Food Safety Guide for Private Chefs

Food hazards

Most people have some level of awareness when it comes to food hazards. However, when working as a private chef, 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 – 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

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

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

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, 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. Private chefs must therefore take care to ensure allergy information is available at all times for their private diners. Indeed, the best practice would be for the chef to discuss any allergens or specific requirements before preparing the menu and grocery shopping.

Food allergens when working as a private chef

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 chefs must be fully clear on what the risks are as well as what is required from them when it comes to protecting their clients from the harm that they can cause.

Typically, a private chef will be hired directly by their client to cook for a specific event where the guests are most often known to the host. This means that the host can work with the chef in preparing a menu that is suitable for their guests’ needs, especially when it comes to allergies. This should mean that allergenic risk factors are limited.

However, the chef must still be aware of how allergens pose a risk. There are 14 allergens that must be declared on the packaging and menus by law.

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.

 

Information regarding these allergens must be in writing for any foods prepared by the private chef. 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 the diners can access the information. Labels should be checked before food is given to diners too. As mentioned above, pre-packed foods for direct sale (PPDS) must now also come with allergy labelling as per Natasha’s Law.

For all meals served, allergen information must be easily accessible to diners. This can include having it listed clearly on menus as well as providing ingredient lists in a folder.

When preparing food, private chefs 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 any chef’s assistants, 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, private chefs must be vigilant and careful when handling allergens and take particular care if a customer reports that they are allergic to something.

Safely sourcing and storing food for private chefs

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

When shopping for ingredients, private chefs should:

• Ensure that all ingredients are well within their ‘use by’ and/or ‘best before’ dates and that they will not expire before the date of the event.
• Be familiar with the supplier they are using to ensure that the quality of the ingredients is what they would expect.
  For example:
  – Is the supplier a registered supplier with the local authority?
  – Do they store, transport and package their goods hygienically?
  – Does the supplier have the necessary allergen information?
  – Does the supplier have any quality assurance or certification?
  – Are the supplier’s invoices fully referenced?
• Check that their chosen supplier has a system for managing food safety.
• Perform regular checks on delivery times, temperature checks and quality checks.
• Use a clean vehicle to transport goods from a cash and carry and that fresh and frozen food is transported quickly and stored in a fridge or freezer immediately.
• Keep records of where and when food was purchased so that this can be tracked in the event of foodborne illnesses.

 

During grocery shopping and preparing the food, a private chef should ensure that they store food safely. This could be for a few hours before the event to a few days in advance, depending on the circumstances.

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.

Safely preparing food for chefs

If shopping in advance, private chefs often freeze foods to maintain their freshness. When defrosting foods before preparation, private chefs should ensure that they follow the guidance for the safe defrosting of foods. Frozen food should be defrosted in a fridge, ensuring that raw products are stored below products that are ready to eat. Defrosting should be done at the bottom of the fridge.

For private dining events, private chefs will likely have to prepare some of the food before arriving at the client’s address. This reduces the time that the chef needs to be on-site and also reduces the reliance on the client’s kitchen facilities, specifically their domestic cooking equipment which often creates limits to the quality of food the private chef can prepare there.

Private chefs sometimes use registered commercial kitchens to prepare food in advance but many do this in their home kitchens. If preparing from a home kitchen, there are certain rules that private chefs must adhere to. If a private chef’s home kitchen is used to prepare food more than five times within a five-week period, the kitchen must be registered with the local council. The kitchen will need to meet specific requirements and possibly need to be inspected.

Private chefs also typically need to provide their own equipment to ensure that food safety requirements are met.

This includes:

• Their own transport with a chiller compartment, a clean thermos cool box (with added freezer blocks), or an electrical cool box plugged in.
• Wipes and a temperature probe.
• Cleaning products.
• Gloves
• Their own sharpened knives.
• Clean aprons.
• Storage containers that are clean and intact.

 

On arrival at their venue location, the private chef must always prepare the event’s kitchen for food storage and preparation. This includes carrying out a risk assessment on arrival, with the client giving a detailed tour of the kitchen.

Following a guided tour, the private chef must prepare all surfaces, sinks and cooking equipment by cleaning and disinfecting them thoroughly. The chef must also check all freezers and fridges and reorganise them as necessary before bringing in their food products. Only then can all food products in the chef’s chiller boxes be transferred to the event’s fridge or freezers.

The chef must check the temperatures of the fridge and freezer and record them, with any faults reported to the host and documented on the risk assessment. As there is often only one sink, the private chef must disinfect it between using it for food preparation and handwashing. If there are no multi-coloured chopping boards, the boards must also be thoroughly cleaned and disinfected between uses.

Safely serving food for private chefs

When a private chef serves food, 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. Those handling the food should maintain high standards of personal hygiene too.

Before serving, the chef should ensure that they identify any guests with food allergies. This should be noted on a table plan. When introducing a dish, the chef must do so clearly so that all guests know what it is that they will be eating. This ensures the safe communication of potential allergens. Guests will have also had the menu in advance of serving, but this added communication works as another opportunity to remind guests and verify that they are happy with the ingredients.

When serving food, the chef or any hired 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 for private chefs

Private chefs should take all leftover food with them at the end of the event so that it can be disposed of correctly. However, guests often insist that the leftovers remain at their home so that they can eat them later. This may potentially involve reheating or unsafe storage.

If this is the case, private chefs can leave the food for their guests but it is recommended that they follow a few simple rules:

• Label each food item clearly with instructions on how to re-prepare or reheat the food so that it can be eaten safely.
• Label the food items with allergens.
• Add consume by dates to food.

 

When it comes to other waste, private chefs should also be removing any waste from packaging from the event and taking it away for safe disposal offsite. Waste should then be segregated and disposed of appropriately.

Waste management principles for private chefs include:

• Regularly removing waste from food areas so that it does not accumulate.
• Having appropriate and accessible bins in the venue and when returning to dispose of waste after the event, 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.
• Ensuring the bins are in areas that are designed for waste disposal.
• Keeping outside bins locked when not in use.

Pest control for private chefs 

Private chefs tend to move premises regularly for each event that they cater. However, they must be aware of pests and how to prevent them within a client’s kitchen or in a commercial kitchen used to prepare food in advance.

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 premises 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 near some kitchens, particularly if there is an outdoor seating area.

 

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

To prevent and control pests:

• Keep the kitchen area clean. Regular cleaning including the floors, walls, tables and counters is essential for preventing pests. Whilst a private chef has little to no control over a client’s regular cleaning schedule, they should always 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.
• Inform the hosts if you suspect a pest infestation when conducting an initial risk assessment. The host can then use pest control products or hire in professionals.

 

By following these pest control tips, the health and safety of the private chef’s kitchen environment is maintained for their clients.