Hospitality is gearing up to fully re-open as of Monday 17th May 2021. For many of these businesses it is the first time their doors will have been open for quite a while. Particularly if they have been unable to offer takeaway or deliveries or don’t have an outside eating area. There is a definite buzz about being able to eat out again without having to wear a big winter coat and boots just to keep warm!
Food Safety Logic Blog / Knowledge Hub
Here you’ll find useful information, news items and articles relating to Food Safety.
The partial re-opening of hospitality has been particularly welcome for customers who love eating out (even if it has been a bit chilly!!). From 12th April only those businesses with outdoor eating areas have been allowed to re-open. This has meant that many food businesses have had to remain closed.
However the next Step in the Government’s road map, no doubt eagerly awaited by customers and businesses alike is that indoor hospitality will be opening from 17th May 2021. This is a major milestone in getting the hospitality sector back up and running.
Training your staff in Hazard Analysis Critical Control Point or HACCP is the best way to make sure that the food safety risks are managed in your food business every day. It will help your supervisors or mangers to develop and implement a catering food safety management system based on HACCP principles. And to understand the importance of control food safety hazards and making sure that if something goes wrong action is taken to correct it.
If you vacuum pack some of the food you produce to help with shelf life or quality you may not be aware that new guidance was published in December 2020 Safety and shelf life of Vacuum packed food 1990 (the guidance also covers modified atmosphere packing but is not discussed in this blog)
What is vacuum packing?
It is the removal of air using an air tight seal to prevent any air returning. Most bacteria require oxygen to grow but some don’t and these are the ones that you need to be aware of.
What’s all the fuss about?
If you are a food business that has recently re-opened following the lifting of Covid restrictions. There is no doubt you will have had a lot of things to think about including making sure the controls are in place to keep your customers safe. In my last 2 blogs I have highlighted things that have changed recently. These include the Test and Trace requirements and workplace COVID testing, for more information click here.
Have you updated your risk assessments?
The new ‘Steps’ legislation that enacts the Government’s Spring Road Map is up and running. Updates to guidance are being made regularly. As a food business you need to keep up to date with COVID guidance to make sure you follow the rules and your business stays legal.
How to keep ahead of the game
Are you a hospitality businesses that has been closed or been offering takeaway or deliveries?
Are you gearing up to open in Step 2 in the Government’s road map?
The date is fast approaching and from 12th April you will be able to serve seated customers outside but your business must be Covid secure.
The date is looming when hopefully hospitality businesses will be able to reopen (fingers crossed) if the Government’s road map goes to plan. If you have an external eating area outside this could happen as early as April 12th and inside from May 17th. As well as all the thousands of things you need to consider for re-opening don’t forget about training.
As a food business owner you have a duty to protect your customers and to make safe food. It all starts with the food that comes into your business.
How do you know if the food you are buying is safe?
Have you checked out your suppliers to make sure the food they are selling is not contaminated?
Not knowing the answers to these questions could put your business into crisis and damage your reputation.
Food Safety Management can be a huge headache if you let it. For some business owners even those 3 words can bring them out in an uncomfortable sweat!!
Many smaller food businesses do not have food safety expertise in house and therefore outsource it to consultants. However it is up to you to make sure that safe food is produced or served every day to stay legal. Food safety should underpin everything you do in your food business and be managed effectively.
Here are 7 ways to make managing food safety in your business as painless as possible: