Industry Guide to Good Hygiene Practice: Catering 2016
The industry body, the British Hospitality Association, have today launched an updated version of their guide to good hygiene practice in the catering industry – The Industry Guide to Good Hygiene Practice: Catering 2016.
The first update to the guidelines for 20 years has been recognised by the Food Standards Agency and Food Standards Scotland, with the guide designed to help businesses serve food that’s safe to eat.
Recent high-profile food hygiene cases have put the issue of food safety firmly in the spotlight. None more than that of a restaurateur who was found guilty of manslaughter by gross negligence in May after a diner died from a severe peanut allergy in his restaurant.
Keeping up with the latest regulations on food safety can be an unwelcome extra burden for those working in the catering industry. But the consequences can be catastrophic if those preparing food and drink for large numbers of people get it wrong. However, it can be sometimes difficult to interpret what the law really means in practice.
That’s why the updated Industry Guide to compliance and best practice is invaluable to anyone working in catering. The easy to use 70-page, A4 guide is accompanied by an interactive app that allows users to search the guide by topics.
It gives advice and guidance to caterers on how to comply with their legal obligations. But just as important are the suggestions the guide makes for best industry practice thus guiding the industry to achieving the highest standards.
The contents include:
· Information to be taken into account by Local Authority enforcement officers when carrying out inspections of your business
· The requirements of “How to comply with the law”
· Guidance to achieve the top score in the respective national Hygiene Ratings Scheme
· Requirements for premises and equipment
· Food hygiene and safety procedures
· Food safety management procedures and HACCP (Hazard Analysis and Critical Control Point) systems
· Advice on training requirements for different levels of staff
· Best practice arrangements that businesses may choose to implement beyond the scope of the law
· Advice on how to comply with the allergen requirements of the Food Information for Consumers Regulation 2014
It has been put together by a team of food safety and risk experts from the British Hospitality Association, working with the Food Standards Agency and Food Standards Scotland.
Commenting on the launch professor Lisa Ackerley, chartered environmental health practitioner and food expert for the BHA said: “This long-awaited Guide provides an essential standard for food safety to help food businesses understand what is required of them, and will help drive improved consistency of enforcement and third-party inspections in the catering industry. Finally, we have a level playing field for all.”
Jenny Morris, head of The Institute of Food Safety Integrity and Protection also commented, saying: “We have been waiting a long time for this essential Industry guide. It will be invaluable to both the catering industry and enforcement officers as it gives advice on what compliance with the law looks like. This will help greatly in building the understanding of legal requirements and will promote industry good practice. So I would recommend that every catering business gets a copy and makes sure that they are following its advice in day to day operations.”
She added: “I expect it to be used extensively by local authorities and it may also prove extremely useful for any business that wants to improve its food hygiene rating score.”
The guide is available in hard copy and as a downloadable PDF and via the BHA interactive app.