Basic Food Safety For Businesses & Employees

Basic introduction to food safety for your business, train employees to provide good working practices.  Protect your brand and yourself with this easy and basic food safety ECourse, upon completion you will receive a certificate of completion.

Food Safe Practices - The Law

The Law in the UK states that any food business must put into place food safety management procedures that are based on the principles of HACCP (hazard analysis and critical control point)

The Law in the UK also states that you must keep documents up to date regarding your food safety procedures and any changes you make to how you produce food or do things.

What does UK Law state the food businesses must have in place

  • Documents relating to food procedures
  • Documents don't need to be updated once on file
  • Documents must be kept up to date

Select the options that you believe to be correct.

So what is HACCP? (hazard analysis and critical control point)

The management of food safety through the controlling of hazards, hazards are controlled using procedures.  There are three main types of hazard and each must have a procedure in place to help control it.

Three Main Hazards:

1) Microbiological
2) Physical
3) Chemical

The three main hazards


Microbiological hazards are bacteria that are harmful. Harmful bacteria in food occur when incorrect storage, preparation and cooking happens.


Physical contamination are physical items such as a piece of packaging, jewellery or any physical object entering the food.


Any chemical that enters the food, most commonly in a food business are cleaning chemicals and pest control chemicals.

Match the description with the hazard

  • Chemical
    Cleaning product, pesticide, harmful substance in liquid or spray form.
  • Physical
    An object such as jewellery, packaging, wood.
  • Microbiological
    Harmful bacteria produced by improper storage, cooking or preparation

Food business - General requirement

Food preparation rooms


Food Surfaces

Food surfaces must be, easy to clean and disinfect.  They must be maintained and in good condition and made of materials that do not corrode or produce toxins

Food Equipment 

Food equipment must be washed and sanitised, the sinks should have a supply of clean hot and cold water along with the correct chemicals to clean and sanitise the equipment.   storage and cleaning units must be easy to clean and disinfect and again made of corrosive resistant materials 

Floors/ Walls / Windows and Doors

All of the above must be easy to clean, disinfect and maintained. Windows can be open if the correct pest protection is in place.  The surface of all of the above must be non absorbent so that they are easy to clean and disinfect 

Food washing and water quality 

For the washing of food the water used must be of safe drinking quality, the area that food is washed must be kept clean and disinfected.

Personal Hygiene

Fit for Work 

You have a duty to be fit to handle food. 

You can not handle food if: 

-You have had  diarrhoea or sickness.- If you have a dieases or illness that can be passed on through the contaminating of food -You have any open wounds or skin infections.

You must be clear of any Diarrhoea or sickness for 48 hours before returning to work 

Personal Hygiene 

Is important that food personal have high levels of personal hygiene. 

 Three should's:

- Staff should not wear jewellery when preparing food 

- Staff should have hair tied back and covered 

-no smoking around food  

Employees handling food must wear clean and protective clothing

Hand Washing 

Hand washing is an important part of  serving safe food.

Hands must be washed when:

-Entering the food prep area-After taking a break, going to the toilet-Handling non food prep tasks such as changing bins or cleaning.  

-When touching face, hair or body hands must be washed immediately after.

You only need to wash your hands once before prepping food?

  • True
  • False

Ive only had a little bit of Diarrhoea, I can still handle food right?

  • Yes its only a bit
  • No not at all

Cooking, Chilling, Freezing and storing

Storage of food items

Dry Storage (ambient)

You must store food in the correct way, this means that you store, chilled, dry and frozen goods all to the correct standards.  We will go through chilled and frozen next.  Dry goods must be kept in a clean and well kept storage area that prevents pest ingress and contamination. The picture to the right demonstraights such an area.

As you can see the food is housed on easy to clean shelving and if off the floor.  This helps to prevent pest ingress and its easy to clean and organised manner helps shows a well kept stock area.

Chilled and Frozen Storage

Chilled food must be temperature  controlled 

It is the LAW that chilled food is kept at 8°C or below.  In the UK this is a legal requirement and an abosulte must.  Regular temperature checking and recording of temperature readings of cold storage areas should be conduct in order to stay within your legal requirements.

For best practise frozen food should be stored at -18°C or below 

Cooked Food

Hot food in the UK

Hot food must be kept at 63°C or above in the UK, cooked food must be cooked all the way through and be piping hot.  To ensure all harmful bacteria are destroyed the use of an food temperature gauge is good practise with internal temperatures above  75°C.

You can cook food to lower temperatures but only if the internal temperature remains at specific temperatures for a specific amount of time.

Internal temp at 70°C for a minimum of 2 minutes

Internal temp at 65°C for a minimum of 10 minute

Internal temp at 60°C for a minimum of 45 minutes   

Reheated Food 

Food that is reheated must be heated to above 82°C and then stored above 63°C