When we think about food safety, our minds usually go straight to the kitchen. We think about hairnets, thermometers, and use-by dates. But in complex environments like hospitals and care homes, those threats can reach beyond the kitchen and infiltrate the entire environment.
Listeria monocytogenes is a resilient traveller. To keep vulnerable residents and patients safe, we must consider the care setting or hospital as a whole.
In a healthcare setting, no room is truly sealed. Kitchens, wards, treatment rooms, and corridors are all connected by the constant flow of people and equipment. If Listeria finds a foothold in a ward kitchenette or a shared bathroom, it doesn’t stay there. It hitches a ride.
Listeria loves dampness and cold. Unlike many other bacteria, it can thrive in fridges and freezers. It hides in the places we often overlook:
Joints and Seals: Rubber gaskets on fridge doors.
Drainage: Sinks, taps, and floor drains.
High-Touch Points: Door handles and food trolleys.
Every time a staff member moves from a patient's room to a service area, or a waste trolley rolls down a corridor, there is a risk of cross-contamination. When dirty tasks (like waste handling) and clean tasks (like food service) overlap without strict controls, the environment becomes a highway for bacteria.
One of the greatest challenges in environmental control is the biofilm. Think of a biofilm as a shield for bacteria. It’s a thin, sticky layer that attaches to surfaces, protecting the Listeria underneath from standard wipes and light cleaning.
Why Biofilms are Dangerous: Once established in a crack or a drain, a biofilm acts as a constant source of re-contamination. You might clean the surface, but the bacteria underneath survive and quickly spread again.
Clean BEFORE Disinfecting: You cannot sanitise a dirty surface. Dirt and grease block the chemicals from reaching the bacteria.
Use Friction: Scrubbing is often necessary to physically break up the sticky biofilm layer.
Respect Contact Time: Sanitisers aren't instant. They need to sit on the surface for the full recommended time to work effectively.
Fix the Damage: Cracked tiles and peeling seals are Listeria hotels. Report maintenance issues promptly to eliminate hiding spots.
To protect your facility, the goal is to make the environment as unwelcoming to bacteria as possible. This requires a whole-facility approach rather than just a kitchen-focussed one. Make sure your team is on board
Stick to the Schedule: Follow cleaning protocols exactly. "Good enough" isn't enough when dealing with biofilms.
Dry is Best: Bacteria need moisture. Ensure equipment is fully dried after cleaning and report leaks or pooling water immediately.
Mind the Gap: Focus on hard-to-reach areas like gaskets, screws, and floor edges.
Control the Flow: Limit movement between clean and dirty zones and clean equipment before it moves between departments.
In care and healthcare settings, food safety is environmental safety. By maintaining a dry, well-maintained, and rigorously cleaned building, we create a vital line of defence for those most at risk.
For those responsible for compliance and training, fire safety often feels like a series of hardware checks: Are the extinguishers serviced? Are the signs up? Have we got enough fire blankets?
However, at The Safer Food Group, we believe that real safety isn't found in the equipment - it’s found in your people and your culture. As we launch our new Fire Safety Awareness training course, we look at three critical considerations when planning your own workplace fire safety.
Most serious incidents aren't the result of unstoppable fires. They are the result of predictable failures: a blocked fire exit, a propped-open fire door, or a "not my job" attitude toward housekeeping.
The Insight: We need to move away from reacting and toward proactive planning. Fire safety is about management responsibility. A fire is simply the trigger that exposes gaps in your supervision, planning or processes.
How our course helps: We focus heavily on Fire Risk Assessment fundamentals and Prevention. We teach learners how to identify fuel and ignition risks before they ever become a hazard, moving the focus from fire-fighting to fire-prevention.
Have you ever noticed that staff can pass a written test but still hesitate during a fire drill? That’s because most training focuses on knowledge rather than behaviour. Under pressure, people don’t default to what they read on a slide; they default to instinct.
The Insight: If staff don't have absolute clarity on their specific role, dangerous assumptions take over. Hesitation in an emergency is almost always a result of unclear ownership.
How our course helps: Our unit emphasises role-based safety. We break down the specific responsibilities of responsible officers, fire marshals, managers / supervisors and all colleagues in the workplace, ensuring that when the alarm sounds, your team acts on clear procedures rather than panicked instinct.
We often focus on the physical elements of fire safety. While extinguishers are essential, they are useless if a staff member doesn't understand the correct use of the equipment or feel empowered to use it.
The Insight: Equipment supports safety - it doesn't create it. Leadership and supervision do. Policies don't determine outcomes in a crisis; people do.
How our course helps: We teach the Use of Fire-fighting Equipment with a focus on decision-making. The most important lesson isn't just how to use an extinguisher, but when it is safe to do so and when the only correct action is evacuation. We view fire safety as a human system, not a technical one.
Our Fire Safety Awareness course includes a self audit, which encourages the learner to reflect on the course and relate their learning to the practical context of their own workplace. This moves learning from theory into practice, encourages the learner to practice scenarios in their heads and gives confidence to act appropriately in real emergency situations.
Compliance shouldn't be a headache; it should be your business’s greatest strength. By training your team to see fire safety as a collective responsibility, you protect your people, your property, and your reputation.
Our new Fire Safety Awareness course is engaging, accessible, and designed to drive real-world changes in practice. It is a great foundation for every employee and volunteer across offices, hospitality, retail, healthcare, early years, and industrial settings. It’s for team leaders who promote safe practices and for small business owners carrying the full weight of fire precautions. When everyone understands their role, a workplace becomes demonstrably safer.
This course provides the first step to getting your team prepared for fire incidents. Make sure you risk assess and follow up with formal fire marshal training and more specialised input from fire experts where needed.
Click Here to Learn More & Enrol Your Team Today
There is no dispute that services that offer food close to the end of its life are brilliant. They can be a great way of feeding your family on a budget, reducing the cost risk of trying a new takeaway, or a way to get you out of your food comfort zone by trying new foods and recipes.
But do they also increase the risk of illness caused by unsafe food? We look at the key things you need to know when you use a sustainable food service.
Over the last ten years, a number of commercial and not-for-profit food services have emerged. Whilst they all operate slightly differently, they all have one central aim - to reduce the amount of food that goes into landfill. Some of these services take surplus food and distribute without charge within their communities. Others connect retailers with consumers, and offer leftover food at reduced prices.
Nationally, Too Good To Go is probably the most well recognised commercial operator in this arena. Their service is run via their slick app - selection and payments are made through the app, the customer just has to turn up at the store at the correct time to collect their order. The contents of orders are generally a surprise, as they depend on surplus stock available at the retailer, but customers can use ratings of previous users to gauge the potential 'value' of their bag.
Olio also runs via an app, but is a free service. Food is donated by supermarkets and other retailers and distributed via volunteers and community hubs, and also offered by individuals. Again, the availability of food is random, as it depends on surplus, but this service can often make a significant difference to families on low incomes.
Community fridges are generally services used within a local area that sell surplus stock at very reduced prices - again, a great service for low income customers, who can often select the items that are most useful to them.
Sustainable food services, and retailers who sell their goods through these services, are bound by the same food safety rules as any food business in the UK. Therefore they must stick to the following rules:
On the note of packaging - be extra cautious if someone eating the food is an allergy sufferer and packaging is damaged. Allergens are not destroyed by the cooking process, so if an allergen contaminates another food, it is absolutely not safe for someone who suffers with that allergy.
Retailer and distributors must follow safe storage guidelines until the food is collected. Food that is normally stored in chillers, freezers or in hot holding should be kept in appropriate storage until collection.
Most sustainable food services are run safely and responsibly - but knowing the rules above will help you spot when things go wrong. And there are some things you can do to keep yourself safe too.
Too much sliced bread? Pop it in the freezer - frozen slices can be toasted.
Surplus of sandwiches? If you have a sandwich toaster, these are a great weekend go to. Remove from their packets and freeze flat (by the use-by date), then pop straight in the toastie maker when needed. Check the filling is nice and hot before you eat. Great for cheese and ham, not so good for houmous and lettuce!
Get creative with piles of fruit and veg. Think about preserving as jams and chutneys, or even dehydrating if you have a fancy setting on your airfryer (perfect for grapes and berries).
Too many potatoes? Peel, boil for ten minutes, steam and rough up the edges. Coat in oil and freeze on a tray - perfectly prepared roasties for Sunday lunch.
Grate apples and pears, mix with oats and yoghurt and leave overnight for a breakfast feast.
Frozen grapes make a brilliant substitute for ice cubes in drinks for older children and adults. We'd advise against this for younger children due to the risk of choking.
Sustainable food services that operate safely are great! If you run a local service and want to learn more about food safety, or you're a home cook who wants to make sure you're following good food hygiene, check out our Level 2 Food Safety course. It's straightforward, accessible and great value - just like food sustainable food services!
When you run a food business, it’s easy to focus on what happens inside your four walls. You worry about the cooking, the cleaning, and the service. But running a safe food business actually starts miles away, in the production facilities, warehouses and delivery vans of your suppliers.
A great supplier is an integral part of your business - and in the same way, a poor supplier can cause irreparable damage. Here is why a good supply chain is the secret to a safe, successful business.
Under UK food law, the responsibility for food safety rests squarely with the Food Business Operator (FBO). However, a robust supply chain provides you with a Due Diligence defence.
Many hospitality businesses deal with high-risk chilled and frozen foods. The supply chain is where the most significant risks—and the most frequent failures—occur.
Managing allergens is a key concern of all responsible food businesses. However, your processes will only be reliable if you have accurate information from your supplier.
Accuracy: You need to know exactly what is in every sauce, spice mix, and bread roll. A good supplier provides full ingredient lists that are easy to read and always up to date.
Increasingly our customers want to buy sustainably and ethically. Companies who rely on tenders and contracts, especially those in the public sector are often asked to prove their ethical credentials, starting right at the beginning of the process with their ingredients supply.
Reduced Emissions: Many businesses are now required to report on their carbon footprint, which includes the transport and production methods of their suppliers.
Food Fraud Prevention: High-value items like olive oil, honey, and fish are frequent targets for food fraud. A transparent supply chain uses audits and DNA testing to ensure that what is on the invoice is exactly what is in the kitchen.
Customers return because they love your "signature dish." If your supplier changes and suddenly your steaks are tough or your flour is different, your customers will notice. A solid supply chain gives you the same quality every Tuesday, Friday, and Sunday. This consistency is what builds a loyal following.
To ensure your supply chain is up to standard, your management team should conduct a formal review of all key partners using these criteria:
Accreditation Verification: Do they hold a recognised food safety certification?
Delivery Standards: Do they provide "clean" deliveries? (e.g., no raw meat stored above fresh produce in the van).
Communication Protocol: Who is your 24/7 contact for emergency product recalls?
Sampling & Testing: Do they conduct their own microbiological testing on high-risk batches?
Financial Stability: A supplier in financial trouble may take shortcuts on safety or maintenance.
Supply Chain management should be a key element of your HACCP plan. This should include a comprehensive supplier audit, that is reviewed annually. Need to understand more about HACCP? Our Level 2 HACCP course is a great idea if you need to understand, plan and implement a HACCP system, or you are completing HACCP tasks as part of your role. Or visit our Resources section to download a copy of our Supplier Audit form
A cheap supplier is a short-term gain that creates a long-term risk. By investing time into building a transparent, audited, and reliable supply chain, you aren't just buying food—you are buying brand insurance.
When your staff knows they are working with the best ingredients from the best sources, they can focus on what they do best: delivering an exceptional experience to your guests.
Starting a food business can feel like navigating a maze of red tape, but with the right roadmap, the process is straightforward and rewarding. It's important to understand which steps are mandatory, which certificates and licences you need, and in what order you need to tick them off your list.
Whether you're launching a high-street bistro or a home-based sweet shop, we’ve outlined the essential steps to get you trading safely, legally, and successfully.
Before you flip your first burger or bake your first loaf, you must make it official.
The Rule: If you are starting a new food business or taking over an existing one, you must register online with your local authority at least 28 days before you start trading.
Registration does not involve a certificate or a licence, but it is mandatory. Registration connects you with your local authority's food safety team and Environmental Health Officers (EHOs). Think of them as partners rather than inspectors; they can be a valuable source of support and professional advice during your setup phase.
Who needs to register? You must register your business if you sell, cook, store, handle, prepare, or distribute food. This includes:
Restaurants, cafés, takeaways, and mobile food vans.
Home-based catering, B&Bs, and temporary food stalls or pop-ups.
Nurseries, schools, and care homes.
Online food businesses, mail order, and delivery services, including take-aways, cakes, sweets and chocolates.
Once you're registered, you'll be on the list for an EHO inspection, after which you'll be awarded your food hygiene rating. You don't have to wait for inspection to start trading - but you do need to be prepared as the visit could be unannounced. Take a look at our free 'How to get a 5-star rating' course for advice on how to ace your inspection!
Once you have your rating, if you are in Northern Ireland or Wales, you are legally required to display it clearly to customers. In England and Scotland, displaying your rating is not mandatory, but it is encouraged by the FSA / FSS.
Business Setup Basics: Beyond food safety, you must register your business entity. Check the UK Government website, Business Wales, or NI Business Info for guidance on setting up as a sole trader or limited company. If you are setting up as a street trader, you will also need to check with your local authority for information about street-trading permits. And don't forget business insurance too.
Your workspace must be designed for safety. An EHO will look for evidence that your premises allow you to prepare food without risk of contamination.
Core Requirements (or Prerequisites):
Cleanliness & Repair: Premises must be easy to clean, in good repair, and strictly pest-proof.
Surfaces & Ventilation: Walls, ceilings, and work surfaces should be smooth, washable, and non-toxic (no peeling paint or flaking plaster). Adequate light and ventilation are essential to prevent steam and grease build-up.
Hygiene Facilities: You must have separate handwashing basins with hot and cold running water, soap, and hygienic drying methods.
Waste Management: You need a dedicated, secure area for waste disposal that does not attract pests or contaminate food preparation areas.
For a full checklist, visit the FSA’s Setting up a Food Business page.
As a Food Business Operator (FBO), your fundamental legal responsibility is ensuring that the food you serve is safe to eat. Once your premises and facilities are in place and allow you to produce food safely, you must undertake a risk assessment that considers all the potential risks to food safety that could happen throughout the food production process. Your HACCP plan does not lead to a certificate or licence, but it is a legal requirement, and your EHO is likely to review it with you when they carry out their inspection.
There are 4 main hazards that need to be considered when producing food. These are:
The HACCP plan is a seven step plan that provides a structure in your business, helping you to:
We are often asked if a food hygiene certificate is mandatory to sell food. The surprising answer is no - not exactly. By law, people handling food for public consumption must be trained or supervised to a level appropriate for their role. This means that for a large organisation, an internal training and supervision programme may be more efficient for their business. However, in general, most food businesses find the consistency and cost effectiveness of external training providers works best.
So, what training is appropriate for which role?
Level 2 Food Hygiene & Allergen Training: Fundamental training for all food handlers.
Level 3 Food Hygiene: Suitable for managers, owners, and supervisors.
Pro Tip: When choosing a training provider, ask for a syllabus sample. A reputable provider, like The Safer Food Group, will ensure the material is engaging, accredited, and relevant to your specific sector.
The list of requirements might seem daunting, but you aren't alone. Your local Environmental Health Officer is there to help you operate safely and legally. By following these steps and maintaining a rigorous safety culture, you’ll be well on your way to earning that "all-important" 5-star Food Hygiene Rating.
In any workplace, a fire drill is a familiar routine. The alarm sounds, everyone evacuates, and safety is briefly top of mind. But what happens between drills? What about the day-to-day vigilance, the understanding of hazards, and the confidence to act when seconds count?
At The Safer Food Group, we believe true fire safety goes beyond the drill. That’s why we are proud to introduce our new, comprehensive Fire Safety Awareness training course, designed to empower your entire team.
Fires in the workplace can start from numerous sources – faulty equipment, overloaded sockets, cooking incidents, or even stored waste. The consequences are devastating, impacting lives, livelihoods, and the very existence of a business. The Regulatory Reform (Fire Safety) Order 2005 (RRO) places a clear legal duty on employers (the 'Responsible Person') to ensure the safety of everyone on their premises. This isn't just about having an extinguisher; it's about a culture of prevention.
Our new training provides an introductory, awareness-level understanding that equips learners with:
Everyone. This course is a great foundation for every employee and volunteer across offices, hospitality, retail, healthcare, early years, and industrial settings. It’s for team leaders who promote safe practices and for small business owners carrying the full weight of fire precautions. When everyone understands their role, a workplace becomes significantly safer.
This course provides the first step to getting your team prepared for fire incidents. Make sure you risk assess and follow up with formal fire marshall training and more specialised input from fire experts where needed.
Investing in robust fire safety awareness training is a proactive step towards protecting your people, your property, and your organisation's reputation. It fosters a culture where safety is everyone’s responsibility, not just a line on a checklist.
Our new Fire Safety Awareness unit is designed to be engaging, accessible, and fully online, making it easy to integrate into your existing training schedule.
Ready to elevate your workplace fire safety? Explore our new Fire Safety Awareness training course and ensure your team has the knowledge, confidence, and readiness to act when it matters most.
Pathogenic bacteria, also known as pathogens, are the organisms responsible for most foodborne illnesses. When pathogenic bacteria find themselves in the right conditions they multiply simply by each cell dividing in two, repeatedly. In this way, a single bacteria cell becomes two cells. Two cells become four, then four become eight (and so on). In ideal conditions, bacteria are capable of dividing in this way once every 10-15 mins; enabling them to multiply very quickly.
Pathogenic bacteria need ALL of the following factors to be present to multiply:
You’ve just discovered two vitally important facts about food safety:
However, the danger doesn't stop there - pathogens are not the only organisms in food that can cause us serious harm.
Toxins and spores
Many pathogenic bacteria are known to release poisonous substances called toxins. Some release them during their life, and some when they are destroyed by cooking heat. Cooking kills most pathogenic bacteria but the toxins left behind can still cause illness.
Several pathogenic bacteria are also resistant to extreme temperatures. They achieve this by developing a protective shell known as a spore. They simply wait until they return to the Danger Zone and start multiplying again. Rice is particularly susceptible to spore forming pathogenic bacteria. So, restricting the growth of pathogens is vital in order to minimise the risk of the development of both toxins and spores
We now know that pathogens need four factors to multiply. By restricting these four factors - food, moisture, warmth and time - you restrict the pathogen's opportunity to multiply to dangerous levels. Therefore - keeping food out of the warm Danger Zone for as much time as possible is a major factor in controlling pathogenic growth.
It is likely that the temperature of your kitchen sits comfortably within the Danger Zone. Every minute food spends outside the chiller, cooker, hot-hold or freezer, it is exposed to the Danger Zone and pathogenic bacteria will be able to multiply. Your job is to monitor and reduce the time food spends in the Danger Zone during its journey.
Think about the processes that happen to a joint of meat within the course of food production.
At all of these stages, the meat spends time in the danger zone. As part of your HACCP plan, you will need to assess the time spent in the danger zone and reduce wherever practical. At an absolute maximum, high risk foods should spend no longer than 2 hours within danger zone temperatures, and this time is further reduced on warmer days.
To understand more about pathogenic bacteria and how to keep them out of the Danger Zone, have a look at our Level 2 Food Safety and Level 2 HACCP courses. Less bacteria means safer food, happier customers and a better business!
Button batteries - flat, disc shaped batteries - present a serious danger, particularly to babies and young children. Their shape and size makes them a considerable choking risk when placed in the mouth and swallowed as they can easily block the throat. However, button batteries present an even greater danger.
The chemicals within a button battery can react with saliva to create a highly corrosive acidic substance, like caustic soda. This acid causes very serious internal injuries, including burns and internal bleeding, and can cause death.
Therefore, it is really important that, wherever possible, you avoid using items that are powered by button batteries around children and babies, whether in the home or in an early years setting. This isn't always easy - button batteries are very widely used, in some obvious and some less expected items. For instance, here are some objects you might typically use around children that are likely to be powered by button batteries:
But also consider more obscure items - for instance, greeting cards, novelty T-shirts and flashing wellies. Many items that require electrical power and don't have replaceable batteries use button batteries, as they are cheap and small.
In a formal childcare or education setting, you must include button batteries within your risk assessments. At home, you can follow a similar process, and ensure that everyone in your home is aware of the dangers and carries out the same rigorous checks.
A risk assessment for button batteries should include:
Don't forget to check new electronic items that are introduced to the home or childcare setting - be especially alert around key gift giving times such as birthdays, Christmas and other celebrations.
If you believe a child might have swallowed a battery, take them to A&E or call an ambulance immediately. Keep the battery packaging or the product the battery was removed from to inform the emergency team. Do not make the child sick as this could cause further damage to a greater area.
The NHS advises that, if the child is 12 months or over, give two teaspoons of honey every ten minutes, as this may help reduce the possible damage.
The Safer Food Group offer Health and Safety training for Early Years professionals, educators and parents, including our Level 2 Health and Safety Early Years course, written in association with the Early Years Alliance. For more information about Safer Food Group training, visit www.thesaferfoodgroup.com
A well-ordered refrigerator is a cornerstone of a safe and efficient kitchen. Knowing how to organise a fridge for food safety is essential for preventing foodborne illnesses and minimising waste. This practical guide, drawing on advice from the Food Standards Agency (FSA), will help you arrange your fridge to keep your food fresh and your family safe. Whilst many of the tips in here are applicable to commercial fridges, food storage in a commercial setting should be in line with your organisation’s food safety management system.
Refrigeration works by slowing down the growth of harmful bacteria, keeping food out of the "temperature danger zone" which is between 8°C and 63°C. Incorrect storage can lead to cross-contamination, where bacteria from raw foods spread to ready-to-eat items. Proper organisation, combined with correct temperature control, is your best defence against germs like Campylobacter and Listeria.
The foundation of food safety is maintaining the right temperature. Your fridge should be set to 5°C or below. Your freezer should be kept at -18°C or below.
The key principle of fridge organisation is to store ready-to-eat foods above raw foods to prevent drips and spills from causing contamination. Here’s how to organise your fridge from top to bottom:
Taking a few minutes to properly organise a fridge for food safety is a simple yet effective habit. By following the FSA's guidelines on temperature and storage, you can significantly reduce the risk of food poisoning, save money by reducing waste, and ensure the food you serve is always safe and fresh.
Beans and pulses are a brilliant food source - full of fibre and protein, they're nutritious, cost effective and environmentally friendly. In fact, Veg Power and The Food Foundation are launching a whole campaign focussed on Boosting Beans. But, did you know that some beans contain a toxin called Phytohemagglutinin (or PHA)? Don't panic - it's easy to cook them safely to ensure that this toxin is destroyed - just follow our guide below.
Importantly, PHA poisoning is generally NOT life threatening. Symptoms can however be unpleasant, and include nausea, vomiting and diarrhoea. Typically these start to occur within one-three hours of eating beans that contain toxins. There are no particular types of people who are more susceptible to the ill-effects of PFA, but people who are already vulnerable to gastric problems may suffer more severely.
The symptoms of PHA poisoning can be brought on by just a few beans, and the severity of symptoms can increase with the amount eaten.
The good news is, straightforward cooking destroys PHA, as long as you follow some simple rules. The amount of PHA within different types of beans varies, so the guidelines below are for red kidney beans, as these contain the highest levels of PHA. If you are cooking a different type of bean, you may want to find the specific guidelines for that type.
For dried red kidney beans: soak the beans for 12 hours in cold, clean water. Drain the water, then boil vigorously in fresh water for at least ten minutes. Getting the water to boiling point is important here, as it is the temperature that denatures the toxin. In terms of cooking the beans, they will probably need considerably longer than ten minutes to become soft and edible, we're just considering food safety here.
For tinned (canned) red kidney beans: tinned beans have been treated at ultra-high temperatures as part of their processing, so these are safe to eat straight away. However, some will be stored in brine, so we always recommend rinsing tinned beans before you eat to minimise salt levels in your food.
Famously, the issue of PHA poisoning was brought to the attention of many when slow cookers (crockpots) became popular in the seventies. Initially it was thought that undercooked meat was the culprit for many people becoming ill following a slow cooked chilli-con-carne. However, it became apparent that kidney beans, popped straight into the cooker and never reaching boiling point, were the problem. So - if you want delicious kidney beans in your chilli, either use tinned beans, or soak and boil the beans first.
Many beans - including fresh green beans - do contain PHAs, although fresh beans do not require soaking or a long cook at boiling temperatures. As previously mentioned, red kidney beans contain the highest levels of PHAs. White kidney beans also contain the toxin, as do soy, broad, pinto and other beans - but to a lesser extent.
All of these beans can be enjoyed safely as long as they are cooked properly. And that's great news, because beans really are a superfood.
If you'd like to learn more about cooking all foods safely, have a look at The Safer Food Group's training courses, available here.
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