Food Safety Guide for Online Food Businesses

Food hazards

For most people, food hazards are something that we are naturally aware of in our day-to-day lives. However, the level of awareness of food hazards needed is different when you are working in an online food business. The FSA describes a food hazard as “something that could make food unsafe or unfit to eat.” The hazards can either be biological, chemical, physical or allergenic.

Biological

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

• 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), 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. Chemical food hazard substances can occur naturally in the environment or be added to food either purposefully or accidentally.

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. In an online food business, this may apply to grains that are used in the baking or cooking process before they’re refined into flour.
• 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 more than 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

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

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 from 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.

 

To prevent contamination of physical hazards, online food businesses should always use reputable suppliers for their ingredients. They should ensure that the suppliers screen their products including sieving, filtering or detecting any metal fragments that have found their way into the raw ingredients. When the supplies arrive, the staff should check the packaging and ensure that it is in good condition and is not dirty or damaged. Once the packaging is opened, staff should check for any infestations such as flour weevils or other pests. Online food business owners should also inspect machinery and utensils regularly for wear and tear. Regular maintenance should be carried out and any damaged items should be replaced.

Allergenic

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, which can ultimately lead to death. Online food businesses are often a huge risk for those with serious allergies due to the ingredients used and the increased risks of cross-contamination, especially if it is a home-operated business or one whose premises are small.

Some of the most common allergenic hazards in food include:

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

 

As mentioned, food safety laws mean that certain allergens must be emphasised and clearly labelled on the packaging and that food establishments like online food retailers must also have allergy information available for customers on the items that they make and sell. There must also be proper allergen management controls in place. Many food businesses also provide allergen-free options such as making gluten-free, wheat-free or egg-free products for their customers.

Food allergens

A food business is a place where many allergens are found. For people with allergies, encountering something that they’re allergic to in food can be fatal. For most people, allergies are unpleasant or produce only mild symptoms, but severe allergies cause anaphylaxis. For this reason, many online food businesses do not profess to make any allergen-free products as the risk of cross-contact is so great in this environment.

A food allergy is where the body reacts to a food due to an antibody named Immunoglobulin E (IgE). This antibody can cause a variety of symptoms, usually beginning within two hours of eating the food but often almost immediately.

Essentially, the body is treating the allergen as a pathogen – an “invader” – and an immune response happens. This is the allergic reaction. Some people experience hives, itching and swelling of the tongue and/or lips. Others may experience stomach cramps, and an itchy nose or eyes. The most intense reaction is anaphylaxis, where swelling blocks the airway and the blood pressure drops. It is a ‘shock’ reaction to the allergen.

There are 14 allergens that must be listed on packaging and menus by law due to the severity of the reaction that they can cause in some people.

These are:

• Cereals containing gluten including rye, barley, oats and wheat.
• Celery
• Crustaceans
• Fish
• Eggs
• Lupin (can be found in bread, pastries and pasta)
• Milk
• Molluscs like clams, mussels and oysters
• Mustard
• Tree nuts including almonds, walnuts, cashews, pecans, macadamia, hazelnuts, Brazil nuts, and pistachios
• Peanuts
• Sesame
• Soy
• Sulphur dioxide and sulphites at concentrations over 10mg/kg or 10mg/litre.

 

Allergies and intolerances are slightly different. For example, whilst some people have a wheat allergy, most have an intolerance or suffer from coeliac disease. Coeliac disease is where the body has an auto-immune response to the gluten found in grains like wheat, barley, rye and oats. Whilst this is extremely unpleasant and involves the immune system, it’s not an allergy per se and does not pose the risk of anaphylaxis. Likewise, many people are intolerant to lactose (a sugar found in milk) and, whilst they aren’t allergic to it, they avoid consuming it and so also need to be aware of it as an allergen.

If the online food business has a website, all allergen information should be available in the product descriptions. Allergen information should also be readily available in documents and folders, and on menus or posters within the food business by law.

When preparing food on-site or when handling it to distribute to customers, online food businesses should take precautions to ensure products with allergens are handled properly to avoid cross-contact.

This includes:

• 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.
• 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.

 

Unlike pathogens such as bacteria, allergens are not affected by heating or cooling. As a result, online food businesses should be extra careful when handling any allergens and proceed with caution if a customer reports an allergy. Many online food businesses state that they handle all 14 allergens on the premises and cannot guarantee that their products are free from certain allergens, to be on the safe side.

Safely storing food

Food should be stored correctly to maintain the quality of the baked goods as well as prevent any foodborne illnesses.

There must be stringent systems in place when it comes to storage, including:

• Storing food at the right temperature. The refrigerator should be kept at or below 5°C and frozen food at or below -18°C. Some food businesses keep items warm so they are ready to eat. To keep hot food hot, it should be at or above 63°C.
• The temperature of the fridge and freezer should be checked regularly to ensure that they are working correctly.
• Storage containers should be food-safe and 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.
• 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 online food delivery businesses may keep food in heated units. This provides an 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.

By following these safe storage rules, online food businesses can meet the necessary food safety legislation to prevent their customers from coming to any harm.

Waste management

Online food businesses often produce substantial waste including food waste and packaging waste. Handling the waste effectively is essential as, if it is poorly managed, it can result in problems with pests. Waste also increases the presence of bacteria and viruses. Food that is not disposed of correctly can also rot, which will increase the risks of pests as well as cause an unpleasant aroma for customers or nearby businesses.

Waste should be separated into appropriate containers.

Waste management in a food business should include the following principles:

• Removing waste regularly from food areas to avoid accumulation.
• A good number of bins that are accessible inside the business and also outside.
• Bins allocated to different waste types including food and recycling.
• Bins operated by foot pedals to avoid touching them by hand.
• Lidded bins that are secure to avoid pests having access to the contents.
• Cleaning bins regularly and using suitable bin liners.
• Regular emptying of bins.
• Locking outdoor bins when not in use.

Pest control

Pests and online food businesses do not mix. You only have to read about mouse droppings described in the Birmingham business above to start itching and twitching.

Pests are not just limited to mice.

They include:

• Rodents – including rats and mice.
• Insects such as cockroaches, flies and ants.
• Stored product pests such as flour weevils, merchant grain beetles, and Indian meal moths.
• Birds – pigeons, house sparrows or other birds nesting on the premises can be problematic. Seagulls can also be troublesome outside of an online food business’s premises.

Preventing infestations of pests in a food business is essential to the good running of the business as well as complying with the law.

Online food businesses should prevent and control pests by:

• Keeping the premises clean and tidy. This includes cleaning the floors, walls and counters. Food spills should be cleaned promptly.
• Disposing of waste correctly, particularly food waste as this is what attracts pests the most. Bins should be tightly sealed.
• Storing food correctly in tightly sealed containers. Containers should not be on the floor to prevent pests from entering them. When a food delivery arrives, the contents should be inspected carefully to make sure no pests are being introduced to the food business.
• Sealing any pest entry points such as cracks and gaps around windows, pipes, doors and floor. This will help to prevent pests from entering the business premises.
• Using products if pests are suspected to catch and/or eliminate them.
• Hiring professionals in to clear any pest infestations so that the job is done properly.
• Training the staff who work in the food business to promote the importance of good practices within the food business and how to prevent pests.

 

By following such tips, the online food business and its customers can be sure to be as safe as possible.