Best Practices for Maintaining Hygiene in Catering Environments

The catering industry is a fast-growing industry, and in 2022 data from Statista shows event catering in the UK had an annual turnover of £6.8 billion, an increase of £2.3 billion from the previous year. The catering industry refers to businesses and services that provide food and beverages for events, gatherings and institutions outside of a standard restaurant setting. Catering can range from small-scale services for intimate gatherings to large-scale operations for corporate events, weddings, conventions and public functions. Catering can include:

• Event catering: This is the most common type, where catering companies provide food, beverages and sometimes even full event services for specific events, including weddings, corporate functions, birthdays and parties.
• Mobile catering: Involves food trucks, carts or other mobile setups that serve food at public or private events, including fairs, festivals, sporting events and construction sites.
• Industrial and institutional catering: This includes catering for institutions like hospitals, schools, cruise ships and large corporations, where meal services are provided regularly on a large scale.

Maintaining strict hygiene standards is essential in catering environments to prevent foodborne illnesses, protect public health and maintain a business’s reputation. Catering services are responsible for serving food to large groups and this makes it crucial to follow rigorous hygiene practices to avoid contamination. Hygiene and food safety are particularly important in catering because food is prepared in bulk, often transported and served to large groups.

Poor hygiene can lead to severe consequences, including food poisoning outbreaks and damage to the business’s reputation. In some cases, legal authorities may impose fines, suspend operations or even revoke licences if hygiene standards are not met. For these reasons, hygiene is not just a best practice but a vital part of every catering operation to ensure safety and trust. Proper hygiene practices are necessary to prevent foodborne illnesses, comply with health regulations and maintain a professional reputation.

Personal Hygiene

Personal hygiene is a fundamental aspect of food safety in catering. The actions and habits of food handlers play a critical role in preventing contamination and ensuring safe, clean food for consumers. Below are the best practices in personal hygiene for catering staff to maintain food safety and prevent cross-contamination.

Handwashing

Proper handwashing is one of the most effective ways to reduce the spread of harmful bacteria and viruses in food preparation areas. Catering staff should wash their hands regularly and especially:

• Before handling food
• After using the bathroom
• After handling raw foods, like meat and poultry
• After touching potentially contaminated surfaces or equipment, such as light switches and door handles
• After using a phone
• After cleaning, handling waste or touching bins
• After coughing, sneezing or touching their face or hair
• After smoking.

Proper handwashing reduces the risk that catering staff will contaminate food with bacteria, toxins, pathogens and physical objects, such as hair, and helps to ensure all stages of the food management process remain safe and hygienic. Below, is a step-by-step guide for effective handwashing.

• Use warm water and soap: Wet your hands thoroughly with warm water and apply a generous amount of soap.
• Scrub all areas: Lather hands, paying special attention to the backs of hands, between fingers and under fingernails.
• Scrub for at least 20 seconds: This ensures germs are effectively removed. Singing a simple song like ‘Happy Birthday’ twice can help time this step.
• Rinse thoroughly: Use clean water to rinse all soap and residue from hands.
• Dry with disposable towels: Use a single-use towel to dry hands completely, as damp hands can transfer bacteria more easily.

Proper Attire

Wearing appropriate attire in the kitchen helps prevent contamination from clothing, hair and other personal items. Uniforms specifically designed for people who work with food are typically made from materials that are resistant to bacteria and other microorganisms and are easy to clean and maintain. Appropriate clothing not only protects food from contamination but also helps to protect the health and safety of catering staff. 

• Clean uniforms or aprons: Catering staff should wear freshly laundered uniforms and/or aprons daily to prevent transferring contaminants from clothing to food. Aprons should be removed when leaving food preparation areas, especially when using the bathroom or taking breaks.
• Hairnets and hair restraints: Hairnets, hats or other hair restraints should be worn to keep hair securely covered and prevent loose strands from falling into food.
• Protective gloves: While gloves are not always necessary, they should be worn when handling ready-to-eat foods to prevent direct contact. Gloves should be changed regularly, especially after handling raw foods or touching non-food surfaces.
• Appropriate footwear: Non-slip, closed-toe shoes protect staff from spills, falls and potential injuries. Shoes should also be dedicated for kitchen use to prevent bringing dirt and contaminants into the kitchen from outside.

Health and Illness Policy

To prevent the spread of illness through food, catering staff must follow clear health and illness policies, such as:

• Reporting illnesses: Staff should inform management if they experience symptoms of any contagious illness (e.g. flu, gastroenteritis, vomiting or diarrhoea) and should refrain from working in food preparation areas until fully recovered. This prevents the spread of pathogens that can cause foodborne illness.
• Avoiding work when sick: Food handlers should stay home when experiencing symptoms of infectious illness or foodborne illnesses. This policy should extend to any symptoms of respiratory or gastrointestinal infections.
• Dealing with cuts, burns or skin infections: Any open wounds, cuts or skin infections must be properly covered with brightly-coloured waterproof dressings to prevent contamination. Additionally, gloves should be worn over dressings to add a second layer of protection.

Implementing and enforcing these personal hygiene practices within catering environments helps minimise contamination risks and ensures a safe experience for both staff and customers.

Food Handling and Preparation

Proper food handling and preparation are essential for maintaining food safety, preventing foodborne illnesses and ensuring high-quality meals in the catering industry. Key practices in safe food handling include avoiding cross-contamination, controlling temperatures, using proper thawing methods and maintaining clean food preparation surfaces.

Safe Food Handling

Avoiding Cross Contamination

Cross-contamination is one of the primary causes of foodborne illness. Preventing it requires a clear separation between raw and ready-to-eat foods. Use different chopping boards, knives and other utensils for raw meats, poultry and seafood and a different set for cooked or ready-to-eat items. Colour-coded equipment can help staff easily identify which tools are for raw versus ready-to-eat foods.

Store raw meats, poultry and seafood below ready-to-eat foods in refrigerators to prevent raw juices from dripping onto other items. Raw items should always be sealed in containers or covered to avoid direct contact with other foods.

Temperature Control

Cooking food to the correct temperature is essential to kill harmful bacteria. The Food Standards Agency (FSA) recommends that the middle of the food should reach a temperature of 70°C for at least two minutes to ensure it is fully cooked. Alternatively, the below temperature-time combinations are also acceptable: 

• 60°C for 45 minutes
• 65°C for 10 minutes
• 70°C for 2 minutes
• 75°C for 30 seconds
• 80°C for 6 seconds

A food thermometer should be used to check the internal temperature, especially for large portions or high-risk foods like poultry and seafood. Thermometers should be placed in the thickest part of the food, avoiding bones or fat for an accurate reading. It is important to make sure that thermometers are fully clean to prevent cross-contamination and ensure the temperature displayed is accurate. Thermometers should also be calibrated regularly to ensure accurate readings. 

Proper Defrosting

Improperly defrosting food can lead to uneven cooking and bacterial growth. To keep food safe, it should never be defrosted at room temperature, as this encourages the growth of harmful bacteria. Safe defrosting methods include:

• Refrigerator thawing: Defrosting in the fridge is the safest method, as it keeps the food at a safe, consistent temperature. Large items may take a day or more, so planning ahead is essential. If you are defrosting food in the fridge, make sure to put it in a large container at the bottom of the fridge, so it does not drip onto other food and contaminate it.
• Cold water thawing: Place food in a leak-proof bag and submerge it in cold water, changing the water every 30 minutes to keep it at a safe temperature. This method is faster but requires more supervision.
• Microwave thawing: For immediate cooking, thawing in the microwave can be effective, but food should be cooked right after thawing to prevent bacteria from multiplying.

Equipment Maintenance and Cleaning

Keeping kitchen equipment clean and well-maintained is essential in catering and helps to ensure food safety, a more efficient kitchen and increased longevity of kitchen tools and equipment. Proper equipment maintenance, effective storage practices and vigilant pest control measures are necessary to prevent contamination and ensure a safe working environment. Cleaning agents used should be food-safe and effective against a wide range of pathogens. Disinfectants should be used according to manufacturer instructions, including dilution requirements and contact time. 

Cleaning Equipment Regularly

Regular cleaning of kitchen equipment is crucial to prevent grease buildup, food debris accumulation and contamination, which can lead to bacterial growth, equipment damage and potential fire hazards. Maintaining clean food contact surfaces is essential to prevent cross-contamination during food prep. Food contact surfaces, including counters, cutting boards and utensils, should be cleaned and sanitised frequently. This includes cleaning between tasks, especially when switching from raw to ready-to-eat foods.

Establish a cleaning schedule that specifies the frequency and method for cleaning all surfaces and equipment. This schedule should be visibly posted for easy reference by staff and should cover daily, weekly and monthly cleaning tasks. Tasks should include sanitising between tasks, especially after handling raw foods, to reduce the risk of contamination. The cleaning and maintenance schedule should include how often equipment requires cleaning. For example, daily cleaning tasks may include:

• Grills and fryers: Remove excess grease and food debris at the end of each day. For fryers, filter the oil and clean any residue, replacing the oil regularly as per usage. Use grill brushes and degreasers to keep surfaces clean.
• Ovens: Wipe down oven interiors to remove crumbs and spills that can burn and affect food quality. Run self-cleaning cycles as recommended by the manufacturer and deep clean periodically.
• Food processors and blenders: Disassemble parts, clean with hot, soapy water and dry thoroughly. Pay close attention to blades and other small parts where food particles may get trapped.

Other kitchen equipment may not require daily cleaning, particularly if it is regularly maintained and doesn’t come into direct contact with high-risk foods. The following equipment may only require weekly cleaning.

• Ventilation hoods and filters: Clean ventilation hoods and filters weekly to prevent grease buildup, which can pose fire hazards and affect air quality. Professional cleaning may be required periodically.
• Refrigeration units: Remove contents, clean shelves and surfaces and check for spills. Regular defrosting may be necessary to ensure efficiency and avoid freezer burn.
• Large appliances: Large appliances should be moved (if possible) for thorough cleaning of both the appliance itself and the surrounding area to eliminate any food debris that might attract pests.

However, it is important to keep in mind that even if a specific piece of equipment is not scheduled to be cleaned, it may still require a thorough cleaning if it has become contaminated or has been more heavily used than usual. Any kitchen equipment that comes into contact with high-risk foods, such as raw meat and dairy, should be thoroughly cleaned before being used again.

It is also important to regularly check food preparation surfaces and equipment for signs of damage and wear and tear. This can help to prevent physical contamination, for example, from flecks of paint, shards of wood or chipped plastic. Damaged surfaces can also be more difficult to clean and can harbour bacteria, so may require a more rigorous cleaning process. 

Equipment Storage

Proper storage of utensils, tools and equipment is important to maintain cleanliness and avoid bacterial growth. Clean, dry storage areas help ensure equipment remains in good condition and is ready for safe use. Storage guidelines include:

• Clean and dry: All equipment and utensils should be cleaned and completely dried before storage. Moisture can encourage bacterial growth and rust, particularly on metal tools.
• Organised storage spaces: Store equipment in designated areas that are organised to prevent cross-contamination. For example, store knives and food preparation tools separately from cleaning equipment and chemicals.
• Protective coverings: Cover equipment like mixers, blenders and slicers when not in use to protect them from dust and contamination.
• Off-the-floor storage: Shelves should keep equipment off the floor to prevent contamination from spills, dust and pests. Using racks or shelves also facilitates easy access and regular cleaning of storage areas.

Pest Control

Pest control is vital in catering environments, as pests carry harmful bacteria and pathogens that can easily contaminate food and surfaces. Maintaining a pest-free environment is essential for food safety and hygiene. Effective pest control measures include:

• Remove food debris: Cleaning up all food debris immediately and regularly emptying trash bins helps prevent attracting pests. Pay special attention to hard-to-reach areas under and behind equipment where crumbs can accumulate.
• Seal entry points: Check for and seal any gaps, cracks or holes around windows, doors and walls to prevent pests from entering. Install door sweeps, screens and weather stripping where necessary.
• Secure waste disposal: Ensure that rubbish bins have tight-fitting lids and are emptied regularly, especially at the end of the day. Rubbish bins should be located away from food preparation areas to minimise the risk of contamination.
• Professional inspections: Regular inspections by professional pest control services help identify potential pest issues early and implement proactive measures. Professional services can also provide specific treatments or recommendations suited to the catering environment.

Waste Management

Effective waste management is crucial in catering environments to maintain cleanliness, prevent pest infestations and avoid foul odours. A well-organised waste disposal system and regular cleaning of waste areas help minimise contamination risks and contribute to a safe, hygienic kitchen environment.

Proper waste disposal is essential to keep the kitchen organised, reduce contamination and maintain hygiene. Different types of waste, such as food scraps, recyclables and general waste, should be disposed of responsibly and efficiently. This includes separating waste bins, for example:

• Food waste: Designate specific bins for organic or food waste to contain items that decompose quickly. Food waste should be stored in bins with tight-fitting lids to prevent odour and pests.
• Recyclables: Use separate bins for recyclables, such as cardboard, glass and plastic, to reduce waste and promote sustainability. Clearly label these bins to make sorting easier for staff.
• General waste: Use a third bin for non-recyclable and non-organic waste items. Keeping these types of waste separate prevents contamination and improves waste handling efficiency.

All waste should be removed from the kitchen frequently, especially at the end of each shift, to prevent buildup. Regular removal helps avoid odours, reduces bacterial growth and minimises the risk of attracting pests. It is also important to store waste bins away from food preparation and storage areas to prevent cross-contamination. Outdoor bins should also have secure lids to discourage pests and vermin from accessing waste.

Regular cleaning of waste disposal areas is necessary to prevent the spread of bacteria, control odours and deter pests. Unclean waste areas can quickly become breeding grounds for bacteria and attract pests, which can significantly compromise the hygiene of the kitchen, making a daily cleaning routine for all waste bins essential. Empty bins should be rinsed, scrubbed with hot soapy water and disinfected regularly to remove any food particles and residue.

Include waste areas in deep cleaning schedules, such as weekly or monthly, depending on kitchen use. Deep cleaning can help eliminate any residue or buildup that may have been missed during daily cleanings. Clean bins and waste storage areas with food-safe disinfectants to ensure that bacteria, mould and odours are effectively controlled. Ensure that disinfectants are suitable for use in food service environments.

Additionally, proper ventilation in waste storage areas can help disperse odours and reduce moisture buildup. Use air fresheners or odour absorbers if needed to maintain a neutral smell but avoid using strong scents that may affect food quality or hide potential hygiene issues. 

Food Storage

Proper food storage is essential in catering to preserve food quality, prevent spoilage and ensure food safety. Following recommended food storage practices can help to reduce waste, maintain freshness and minimise the risk of foodborne illnesses.

Temperature Monitoring

Maintaining the correct storage temperatures for perishable items is critical to prevent bacterial growth and ensure food safety. Bacteria grow most rapidly in the Danger Zone  (between 8°C and 63°C), so it’s crucial to store foods outside of this range.

It is a legal requirement in the UK to store cold food below 8°C; however, the Food Standards Agency (FSA) recommends that fridge temperatures should be set to 5°C and below. Common refrigeration units should be equipped with thermometers and temperatures should be checked and logged at regular intervals to quickly identify and correct any fluctuations. 

Freezers should maintain a consistent temperature of -18°C to ensure food safety and longevity. Freezing inhibits bacterial growth but does not kill bacteria, so it’s important to handle frozen items carefully during thawing. Like refrigerators, freezers should have thermometers for regular monitoring and any temperature rises should be addressed immediately to prevent freezer burn and potential spoilage.

Regular temperature checks help ensure equipment is functioning properly and can prevent costly food waste due to spoilage. Implementing a daily or shift-based temperature log for both refrigerators and freezers can help staff identify temperature trends and detect issues early.

Date Labelling and First In, First Out (FIFO)

Ensuring all food items are correctly labelled with the expiration or best-before date is essential for maintaining freshness, minimising waste and ensuring food safety. All stored items should be labelled with the date they were received, prepared or opened. This information allows staff to easily track the age of each item and use foods before they spoil.

Shop-bought items will already have a use-by or best-before date on the label, but it is also essential to label items with the date they were opened, as open foods can spoil before their expiration date. For prepared foods or items that have a shorter shelf life, include a use-by date to guide staff on when items should be discarded. Labels should be clear and easy to read, with the use of a standardised date format (e.g. DD/MM/YY).

Alongside expiration dates, FIFO can also help to improve food storage practices. FIFO is a system in which the oldest stock is used before the newer stock. This helps reduce food spoilage by ensuring that older items are consumed first and preventing them from being overlooked. To implement FIFO, arrange shelves and storage units so that older items are at the front and newer items are placed behind them. Regular checks should be done to ensure that items are rotated as they are added to storage.

By following these practices, catering businesses can help to reduce food waste by ensuring that perishable items are used before they expire or spoil. It also helps to maintain food quality and safety, as items are not left to sit in storage past their safe use-by dates and helps businesses to manage inventory effectively, allowing for accurate planning and ordering to avoid overstocking and spoilage.

Staff Training and Compliance

Regular training and strict compliance are essential in catering to ensure that staff members are knowledgeable about food safety practices and committed to maintaining hygiene standards. Ongoing education and adherence to regulations create a safe environment for food preparation, protect customer health and safeguard the business from regulatory issues.

Regular and comprehensive training keeps staff informed on the latest food safety guidelines and reinforces essential hygiene practices. Continuous education ensures that everyone is aware of best practices and understands the reasons behind them. Food safety and hygiene training specific to catering can help caterers understand the principles of food safety and hygiene and understand their role and responsibility in keeping food safe.

It can be helpful to establish scheduled training sessions (e.g. quarterly or biannually) to cover core topics such as personal hygiene, safe food handling, cleaning procedures and pest control. Because guidelines and regulations are constantly changing, it is also necessary to keep up to date with any new updates, safety guidelines or any changes to existing policies. This could include changes in local or national regulations or updates in kitchen procedures.

All new staff members should undergo thorough training in hygiene practices before they start working in the kitchen. This includes practical training on specific tasks such as proper handwashing, cleaning procedures and temperature monitoring. Pairing new employees with experienced staff can help reinforce good habits and provide a solid foundation for safe and hygienic practices.

Regular assessments help ensure that all staff members are consistently following hygiene protocols. Assessments serve as checkpoints to measure compliance and identify areas for improvement. These could include:

• Performing routine spot checks to observe hygiene practices in real time, such as handwashing, cleaning and correct use of protective equipment. These checks allow managers to address issues immediately.
• Scheduling formal evaluations periodically (e.g. monthly or quarterly) to review hygiene knowledge and practices among staff. This can include quizzes, hands-on assessments or supervisor observations.
• Using assessment results to guide further training and identify specific areas where staff may need refresher sessions or additional support.

Catering businesses should create a culture of accountability and responsibility, where staff members feel responsible for hygiene practices and understand their impact on food safety. Encourage employees to speak up if they notice any lapses in hygiene protocols or unsafe practices. It can also be beneficial to implement a reward system for employees who consistently demonstrate excellent hygiene standards, as this can help to motivate staff to adhere to safety practices.

Compliance with food safety regulations is not only a legal requirement but also a critical aspect of maintaining a safe catering environment. Food safety regulations in the UK include:

The Food Safety Act 1990 

The Food Safety Act 1990 is the primary piece of legislation governing food safety in the UK. It establishes the legal framework for ensuring food is safe for consumption and sets out the responsibilities of food businesses in relation to hygiene and food handling. The Act mandates that food must not be harmful to health and that food businesses must ensure that food is handled, stored, prepared and served in a way that prevents contamination.

The Food Safety and Hygiene (England) Regulations 2013 

The Food Safety and Hygiene (England) Regulations set out the legal requirements for food hygiene practices in catering businesses. They are based on the European Union’s food safety regulations (which remain relevant following Brexit) and cover a range of practices, including personal hygiene, safe food handling practices and the health, safety and hygiene of food premises. 

Hazard Analysis and Critical Control Points (HACCP) 

The HACCP system is a critical part of food safety management in the UK. This internationally recognised system is designed to identify and control potential hazards at every stage of food production, from purchasing raw ingredients to serving food. Catering businesses are required to:

• Conduct hazard analysis: Identify potential food safety hazards, such as microbiological, chemical and physical risks, in the food handling process.
• Establish critical control points (CCPs): Set critical limits for things like cooking temperatures, refrigeration and food handling to minimise risks at each stage.
• Monitor and record compliance: Implement procedures to monitor CCPs, document corrective actions when issues arise and keep records of these actions for inspection.

The Food Information Regulations 2014 

The Food Information Regulations specify that catering businesses must provide clear information about the presence of allergens in the food they serve, especially for the 14 main food allergens. Menus must provide information regarding allergenic ingredients, either on the menu itself or on separate information sheets available to customers. Additionally, pre-packaged foods should be labelled with ingredients, nutritional information and the food’s country of origin, as well as any additives, preservatives or colouring agents used.

Monitoring and Documentation

Effective monitoring and proper documentation are essential to ensure that a catering business complies with food safety regulations, maintains high hygiene standards and is prepared for inspections. Record-keeping and audits play a crucial role in demonstrating that the business is following all required procedures and they help prevent foodborne illnesses, contamination and other safety issues.

Maintaining accurate and up-to-date records is crucial for demonstrating that the catering business is complying with food safety regulations and hygiene practices. These records serve as proof during inspections and can help identify areas for improvement. Monitoring and documentation should include:

Cleaning schedules 

Keep a log of daily, weekly and monthly cleaning tasks, including the cleaning of kitchen surfaces, equipment and food storage areas. This documentation should detail who is responsible for each task, the cleaning materials used and the time the cleaning was completed. Regular cleaning logs provide evidence that hygiene practices are being followed and help identify any lapses in cleanliness.

Temperature checks 

Record the temperatures of refrigerators, freezers and hot food holding units at regular intervals to ensure they are within safe limits. This is essential for preventing bacterial growth and food spoilage. Maintain logs of cooking and cooling temperatures for high-risk foods (e.g. poultry, seafood and cooked meats), ensuring that food is cooked to the correct internal temperature and that it cools down rapidly when stored.Staff training 

Keep records of staff training sessions, including the date, content covered and the names of employees who attended. This documentation helps to ensure that all staff are trained in food safety protocols and are aware of the latest regulations. Include information on any refresher training or updates to food safety practices and maintain a training log to track individual employee certifications, if applicable, such as Level 2 or 3 Food Safety certifications. This shows commitment to continuous improvement and staying compliant with the latest standards.

Health and illness reporting 

Document instances where staff report illnesses or health issues that might affect food safety, such as gastrointestinal problems, skin infections or respiratory conditions. This helps prevent the spread of illness in the workplace. Ensure that there are clear procedures in place for employees to report illness and that these reports are recorded. Staff should also report any injuries (cuts, burns, etc.) that could result in contamination and the business should keep a log of these events.

Regular internal audits and preparation for external inspections are key to ensuring the business remains compliant with food safety and hygiene regulations. These practices help identify potential weaknesses in hygiene standards and provide the opportunity to correct any issues before they are found during formal inspections. Audits should be comprehensive and cover areas such as food storage, handling, personal hygiene, cleaning procedures, pest control and equipment maintenance. They should be conducted quarterly or more frequently if there are any major changes to operations or staff.

Use audit findings to develop an action plan for improving hygiene practices. If non-compliance is identified, corrective measures should be implemented immediately and documented.

Catering businesses are usually inspected by Environmental Health Officers (EHOs), who are responsible for ensuring compliance with food safety and hygiene laws. The key aspects of EHO inspections include:

• Food safety standards: EHOs will check that food businesses are complying with food hygiene regulations and HACCP principles and maintaining safe working conditions.
• Rating system: The Food Standards Agency (FSA) operates the Food Hygiene Rating Scheme (FHRS), which rates food businesses on a scale of 0-5 based on their hygiene standards. A rating of 5 is the highest and indicates excellent compliance with hygiene laws, while a rating of 0 means urgent improvement is needed.
• Enforcement actions: If a business is found to be non-compliant, EHOs can issue improvement notices, suspension orders or, in extreme cases, close down the establishment.

Maintaining accurate records of training sessions, temperature checks, cleaning schedules and incident reports is also recommended. Documentation not only shows compliance during inspections but also serves as a resource to evaluate hygiene standards and identify areas for improvement. Ensure that staff understand the importance of these records and know how to properly complete and update them.

Documenting hygiene practices and food safety measures creates accountability among staff. It provides a clear trail of actions taken, which can be referenced during inspections or in the event of a food safety issue. Regular audits and record-keeping help identify areas for improvement in food safety practices. By documenting progress, corrective actions and training sessions, catering businesses can continuously improve their food safety culture and reduce risks.

Conclusion

In the catering industry, maintaining strict hygiene practices is not just a regulatory requirement but a fundamental aspect of ensuring the safety and well-being of customers. From personal hygiene practices, such as proper handwashing and protective clothing, to food handling protocols such as avoiding cross-contamination, temperature control and safe food storage, every step in the food preparation and service process must be carefully monitored. Regular cleaning and sanitising of equipment, surfaces and storage areas, along with effective waste management and pest control, all contribute to maintaining a safe and hygienic environment.

Furthermore, consistent staff training, thorough documentation and regular audits ensure that food safety practices are followed, not just during inspections but as part of everyday operations. By maintaining these standards, catering businesses can prevent foodborne illnesses, protect their reputation and avoid the legal and financial consequences of non-compliance.

Catering managers and staff must prioritise hygiene at every level of their operations. It is crucial to implement and adhere to best practices consistently and create a culture of cleanliness and safety. This commitment to hygiene ensures that the food served is safe, of the highest quality, meets the expectations of customers and ultimately contributes to the business’s long-term success and trustworthiness.