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Food Safety Guide for Online Food Businesses

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

Food Safety Guides » Food Safety Guide for Online Food Businesses

Meeting food hygiene regulation for Online Food Businesses

It’s to be expected perhaps that 2020 saw the biggest ever increase of online food sales with an 80.7% increase according to statistics. In 2022, however, the numbers did decline somewhat, by 12.3% on the previous year. Around 25% of people in the UK intended to buy food and consumables online last year. Despite it being less than the preceding two years, this is still a considerable number of people buying food online.

And it’s not just the big supermarket retailers that are selling food online. Smaller businesses too are stepping up to this way of working. In the 2020 lockdown, many food businesses started up and 44% of these were home-based.

Online food businesses typically operate via their own website or perhaps through a food ordering website system like Deliveroo or UberEATS, depending on the nature of the business. Many online food businesses operate what are known as ‘dark kitchens’ whereby food is prepared in a warehouse and is simply delivered directly to the customer without there being a shop front. Regardless of the size or type of food made and sold, online food businesses must still stick to the scrupulous legislation in the UK when it comes to food hygiene and safety.

Food hygiene is extremely important for any online food business. All food businesses in the UK are inspected by the Local Authority Environmental Health Officers (EHOs) for the Food Hygiene Rating Scheme. If an online food business’s hygiene practices are not what they should be, its food hygiene rating will reflect this. Because the rating must be displayed within the store or in the window, as well as online on the Food Hygiene ratings website, a poor score often turns away customers which will impact the online store’s takings and profits.

Online food businesses must be scrupulous when it comes to food hygiene including personal hygiene, storing food correctly, temperature control, cleaning and sanitation, avoiding cross-contamination and cross-contact, and also avoiding pests. If these areas of food safety and hygiene are not taken seriously, there could be serious consequences for customers including making people extremely ill as well as the possibility of legal ramifications.

This Food Safety and Hygiene Guide for Online Food Businesses will provide advice on how to achieve excellent food safety and hygiene standards as well as highlight why it is of the utmost importance when running a successful online food business.

Food safety and hygiene legislation to follow for online food businesses

All food businesses in the UK must follow certain food safety legislation to make sure that customers are safe when eating their products, and this includes online food businesses and retailers too.

In the UK, there are several enforceable laws to protect consumers:

  • The Food Safety Act 1990 This Act provides a framework for all online food businesses and other food and drink establishments to follow. The Act ensures that food 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 online food businesses 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, 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 they are 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 food 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 products such as burgers, fries, hotdogs, doughnuts, sausage rolls and desserts.
  • Food samples that are freely distributed as sample products but which were previously packaged on-site.
  • Specially commissioned products such as cakes for birthdays, weddings and “gender reveal” parties.


Labelling must include:

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

What happens if the legislation is not followed?

If an online food business does not follow food safety legislation it can cause illness, harm and even death to its customers. There are also legal consequences regardless of this. These consequences include closure orders, fines and even imprisonment for those responsible for breaches of food safety laws.

In 2022, a food business called Food Republic Nechells Limited in Birmingham was fined a total of £3,500 for breaching food safety legislation as well as having to pay £1,500 in costs. The business had 11 offences including the fact that the premises were not kept clean and the pizza oven was dirty. Additionally, mouse droppings were found throughout the food premises and lettuce was being chopped on a dirty and mouldy chopping board right next to boxes of raw chicken. Inspectors requested information about allergens be made available but a later visit showed that this was not done.

Aside from legal action, the online food business (and others like it) will suffer in other ways:

  • Reputational damage – A food business like Food Republic will 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 online food business.
  • Loss of customers – As a result of reputational damage or due to a poor food safety rating, customers may avoid food businesses like Food Republic. This will lead to reduced profitability which can have devastating financial consequences for a business.
  • Increased scrutiny – If an online food business has previously breached food safety legislation, it may be subject to increased scrutiny from the authorities. This will likely mean additional audits and inspections.
  • Loss of licences – Depending on the severity of the violations, a food business may lose its licence to operate. This is a devastating outcome for a business and can lead to its complete closure.
Staff training for food hygiene for online food businesses

Staff training on food hygiene

Staff training on food hygiene in online food businesses is a legal requirement. By law, all food businesses must make sure that those who prepare, handle and sell food are trained and supervised in food hygiene.

This does not mean that every worker in a food business must have their own food hygiene certificate, however. But having food safety training and certification is the best way to show EHOs as well as the business’s customers that it is taking food safety and hygiene seriously. It also provides evidence of due diligence should there be an investigation for a breach in food safety legislation further down the line.

Online food business staff should have food hygiene training that is appropriate for their tasks, the area in which they work and relevant to their level of responsibility.

It should include training on:

1. Personal hygiene – Staff should have training on the importance of handwashing, not working when ill and covering cuts and wounds.

2. Storing ingredients and prepared foods – Staff should have training on how to store ingredients correctly including separating raw and cooked ingredients, and temperature control.

3. Preparing food – Staff should be trained appropriately on how to avoid cross-contamination, cooking and baking goods thoroughly and ensuring that food is not left out at room temperature for too long.

4. Cleaning and sanitising preparation areas, display areas and serving areas – Online food business staff should be trained on how to clean areas properly including how to clean different surfaces and cooking or baking equipment, and how to use cleaning products and cloths safely.

5. Managing food safety – Food business staff should know the principles of hazard analysis and critical control points (HACCP) – a systematic approach to identifying any hazards and controlling potential hazards in producing food.

There are different levels of food safety and hygiene certification:

  • 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 those working on tills selling pre-packaged foods or those boxing up pre-packaged food ready for distribution or delivery.
  • Level 2 – Level 2 is a basic food hygiene certificate. This is a good choice of certification for staff who prepare, cook, bake or handle foods. Most online food business workers will need Level 2 certification, particularly those who work in the kitchen or who package up prepared foods.
  • Level 3 – Level 3 is classed as an intermediate food hygiene certificate. This is for those who have significant responsibilities within the food business such as the owner, manager and supervisors as well as those involved in food safety management and HACCP systems.


Whilst this initial training is important, staff should also ensure that they refresh their food safety and hygiene training every couple of years or so, especially if there have been any changes to the legislation, as with Natasha’s Law.

Food hazards in 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 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 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 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 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.

The 4Cs

Online food businesses must follow the 4Cs of food hygiene to best prevent and avoid food hazards.

The 4Cs are:

  • Cleaning
  • Cooking
  • Cross-contamination
  • Chilling


According to the Food Standards Agency, a lack of proper cleaning is one of the most common reasons why a food business is prosecuted. Cleaning is essential as it prevents harmful pathogens or cross-contact allergens from spreading, getting where they shouldn’t, and contaminating foods. Cleaning also discourages pests from making a home on the premises.

Online food businesses should have detailed cleaning schedules as well as cleaning procedures to ensure that the different areas of the food business are thoroughly cleaned. This includes any food preparation areas, food storage areas and serving areas. Additionally, staff facilities such as washrooms and toilets should also be properly cleaned.

Many food businesses use a ‘clean as you go’ cleaning system whereby the chefs and food preparation staff clean up continually as they work before doing one final clean at the end of the day.


Most online food businesses cook and bake their goods on the premises rather than being simply a “shop front” for food products. This means that any baking and cooking must be done correctly before food is sold to customers. If food is undercooked, it can mean that it is not safe to eat and could cause illness such as food poisoning if someone eats it. Foods must be cooked or baked for the correct amount of time at the correct temperature to ensure that any harmful bacteria that are present in the food are killed. Online food businesses should also follow any food preparation guidelines on packaging (if present) and ensure that it is piping hot during cooking.


Nearly all foodborne illnesses happen as a result of cross-contamination when harmful allergens or pathogens are transferred into food from surfaces, utensils, between foods and from person to food. Cross-contamination of bacteria and viruses often results in what people call “food poisoning”. When referring to allergens, the term “cross-contact” is more often used. It only takes a microscopic amount of allergen to cause an allergic reaction in some people.

Aside from pathogens and allergens, cross-contamination can occur with chemicals such as those used in cleaning, especially ones that are sprayed into the air where they can settle on food.

Food businesses must take cross-contamination and cross-contact extremely seriously. They often pose a greater risk of cross-contact than some other food and drink establishments due to their layouts, particularly smaller online food businesses or home-based businesses. Products like flour easily fill the air and drift across surfaces. This can mean that a wheat-free or gluten-free bake suddenly has particles of flour either within it or on its surface. Due to this risk, many online food businesses do not offer products that are deemed allergen-free unless they sell pre-packaged items that were not made on the premises.

Online food businesses should take the risks seriously and should have the following strategies in place:

  • All workers must practise good personal hygiene.
  • There should be separate areas for utensils and equipment if dealing with allergens.
  • Equipment and utensils should be thoroughly cleaned between uses.
  • Food should be stored correctly as per the guidance below.
  • Cleaning should be consistent and cautious.


Many online food businesses offer chilled goods such as flans, tarts, quiches, salads and sandwiches. These products must be chilled correctly and remain at safe temperatures. Whilst chilling does not kill harmful bacteria, it does slow down their growth, meaning they should not grow to unsafe quantities. When food isn’t chilled properly, it enters the “danger zone”. This encourages pathogens to grow and increases the risk of food poisoning.

To ensure the food business’s goods are properly chilled, the following should be in place:

Personal hygiene 

Since the COVID-19 pandemic of 2020, many more people have been aware of their own personal hygiene and how to wash their hands properly. Those preparing food for online food businesses typically use their hands in their work, including chopping, cutting and kneading dough when making bread.

As such, practising excellent personal hygiene is of the utmost importance – and consists of much more than simply washing hands whilst singing ‘Happy Birthday’. Regulation 852/2004 of the food safety laws stipulates the importance of having high standards in this regard.

As well as handwashing, personal hygiene includes clothing, hair, jewellery, smoking, habits and illness. If food business workers do not take good care of their personal hygiene, the baked goods can end up contaminated with biological and physical hazards directly or through cross-contamination. Every staff member in an online food business should be trained in personal hygiene.

This includes:

  • Direction on how to wash hands thoroughly and properly before handling any foods or ingredients as well as washing hands after handling allergens and raw ingredients.
  • Having long hair tied back and secured with a hairnet. This also includes beards.
  • Having nails that are short, natural and free from nail varnish.
  • No watches or jewellery should be worn. Some online food businesses make an exception for a plain wedding band.
  • Toiletries used should not be strongly scented, including perfumes.
  • Workers should wear suitable clean and practical clothing. This may include an apron, overall, hat and gloves.
  • Appropriate clean footwear that is slip-resistant, preferably with no laces to prevent trips and falls.
  • Chewing gum, smoking on breaks and touching the hair and face should also be discouraged.


When it comes to illness, those who work in an online food business must report their illness to the manager and not attend work. This is especially important for stomach viruses such as norovirus. A worker should not return to work in the business until 48 hours have passed since they last vomited or had diarrhoea in gastrointestinal illnesses. For cuts and sores, brightly coloured plasters should be used to cover them, even if no infection is present.

Food Allergens in Online Businesses

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.