A Guide to Food Hazards and Your Business
Introduce Controls
When considering controls, remember:
- They must be effective - the controls should either completely eliminate the hazard or reduce it to a safe, acceptable level.
- They should be practical - try to ensure that controls can be applied to your business in a realistic and sensible way. You could change either the nature of the control or the operation.
- They should be understood - you should tell appropriate staff about the importance of any controls in place, particularly any for which they are responsible.
Examples of possible controls:
- buying supplies from reputable suppliers;
- checks on raw materials;
- proper stock rotation of food and ingredients;
- separating different types of food to prevent cross-contamination;
- using foods within date marks;
- cooking and reheating;
- food temperature holding controls i.e. during display/storage;
- good staff hygiene;
- food hygiene training;
- effective cleaning routines; and
- pest control.
You may not have direct control over all potential hazards. For example, your supplier may initially be responsible for the safety of the raw material. But, if you can, help by specifying a safe chill temperature at which the raw material should be supplied. Remember, once you have accepted any materials it is your responsibility to ensure that they are safe.
In identifying appropriate controls, ask yourself if you have done all the things the Food Safety law asks you to do. Are the generally accepted industry standards in place? You may also wish to consult any relevant Industry Guides to Good Hygiene Practice.
For further information please e-mail us at regulatory@fareham.gov.uk or contact Environmental Health on 01329 236100 Ext: 2387 / 2389.
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