Food Safety Guide for Hog Roasts

Food hazards at hog roasts

Food hazards are contaminants that can enter food and potentially cause harm to consumers. The Food Standards Agency (FSA) defines a food hazard as “something that could make food unsafe or unfit to eat”.

There are four different types of food hazards: biological, chemical, physical and allergenic.

Biological

Biological hazards happen when microorganisms contaminate food. At a hog roast, contamination may be caused by improper chilling and undercooking of high-risk foods, e.g. the pig and other roasted and barbecued meats. Poor practices provide optimal conditions for harmful pathogens to grow. It can also occur due to cross-contamination from poor personal hygiene and handling practices, e.g. inadequate handwashing and unclean equipment, utensils and cleaning materials.

Examples of biological hazards include:

• Bacteria, e.g. salmonella and E. coli.
• Fungi, e.g. yeasts and moulds.
• Viruses, e.g. norovirus.
• Parasitic worms, e.g. trichinella in raw and undercooked pork.

 

These microorganisms can cause foodborne illnesses, including food poisoning and intoxication.

It is unlikely customers will catch the COVID-19 virus from food (Food Standards Agency). However, hog roast operators must follow current Government Guidance to reduce the risk to customers. Local authority environmental health teams can provide up-to-date guidance on COVID-19.

Chemical

Chemical hazards occur when naturally occurring or human-made substances contaminate food. At a hog roast, chemical hazards may occur due to cross-contamination and processing.

Examples of chemical hazards include:

• Toxins produced by animals, plants and microorganisms, e.g. mycotoxins (produced by fungi).
• Unintentionally added chemicals, e.g. cleaning chemicals.
• Veterinary drugs used on animals, e.g. antibiotics.
• Processing chemicals, e.g. Polycyclic Aromatic Hydrocarbons (PAHs) if cooking on wood chips or charcoal.
• Intentionally added chemicals to food but could be hazardous if used in excess quantities, e.g. flavourings.

 

Eating food contaminated with chemicals can result in immediate harm to the consumer. It can also cause long-term health effects if exposed to the hazard over time.

Physical

Physical hazards are foreign materials, objects and extraneous matter that can enter food during preparation, handling, cooking and serving but may also be in raw ingredients. At a hog roast, these may occur due to poor personal hygiene but can also come from packaging, poorly maintained equipment and the outdoor environment, e.g. pests.

Examples of physical hazards include:

• Natural hazards – Occur naturally in food, e.g. fruit pips, stems and stones, dirt on potatoes, bones in meat, and shells from nuts.
• Unnatural hazards – Should not be present in food, e.g. stones, human hair, fingernails (including false fingernails), string, plastic, glass, metal, animal fur, droppings and wood.

 

These types of hazards can cause injuries to the mouth, teeth and gums. In some cases, physical contaminants can even result in choking, especially in the very young and the elderly. Some can be generally unpleasant to find in food, i.e. a hair.

Allergenic

Allergens are proteins that occur naturally in some foods but can contaminate other foods by cross-contact. At a hog roast, allergenic hazards may result from using and storing allergen products where allergen-free ones are. Allergenic hazards can cause allergic reactions in food allergy sufferers. In some cases, there is a risk of anaphylaxis in those with severe allergies.

There are 14 recognised allergens, which include:

• Eggs.
• Fish.
• Milk.
• Peanuts (groundnuts).
• Celery (all of the plant, including the root celeriac).
• Mustard (liquid, powder and seeds).
• Tree nuts (almonds, hazelnuts, walnuts etc.).
• Sesame (seeds).
• Lupin (flower and seeds).
• Soybeans.
• Cereals (gluten) (oats, rye and barley).
• Molluscs (oysters, snails and mussels).
• Sulphur dioxide and sulphites.
• Crustaceans (crab, prawns and lobster).

 

Allergens at a hog roast are likely to come from oils, sauces, seasonings, marinades, stuffing, bread and salads. The exact allergens will depend on the type of food provided and the ingredients in each food item.

There is potential for all types of food hazards to be present at a hog roast. However, allergenic and biological are likely to be a higher risk when preparing, handling, cooking and serving the hog and other meat products.

Food allergens at hog roasts

Legally, hog roast operators must inform customers in writing if any of the 14 allergens are in the ingredients of the food prepared, cooked and served. It will apply to pre-packed, pre-packed for direct sale (PPDS) and non-pre-packed (loose) food.

Pre-packed

These are foods that are already in packaging before being sold. They are in packaging that has to be opened to be altered and are ready for sale. Hog roast operators may buy and sell pre-packed food, such as bottled and canned drinks, sauces and dressings.

There has to be an ingredients list, with all of the allergens emphasised, on the packaging. Operators should check the labels to ensure the allergens are clear before serving pre-packed foods to customers.

Pre-packed for direct sale (PPDS)

PPDS foods are prepared and packed on the same premises where sold and before they are ordered or selected by customers. This will apply if making hog roast baps and other foods and putting them in packaging ready for sale.

The regulations have recently changed regarding PPDS food. Natasha’s Law came into force on 1st October 2021. Businesses must now label PPDS foods with a full ingredients list, with all of the allergens emphasised, on the packaging.

The Food Standards Agency (FSA) has further information on the allergen labelling changes for PPDS foods. There is also specific guidance for mobile food sellers.

Non-pre-packed (loose)

Non-pre-packed foods will include unpackaged foods served to customers, e.g. hog roast baps, hot drinks made to order and any loose unpackaged foods selected from displays or buffets.

Hog roast operators must provide allergen information for all loose foods containing any of the 14 allergens. They can do this by adding complete allergen information to menus or putting it on a chalkboard. They can also provide written information packs or a notice informing customers on how to obtain allergen information.

Precautions

When preparing, cooking and serving food, hog roast operators must ensure that food allergens are handled and managed effectively to prevent cross-contact, which can be achieved by:

• Including allergenic hazards in HACCP systems and putting controls in place.
• Completing allergen training, including what to do in an emergency if a customer has an allergic reaction.
• Looking for any hidden allergenic ingredients in foods.
• Preparing, cooking and storing allergen-containing products separately from non-allergen products, e.g. using separate equipment, such as colour-coded boards.
• Cleaning and disinfecting surfaces and equipment thoroughly where separation is not possible.
• Carefully checking pre-packed food labels for allergenic ingredients.
• Labelling any ingredient containers clearly with the allergens they contain.
• Recording allergen information accurately, including product specification sheets, ingredients labels and recipes.

 

Unlike bacteria, allergens are not affected by cooking or chilling. Operators will also need to consider various dietary requirements and food intolerances. Avoid cross-contact as much as possible when preparing and handling food.

Safely storing food at hog roasts

Hog roast operators will store a variety of foods, such as:

• Ambient, e.g. dried goods, such as sauces, marinades, bread, tea and coffee. They may also store vegetables.
• Chilled, e.g. refrigerated foods, such as the hog, other meats, meat-free foods, ready-to-eat foods, salads, desserts and milk.
• Frozen, e.g. foods kept in the freezer, such as chips, vegetables, meat and meat-free foods.

 

Store foods correctly to prevent contamination from food hazards and keep them fresh, so good quality, safe food is served.

Here are some top tips:

• Only use reputable suppliers, particularly for whole pigs and other meats.
• Check all food deliveries before putting them into storage and reject anything that could compromise food safety and quality.
• Keep dry goods in sealed, labelled containers.
• Keep storage areas clean and tidy.
• Do not store any food, equipment or utensils on the ground.
• Have an effective stock rotation system, e.g. First In First Out (FIFO).
• Regularly check the temperatures of fridges and freezers.
• For pre-packed foods, always follow the storage instructions on the packaging.
• Where possible, store raw and ready-to-eat foods separately. If it is not possible, keep higher risk foods, e.g. raw meat, below ready-to-eat and cooked foods.
• Allergen-containing foods must be kept separate from other foods.
• Store chemicals, cleaning equipment, and waste away from food storage areas.
• Keep an eye on use-by dates and best before dates, and dispose of any food that has expired. Using food beyond its use-by date is unlawful.
• Label any non-pre-packed foods with the name and any allergens.
• Label any chilled and frozen food with dates put into storage.

Hot holding

A hog roast will certainly involve hot holding food, especially the pig. When hot holding food, it must be at a temperature of 63°C or above. Operators can keep food below this temperature for up to two hours.

However, if not used after this time, it should be:

• Reheated until it is steaming hot and put back into hot holding (only reheat once).
• Cooled as quickly as possible to a temperature of 8°C or below.
• Disposed of if it has been out for more than two hours.

 

It is always best to throw out any leftovers to minimise the risk of food poisoning.

Chilled display

Some hog roast businesses may provide chilled food for self-serving, e.g. buffets. Before putting any food into chilled units, they must be at the correct temperature before use, i.e. set at 5°C or below. The temperature should be checked at least once a day (using a clean probe between chilled food). Display all chilled food for the shortest possible time.

When delivering chilled foods or taking them to events, it is best to use a cool box with a thermometer inside to monitor the temperature. Cold foods should be held below 8°C, but ideally between 0-5°C. It can be held above 8°C for up to four hours, but only once.

Safely serving food at hog roasts

Food contamination can also occur during food preparation and service. All cooking/serving areas and equipment should be kept in good repair and clean. Anyone handling and serving food must maintain a high standard of personal hygiene at all times.

When serving food at hog roasts:

• Take extra care when handling and serving ready-to-eat foods, as bacteria and allergens will not be killed by cooking or reheating.
• Provide and use utensils to serve wherever possible to avoid direct touching of food.
• Use gloves when serving and change them regularly.
• Follow hot holding guidance where food has to be kept hot before serving, and the same for chilled.
• Always follow the 4Cs.

 

The Food Standards Agency (FSA) has further guidance for businesses that deliver food to customers. Hog roast operators should follow this advice if preparing food off-site and then taking it to events.

Waste management at hog roasts

Hog roasts are likely to produce mostly food, packaging, disposable plates/cutlery and water waste. If waste management is inadequate, it can encourage pests and may even result in infestations. It can also increase the risk of food becoming contaminated with harmful pathogens. Food can start to smell as it deteriorates, which customers will find unpleasant.

All hog roast operators should have appropriate provisions for the segregation, storage and removal of waste, for example:

• Not allowing waste to accumulate by removing it regularly from food areas.
• Having appropriate bins inside and outside, e.g.:
  – Sufficient in number.
  – Different types of bins for different wastes.
  – Bins with foot pedals, so no hand touching.
  – Bins with tight-fitting lids to prevent pests.
• Cleaning and disinfecting bins regularly.
• Lining bins with appropriate liners.
• Regularly emptying bins.
• Ensuring bins are placed and kept in areas designated for waste disposal.
• Keeping outside bins closed when not in use.
• Piping wastewater into sealed containers or tanks and not discharging it on-site.
• Removing waste from events and disposing of it legally and properly.

Pest control at hog roasts

A pest is any insect or animal which can contaminate food with harmful pathogens and become an infestation if uncontrolled. They can also introduce physical hazards, e.g. contaminating food with droppings or the pest itself.

Pests are relatively common, and EHOs close down food businesses due to pest infestations more than any other problem.

Many different types of pests can contaminate food. The ones that may be in and around hog roasts may include:

• Rodents – Mice and rats.
• Insects – Flies, ants and cockroaches.
• Stored product insects – Beetles, particularly weevils, can be found in flours, grains and cereals.
• Birds – Pigeons.

 

Some examples of pest prevention and control methods include:

• Checking regularly for gaps or holes that could allow pests into the premises, vehicle or trailer. All should be pest-proof.
• Keeping windows and doors closed and locked when not in use.
• Ensuring external areas are kept clear of vegetation, rubbish and anything that could encourage or harbour pests.
• Looking for evidence of pests or pest damage when checking deliveries, e.g. larvae, insects or gnawed packaging. Do not accept deliveries if there are any signs.
• Keeping the premises, vehicle, equipment and trailer clean and tidy, especially where food is transported, prepared, cooked and served.
• Removing internal and external waste regularly.
• Using fly screens on any open windows.
• Not having open bins and keeping lids closed when not in use.
• Storing food correctly, e.g. not on the floor, and keeping it covered or well-sealed.
• Having an approved contractor to manage and monitor pest control within and around the premises where possible and contacting them if there are signs of an infestation.

 

The Food Standards Agency (FSA) has a food safety management pack called Safer Food, Better Business. It can help hog roast operators meet the requirements of food safety and hygiene legislation.

Hog roast operators should contact the local authority environmental health team for advice on food safety and hygiene specific to their business. There is also guidance from the CIEH on mobile catering that operators may find helpful.

We also offer various food hygiene and HACCP courses, which can help hog roast operators understand their legal obligations and assist them in achieving a five-star food hygiene rating.