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Food Safety Guide for Cafés

Meeting food hygiene regulations, food hygiene legislation, staff training and food hazards

Food Safety Guides » Food Safety Guide for Cafés

The UK has seen an increase in the number of cafés operating in the UK over the last ten years or so, with over 25,000 outlets recorded in 2019, up from about 13,000 ten years previously. With the number of cafés increasing, having good food safety practices is essential.

The impact of poor sanitation and below-par food safety can be devastating. Contamination of food and drink can make customers ill, cause them to suffer unpleasant consequences, and can even be life-threatening. It may also not surprise you to learn that food allergies are on the rise. Cafés must therefore take food hygiene practices extremely seriously. Some people are particularly vulnerable to these concerns such as the elderly, young children, those with weakened immune systems, and, as mentioned, allergy sufferers.

Additionally, aside from allergies, there are many more diets to cater for today including vegetarian, vegan, halal and gluten-free diets, among others. Adhering to strict control measures is essential to ensure that cafés are not only safe in their practices but also ethical where their customers’ diets are concerned.

Many cafés are independently run but there has also been an increase in those operated by chains such as Costa, Caffe Nero and Starbucks. Whilst many are independent establishments, some cafés are also found within larger stores such as branches of major supermarkets, garden centres or department stores. However, despite their size and location, all cafés must adhere to food hygiene legislation.

All cafés will be inspected by their local authority’s Environmental Health Officer as a part of the Food Hygiene Rating Scheme. If a café has poor standards when it comes to food hygiene practices, its food hygiene score will reflect this. A poor rating can mean that many customers turn away from the café when they get to the door, which of course will have an impact on the café’s profits.

This Food Safety Guide for Cafés will provide advice on how to achieve good food safety and hygiene standards in a café as well as highlight why food hygiene and safety are of the utmost importance when running a thriving café business.

Food hygiene legislation to follow for cafés

As a food and drink business, all cafés must follow certain food safety regulations to ensure that their customers are safe when eating and drinking their products. There are several enforceable laws to protect consumers in this regard.

They are:

  • The Food Safety Act 1990
    – This Act provides a framework for all cafés and other food and drink establishments to follow. The Act ensures that cafés and other businesses do not put anything in food, remove anything from food, or treat food in ways that would mean it could be damaging to the health of those eating it. It also ensures that cafés serve or sell food that is of the substance, nature and quality that customers should expect and that food is labelled, presented and advertised in a way that is not misleading or false.
  • The Food Standards Act 1999
    – This Act establishes the Food Standards Agency (FSA) as the body that oversees food safety laws and legislation in the UK. Its main goal is to protect public health when it comes to food and gives the FSA the power to act in the consumers’ best interests during all stages of food production, processing and supply.
  • The Food Safety and Hygiene Regulations:
    The Food Safety and Hygiene (England) Regulations 2013
    – The Food Hygiene Regulations (Scotland) 2006
    – The Food Hygiene Regulations (Wales) 2006
    – The Food Hygiene Regulations (Northern Ireland) 2006
  • The Food Information Regulations 2014
    – These regulations stipulate that businesses must provide allergen information if a food contains any of the 14 listed allergens.
    – These were amended by the Food Information (Amendment) (England) Regulations 2019 to include Natasha’s Law.

Natasha’s Law

Natasha’s Law came into force on 1 October 2021. This law is the legacy left following the tragic death of Natasha Ednan-Laperouse, a teenager who died after suffering an allergic reaction to a baguette from Pret a Manger.

Natasha died after eating an artichoke, olive and tapenade baguette that she bought from Pret at Heathrow Airport in July 2016. On her flight, she began to feel ill and suffered a cardiac arrest. The baguette contained sesame baked into the dough which caused her body to go into anaphylactic shock. Despite her father administering two EpiPen injections, Natasha died the same day. Sesame was not listed as an ingredient on the packaging.

Before Natasha’s Law came into force, cafés and food establishments did not need to label food with allergens if they were made on the premises. These foods are called prepacked for direct sale, or PPDS. They can be made and packaged at the same place it is sold or offered and placed in the packaging ready for sale. It includes foods from display units or fridges (as is the case with Pret a Manger) as well as other products from behind the counter or sold at temporary and mobile outlets. It’s important to note that this law relates to packaged foods only. If food isn’t packaged, it doesn’t require labelling but the allergen information must still be readily available to the consumer.

Some examples of PPDS foods include:

  • Bakery goods or sandwiches which are packaged on-site before a customer orders or selects them.
  • Fast food that has been packaged before it is ordered. This includes things like burgers which are wrapped and then kept under hot lamps until they are ordered or selected.
  • Cookie samples that are freely distributed as sample products but which were previously packaged on-site.
  • Products that are packaged ready for sale such as pasta pots, salads and pizzas.
  • Sausages and burgers pre-packaged by a butcher on their premises.
  • Foods that are provided in care homes, hospitals and schools that are packaged in kitchens and distributed.

The label must include:

  • The name of the food item.
  • The ingredients list.
  • Any of the 14 allergens required by law listed and emphasised.

What happens if the legislation is not followed?

If a café does not follow food safety legislation, aside from the illness and harm it could cause to its customers, there are legal consequences too. The local authority may take legal action against the café. The consequences include fines, closure orders and even imprisonment of individuals responsible for the violations.

Aside from legal action, a café can also suffer in other ways:

  • Reputational damage
    A café could suffer from negative publicity as a result of any legal action or word of mouth due to breaches in food safety legislation. This can impact the trust that customers have in the café, which can ultimately harm the bottom line.
  • Loss of customers
    As a result of reputational damage or due to a poor food safety rating, customers may avoid a café. This will lead to reduced profitability which can have devastating financial consequences for a business.
  • Increased scrutiny
    If a café has previously breached food safety legislation, it may be subject to increased scrutiny from the authorities. This can result in additional inspections and audits.
  • Loss of licences
    Depending on the severity of the violations, a café may lose its licence to operate. This is a devastating outcome for a business and can lead to its complete closure.

Prosecution case

If food laws and legislation are breached, businesses such as cafés and restaurants may be prosecuted. A restaurant in Coxley Green, Hertfordshire, was fined £23,000 after a customer became seriously ill in November 2018. The Artichoke pub had been informed of the customer’s allergy to dairy on at least three occasions yet still served her a starter that contained milk. The customer, Ruth Holroyd, spent a night in hospital after suffering anaphylaxis and was admitted to intensive care.

The pub pleaded guilty to offences under the Food Safety Act 1990 and the Food Safety and Hygiene Regulations 2013. As well as the fine, the pub was ordered to make a £1,920 payment to Trading Standards for costs and a £170 victim surcharge.

Café worker after taking training

Staff training on food hygiene for cafés

Staff training on food hygiene is a legal requirement for all food businesses, including cafés. By law, all cafés must make sure that staff who handle, prepare or sell food are supervised and trained in food hygiene. This does not mean that every staff member needs to have a food hygiene certificate. However, evidence of food safety training is the best way to show customers and Environmental Health Officers (EHOs) that the café is putting its customers’ safety first. Having such training also provides evidence that a café has due diligence should they be investigated for breaches of food safety legislation.

Café staff should receive food hygiene training that is appropriate for their level of responsibility, their tasks and the area where they work.

Food hygiene training should include:

  • Personal hygiene
    Staff should be trained on the importance of personal hygiene such as handwashing, covering cuts and wounds, and not working when ill.
  • Food storage
    Staff should be trained on how to store food correctly, including temperature control and separation of raw and cooked foods.
  • Food preparation
    Staff should be trained well on how to prepare food safely such as avoiding cross-contamination, cooking food thoroughly, and ensuring that food is not left out at room temperature for too long.
  • Cleaning and sanitation
    Staff should be trained on proper cleaning and sanitation practices, including how to clean equipment and surfaces, and how to use cleaning products safely.
  • Food safety management
    This should include the principles of food safety management, including hazard analysis and critical control points (HACCP), which is a systematic approach to identifying and controlling potential hazards in food production.


When it comes to food hygiene training and certification, there are three levels:

  • Level 1
    Level 1 is an introduction to food hygiene practices. This training is typically for those who handle low-risk foods such as foods that are already in packaging or already pre-prepared on-site. This level of certification is useful for waiting staff or front-of-house staff who are not in direct contact with the food.
  • Level 2
    Level 2 is a basic food hygiene certificate. This is a good choice of certification for staff who prepare, cook and handle foods. Most café workers will need Level 2 certification, particularly those who work in the kitchen or are baristas.
  • Level 3
    Level 3 is classed as an intermediate food hygiene certificate. This is for those who have significant responsibilities within the café such as the owner, managers and supervisors as well as those involved in HACCP and food safety management systems.


Aside from initial training, it is also important that training is refreshed and updated frequently, especially when new legislation has been introduced such as the example of Natasha’s Law. The frequency of the training will depend on the café, the type of food and drink handled and the workers’ competency. Most workers will need refresher training around every two years or so.

Chemical risk with baking bread

Food hazards in Cafes

Most people have some level of awareness when it comes to food hazards. However, when running a café, the awareness of the different potential hazards must be well understood. A food hazard, as defined by the FSA, is “something that could make food unsafe or unfit to eat.” Food hazards fit into four different categories: biological, chemical, physical and allergenic.


Biological food hazards are microorganisms or other living organisms that can cause illness or disease in humans when they are consumed in contaminated food. The most common biological hazards in food include  bacteria, viruses, parasites and fungi.

  • Bacteria
    Certain bacteria, such as salmonella,  campylobacter and Escherichia coli (E. coli), can cause food poisoning when they are present in contaminated food.
  • Viruses
    Viruses such as norovirus and hepatitis A can be spread through contaminated food and cause gastrointestinal illness.
  • Parasites
    Parasites such as cryptosporidium and Toxoplasma gondii can be found in contaminated food and cause illness in humans.
  • Fungi
    Some types of fungi can produce toxins that contaminate food and cause illness such as Aspergillus flavus which produces the toxin aflatoxin.


Chemical food hazards refer to harmful substances that can contaminate food and cause illness or disease when consumed. Such substances can occur naturally in the environment or be added to food either intentionally or unintentionally.

Some chemical food hazards include:

  • Pesticides
    Pesticides are chemicals used in farming to control pests and diseases in crops. If used improperly or in excess, they can contaminate food and cause health problems.
  • Heavy metals
    Heavy metals such as lead, cadmium and mercury, can contaminate food through soil and water pollution, or from the use of contaminated packaging or equipment.
  • Food additives
    Certain food additives, such as artificial sweeteners, colours, preservatives and flavourings, can cause adverse reactions in some people, particularly if they are used in excess of what is considered safe.
  • Contaminants from packaging
    Chemicals from packaging materials such as plasticisers and bisphenol A (BPA) can migrate into foods and cause health problems.
  • Acrylamide
    Acrylamide is a chemical that forms naturally in some foods such as potatoes and bread during high-temperature cooking methods like frying, roasting or baking and has been linked to cancer.


Physical food hazards refer to foreign objects or materials that may accidentally (or intentionally) contaminate food during the production process. These hazards can cause harm to customers such as cuts, choking and dental damage.

Physical hazards include:

  • Glass or metal fragments
    These can make their way into food during the production process such as if a glass jar or metal equipment is broken.
  • Stones or dirt
    These hazards can occur if food is not properly washed before preparing it or not properly sorted. Vegetables and salads are common places where these hazards occur.
  • Bone fragments
    Meat and fish products are prone to this physical hazard if they are not properly removed during processing.
  • Plastic or rubber materials
    These hazards can be introduced during food packaging or equipment used during processing or handling.
  • Jewellery, hair or nails
    If employees do not follow good food safety practices including good self-hygiene, hairnets, properly fitting clothing and removing jewellery before preparing food, these items can find themselves in the food being prepared.


Allergenic hazards in food are those which can cause an allergic reaction in people with food allergies. Allergens are typically proteins that are found in certain foods and when someone with an allergy consumes them, their immune system reacts by releasing histamines and other chemicals that can cause mild to severe symptoms, including anaphylaxis and ultimately can lead to death.
Some of the most common allergenic hazards in food include:

  • Peanuts and tree nuts.
  • Milk and dairy products.
  • Eggs.
  • Shellfish.
  • Wheat and gluten.
  • Soy.


Food safety laws stipulate that certain allergens must be clearly labelled and emphasised on food and drink packaging and that establishments such as cafés must have allergy information readily available and accessible to customers on the items they serve. Cafés must have proper allergen management protocols in place as well as allergen-free options available.

The 4Cs

Cafés should follow the 4Cs of food hygiene to best prevent and avoid food hazards.

The 4Cs are:


The Food Standards Agency report that a lack of cleaning thoroughly is one of the most common faults that result in a business such as a café being prosecuted. Cleaning properly is vital as it prevents harmful allergens and pathogens from spreading or contaminating food. It also discourages pests.

Cafés must have thorough cleaning schedules and procedures to ensure that all areas of the establishment are cleaned properly. This includes food storage areas, food preparation areas, serving and eating areas as well as toilet and bathroom areas. Many cafés operate a ‘clean as you go’ system whereby workers continually clean up after themselves as well as doing a final clean after the establishment has closed for the day.


Many cafés cook food on the premises including breakfast foods, lunch foods, afternoon tea and snacks. Café workers must ensure that food is cooked properly before serving it to their customers. If it is undercooked, it can mean that the food is not safe to eat and could cause food poisoning. Cooking food at the correct temperature for the correct amount of time means that any harmful bacteria present in the food would be killed.

How to cook food well and appropriately depends on the type of food. However, cafés should also follow any food preparation guidelines on packaging (if present) and ensure that it is piping hot before it is served. Many cafés use a probe to test the temperature of food. It should be cooked to at least 70°C for a minimum of two minutes. Many cafés also reheat foods like toasted sandwiches. Reheated food must be heated for at least 30 seconds at 75°C or above. In Scotland, the rules are different and it should be heated to at least 82°C. Food should also only ever be reheated once.


Many foodborne illnesses occur due to cross-contamination. This is when harmful bacteria or allergens are transferred via utensils, surfaces, and food to food or between people. It is one of the most common causes of food poisoning. Cross-contamination can also occur with cleaning chemicals, especially ones that are sprayed into the air and can settle on food, equipment or surfaces. Allergen cross-contamination is known as cross-contact. This is where allergens are unknowingly transferred from products containing allergens to allergen-free products.

Cafés must take cross-contamination seriously and have systems in place to prevent it such as:

  • Practising good personal hygiene.
  • Having separate areas for utensils and equipment.
  • Cleaning utensils and equipment thoroughly between uses.
  • Storing food properly (i.e. raw meat on shelves below cooked meat in a fridge and storing allergen-containing foods separately).
  • Being very cautious and consistent when it comes to cleaning.


Cafés must also be aware that coffee machines pose a greater risk of cross-contamination than other preparation methods due to the different milk and coffee that are used. Steamers can have milk residue on them that could contaminate dairy-free milks. Similarly, nut milks such as almond milk could contaminate a nut-free milk, posing risks for allergy sufferers. Thorough cleaning of the machines between uses is essential. This also limits the risk of bacterial contamination too. Many cafés have procedures to limit cross-contamination with coffee machines including different coloured jugs or different steamers for alternative milks.


Some foods must be stored in refrigerators at certain temperatures before use to be safe to eat. Chilling does not kill any harmful bacteria, but it limits them from growing in unsafe quantities. If food is not chilled properly, it enters something called the ‘danger zone’ which encourages pathogens such as bacteria, viruses and fungi to grow. This increases the risks of food poisoning.

All cafés should ensure that food is properly chilled.

This means:

  • Fridges are kept at 5°C or below.
  • Freezer temperatures are at least -18° or below.
  • Food in the fridge is stored correctly with raw meat at the bottom.
  • Frozen food should be defrosted in a fridge overnight and by following any instructions found on the packaging.
  • The food storage instructions on packaging should always be followed with use-by dates monitored.
  • The fridge and freezer should regularly be emptied of out-of-date or spoiled foods and cleaned regularly.

Personal hygiene in cafés

Personal hygiene is vital in all areas of our lives, but when working in a café and preparing food and drink for other people it is not only essential, but it’s also the law. Regulation 852/2004 stipulates that food handlers must maintain high standards when it comes to personal hygiene.

Personal hygiene is not just about washing your hands. It can include clothing, habits, hair, jewellery, illness and smoking too. If café employees do not follow good personal hygiene practices, they can contaminate foods with many hazards including biological and physical hazards through direct contact as well as cross-contamination.

Personal hygiene training for all staff should be mandatory and should include, but is not limited to:

  • Washing hands thoroughly before handling and preparing any food or drinks.
  • Washing hands after handling raw ingredients or allergens.
  • Tying long hair back and/or wearing a hairnet or hat.
  • Having clean, short fingernails without nail varnish.
  • No watches or jewellery except for a plain wedding ring.
  • No strong scented toiletries or perfumes which could affect or taint food.
  • Ensuring workers are wearing suitable clothing that is clean and practical. This can include gloves and aprons.
  • No sneezing or coughing near or around food and in food preparation areas.
  • Discouraging behaviours such as chewing gum and touching the face and hair.


If café employees are ill, it compromises the safety of the food being prepared. Café owners have a legal responsibility to ensure that their staff are not ill when handling food. This applies to illnesses such as diarrhoea and vomiting as well as skin infections, sores or cold sores. Blue or other brightly coloured plasters should be worn over any cuts or sores, even if they are not infected.

Cafés should also have methods and procedures for reporting illnesses that involve gastrointestinal symptoms as well as hepatitis A infections, wounds, skin infections and sores. If a café worker has vomiting and/or diarrhoea, they should not work for at least 48 hours after their symptoms have stopped. If they are at work when the symptoms strike, they should leave and return home immediately.

Food allergen in cakes without packaging

Food allergens in cafés

We’ve already touched on food allergens when discussing legislation, Natasha’s Law and cross-contamination. However, allergens pose such a risk to some people that café workers must be fully clear on what the risks are as well as what is required from cafés when it comes to protecting their customers from the harm that they can cause.

There are 14 allergens that must be declared on the packaging and menus by law.

These are:

  • Celery.
  • Cereals containing gluten such as wheat, rye, barley and oats.
  • Crustaceans, such as prawns, crabs and lobsters.
  • Eggs.
  • Fish.
  • Lupin.
  • Molluscs such as clams, mussels and oysters.
  • Mustard.
  • Nuts such as almonds, hazelnuts, walnuts, cashews, pecans, macadamia nuts, pistachios and Brazil nuts.
  • Peanuts.
  • Sesame seeds.
  • Soybeans.
  • Sulphur dioxide and sulphites (at concentrations of more than 10mg/kg or 10mg/litre).


Information regarding these allergens must be in writing for any prepared or served foods in the café. Pre-packed foods that are sold including canned and bottled drinks should already have the allergens listed on the packaging. However, if cakes and biscuits are removed from the packaging, they must be stored clearly so that customers can access the information. Labels should be checked before food is given to customers. As mentioned above, pre-packed foods for direct sale (PPDS) must now also come with allergy labelling as per Natasha’s Law.

For loose foods or those that aren’t pre-packed such as cakes, pastries and meals served to customers, allergen information must be easily accessible to customers. This can include having it listed clearly on menus as well as providing ingredient lists in a folder.

When preparing food, cafés must also take precautions to ensure that any food allergens are handled safely and effectively to avoid cross-contact.

This can be achieved in a variety of ways:

  • Ensuring that allergenic hazards are included in HACCP systems and controls are put in place.
  • Providing training on allergens for staff, including what to do in emergencies if a customer has an allergic reaction.
  • Looking for allergenic ingredients on purchased products before using or supplying them (i.e. Worcestershire sauce contains anchovies which is a type of fish).
  • Preparing products containing allergens in a separate area from non-allergenic products, for example, using different coloured chopping boards.
  • Storing allergen-containing products separately from non-allergen-containing products.
  • Cleaning surfaces and utensils thoroughly between uses where separate equipment is not possible (i.e. coffee machines).
  • Checking pre-packaged ingredients thoroughly for allergens especially considering many pre-bought items can change ingredients or formulation without warning even if you have used the product before.
  • Labelling containers with any allergens stored within them.
  • Recording information regarding allergens accurately, including on-shelf labels or ingredient labels and recipes.


Sadly, unlike bacteria and other contaminants, allergens cannot be destroyed in the cooking process. As such, cafés must be vigilant and careful when handling allergens and take particular care if a customer reports that they are allergic to something.

Safely storing food in café

Safely storing food in cafés

Storing food safely in a café is critical to prevent foodborne illnesses and maintain food quality. Cafés must have good systems in place when it comes to food storage.

Safe food storage practices should include:

  • Keeping raw meat and poultry separate from ready-to-eat food to prevent cross-contamination. Use separate chopping boards, utensils and containers for raw and cooked foods.
  • Storing food at the right temperature. The refrigerator should be kept at or below 5°C and frozen food at or below -18°C. To keep hot food hot, it should be at or above 63°C.
  • Storage containers should be food-safe and should be able to withstand the temperature of the food they store. Containers should be labelled with the name of the food and the date it was stored as well as labelling any allergens within it to ensure proper and safe storage.
  • Food should be stored in clean, dry and well-ventilated areas to prevent the growth of bacteria and mould.
  • The temperature of the fridge and freezer should be checked regularly to ensure that they are working correctly.
  • Advice for specific food storage should be followed. For example, potatoes, tomatoes and bananas should not be stored in the fridge.
  • Rotate food regularly to ensure that older food is used up first. Have a system with first-in-first-out (FIFO) stock rotation.
  • Dispose of any spoiled or out-of-date food promptly.

Hot holding

Some cafés may keep hot food in heated units on display. This is a perfect opportunity for bacteria to grow if the temperature is not correct. As mentioned in the list above, hot food should be kept at 63°C or above to prevent this from occurring. If it is kept below this temperature for over two hours, it cannot be safely consumed.

Following these safe storage practices will mean that cafés are doing everything they can to meet food safety legislation and prevent illnesses in their customers.

Safely serving food in café

Safely serving food in cafés

When serving food in a café, it must be handled correctly to ensure that it is not contaminated during the serving process. As would be expected, all areas related to serving such as hatches and trays should also be kept clean and in a good state of repair. Staff handling the food should maintain high standards of personal hygiene too.

When serving food, waiting staff should:

  • Take care when handling and serving food that is ready to eat.
  • Use utensils to handle food rather than touching it directly.
  • Wear gloves when handling items such as baked goods or bread rolls, for example.
  • Follow hot holding guidelines.
Waste management outside bins

Waste management in cafés

Cafés are likely to produce substantial waste. This will include food waste, packaging and other waste products. Handling waste management effectively is essential. If not, it can lead to issues with pests and vermin, including infestations. It also increases the presence of pathogens such as viruses and bacteria on the premises. Furthermore, if food is left to rot, it can begin to smell, which customers will certainly find unpleasant, not to mention unsanitary.

Waste should be segregated and disposed of appropriately.

Waste management principles in a café should include:

  • Regularly removing waste from food areas so that it does not accumulate.
  • Having an appropriate number of bins in accessible locations both inside and outside the café premises, including:
    – Different bins for different wastes including recycling.
    – Bins operated by a foot pedal so that they are not touched by hand.
    – Bins with lids that fit well to prevent access to pests.
  • Regularly cleaning bins and disinfecting them.
  • Lining bins with suitable bin liners.
  • Emptying both inside and outside bins regularly.
  • Ensuring the bins are in areas that are designed for waste disposal.
  • Keeping outside bins locked when not in use.
Pest in café

Pest control

The last thing anyone wants to read about is a pest infestation at their favourite café. It’ll certainly put off most customers! Pests are any animal or insect that can contaminate food with pathogens such as bacteria and viruses. If uncontrolled, pests can become an infestation. Aside from pathogen exposure, pests also produce physical hazards such as droppings, feathers, fur and even their whole body (or part of it!).

Environmental Health Officers close down food outlets such as cafés due to pest infestations more than any other reason.

Pests include:

  • Rodents – including mice and rats.
  • Insects – including ants, cockroaches and flies.
  • Small insects in stored products – such as flour weevils.
  • Birds – pigeons or other birds nesting outside can be problematic in some cafés, particularly if there is an outdoor seating area.


Preventing pests is an essential part of running any food and drink establishment.

To prevent and control pests:

  • Keep the café clean. Regular cleaning including the floors, walls, tables and counters is essential for preventing pests. Make sure to clean up any food spills promptly and thoroughly.
  • Dispose of litter properly. Pests are attracted to food waste, so it’s essential to dispose of any waste properly and frequently. Use tightly sealed bins to prevent any pests from entering and dispose of the rubbish regularly.
  • Store food properly. Food should be stored in airtight containers to prevent pests from entering. Containers should also be kept off the floor so that pests cannot access them. When food deliveries arrive, be observant of any signs of pests before you store the delivery.
  • Seal entry points. Pests can enter the café through small cracks and gaps, so it’s essential to ensure that all areas around doors, windows, floor and pipes are sealed properly.
  • Use pest control products. If you suspect pests, use pest control products to catch and eliminate them. Be sure to follow all instructions properly especially if you are using a chemical product in a food preparation area.
  • Hire a pest control professional. If pests have become a problem, it’s best to hire a professional to do the job for you. They can even perform regular inspections to keep on top of any potential pest problems before there’s an infestation.
  • Educate the staff. Ensure that staff are aware of the importance of pest control and how to prevent pests in the café.


By following these pest control tips, the health and safety of the café environment can be maintained for both customers and employees.

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