Food Safety FAQs

The major hygiene hazards include:

• Microbiological – including bacteria, yeasts and moulds.
• Physical – objects which could contaminate the food such as glass or hair.
• Chemical – harmful substances including pesticides or machinery oil.
• Allergens – An allergen is a substance that can cause an allergic reaction which is harmful to the recipient.

These hazards could result in food poisoning or allergic reactions.

It is a legal requirement for food business operators to ensure food handlers receive appropriate supervision and training in food hygiene.

Hazard Analysis and Critical Control Point (HACCP) is a way of managing food safety hazards in a food business. Food safety management procedures should be based on HACCP principles. It is essential that good practices are undertaken so food is fit for consumption, including good personal hygiene, food storage, preparation and thorough cleaning of preparation areas.

Food hygiene rating is a way to standardise food hygiene levels within food businesses. These ratings are given by the local authority following the Food Standard Agency scheme, which indicates whether the business is keeping to the standards required by law.

Food safety certificates do not expire as they are not a legal requirement. However, it is considered best practice as it demonstrates your commitment to food safety e.g. employees having suitable training and knowledge.

Food safety laws are enforced by local authorities, primarily through their Environmental Health and Trading Standards departments.

They conduct inspections, investigate complaints, and provide guidance to ensure compliance with regulations such as the Food Safety Act 1990 and the Food Hygiene Regulations 2006.

The Food Standards Agency (FSA) oversees these activities and provides national guidance, while in some cases, they directly enforce regulations for specific sectors, like meat processing plants.

There are 14 specified food allergens:

• Celery
• Cereals containing gluten
• Crustaceans
• Eggs
• Fish
• Lupin
• Milk
• Molluscs
• Mustard
• Nuts
• Peanuts
• Sesame seeds
• Soya
• Sulphur Dioxide

People can either experience a minor or major allergic reaction.

Symptoms of minor allergic reactions include:

• Runny or blocked nose.
• Itchy, sore eyes.
• Vomiting / diarrhoea.
• Swelling in the eyes, lips or tongue.
• Rash or cracked skin.

Symptoms of major allergic reactions (anaphylaxis) include:

• Struggling to breathe
• Becoming unconscious
• Swelling of the throat or mouth

To avoid cross-contamination, workspaces should be regularly cleaned and different utensils should be used when preparing certain foods.

Other ways to prevent cross-contamination include regularly washing hands, have colour coded chopping boards to differentiate between foods and wash fruits and vegetables during preparation.

Cross-contact happens when one food with an allergen touches another food and the allergen is then transferred to the other food.

Cross-contamination is when bacteria is accidentally transferred from one food to another. Cross-contamination can lead to foodborne illnesses, whereas cross-contact can lead to an allergic reaction.

Allergens in food should be clearly highlighted when listed alongside other ingredients, such as by using bold type or underlining allergens.

The Food Standards Agency states that staff handling food are supervised, instructed and trained in food hygiene, and undertake relevant training.

A food intolerance is when someone has difficulty digesting certain foods or ingredients. This can cause symptoms such as bloating, diarrhoea or skin irritation.

A food allergy is when the body’s immune system reacts unusually to specific food, causing anything from mild to life threatening symptoms.

There are currently no cures for food allergies. However, there are treatments for some allergies, and many children grow out of certain ones such as allergies to milk or eggs.

Food safety is crucial to protect public health by preventing foodborne illnesses, contamination, and allergic reactions. It ensures food is prepared, handled, and stored in ways that reduce risks, safeguarding consumers and maintaining trust in food supply chains.

Meeting food safety standards helps businesses comply with legal requirements which prevents costly fines or reputational damage.

Food safety is primarily governed by the Food Safety Act 1990, which provides the framework for ensuring food is safe for consumption and accurately described. It is supported by the Food Hygiene (England) Regulations 2006 and equivalent regulations in Scotland, Wales, and Northern Ireland, which outline specific requirements for food hygiene practices.

Regulation (EC) No 852/2004 on the hygiene of foodstuffs, also influences UK standards.

The Food Safety Act 1990 ensures food is safe to eat, of acceptable quality, and accurately described. It sets out legal requirements for food businesses, covering areas like preventing contamination, ensuring proper labelling, and maintaining hygiene standards. The Act also gives authorities the power to inspect premises, enforce compliance, and prosecute breaches of food safety regulations.

A food safety hazard is any biological, chemical, physical, or allergenic substance that could cause harm to consumers when present in food.

Examples include harmful bacteria (e.g., Salmonella), chemical contaminants (e.g., cleaning agents), physical objects (e.g., glass or metal), and allergens not properly identified. Identifying and controlling these hazards is essential to ensure food is safe to eat.

A critical control point (CCP) is a step in the food production or handling process where a hazard can be prevented, eliminated, or reduced to an acceptable level. It is an essential part of a Hazard Analysis and Critical Control Points (HACCP) system, helping to ensure food safety by monitoring and controlling risks at key stages.

Examples include cooking food to a specific temperature to kill bacteria or ensuring proper storage conditions to prevent spoilage.

HACCP stands for Hazard Analysis and Critical Control Points in food safety. It is a systematic approach used to identify, assess, and control hazards that could compromise food safety throughout the production and handling process.

By focusing on prevention, HACCP ensures that risks are managed effectively to keep food safe for consumers.

A food safety management system (FSMS) is a structured framework that businesses use to identify, control, and monitor food safety hazards to ensure the production of safe food. It incorporates principles of HACCP (Hazard Analysis and Critical Control Points) and aligns with legal requirements like the Food Safety Act 1990.

An FSMS helps businesses maintain high standards, comply with regulations, and protect public health.

Responsibility for food safety is shared between food businesses and regulatory authorities.

Food businesses are legally required to ensure the food they produce, handle, or sell is safe to eat, meeting hygiene standards and implementing a food safety management system like HACCP.

Regulatory authorities, such as local councils and the Food Standards Agency (FSA), oversee compliance, conduct inspections, and enforce food safety laws.

The danger zone for food safety is the temperature range between 5°C and 63°C, where harmful bacteria can grow rapidly in food. To minimise risks, cold food should be kept below 5°C, and hot food should be maintained above 63°C. Proper temperature control is critical to preventing foodborne illnesses.

Food safety standards are regulations and guidelines designed to ensure that food is safe to consume, hygienically prepared, and accurately labelled.

Food safety is governed by the Food Safety Act 1990 and the Food Hygiene Regulations 2006, which require businesses to implement food safety management systems, such as HACCP. These standards cover everything from handling and storage to preparation and cleanliness in food production.

High-risk foods are those that are more likely to harbour harmful bacteria and require strict handling and storage to ensure safety. Examples include cooked meat and poultry, dairy products, seafood, cooked rice and pasta, and foods containing eggs, like mayonnaise.

These foods typically have a short shelf life, require refrigeration, and are ready to eat without further cooking.

The main symptoms of food poisoning include nausea, vomiting, diarrhoea, stomach cramps, and fever.

Other symptoms may include headaches, fatigue, and dehydration, depending on the severity of the illness and the type of contaminant.

Symptoms can appear within hours or days after consuming contaminated food and vary in intensity.