Food and hygiene regulations

When you work in the food industry, it is imperative that companies follow to the letter of food and hygiene regulations. The risk of contamination must be identified and destroyed as the cause of the illness or injury to the customer through the standards of the poor food can cause extensive damage to the reputation of the company and its position in the food industry.

This applies, in particular meat vendors, who must ensure the proper practice of always prevent the possibility of cross-contamination between raw and pre-cooked food, just as do all they can to clean and decontaminated the space to reduce the risk of diseases such as salmonella and e. coli.

Procedures, such as maintaining the raw meat from cooked meat and no heating white meat such as chicken, food and public health rules for a reason, but still, many traders in the food industry, neglect even these simple procedures. One of the easiest ways to prevent food-borne diseases is to regularly wash your hands, both before and after processing all the food, but in particular in the processing of raw meat. Following these simple guidelines can eliminate a number of potential risks, which are derived from the processing of food, to ensure that as little bacteria spread as far as possible. If even simple guideline is not met, food can become contaminated with bacteria, and outer, which may cause the disease after the ingestion.

Salmonella is one of the most common bacterial problems when working with food. The bacteria can spread both through direct and indirect contact, and the bacteria can multiply at an astonishing pace, especially in the uncooked food, namely, poultry and eggs, at room temperature. It is one of the leading food-borne diseases, and is even responsible for the death in some cases. The Existence of such bacteria is itself evidence, for the need for basic food hygiene standards.

Manual washing and proper storage of poultry and eggs is sufficient to ensure that this bacteria has spread and it can save a large amount of health care and ensure customer satisfaction in the process. Raw meat at room temperature it is a ridiculous policy, which leaves open the food for the proliferation of many different bacteria. All raw meat should be at temperatures below 5 degrees Celsius, to minimize the rate of multiplication of the bacteria that can cause salmonella kept refrigerated. In addition, and bears repeating, the hand must wash thoroughly before and after processing any raw meat or eggs to eliminate the risk of cross-contamination.

Many firms fail to follow these simply food and hygiene standards, but it is in direct violation of regulations for food hygiene laid down in the Government building. The regulation lays down a simple set of instructions in relation to the premises of the company, which deals in food;

be clean and maintained in good condition;
be designed and constructed to permit good food hygiene practices;
have a supply of the portable (drinking) water;
appropriate controls are in place for protection against pests;
have adequate natural or artificial lighting;
have adequate natural or mechanical ventilation;
provide clean toilets, that do not lead directly to the rooms for food;
have adequate facilities for the washing of the hands;
be equipped with drainage.

These simple standards that often follow the company, who just might not want to invest a little more effort to ensure that their customers are not at risk from contaminated food. We're trying to keep all of the standards laid down by the regulations of food hygiene, granted by the Government; However, we would like to see improvement in all areas of trade in food.

As suppliers of our name still has the potential to be dragged through the mud; regardless of how great our credentials, if the device is delivered not governed by the procedures and food hygiene. Catering and food vendors as well as have responsibility as their intermediaries in ensuring that the food they sell is safe for human consumption. This means that the must;

-Food store in good conditions all the time
-Cook food Correctly
-Prepare the food properly
-According to the above basic hygiene guidelines

Case study

It was found that many food vendors in the area of Chinatown Westminster in failing their duty is to ensure the quality of their food before sale. Many companies in the area were the subject of complaints, prosecutions, fastenings and notification due to health regulations, which are employed by them. 33 businesses in the area have been identified as very problematic.

It has become for the area, which the local Council were forced to issue set initiative, in which they are entered, and any problematic business on course in the hygiene of foodstuffs is to learn the basics of food preparation and processing of delicate. The Council has since seen a 98% pass rate from local businesses in the framework of this initiative.

Good frozen food distributor should honestly believes, would not come to that. Basic food and health standards should be standard practice for all traders in food from the first day and we try to ensure that both we and the companies that we supply to maintain the highest quality experience in the food hygiene to reduce the risk of spreading infectious diseases transmissible through food.