A Comprehensive Guide to Food Safety and Hygiene for a food business

As a food business owner or employee, it is crucial that you understand and follow proper food safety and hygiene practices to protect your customers and your business.

In this guide, we will cover the following: HACCP, foodborne illness, cross-contamination, temperature control, hand washing, and personal hygiene. For each, we discuss the steps to follow, pros and cons, examples, tips and frequently asked questions that can help you.

Food safety and hygiene are important because they help prevent foodborne illness, which can cause serious illness or even death.

According to Fact Sheets Published by World Health Organization, an estimated 600 million people – or nearly 1 in 10 people in the world – fall ill after eating contaminated food each year, and 420,000 people die as a result.

By following food safety and hygiene practices, you can protect your customers and reduce the risk of a foodborne illness outbreak at your business.

In the following sections, we will delve into each of the subtopics in more detail, providing you with the knowledge and tools you need to maintain a safe and hygienic food business. Let’s get started!

HACCP (Hazard Analysis and Critical Control Points)

HACCP, or Hazard Analysis and Critical Control Points, is a food safety management system that helps businesses identify and control potential hazards in the production, processing, and handling of food. The goal of HACCP is to ensure that food is safe for consumption by identifying and preventing or eliminating, any potential hazards at critical points in the food production process.

The HACCP process consists of seven steps:

1. Conduct a hazard analysis: Identity potential physical, chemical, and biological hazards at each stage of the food production process.
2. Determine the critical control points (CCPs): Identify the points in the process where a hazard can be controlled or prevented.
3. Establish critical limits: Set specific limits for each CCP, such as temperature or pH level, to control the identified hazard.
4. Implement monitoring procedures: Establish a system for regularly monitoring CCPs to ensure that they are operating within the established critical limits.
5. Implement corrective actions: Have a plan in place for how to correct any deviations from the critical limits that occur at the CCPs.
6. Implement verification procedures: Regularly check the HACCP system to ensure that it is functioning correctly and effectively controlling hazards.
7. Establish record-keeping and documentation procedures: Keep accurate records of all monitoring, corrective actions, and verification activities.

Pros and Cons:

There are several pros to implementing a HACCP system in a food business. HACCP helps businesses identify and control potential hazards, reducing the risk of foodborne illness and ensuring that food is safe for consumption. It also helps businesses comply with food safety regulations and can improve their reputation and customer confidence.

However, there are also some cons to consider when implementing a HACCP system. It can be time-consuming and costly to set up and maintain a HACCP system, and it requires trained personnel to implement and follow the system correctly.

Example:

One example of HACCP in action is in the production of juice. During the hazard analysis step, a juice producer may identify the potential hazards of bacterial contamination and pesticide residues.

The critical control points in the juice production process might include the cleaning and sanitizing of equipment and the pasteurization of the juice. The critical limits for these CCPs might include specific temperature and time requirements for pasteurization and the use of approved cleaning chemicals.

Regular monitoring and record-keeping would then be implemented to ensure that these critical limits are being met and that the juice is safe for consumption.

Some tips for implementing a HACCP system in a food business include:

• Involving all relevant employees in the HACCP process to ensure that everyone understands and follows the system.
• Ensuring that all equipment and facilities are properly designed, constructed, and maintained to facilitate food safety.
• Providing training to employees on food safety and HACCP principles and practices.
• Regularly reviewing and update the HACCP plan to ensure that it is effective and relevant.
• Keeping accurate records of all monitoring, corrective actions, and verification activities.

Here are some frequently asked questions about HACCP:

Is HACCP mandatory for food businesses?

While HACCP is not mandatory in all countries, many food safety regulations require that food businesses implement a food safety management system such as HACCP. It is also becoming increasingly common for food businesses to adopt HACCP voluntarily as a way to demonstrate their commitment to food safety and to build customer confidence.

Can small food businesses implement HACCP?

Yes, HACCP can be implemented by food businesses of any size. While it may be more challenging for small businesses to implement HACCP due to limited resources, there are many resources available to help small businesses understand and implement HACCP principles.

Is HACCP only applicable to food processing businesses?

No, HACCP can be applied to any food business, including restaurants, catering companies, and retail food establishments. It is important for all food businesses to identify and control potential hazards to ensure the safety of the food they serve.

Looking for more details on food inspections?

Here’s a link to our article “Who inspects food businesses?”

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Foodborne illness

Foodborne illness, also known as food poisoning, is a common and often serious public health problem. It occurs when people consume food or water contaminated with pathogens, such as bacteria, viruses, or parasites, that can cause illness.

According to the Centers for Disease Control and Prevention (CDC), millions of people in the United States get sick from foodborne illnesses each year, and thousands die.

Common types of foodborne illness include:

• Salmonella: This type of bacteria can cause symptoms such as diarrhoea, fever, and abdominal cramps, and can be found in raw or undercooked meat, poultry, and eggs.
• E. coli: This type of bacteria can cause symptoms such as diarrhoea, abdominal cramps, and dehydration, and can be found in raw or undercooked meat, contaminated water, and raw vegetables.
• Norovirus: This type of virus can cause symptoms such as diarrhoea, vomiting, and stomach pain, and can be found in contaminated food or water, or on surfaces that have been touched by infected people.
• Listeria: This type of bacteria can cause symptoms such as fever, muscle aches, and diarrhoea, and can be found in raw or undercooked meat, poultry, and eggs, as well as in some types of soft cheeses and deli meats.

Foodborne illness can be caused by a variety of factors, including:

• Poor hygiene practices: Pathogens can be introduced to food through poor hand washing or personal hygiene practices, as well as through contaminated equipment and surfaces.
• Improper food handling: Pathogens can grow and multiply in food if it is not stored or prepared properly, or if it is left at unsafe temperatures for extended periods of time.
• Contaminated ingredients: Food can become contaminated with pathogens at any point in the production process, from farming to processing to transportation.

Pros and Cons:

Preventing foodborne illness is important for the health and well-being of your customers and for the reputation and success of your food business. There are several pros to preventing foodborne illness in the food business, including:

• Protecting the health of your customers: By preventing foodborne illness, you can ensure that your customers do not fall ill from consuming food from your business.
• Reducing the risk of legal liability: Foodborne illness outbreaks can result in legal action against a food business, so by preventing illness, you can also reduce the risk of legal liability.
• Improving customer satisfaction: Customers are more likely to return to and recommend a food business that has a good track record of food safety and hygiene.

However, there are also some cons to consider when it comes to preventing foodborne illness in the food business. Implementing food safety practices can be time-consuming and costly, and it requires trained personnel to follow these practices correctly.

Example:

One example of a foodborne illness outbreak that was prevented or controlled is the 2018 E. coli outbreak linked to romaine lettuce.

The Centers for Disease Control and Prevention (CDC) traced the outbreak to a farm in Arizona and worked with the FDA and state health departments to identify the source of the contamination and to recall the contaminated lettuce. The CDC also provided guidance to consumers on how to safely handle and prepare lettuce to prevent further illness.

Some tips for preventing foodborne illness in a food business include:

• Ensuring that all employees are properly trained in food safety and hygiene practices.
• Regularly cleaning and sanitizing equipment and surfaces to prevent the buildup of pathogens.
• Storing and preparing food at safe temperatures to prevent the growth of pathogens.
• Using separate cutting boards and utils for raw and cooked foods to prevent cross-contamination.
• Purchasing ingredients from reputable suppliers and ensuring that they are stored and handled properly.
• Implementing a food safety management system, such as HACCP, to identify and control potential hazards.

Here are some frequently asked questions about foodborne illness:

What are the most common causes of foodborne illness in the food business?

The most common causes of foodborne illness in a food business are poor food handling practices, such as improper storage and cooking temperatures, cross-contamination, and inadequate hand washing.

How can I prevent foodborne illness in my food business?

There are several steps you can take to prevent foodborne illness in your food business:

• Follow proper food handling practices, including maintaining safe storage and cooking temperatures, preventing cross-contamination, and ensuring that employees wash their hands frequently.
• Purchase ingredients from reputable suppliers and ensure that they are stored and handled properly.
• Implement a food safety management system, such as HACCP, to identify and control potential hazards.
• Regularly train employees on food safety practices and procedures.
• Conduct regular inspections and follow up on any food safety concerns or violations.

How do I handle a foodborne illness outbreak in my food business?

If you suspect that a foodborne illness outbreak has occurred in your food business, it is important to take the following steps:

• Report the outbreak to your local health department as soon as possible.
• Cooperate fully with health department investigations and follow any recommendations for corrective action.
• Communicate with customers and the public about the situation, including any steps you are taking to address the issue and prevent future outbreaks.
• Review your food safety practices and procedures to identify any potential contributing factors to the outbreak and make necessary changes.
• Consider seeking legal advice if necessary.

How do I report a foodborne illness outbreak?

If you believe that you or someone you know has become ill from consuming food or drink from a food business, it is important to report the illness to your local health department.

You can usually find contact information for your local health department on the website of your state or local government. You should also seek medical attention if you are experiencing severe or persistent symptoms.

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Temperature control

Temperature control is an important aspect of food safety and hygiene, as it helps prevent the growth of pathogens in food. Pathogens can grow and multiply at certain temperatures, and by maintaining safe temperature ranges for storing and preparing food, you can reduce the risk of foodborne illness.

The safe temperature range for storing and preparing food is generally considered to be between 41°F and 135°F. Foods that are stored or prepared at temperatures outside of this range are at an increased risk of bacterial growth and contamination.

Here are some tips for maintaining proper temperature control in a food business:

• Use a food thermometer to accurately measure the internal temperature of cooked foods.
• Keep hot foods hot (above 135°F) and cold foods cold (below 41°F) to prevent the growth of pathogens.
• Store perishable foods in a refrigerator or freezer at the appropriate temperature to prevent bacterial growth.
• Avoid leaving perishable foods out at room temperature for extended periods of time.
• Use insulated containers or ice to keep cold foods cold during transport or service.
• Use heating and cooling equipment, such as ovens and refrigerators, properly to maintain safe temperatures.

Pros and Cons:

There are several pros to maintaining proper temperature control in a food business. By preventing the growth of pathogens, you can reduce the risk of foodborne illness and protect the health of your customers. Proper temperature control can also improve the quality and shelf life of your food, reducing waste and costs.

However, there are also some cons to consider when it comes to temperature control. Maintaining the proper temperature range can be time-consuming and costly, and it requires trained personnel to monitor and control temperatures accurately.

Example:

One example of temperature control in action is in the preparation of cooked meat. When cooking meat, it is important to use a food thermometer to ensure that the internal temperature reaches a safe level to kill any pathogens. For example, the internal temperature of a steak should be at least 145°F to be considered safe for consumption.

Some frequently asked questions about temperature control include:

What is the “danger zone” for food temperatures?

The “danger zone” for food temperatures is considered to be between 41°F and 135°F. This is the temperature range in which pathogens can grow and multiply rapidly. It is important to keep hot foods hot and cold foods cold to prevent the growth of pathogens and reduce the risk of foodborne illness.

How do I store leftovers safely?

To store leftovers safely:

• Divide leftovers into small, shallow containers to allow them to cool quickly.
• Place the containers in the refrigerator within two hours of cooking.
• Eat leftovers within 1 to 2 days, or freeze them for longer storage.
• Reheat leftovers to an internal temperature of at least 165°F to kill any pathogens that may have grown.

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Hand washing

Hand washing is a simple but important practice in preventing foodborne illness. Hands can harbour a variety of pathogens that can be transferred to food and cause illness, so it is important to wash your hands thoroughly and frequently to reduce the risk of contamination.

Here are some tips for promoting hand washing in a food business:

• Provide hand washing stations with soap and warm water for employees to use.
• Encourage employees to wash their hands frequently, especially after using the bathroom, handling raw food, or sneezing and coughing.
• Remind employees to dry their hands thoroughly after washing to prevent the growth of pathogens.
• Use hand sanitiser in areas where hand washing is not possible, such as in the kitchen or while serving food.

Pros and Cons:

There are several pros to promoting hand washing in the food business. By encouraging employees to wash their hands frequently, you can reduce the risk of foodborne illness and protect the health of your customers. Hand washing can also improve the overall cleanliness and appearance of your food business, which can improve customer satisfaction and confidence.

However, there are also some cons to consider when it comes to hand washing. Ensuring that employees wash their hands frequently can be challenging, and it requires regular reminders and training to ensure that the practice is followed consistently.

Example:

One example of the importance of hand washing in a food business is in the handling of raw meat. When handling raw meat, it is important to wash your hands thoroughly before and after to prevent the transfer of bacteria to other surfaces or foods.

Some frequently asked questions about hand washing include:

How long should I wash my hands?

It is recommended to wash your hands for at least 20 seconds with soap and warm water to effectively remove pathogens. To ensure that you are washing your hands for the correct amount of time, you can sing the “Happy Birthday” song twice or count to 20 while washing.

Can I use hand sanitiser instead of washing my hands?

Hand sanitiser can be an effective alternative to hand washing when soap and water are not available. However, it is important to use hand sanitiser correctly to ensure its effectiveness. Use a product that contains at least 60% alcohol, and apply enough sanitiser to cover your hands completely. Rub your hands together until the sanitiser is dry, which should take about 20 seconds. Hand sanitiser should not be used as a substitute for hand washing when hands are visibly dirty or soiled.

Can I use hand sanitiser on raw food?

No, hand sanitiser should not be used on raw food. Hand sanitiser is not a substitute for washing your hands with soap and water, and it is not effective at removing dirt and debris from your hands. When handling raw food, it is important to wash your hands thoroughly with soap and water to remove any contaminants.

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Cross-contamination

Cross-contamination occurs when pathogens are transferred from one surface or food to another, increasing the risk of foodborne illness. Cross-contamination can occur through a variety of means, such as using the same utensils or cutting boards for raw and cooked foods, or by storing raw and cooked foods in close proximity to each other.

Pros and Cons:

There are several pros to preventing cross-contamination in a food business. By preventing the transfer of pathogens, you can reduce the risk of foodborne illness and protect the health of your customers. Preventing cross-contamination can also improve the overall quality and safety of your food, which can improve customer satisfaction and confidence.

However, there are also some cons to consider when it comes to preventing cross-contamination. Implementing food safety practices to prevent cross-contamination can be time-consuming and costly, and it requires trained personnel to follow these practices correctly.

Example:

One example of cross-contamination in action is the handling of raw chicken. When preparing raw chicken, it is important to use separate utensils and cutting boards to prevent the transfer of bacteria to other foods or surfaces.

Some tips for preventing cross-contamination in a food business include:

• Using separate utensils, cutting boards, and equipment for raw and cooked foods to prevent the transfer of bacteria.
• Storing raw and cooked foods in separate areas of the refrigerator or freezer to prevent cross-contamination.
• Thoroughly washing hands, utensils, and equipment after handling raw food to prevent the transfer of bacteria.
• Using barriers, such as gloves or deli paper, to prevent direct contact between raw and cooked foods.
• Avoiding the use of “double dipping” when serving food to prevent the transfer of bacteria from one person’s mouth to another.

Here are some frequently asked questions about cross-contamination:

Can I use the same cutting board for raw and cooked food?

It is recommended to use separate cutting boards for raw and cooked food to prevent the transfer of bacteria. If you must use the same cutting board, be sure to thoroughly wash it with hot, soapy water after use and before using it again.

Can I store raw and cooked food together in the refrigerator?

It is recommended to store raw and cooked food in separate areas of the refrigerator to prevent cross-contamination. Raw food should be stored on the bottom shelf to prevent drips from contaminating other foods, and cooked food should be stored on the upper shelves.

Can I reuse cooking utensils for raw and cooked food?

It is recommended to use separate utensils for raw and cooked food to prevent cross-contamination. If you must reuse utensils, be sure to thoroughly wash them with hot, soapy water after use and before using them again.

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Personal hygiene

Personal hygiene is an important aspect of food safety and hygiene, as it helps prevent the transfer of pathogens from people to food. Good personal hygiene practices, such as regular hand washing and covering cuts and sores, can help reduce the risk of foodborne illness.

Here are some tips for promoting personal hygiene in a food business:

• Encourage employees to wash their hands frequently and thoroughly with soap and water, especially after using the bathroom, handling raw food, or sneezing and coughing.
• Provide hand washing stations with soap and warm water for employees to use.
• Remind employees to cover cuts and sores with a bandage to prevent the transfer of bacteria.
• Encourage employees to wear clean uniforms and to keep their hair neatly groomed to prevent contamination of food.
• Provide training on personal hygiene practices and the importance of maintaining a clean and hygienic work environment.

Pros and Cons:

There are several pros to promoting personal hygiene in a food business. By encouraging employees to maintain good personal hygiene, you can reduce the risk of foodborne illness and protect the health of your customers. Good personal hygiene can also improve the overall appearance and cleanliness of your food business, which can improve customer satisfaction and confidence.

However, there are also some cons to consider when it comes to promoting personal hygiene in the food business. Ensuring that employees maintain good personal hygiene can be challenging, and it requires regular reminders and training to ensure that practices are followed consistently.

Example:

One example of the importance of personal hygiene in a food business is in the handling of food. When handling food, it is important for employees to wash their hands thoroughly with soap and water before and after to prevent the transfer of bacteria to the food.

Some frequently asked questions about personal hygiene in a food business include:

How often should I wash my hands?

It is recommended to wash your hands frequently throughout the day, especially after using the bathroom, handling raw food, or sneezing and coughing. Hand washing should also be done before handling food to prevent the transfer of bacteria.

Can I wear jewellery while handling food?

It is generally recommended to avoid wearing jewellery while handling food to prevent the transfer of bacteria. If you must wear jewellery, be sure to keep it clean and free of dirt and debris, and remove any rings or watches before washing your hands.

Can I work with a cut or sore?

If you have a cut or sore, it is important to cover it with a bandage to prevent the transfer of bacteria to food. If the cut or sore is severe or cannot be adequately covered, it is best to avoid handling food until it has fully healed.

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In conclusion, maintaining food safety and hygiene is essential for any food business, as it helps protect the health of customers and prevent the spread of foodborne illness. By following best practices for HACCP, temperature control, hand washing, cross-contamination, and personal hygiene, you can reduce the risk of foodborne illness and ensure that your food business is a safe and healthy place for your customers.

In this guide, we have covered the key principles of food safety and hygiene, as well as practical tips and strategies for implementing these practices in your food business. By following these guidelines and staying up-to-date on current food safety regulations, you can help protect the health of your customers and ensure the success of your food business.

Thank you for reading, and we hope that this guide has provided you with valuable insights and information on maintaining food safety and hygiene in your business.