Food Safety Guide for Restaurants

Food hazards in restaurants

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 occur when microorganisms contaminate food. In a restaurant, contamination is usually due to inadequate and improper storage, chilling, defrosting, cooking and reheating of food. This provides 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.

Examples of biological hazards include:

• Bacteria, e.g. Salmonella, E. coli and Campylobacter.
• Fungi, e.g. yeasts and moulds.
• Viruses, e.g. norovirus.

 

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

Chemical

Chemical hazards occur when naturally occurring or human-made substances contaminate food. In a restaurant, chemical hazards are often due to cross-contamination, i.e. spraying cleaning products near food.

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 but could be hazardous if used in excess quantities, e.g. colourings and glazing agents.

 

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

Physical

Physical hazards are foreign materials, objects and extraneous matter that can enter food during preparation and handling but may also be in raw ingredients. In a restaurant, these typically occur because of poor personal hygiene but can also come from packaging and poorly maintained premises and equipment.

Examples of physical hazards include:

• Natural hazards – occur naturally in the 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 and pebbles, 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, they can even result in choking, especially in the very young and elderly. Some can be generally unpleasant to find in food, i.e. someone else’s hair or a plaster.

Allergenic

Allergenic hazards are often included in the chemical category. These are proteins that occur naturally in some foods but can contaminate other foods by cross-contact. In a restaurant, allergenic hazards are normally caused by allergen products being used, processed and stored where non-allergen products are. It can be tricky to avoid if there are no separate areas in the restaurant kitchen.

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 hazards to be present in a restaurant kitchen and overall establishment. However, the most common types of food hazards likely to be found are biological and allergenic.

Food allergens in restaurants

By law, restaurant businesses must inform customers in writing if any of the 14 food 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 enclosed by packaging that has to be opened to be altered and are ready for sale. Restaurants may buy pre-packed food, such as bottled and canned drinks, biscuits, chocolate and cakes.

There has to be an ingredient list, with all of the allergens emphasised, on the packaging. Restaurant businesses should check the labels before serving pre-packed foods to customers.

Pre-packed for direct sale (PPDS)

PPDS foods are those that have been prepared and packed on the same premises where sold. For example, if a restaurant business makes salads and sandwiches and puts them in packaging. It is common in restaurants with display units where customers can choose, e.g. at a garden centre.

The law has recently changed regarding PPDS food. Natasha’s Law came into force on 1st October 2021. Businesses must now ensure that PPDS foods are labelled with a full ingredient 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)

In a restaurant, non-pre-packed foods will include any meals served to customers and any loose foods selected from display units.

Restaurant businesses must ensure they provide allergen information for all loose foods that contain any of the 14 allergens. They can do this by adding full 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, restaurant businesses 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.
• 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.

 

Remember, unlike bacteria, allergens are not affected by cooking. Therefore, cross-contact must be prevented when preparing and handling food.

Safely storing food in restaurants

Restaurants will store a variety of foods on the premises, such as:

• Ambient, e.g. dried goods, such as bread, pasta and flour.
• Chilled, e.g. refrigerated foods, such as meat, salad and milk.
• Frozen, e.g. foods kept in the freezer, such as vegetables, chips and fish.

 

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

Here are some top tips:

• Check all food deliveries before putting them into storage and reject anything that could compromise food safety and quality.
• 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, store 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 they were put into storage.

Hot holding

Some restaurants will 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 it is 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.

Safely serving food in restaurants

Food contamination can also occur during food service. Therefore, restaurant businesses must have strict procedures in place.

All restaurant food eating areas, and serving equipment, should be kept in good repair and clean. Any staff 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.
• Do not use dirty tea towels or clothing to carry hot plates to tables.
• 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.

Waste management in restaurants

Restaurants 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 restaurant businesses 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 restaurants

A pest is any insect or animal which can contaminate food, and if they become uncontrolled, it is known as an infestation. Pests can transfer pathogenic microorganisms to food by direct or indirect contact. They can contaminate food with physical contaminants, such as droppings, fur and feathers, and the whole (or part) of the pest can also end up in food.

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 commonly found in and around restaurant premises 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 restaurant premises regularly and trying to spot gaps or holes that could allow pests into buildings.
• Ensuring that external areas around the restaurant 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 keep 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 for caterers. This pack can help restaurant businesses meet the requirements of food safety and hygiene legislation. We also offer various food hygiene and HACCP courses, which can help restaurant businesses understand their legal obligations and assist them in achieving a five-star food hygiene rating.