Good Food Practice: What Is It and Why Is It Important?

Good food safety and hygiene is essential in the food industry – but what exactly is good food practice and why is it so important?

In this blog, we’ll cover everything food industry workers need to know about good food practice, including:

• What good food practice is
• Why good food practice is important
• The legal requirements for food safety and hygiene
• Practical steps you can take to ensure good food hygiene

Looking to level up your food hygiene knowledge or ensure food safety compliance across your team? Explore our range of ROSPA assured and CPD approved food hygiene training courses.

What is good food practice?

Good food practice is about handling food safely to prevent foodborne illness, protect customers, and maintain high standards of quality and hygiene.

All businesses involved in the processing, preparing, handling, storing, or distribution of food must, by law, comply with good food safety practices to minimise the risk of contamination

There are a variety of contaminants that can cause harm to a consumer if good food practice is not followed:

• Biological contaminants, such as bacteria, viruses, and moulds
• Physical contaminants, such as glass and hair
• Chemical contaminants, such as pesticides and cleaning chemicals
• Allergenic contaminants, such as peanuts, milk, and eggs

Why is good food practice important?

Good food practice is important for a number of reasons:

1. Prevents foodborne illnesses

According to research by the Food Standards Agency, around 2.4 million cases of foodborne illness occur every year in the UK, which shows just how easily food can be contaminated when proper food hygiene and safety practices aren’t followed.

Those working in the food industry need to be aware of how their actions contribute to food hygiene and safety in the workplace in order to prevent harm to customers’ health.

2. Protects vulnerable groups

For children, pregnant people, the elderly, or those with weakened immune systems, consuming contaminated food can have deadly consequences. Research has shown that around 180 people die in the UK from foodborne diseases every year, with the majority of them being over the age of 74.

Good food practice helps to protect the health of these vulnerable groups whose bodies may be unable to fight off foodborne illnesses.

3. Reduces food waste

Around 1.1 million tonnes of food is wasted each year in the UK by the hospitality and food industry alone – a figure that could be significantly reduced if employees were more aware of good food practices.

Having a good understanding of food hygiene and safety would mean less food has to be thrown out due to contamination, reducing waste and saving money for businesses.

4. Protects business reputation

Even just one food poisoning incident or hygiene scandal can seriously damage a business’s reputation. Ensuring good food hygiene and safety practices are followed will lead to better reviews, attract more customers, and increase business profits.

5. Meets legal and regulatory standards

There are a number of food health and safety regulations that food businesses are legally required to comply with, which we’ll cover in more detail below. Failing to comply with these regulations could lead to fines, legal issues, and business closure.

What are the legal requirements for good food practice?

Any business that deals with the preparation, handling, or selling of food must comply with the following food safety and hygiene legislation to protect their customers’ health:

The Food Safety Act 1990

The Food Safety Act 1990 is a key piece of legislation that ensures food sold for human consumption is safe and meets the expected safety and quality standards.

Under this act, food businesses must ensure that:

• Food is not treated or processed in a way that makes it harmful to eat
• Food they sell or serve is of the quality that consumers would expect
• Food is labelled correctly and not described or advertised in a way that is false or misleading

Food Hygiene Regulations 2006

The Food Hygiene Regulations 2006 help ensure that all food businesses maintain a high standard of hygiene across all activities, including food handling, preparation, packaging, storage, transportation, and selling.

Under this act, food businesses must ensure that:

• They are registered with the relevant authorities
• All employees who handle food have adequate food safety and hygiene training
• A food safety system based on HACCP principles is implemented, practiced, and maintained

Food Information for Consumers Regulations 2014

The Food Information for Consumers Regulations 2014 require food businesses to provide their customers with accurate information about the food they produce, sell, and serve.

The most significant requirement outlined in these regulations is that items containing any of the 14 primary allergens must be clearly labelled so that people who suffer from allergies can quickly, easily, and reliably determine which foods are safe or not safe for them to eat.

Natasha’s Law

Natasha’s Law came into effect on 1 October 2021 after the tragic death of Natasha Ednan-Laperouse, who suffered a fatal allergic reaction in 2016 after eating a baguette that did not have full allergen labelling on the packaging.

This law requires that:

• All foods prepackaged for direct sale must have full ingredient lists
• Any allergens must be clearly highlighted within the ingredients list in bold text, capitals, or coloured text

The 4 Cs of food hygiene

The 4 Cs of food hygiene are often used to help those working with food to maintain good food practice. They are: cleaning, cooking, chilling, and cross-contamination.

1. Cleaning

One of the most effective ways to prevent bacteria from spreading on food is to keep your hands, equipment, and surfaces clean.

Anyone working with food should:

• Wash their hands thoroughly before handling food
• Wash their hands thoroughly after handling raw food
• Clean and sanitise equipment and surfaces between tasks, especially after handling raw meat

2. Cooking

When food is cooked at the right temperature and for the correct length of time, this kills harmful bacteria and ensures the food is safe to eat.

Food handlers should:

• Follow cooking instructions carefully to make sure food isn’t undercooked
• Use a food thermometer to ensure cooked food is at the right temperature
• Keep food that is not being served immediately out of the temperature danger zone where bacteria grows more rapidly (by using a slow cooker, chafing dish, or preheated warming tray, for example)

3. Chilling

Chilling food correctly helps to stop the growth of harmful bacteria. Bacteria multiplies most rapidly between 8°C and 60°C, so it’s very important to avoid leaving food out at room temperature.

Anyone who handles food should:

• Follow storage instructions
• Only keep chilled foods at room temperature during preparation
• Put food that needs to be chilled in the fridge straight away
• Keep track of when food should be used or thrown away

4. Cross-contamination

Cross-contamination is one of the main causes of food poisoning, and occurs when bacteria spreads between food, hands, equipment, or surfaces. Raw meat, poultry, seafood, and eggs can spread bacteria, so should be kept separate from ready-to-eat foods in the fridge and during preparation.

Staff who handle food should:

• Thoroughly clean and disinfect surfaces and equipment and wash their hands after handling raw meat, poultry, seafood, and or eggs
• Take great care to avoid cross-contamination of allergens (even a small trace of an allergen can cause a serious allergic reaction)

Tip: Kitchen colour coding is a great way to avoid cross contamination!

Learn more about good food practice with our food hygiene training courses

Now that you know what good food practice is and why it is important, it’s time to make sure you and your team have all the necessary training to stay compliant and keep your customers safe.

At Virtual College, we offer a wide range of ROSPA assured and CPD approved food hygiene courses, including:

• Food Safety & Hygiene Fundamentals Package
• Food Allergy Awareness Training
• Level 1 & 2 Food Hygiene and Food Allergy Training Package

Need more information about which training package is right for you? Contact our team and we’ll be more than happy to help you.