A recent report published by the Food Standards Agency has highlighted that the majority of consumers are in favour of reducing inspections on compliant food businesses, so that the real focus and resources can be targeted upon those business which are a higher risk to consumers.

The Food Standards Agency (FSA) commissioned a nationwide series of “citizen’s forums‟, with the goal of establishing an on-going dialogue with the public on food standards. Now in its fourth year, this year’s focus is upon consumers views about changes to food business regulation under the proposed scheme ‘Earned Recognition’.

Key perceptions relating to food risk were highlighted and tended to cover three key areas of concern:

• Quality of food -food being of poor quality, poor taste, low quality ingredients, not fresh or freshly made or badly processed
• Healthiness and nutrition of food -food that encourages poor diet and potentially damaging to the health of consumers, such as products containing high levels of salt and fat, poor labelling of product ingredients
• Food safety – potential risks from food being unsafe for consumption such as food produced in unhygienic premises, poor hygiene within food preparation areas, use of ingredients that are hazardous to human health.

The proposed scheme, called ‘Earned Recognition’, will allow those food businesses that can easily and readily demonstrate a history of good compliance with legislation, to benefit a reduced frequency and type of official inspection.

Further discussions suggested that the proposed scheme would provide opportunities for more cost efficient use of resources for regulators and businesses, acting as a further incentive for food businesses to comply with regulatory standards; and be able to show this clearly and effectively.

Compliance performance history was viewed as the “cornerstone” of ‘Earned Recognition’.

A really strong starting point for all food businesses to ensure compliance and compliance performance history with food legislation is having a suitable Food Safety Management System in operation, which outlines all the controls and work practices to ensure the food you prepare and serve is safe to eat.  When it comes to proving that you are following the system  the printed Shieldyourself Compliance Kitchen Diary allows food handlers to record all due diligence in one easy to manage location.

Regular verification of your procedures and systems can be achieved through regular audits either in-house or by using a consultancy such as Shieldyourself.

An important part of compliance and your commitment to food safety standards is ensuring that all staff are trained to a level commensurate with their role within your business; the provision of suitable training for managers and staff will ensure that they are aware of what good standards of food hygiene and personal hygiene are and ensure they are implemented whilst at work.

In the event of an accident or incident at your premises, or a food poisoning, foreign body allegation or Official Officer visit; having the resources and abilities to know what to do and when to do it, can make all the difference between winning or losing a claim or avoiding enforcement action.   The Helpline App will help you to track all aspects of these types of incidents, keeping you firmly in control of what has happened and what needs to be done.

Shieldyourself can provide you with all of the solutions highlighted above, to drive food safety compliance for your business. Call a member of our team now to discuss your needs and how our compliance solutions can work for your business.

The organisers of the 2012 London Olympic and Paralympic Games estimate that approximately 14 million meals will be served, at more than 40 Olympic venues, across the UK.  That volume of people and the amount of food required to feed them makes the forthcoming London Games one of, if not the largest, catering operation in nearly 60 years.

However the figure of 14 million meals doesn’t include all the meals that will be produced by various hotels, bars and restaurants beyond the venues, serving visitors from all over the UK, Europe and the rest of the world.

Given the numbers involved, it is key that everyone who is visiting the games can do so and enjoy the atmosphere and hospitality of local bars, restaurants, hotels etc. happily and healthily without the risk of suffering from an upset stomach or allergic reaction to anything they have eaten.

It is imperative that the food produced and consumed is safe; not harmful to human health or unfit for human consumption.  Food safety regulations, relating to the hygiene of foodstuffs (Regulation (EC) 852/2004) and the Food Hygiene (England) Regulations 2006, set out the basic hygiene requirements for all aspects of the business, from premises and facilities to the personal hygiene of staff.

One of the key requirements is that a food business owner must be able to show what they do to make or sell food that is safe to eat, and have this documented.

Many large companies in the hospitality and food production and retail industries operate a detailed hazard analysis critical control point (H.A.C.C.P) system.  This is also referred to as a Food Safety Management System (FSMS).  The team of food safety experts at Shieldyourself have developed a successful approach to implementing Food Safety Management Systems in multiple site businesses that combines the operational food safety controls.  The system differs in that it  combines the flow diagram approach to HACCP, the individual businesses operational food safety controls and their menu to create a FSMS that is based on the HACCP principles, adopted by the Codex Alimentarius Commission.

Anyone who handles food must maintain a high degree of personal cleanliness and hygiene and be required to wear suitable clean and if relevant, protective clothing. Anyone known or suspected to be a carrier of a disease likely to be transmitted through food, or infected with a wound or skin infections is not be allowed to handle food, in any capacity.

In the run up  to the Games (no pun intended) it is really important that anyone who will be preparing, cooking, handling or serving food is food safety trained, dependent upon their function and role within the business i.e. those handling low risk foods such cakes, pastries etc.  might only require complex instructions whereas other food handlers would need to go onto a full training course.   We can offer both workshop and eLearning food safety training, to suit the individual needs of your business.

Furthermore, by having an effective training management solution known as our Training App, all training needs can be clearly identified by role and ongoing training managed and tracked.  The platform will also alert businesses to whose training needs to be updated.

Ongoing assessments of your food safety standards and benchmarking can be undertaken as part of an audit, which we regularly undertake for businesses.

We find that most businesses benefit from audits which involves a detailed review of your food safety management system, training and procedures. You will be able to access your audit online and update and track your own performance via our Audit App.

In addition, to help our clients build and maintain a due diligence defence and to ensure that checks are being undertaken, we can also produce a Food Safety Diary, which is updated every six months to reflect any changes to legislation or changes to your company policy and procedures.

The 2012 games provides the UK’s bars, cafes, guesthouses, restaurants and hotels with a fantastic opportunity to showcase everything that is great about britain, our food and hospitality, including our approach to effective food safety management.

The Food Standards Agency has revised its advice on the use of eggs, after their best before date.

As part of their drive to cut down on food waste in the UK, the Food Standards Agency’s advice is now that, providing the eggs are thoroughly cooked, they can be eaten a day or two after their best before date.

Previously there was a threat from eggs eaten after their best before date, from salmonella bacteria which was known to be present, especially if they were not cooked thoroughly. At present, Salmonella contamination levels in UK produced eggs is low and as salmonella bacteria is killed by thorough cooking, then that is why the Food Standards Agency have changed their advice.  Furthermore the introduction of the Lion Brand gives peace of mind as the eggs can only be used from Salmonella free flocks.

Eggs can now be eaten after their ‘best before’ date, as long as they are cooked thoroughly until both yolk and white are solid, or if they are used in dishes where they will be fully cooked, such as baking cakes.

Apart from eggs, most foods can be eaten safely after the ‘best before’ date, as the advice relates to the overall quality of the food; flavour, colour or texture rather than a direct risk unlike food that has a ‘use by’ date, which shouldn’t be consumed after this date as it could pose a risk to your health.

This change in advice from the Food Standard Agency, if appropriate to your business  would need to be documented within your Food Safety Management System, to ensure you have full documentation relating to your practices and procedures.