Food Safety Guide for Bed and Breakfasts

Food hazards in bed and breakfasts

Food hazards are something that most people are aware of. However, when running a B&B, these hazards must be very much understood, and general, basic knowledge is not enough. The FSA defines a food hazard as anything that could make food unsafe to eat. They generally fit into one of four hazard categories: biological, chemical, physical and allergenic.

Biological food hazards

A biological food hazard involves living organisms or microorganisms that can cause diseases or illnesses if consumed by humans through contaminated food. Most biological hazards are bacteria, viruses, fungi or parasites.

• Bacteria
  Bacteria like Campylobacter, salmonella and E. coli can cause food poisoning if they are in contaminated food.
• Viruses
  Hepatitis A, norovirus and other viruses can be spread to humans through eating contaminated food. They can cause gastrointestinal illnesses, amongst other things.
• Parasites
  Toxoplasma gondii and cryptosporidium are just two of many parasites that cause illness in humans if they are eaten in contaminated food.
• Fungi
  With many fungi, it’s not the fungus itself that causes illness (although it can), but it’s often the toxins that the fungi produce that contaminate the food. For example, aspergillus flavus produces the toxin aflatoxin which causes illness in humans.

Chemical food hazards

Chemical food hazards are usually substances that cause harm, illness and disease when eaten or drunk in contaminated foods. These chemical substances can occur naturally and are found within our environment, or they can be added to food both intentionally and unintentionally.
These chemical food hazards can include:

• Pesticides
  Pesticides are often used in farming. They are chemical products that control diseases and pests commonly found in crops. If they are used in excess or improperly, they can contaminate food and cause those who eat the food to suffer from health problems.
• Heavy metals
  Lead, mercury and cadmium are just some heavy metals that can contaminate food through water and soil pollution or if packaging or equipment is contaminated with them.
• Food additives
  Sweeteners, preservatives, flavourings and colourings are often added to food for a variety of reasons. These can cause adverse reactions in some people, especially if they are used excessively beyond levels that are generally considered safe.
• Contaminants from food packaging
  Sometimes, unsafe packaging or food storage containers can cause contaminants to enter foods. These include bisphenol A (BPA) and plasticisers. When consumed, they can cause health problems, particularly when consumed over a long period.
• Acrylamide
  This chemical naturally occurs in some foods such as bread and potatoes when heated to high temperatures during cooking. Acrylamide has been linked to cancer.

Physical food hazards

Foreign objects or materials that have entered the food during preparation or cooking are what is meant by a physical food hazard. They mostly enter food accidentally but can also occasionally be added to contaminate food intentionally. Physical hazards can cause B&B guests to choke, cut part of their mouth or cause them to suffer from dental damage.

They include:

• Dirt and stones
  These can enter food if it hasn’t been washed or prepared properly. This applies mostly to salad items or vegetable products that are naturally found growing in the ground.
• Metal or glass fragments
  Often, metal and glass fragments enter food due to broken or ill-repaired kitchen equipment that has not been checked, cleaned or maintained properly.
• Bones
  Meat and fish often contain bones. Sometimes, these bones are not removed properly or small fragments have broken off into the food that is then eaten.
• Rubber and plastics
  Food packaging and containers are often a source of a physical food hazard if they are not removed properly or break when preparing food.
• Nails, hair and jewellery
  Many kitchens have strict rules on hair, nails and jewellery (as they should) to prevent physical contaminants from entering food. If employees do not follow a good standard of hygiene including hairnets, having clean, un-painted nails and removing jewellery, these items can enter the food being prepared.

Allergenic food hazards

Whilst biological, chemical and physical hazards generally cause equal or near-equal harm to whoever consumes them unintentionally (with the exception of immunocompromised people perhaps), allergenic food hazards affect only a small number of particular people – those with food allergies. Allergens are mostly proteins in food that cause an expected or atypical reaction in a person’s immune system when they eat it. The immune system releases histamines and certain other chemicals to “combat” the threat the allergen poses, and these chemicals cause symptoms in the sufferer. The symptoms can be mild, such as a rash or itching, to severe and life-threatening such as anaphylaxis.

Some of the more common allergens in food include:

• Eggs
• Milk and other dairy products
• Nuts (including tree nuts and peanuts)
• Wheat and gluten
• Soy
• Shellfish

 

Certain parts of food safety laws outline 14 allergens that must be emphasised and clearly identified on labelling on food and drink packaging. These allergens must also be listed on menus or readily available in a document or folder for guests. In a B&B, food is often produced on a smaller scale and cooked to order. This may increase the risks of cross-contact as the kitchen may be small.

Bed and Breakfast accommodation should ensure that it has robust allergen management procedures in place as well as free-from products available for its guests. Many guests with allergies will let their hosts know of their allergies on booking or on arrival. This gives the B&B staff time to prepare and ensure that everything is as safe as possible for their guests.

Food allergens in Bed and Breakfasts

Allergens pose a huge risk to those with allergies. Whilst most of us can eat what we like without worry, for those with food allergies, it’s not that simple. Because of how serious allergies can be, there is specific food safety legislation that specifies 14 allergens that must be declared on menus and packaging by law.

These 14 allergens are:

• Cereals containing gluten including rye, barley, oats and wheat.
• Celery.
• Fish.
• Eggs.
• Molluscs like clams, mussels and oysters.
• Mustard.
• Tree nuts including almonds, walnuts, cashews, pecans, macadamia nuts, hazelnuts, Brazil nuts, and pistachios.
• Peanuts.
• Sesame.
• Soy.
• Sulphur dioxide and sulphites at concentrations over 10mg/kg or 10mg/litre.

 

If menus are provided in the B&B, these allergens must be declared on the menu. However, many B&Bs do not have menus; guests may be offered a range of foods verbally by the host. If this is the case, the host must have documentation (held in a folder for example) that the guests can read for allergen information.

If an allergen is made known to the B&B owner/host, then they must take extra precautions in the kitchen when preparing the food. Because a B&B often has a more personable approach to cooking with usually one person doing the cooking for guests, they can offer a more carefully selected menu or range of foods for their allergic guests.

They must take considerable care and precautions when preparing foods for allergic guests to avoid cross-contact.

This includes:

• Having allergenic hazards included in HACCP documentation, systems and controls.
• Ensuring all staff are trained on allergens and what to do if a guest suffers from an allergic reaction.
• Ensuring that all packaging is studied for allergenic ingredients each time an item is used. If buying regular items, it should still be checked every time in case allergen information has been updated or recipes have been changed.
• Preparing allergenic products in a separate area from allergen-free products such as using different chopping boards or surfaces.
• Cleaning surfaces thoroughly and regularly in case of cross-contact with allergens.
• Using separate utensils for allergy-free dishes.
• Ensuring containers are labelled clearly with any allergens contained inside.
• Recording any information regarding allergens in an accurate and organised way including recipes, ingredient labels and off-shelf labels.

 

Allergens cannot be “cooked out” of food in the same way that heating food kills bacteria. Even if present in tiny, microscopic amounts, they can have devastating consequences. Natasha’s Law is a legacy that remains after the untimely death of Natasha Ednan-Laperouse who died after eating a baguette from Pret a Manger that contained undeclared sesame.

Whilst perhaps B&Bs don’t often fall under the remit of Natasha’s Law (where food prepared on-site and then packaged must contain allergen information), it is important that B&B owners are aware of it and what it means for their business. Some Bed and Breakfasts do offer sandwiches or other pre-packed lunch foods for their guests to take for the day and, if this is the case, they must be aware of the legalities surrounding labelling and allergenic foods.

Safely storing food in Bed and Breakfasts

Storing food appropriately in a B&B is essential not only to maintain food quality but also to prevent foodborne illnesses. B&Bs should have good systems regarding food storage.

Safe food storage practices should involve:

• Keeping raw meat and poultry stored separately from food that is ready to eat to prevent cross-contamination.
• Ensuring food is stored at the correct temperatures. As outlined above, fridges should be kept at or below 5°C and freezers at or below -18°C. If food is kept hot, it should be at 63°C or higher.
• Containers storing food should be food-safe (BPA-free) and able to withstand the temperatures required. All storage containers should be dated and labelled with what they are storing as well as any allergens within the container.
• Food storage areas should be dry, clean and ventilated as this prevents the growth of mould and bacteria.
• The owner of the B&B should check the temperatures of storage areas (including fridges and freezers) regularly to ensure they are working correctly and that storage areas are not too warm.
• If particular products are stored (including tomatoes and potatoes), specific storage advice on the packaging should be followed.
• A FIFO (first in, last out) stock rotation system should be used so that older foods are used up first.
• Disposing of any out-of-date or spoiled food promptly.

Hot Holding

Some larger B&Bs may have heated display units for foods where guests can help themselves or where their food is served by the staff. As these food storage areas are heated, they often provide a suitable environment for bacterial growth if the food is not stored at the correct temperatures. Food on hot plates or in hot serveries must be kept at 63°C or above to prevent this. Furthermore, it cannot be safely consumed if it is kept below this temperature for over two hours.

By following safe food storage practices, B&Bs will ensure that they are reducing the risks of their guests becoming ill and are meeting food safety legislation.

Safely serving food in Bed and Breakfasts

In a Bed and Breakfast, food is often served by the host in a small dining room directly from the kitchen. It’s nearly always served by the same person who has cooked it. As should be expected, serving the food involves maintaining the same high level of food hygiene as is expected when preparing it in the kitchen. Any trays or serveries used should be kept in a good state of repair and personal hygiene expectations must be met.

It’s important to note the route that food will take before it is served. If food is prepared in a family kitchen and brought to a dining area, it may need to pass through a communal corridor area. As such, extra care may need to be taken when passing through such areas. Of course, each B&B’s building layout and serving routine will be different, but all aspects of food safety and hygiene must be considered when serving food and transporting it from kitchen to table.

Waste management in Bed and Breakfasts

Because a Bed and Breakfast is often a family home, sometimes the waste management techniques continue to be typical of what is the case with regular homes. It wouldn’t be unusual to find that refuse collection is from a typical family-sized wheelie bin rather than a larger waste disposal container. However, the B&B owners must consider investing in more appropriate and regular waste management and disposal processes, particularly if they have a lot of guests that they are catering for during busy peak-season periods.

Waste should be disposed of in appropriately segregated containers and the B&B should adopt some waste disposal principles including:

• Removing waste regularly from food areas. This means that it will not accumulate in inappropriate areas.
• Having accessible bins that are appropriate in number as well as having lids that can be opened without direct contact from hands (such as pedal bins or automatically opening bins).
• There should be separate bins for recycling.
• Bins should be lined with appropriate bin liners for extra cleanliness.
• Bins should be emptied regularly.
• Bins should be kept in a designated area that is purposefully for waste disposal. This may be trickier in smaller B&B kitchens, but it is important.
• Outside bins should be locked when not used to prevent animals and pests from entering.

Pest control in bed and breakfasts

Most Bed and Breakfasts won’t have a problem with pests. Given that the B&B is likely the owner’s home, they are usually on top of any suspected pet infestations as they have to live there with their family. That said, pest infestations are still common occurrences and are often a reason why food businesses are closed down. In fact, Environmental Health Officers report closing down food businesses for infestations more than any other reason.

Pests spread diseases by contaminating food with bacteria and/or viruses. They also produce physical hazards in their waste/droppings as well as fur, feathers, or entire body (if the pest is a small insect, for example).

Pests found in a B&B may include:

• Rodents such as rats and mice.
• Insects including ants, flies and cockroaches.
• Tiny insects such as flour weevils found in stored products.
• Birds including nesting birds or pigeons which may make their way inside the buildings.
• Fleas from family pets if they are kept within the B&B.

 

Preventing pests is essential in a B&B.

This can be achieved by:

• Regular cleaning of floors, walls, tables, countertops and inside cupboards.
• Proper disposal of waste.
• Cleaning up of spills immediately.
• Storing food in appropriate containers with tight-fitting lids.
• Sealing entry points to rooms such as gaps around doors and windows as well as cupboards and around piping.
• Using pest control products when required or when pests are suspected.
• Hiring a professional pest control company if you suspect pests are present.
• Educating staff on the presence of pests and how to avoid pest infestations.