location of your business, find out which areas are known to be pest hotspots and are susceptible to pollution, as these areas are more likely to cause contamination. Ensure the location is designed to eliminate contamination, with hand washing stations which are in good working order.

2. Understand your machinery and production lines

To make sure your food handling and processing is always carried out to a high standard, select machinery which complies with food safety regulations. Design the setup of your machinery and production lines within the location so that it facilitates cleaning, maintenance and monitoring.

3. Take a proactive approach to maintenance

Regular maintenance is essential for food processing machinery; look for signs of wear and tear or damage from pests which could cause production issues or contaminate the produce. Premises should also be inspected and any issues addressed before they become worse.

4. Put measures in place to control pests

Pests, such as insects, rodents, birds and animals, can quickly take up root in your premises and spread diseases, contaminating produce with foodborne illnesses or causing costly damage. Premises should be sealed, cleaned, inspected and free of clutter to prevent them from making your business their home.

5. Provide appropriate waste management

Creating procedures to store and dispose of waste, in accordance with legal requirements, is a key factor of food safety. Providing suitable storage areas and containers for waste and regularly disposing of it can help to prevent an accumulation which could attract pests, increasing the risk of contamination.

6. Clean regularly

Regularly cleaning and disinfecting food preparation areas, machinery and equipment used during food processing is essential to reduce the risk of contamination. Appropriate disinfectant products should be used to ensure adequate decontamination, but always follow the manufacturer’s instructions.

7. Be aware of environmental hygiene

Although you should clean food preparation areas, machinery and equipment regularly, it also creates the possibility for potentially dangerous chemicals to contaminate the produce during food production. Because of this, you need to have measures in place to help prevent accidental environmental contamination.

8. Ensure personal hygiene is met

As bacteria easily spreads through biological and physical contamination, adequate cleaning facilities should be provided for staff to maintain a high standard of personal hygiene. Staff should wear clean clothing, wash their hands frequently, cover or tie back their hair and remove jewellery (except wedding bands).

9. Maintain food safety during handling, storage and transport

Good hygiene practices must also be carried out during the handling, storage and transport stages to ensure produce isn’t contaminated. During these stages you must also remember to regulate the temperature, keeping cold food cold (below 5℃) and hot food hot (above 60℃), to prevent the deterioration of the produce.

10. Educate staff sufficiently

All staff should be trained and supervised in the correct procedures for personal hygiene, cleaning, food preparation, food storage, waste disposal and pest control. This will help them to understand the importance of food safety, whilst showing how they can actively work to reduce the risk of contamination and foodborne illnesses in your business.


Related resources

Roger Moore - Virtual College

Author: Roger Moore

Roger graduated in economics from Warwick University and first had a career in teaching, progressing to head of business studies in a large comprehensive school. His long and varied marketing career included working for the world’s largest PR agency. He enjoys reading, swimming, country walking and watching and participating in racquet sports.

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