Food Safety Guide for Dessert Parlours

Food hazards in dessert parlours

Most people have some level of awareness when it comes to food hazards. However, when running a dessert parlour, 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

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 – 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), 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

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 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

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 dessert parlour customers to choke, cut part of their mouth or cause them to suffer from 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. Whilst not common in dessert parlours, workers should still be aware of this hazard.
• Plastic or rubber materials – Food packaging and containers are often a source of physical food hazards if they are not removed properly or break when preparing food.
• Jewellery, hair or nails – 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

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 most common allergenic hazards in food include:

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

 

Certain parts of food safety laws outline 14 allergens that must be emphasised and clearly identified in labelling on food and drink packaging. These allergens must also be listed on menus or readily available in a document or folder for customers.

Dessert parlours should ensure that they have robust allergen management procedures in place as well as free-from products available for their customers. Many customers with allergies will let their hosts know of their allergies on booking or on arrival. This gives the dessert parlour staff time to prepare and ensure that everything is as safe as possible for their guests.

Food allergens in dessert parlours

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 workers in dessert parlours must be fully clear on what the risks are as well as what is required from the parlour 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
• Milk
• 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).

 

Due to their nature, dessert parlours are a haven of allergens. Desserts like crepes, waffles, cakes and cookies all contain eggs and milk; ice cream, cream and milkshakes are heavy on milk; and let’s not forget all the many toppings for pancakes and waffles that contain many of the 14 allergens listed above! Nuts, peanuts, cereals, milk and soy are all extremely common in dessert toppings.

Information regarding these allergens must be in writing for any prepared or served foods in the dessert parlour. 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 other desserts 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, dessert parlours 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.
• 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, dessert parlours must be vigilant and careful when handling allergens and take particular care if a customer reports that they are allergic to something.

Dessert parlours that use self-serve areas or topping stations where customers can add their own toppings to their desserts pose a particular risk when it comes to cross-contact with allergens. For those with serious allergies, using such a system is usually too much of a risk and a dessert parlour may find that these guests do not use it out of choice. However, dessert parlour staff should ensure that all the necessary precautions are taken when it comes to self-serve areas.

This includes providing separate utensils for each topping, having enough space around each topping so that spillages do not easily contaminate other toppings, and having warning signs regarding allergens in the toppings as well as instructions on how customers should serve themselves. Staff must also carefully monitor this area in case accidental contamination or spillages occur.

Safely storing food in dessert parlours

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

Safe food storage practices should include:

• 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.
• The storage areas should be cleaned and maintained regularly including shelving and any equipment. Following a cleaning schedule is recommended and appropriate cleaning products should be used.
• Dispose of any spoiled or out-of-date food promptly.
• Accurate records of food storage temperatures, stock rotation and any related incidents should be kept as this information is crucial for food safety inspections and audits.

 

Hot Holding

Some dessert parlours 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 dessert parlours are doing everything they can to meet food safety legislation and prevent illnesses in their customers.

Safely serving food in dessert parlours

When serving food in a dessert parlour, 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, as described above.

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 scones or cakes, for example.
• Follow hot holding guidelines.

 

When serving food in a dessert parlour, 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, as described above.

Waste management in dessert parlours

Dessert parlours 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 dessert parlour 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 dessert parlour 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 control in dessert parlours

The last thing anyone wants to read about is a pest infestation at their favourite dessert parlour. 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 dessert parlours due to pest infestations more than any other reason.

Pests include:

• Rodents – including mice and rats. Rodents are attracted to any accessible food source and can cause extensive damage to the premises and equipment as well as contaminate food with their droppings.
• Insects – including ants, cockroaches and flies. Fruit flies, house flies, ants and wasps in particular are attracted to the sweetness of foods found in dessert parlours. Cockroaches also enjoy the warm and humid environments that dessert parlours often provide.
• Small insects in stored products – such as flour weevils. Flour should be inspected on arrival from the supplier as well as on a regular basis to check for stored product insects. Dessert parlours use lots of flour in their desserts such as in crepes, waffles and baking, and stored product insects can easily penetrate a whole supply.
• Birds – pigeons, seagulls or other birds nesting outside can be problematic in some dessert parlours, 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 dessert parlour 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 dessert parlour 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 dessert parlour.

By following these pest control tips, the health and safety of the dessert parlour environment are maintained for both customers and employees.