Food Safety Guide for Takeaways

Requirements for delivering food

Delivering food can introduce different risks that takeaway businesses need to include in their food safety management systems.

Additional precautions will be required when:

• Taking orders – Customers may place orders via telephone, the takeaway’s website or a third party (i.e. food delivery apps). Customers must be provided with full correct information about meals, regardless of whether they order on the phone or online, e.g.:
  – The food sold.
  – The price and quantity.
  – Full allergen information.
  – How to consume and store, e.g. eat immediately and whether it can be frozen or reheated.
• Controlling allergens – If a takeaway business sells food via the telephone and online, they must provide allergen information twice during the ordering process. Once before food is ordered (verbally on the phone or in writing online) and then when delivered (menu, stickers or verbally by the delivery driver). Cross-contact must be avoided as much as possible. Refer to the food allergens in takeaways section for further information.
• Using delivery vehicles – Appropriate vehicles should be used for delivering food. If domestic vehicles are used, they will need to be cleaned and disinfected properly. Local authorities can provide advice on whether a vehicle is suitable to transport food. Further information can also be found on the Food Standards Agency’s website.
• Delivering food – There is a risk of harmful bacteria growing in food during deliveries. It is advisable to pick low-risk foods capable of being transported efficiently under temperature control, e.g. those cooked to very high temperatures. Suitable food-grade containers must be used, which must seal properly and keep food at the correct temperature. Any hot/cool boxes used to transport food must be thoroughly cleaned and disinfected before and after use. Hot food must be treated as if it is in hot holding and cold as chilled (see the safely storing section). Allergen-free meals must be kept separate in transit, sealed and clearly labelled.

Food hazards in takeaways

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. Contamination may occur in a takeaway due to inadequate and improper storage, chilling, defrosting, cooking, reheating and delivery 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, and poor personal hygiene.

Examples of biological hazards include:

• Bacteria, e.g. Salmonella.
• Fungi, e.g. yeasts and moulds.
• 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, takeaways 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 takeaway, chemical hazards may occur 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. flavourings, emulsifiers and stabilisers.

 

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 and objects that can enter food during preparation and handling but may also be in raw ingredients. In a takeaway, these may occur due to poor personal hygiene but can also come from packaging, poorly maintained premises and equipment, and pests.

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, human hair, fingernails (including false fingernails), plastic, glass, metal, animal 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 elderly. Some can be generally unpleasant to find in food, i.e. a hair, and others could also be a biological hazard, e.g. rat and mouse droppings.

Allergenic

Allergens are proteins that occur naturally in some foods but can contaminate other foods by cross-contact. In a takeaway, allergenic hazards may result from using, processing, storing and transporting allergen products where non-allergen products are.

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 have been numerous cases of takeaways making customers ill by serving allergen-free meals contaminated with allergens.

There is potential for all types of food hazards to be present in a takeaway. However, allergenic and biological are likely to be more of a risk in this type of establishment.

Food allergens in takeaways

Legally, takeaway businesses must inform customers in writing if any of the 14 allergens are in the ingredients of the food 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. Takeaways may buy and sell pre-packed food, such as bottled and canned drinks, biscuits and chocolate.

There has to be an ingredient list, with all of the allergens emphasised, on the packaging. 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, this will apply if a takeaway makes food to go, e.g. burgers, pizza and kebabs and puts them in packaging.

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, and they also have specific guidance for fast food and takeaway businesses.

Non-pre-packed (loose)

In a takeaway, non-pre-packed foods will include meals served to customers and any loose foods selected from display units, e.g. in a fish & chip shop.

Takeaway businesses 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, serving and transporting food, takeaway 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, especially for food transportation.
• Providing allergen training for staff, including what to do in an emergency if a customer on the premises 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. 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.
• Labelling allergen-free takeaway meals and keeping them separate during transit.
• Recording allergen information accurately, including product specification sheets, ingredients labels and recipes of the dishes.

 

Unlike bacteria, allergens are not affected by cooking. Takeaways 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 in takeaways

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

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

 

All food must be stored correctly to prevent contamination from food hazards and to 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 and record 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 ingredients and 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

Most takeaways will hot hold food, e.g. in heated display units and during delivery, which provides a perfect opportunity for harmful bacteria to grow if it is not at the correct temperature. Using an insulated hot-box during deliveries will help maintain temperatures.

When hot holding food, it must be held at a temperature of 63°C or above. Food can fall below this temperature for up to two hours during display or service. 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.

Cold foods

Some takeaways may display and/or deliver chilled foods. Chilled display units 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.

When delivering chilled foods, 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. They can be held above 8°C for up to four hours, but only once.

Safely serving food in takeaways

Food contamination can also occur during food preparation, service and delivery. 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 and delivering 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 delivery, and the same for chilled.
• Keep delivery vehicles and equipment clean.
• Do not give food to customers if it is dropped and spilt during delivery.
• Follow the 4Cs.

Waste management in takeaways

Takeaways 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.

All takeaway 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 takeaways

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. There have been many cases of pests in and around takeaway premises, which has resulted in prosecution.

Many different types of pests can contaminate food. The ones that may be in and around takeaways 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 and vehicles clean and tidy, particularly where food is prepared, served and transported.
• 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. The catering pack can help takeaway businesses meet the requirements of food safety and hygiene legislation. There are also packs specific to Indian and Chinese cuisine.

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