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Food Safety

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Food Safety for Businesses

Controlling Food SafetyAt any one time there are approximately 1350 food premises within the borough. All food businesses are required to register with the local authority at least 28 days before opening.

If you are intending to open a new business, or are taking over existing premises you should make sure you read the information below and complete an [PDF file] Application for Registration of Food Premises form (PDF file, 51KB). You can download the form from this page - once you have completed and signed the form you should post it to the Food Safety Team.

Premises engaged in the production of meat or fish products, or pre-packed ready meals require prior approval in order to operate. For further advice contact food.safety@bexley.gov.uk.

Some countries require a health certificate to accompany food before they will allow its importation. Export Health Certificates can be provided where the food is produced/stored within the borough, although there may be exceptions. A charge is made for this service. If you wish to apply for a health certificate please contact food.safety@bexley.gov.uk for further information.

Food Law Enforcement 2007-08

The PDF file Development & Public Protection (Business Sector) - Service Delivery Plan (658KB, PDF file) describes how Bexley Council will seek to improve food safety within the borough.

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Keeping you informed

We keep food businesses up to date with topical issues by sending them 'Food Matters', a newsletter prepared by the Food Safety Team.

'Food Matters' is usually sent out at least 3 times a year and, if you missed them, the most recent editions are available for download:

When the Food Standards Agency (FSA) issue an urgent 'Food Hazard Warning' we write to all food businesses individually and in some cases may contact them in person or by telephone. We also inform the local press. Details of all food hazard warnings are also made available on the [External Link]FSA website.

You may also be interested in our information on pdf improving food safety (PDF file, 63KB), hygienic sandwich production and the safe cooking of rice.

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Controlling Food SafetyWhat every business needs to know

If you are involved in a food business you are responsible for ensuring that the food you provide is safe to eat. This means you not only have to comply with food safety legislation but also satisfy customer demands.

Government legislation sets the standards food businesses need to follow to ensure food provided for the public is safe to eat.

The Food Safety (General Food Hygiene) Regulations 1995 came into force in September 1995. The Food Safety Team will be enforcing the requirement for each food business to assess the safety of its food. You must clearly show that you have identified the activities in your business that are the most important in ensuring the safety of the food you provide. Whilst the legislation does not require you to keep written details of the assessment, this Department recommends that written records are kept as proof of your monitoring and control procedures.

What is safe food?

Food which does not contain anything that may cause harm to the consumer. Harmful substances include:

  • Bacteria - such as Salmonella
  • Physical objects - such as glass
  • Chemicals - such as cleaning materials

How safe is your food?

The new regulations require you, as the proprietor of a food business, to determine the safety of the food on your premises. This includes both the foods you buy in and those you sell on.

You should also identify any steps in the preparation of the food that are critical to ensuring the safety of that food such as thorough cooking or refrigerated storage.

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You can determine the safety of your food by answering the following questions:

What types of food do you use in your business and how are they stored? Do they need to be kept under special conditions such as chilled? Are they adequately wrapped?

Consider for example:

  • Canned food
  • Fresh meat and poultry
  • Dairy products
  • Frozen food

What harmful or unwanted substances may already be present in the foods you handle?

Consider for example:

  • Salmonella bacteria could be present in both frozen and fresh poultry
  • Weevils could be present in dry products such as flour

How may foods come into contact with harmful or unwanted substances on your premises?

For example:

  • Food being stored in contact with cleaning chemicals
  • Dust and bacteria coming into contact with unwrapped food
  • Glass from a light bulb shattering

Which of the foods you handle require the most care to ensure they are safe to eat and in what way do you handle them?

For example:

  • Perishable food such as cold cooked rice requires refrigeration
  • Preparing sandwiches requires clean, disinfected chopping boards

Which of the handling processes you carry out are the most important in ensuring the food is safe to eat?

For example:

  • Chilling food such as cream slows down the growth of bacteria
  • Cooking food such as spare ribs kills the bacteria which may cause food poisoning

How can you make sure the processes you have identified are undertaken effectively?

For example:

  • Measure fridge and freezer temperatures
  • Write a cleaning schedule to ensure the premises and equipment are cleaned
  • Train all your staff on cleaning standards and working practices

How can you monitor that all this is running smoothly?

For example:

  • Records can be kept for the temperature checks you make
  • Inspect the date on incoming goods before storing them

What information do I need to include on labels?

For a simple explanation of what should be included on food labels visit the the interactive section of the [External Link]Food Standards Agency website. Further detailed advice may be available from trade organisations, public analysts and either your local Environmental Health or Trading Standards service.

 

You should repeat this series of questions whenever you make any changes in your business.

Remember these are only examples, your business will involve other processes not mentioned in these brief notes. You may also think of additional questions to ask yourself that are specific to your business.

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