Food Safety Guide for Pubs/Bars

Food hazards in pubs/bars

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 and drink. In a pub and bar, contamination may occur due to inadequate and improper storage, chilling, defrosting, cooking and reheating of food. Poor practices provide optimal conditions for harmful pathogens to grow. It can also occur from cross-contamination, e.g. raw foods coming into contact with cooked and ready-to-eat foods, and poor personal hygiene. The risk will depend on the type of pub/bar, including the food and drink served. A bar that only serves drinks and pre-packed food will be a lower risk than a pub cooking and serving meals.

Examples of biological hazards include:

• Bacteria, e.g. Salmonella.
• Fungi, e.g. yeasts and moulds (particularly in cellars and beer line systems).
• Viruses, e.g. norovirus.

 

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, pubs and bars must follow current Government Guidance to reduce the risk to customers and staff.

Chemical

Chemical hazards occur when naturally occurring or human-made substances contaminate food. In a pub/bar, chemical hazards may occur due to cross-contamination, i.e. spraying cleaning products near food or drinks. Also, beer line systems are usually cleaned with hazardous chemicals, which can cause serious harm to people if ingested. Therefore, stringent precautions are required to ensure beer and other drinks do not become contaminated with line cleaning chemicals.

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.
• Intentionally added chemicals to food and drink but could be hazardous if used in excess quantities, e.g. flavourings and colourings.

 

Eating food and drinks 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 and drink during preparation and handling but may also be in raw ingredients. In pubs and bars, these may occur due to poor personal hygiene but can also come from packaging and poorly maintained equipment. Beer line systems can become clogged with limescale and beerstone, which can enter drinks.

Examples of physical hazards include:

• Natural hazards – Occur naturally in food, e.g. fruit pips and stones, bones in meat and fish and shells from nuts.
• Unnatural hazards – Should not be present in food, e.g. stones, human hair, fingernails (including false fingernails), plastic, glass, metal 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 elderly. Some can be generally unpleasant to find in food, i.e. a hair or plaster.

Allergenic

Allergens are proteins that occur naturally in some foods but can contaminate other foods by cross-contact. In a pub/bar, allergenic hazards may result from using and storing allergen products where non-allergen products are. If a pub/bar is selling just pre-packed food, the risk is lower, but it is still essential to keep allergen-free products separate from those containing allergens.

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).

 

These types of hazards can cause allergic reactions in food allergy sufferers. In some cases, there is a risk of anaphylaxis in those with severe allergies.

There is potential for all types of food hazards to be present in a pub/bar, but it will depend on the nature of the business and what it sells. Biological and allergenic hazards are more likely a risk during the preparation, cooking and serving of food. Chemical hazards are a significant risk where there are beer lines and drinks dispensers.

Food allergens in pubs/bars

Legally, pubs and bars must inform customers in writing if any of the 14 allergens are in the ingredients of the food (and drink) prepared 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. Most pubs and bars will likely buy and sell pre-packed food, such as bottled and canned drinks, biscuits, chocolate, crisps, meat snacks, olives and peanuts.

There has to be an ingredient list, with all of the allergens emphasised, on the packaging. Businesses 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 they are sold and before they are ordered or selected by customers. For example, if a pub or bar makes salads, sandwiches, fast food or pies and puts them in packaging ready for sale, this will apply.

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.

Non-pre-packed (loose)

Non-pre-packed foods will include meals prepared, cooked/ready-to-eat and served to customers, e.g. fish & chips, carveries, burgers, steaks and desserts.

Pubs and bars 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 food, pubs and bars 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.
• Providing allergen training for staff, including what to do in an emergency if a customer has an allergic reaction.
• Looking for hidden allergenic ingredients, e.g. Worcestershire sauce contains anchovies (fish).
• Preparing and storing allergen-containing products separately from non-allergen products, e.g. using separate 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 of the dishes.

 

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

Safely storing food in pubs/bars

Pubs and bars will store a variety of foods on the premises, such as:

• Ambient, e.g. dried goods, such as bread, crisps, peanuts, sugar, flour, coffee and tea.
• Chilled, e.g. refrigerated foods, such as sandwiches, salads, butter, desserts and milk.
• Frozen, e.g. foods kept in the freezer, such as ice cream, fish, chips, ice and vegetables.

 

All food must be stored correctly to prevent contamination from food hazards and to keep it fresh, so good quality, safe food and drink is served to customers.

Here are some top tips:

• Check all food and drink 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.
• 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 and poultry, below ready-to-eat and cooked foods.
• Allergen-containing foods must be kept separate from other foods.
• Store chemicals and cleaning equipment 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

Some pubs and bars may hot hold food, e.g. in heated display units, which provides a perfect opportunity for harmful bacteria to grow if it is not at the correct temperature. When hot holding food, it must be at a temperature of 63°C or above. Businesses can keep food below this temperature for up to two hours. However, if not used after this time, it should be disposed of properly. It is always best to throw out any leftovers to minimise the risk of food poisoning.

Chilled display

Some pubs and bars may have chilled display units for food and cold drinks. These must be cold before use, i.e. set at 5°C or below, and the temperature should be checked at least once a day (using a clean probe between chilled food packs). Display all chilled food for the shortest possible time.

Safely serving food in pubs/bars

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

When serving food:

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

 

The Food Standards Agency (FSA) has further guidance for businesses that deliver food and drinks to customers.

Waste management in pubs/bars

Pubs and bars are likely to produce mostly food and packaging waste. If waste management is inadequate, it can encourage pests and may even result in infestations. It can also increase the risk of pathogens in the food premises. Rotten food can start to smell as it deteriorates, which customers will find unpleasant.

All pubs and bars 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 the food premises, 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 inside and outside.
• Ensuring bins are placed and kept in areas designated for waste disposal.
• Keeping outside bins locked when not in use.

Pest control in pubs/bars

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 in food businesses 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 pubs and bars 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 (outside).

 

Some examples of pest prevention and control methods include:

• Checking the premises regularly for gaps or holes that could allow pests into buildings.
• Ensuring external areas around the premises are kept clear of vegetation and anything that could encourage or harbour pests.
• Looking for evidence of pests or pest damage when checking deliveries, e.g. insects or gnawed packaging. Do not accept deliveries if there are any signs.
• Keeping the premises clean and tidy, particularly where food is prepared, served and eaten.
• 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.

 

The Food Standards Agency (FSA) has a food safety management pack called Safer Food, Better Business. It can help pubs and bars meet the requirements of food safety and hygiene legislation. For pubs and bars that only sell pre-packed food (particularly non-chilled), it is best to contact the local authority environmental health team for further advice, as the SFBB pack may be too complex for the risks.

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