Safer Food Better Business 2023 in a FOLDER + 12 Month Diary + 12 Month Fridge Freezer Checklist

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When you transport food, from your premises to another venue or the cash-and-carry to your premises, you must prevent it from becoming contaminated, for example with dirt or bacteria. Amongst those that considered mandatory display to be a good thing, the most common reasons were because it showed customers that the business cares about good hygiene and has high standards (Northern Ireland: 41%; Wales: 40%) and because it builds customer trust and confidence (Northern Ireland: 27%; Wales: 29%). Amongst the minority of businesses in Northern Ireland and Wales that did not consider mandatory display to be a good thing (i.e., neither good nor bad, or a bad thing), this was typically attributed to reservations around the efficacy of the FHRS. When you are setting up a food business, you need to introduce ways of working that will help you ensure good food hygiene is right from the start. The 4Cs of food hygiene There are a few ways to ensure that you achieve a 5-star rating; ensuring you maintain a food storage system, attention to cleanliness, staff training, up-to-date records of food processes, and hygienic food preparation are all ways that will help work towards a higher score.

For many yearslocal authorities have practiced arisk rated approach to theinspection of food premises. This enables themto prioritise resources and inspect higherrisk premises more frequently. The period will only start once the fee has been received. The reason we allow up to three months before we visit is because we need to be certain that any change or improvements are bedded in to the way you work. This is why we also don't tell you when we plan to come. There are exceptions and we could return much earlier if the required improvement was only structural, for example because a hot water supply needed an upgrade.

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To get the highest score, businesses must handle food properly, display physical cleanliness which includes the layout of the kitchen, ventilation, cleanliness and effective pest control measures, and they must also be managing how they keep food safe with training and internal systems. 4 - Hygiene standards are good

participants assumed that establishments with a low score would be unlikely to display their score if it were not mandatory to do so. There was concern that consumers may be at risk from eating food from food businesses with a low rating without being aware that the business was not complying with standards as well as they should be. Confidence in management: how the business manages and records what it does to make sure food is safe By law, food business operators must ensure that food handlers receive the appropriate supervision and training in food hygiene, which is in-line with the area they work in and will enable them to handle food in the safest way. In the UK, food handlers don't have to hold a food hygiene certificate to prepare or sell food. Food businesses must use Hazard Analysis and Critical Control Point ( HACCP) procedures or a HACCP-based Food Safety Management System such as the Safer Food Better Business Guide.C10A. Why do you say it would be a bad thing? Base: FBOs who think it would not be a good thing if it was a legal requirement to display FHRS in England (61). Attitudes towards mandatory display online Most people would wish to avoid purchasing and eating food from a business where there is a risk of food poisoning and other food safety-related harm. But, how do we, as consumers, avoid those with poor food safety and hygiene standards? One way is to look for a business’s food hygiene rating or score. Participants were asked about six potential changes to the regulatory approach. These were introduced through scenarios, setting out the potential change and what it might mean for specific businesses. Full details of the scenarios can be found in Chapter 4. The potential use of an independent audit for assurance:

It is very important to store food properly to keep it safe, to protect it from harmful bacteria, chemicals and objects falling into food. You'll need to store different types of food by storing in: This research report provides findings from four reconvened online discussion groups conducted with consumers in England, Wales, and Northern Ireland. The research with consumers consisted of two parts, reflecting the research objectives:Our allergen guidance for food businesses will help you to decide which is the best method for your business. This cookie is used to record what callouts have been dismissed during a session to ensure they do not re-appear. If you have five or more employees, you must have a written health and safety policy that describes the arrangements in place.