Food production-hygiene

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Poor food safety and hygiene can cause food borne illnesses and food poisoning. To prevent food poisoning it is vital to have good food hygiene standards in food businesses and in the home.

Infectious diseases are notifiable and can be investigated either by the Public Health England or by officers of the Local Authority.

We carry out routine inspections of all food businesses to ensure they maintaining good food hygiene. Each business receives a Food Hygiene Rating.

Tips to reduce food borne illness

  • Wash hands thoroughly before handling food and always after handling raw meat, going to the toilet, blowing your nose or handling animals (including pets).
  • Keep food preparation surfaces, utensils and kitchen cloths clean and disinfected - use anti-bacterial cleaning products.
  • Separate raw meat from ready to eat food. This is important during both storage and preparation of food.
  • Keep raw and defrosting meat below everything else at the bottom of the fridge.
  • Make sure that your refrigerator and freezer are operating properly and use a suitable thermometer.
  • Fridges should operate at 5ºC or lower and freezers at -18ºC or lower.
  • Check the 'Use by' dates on food and make sure that you use the food before the date expires.
  • Always buy your eggs from a reputable supplier (Lion branded eggs are recommended) and store them in the fridge.
  • Keep pets away from food and food preparation surfaces.
  • Defrost food, particularly meat and poultry thoroughly before cooking;
  • Cook food thoroughly. Follow the manufacturers' guidelines and ensure that food is piping hot throughout before you eat it
  • Cool food immediately after cooking and store it in the fridge once cool. Never allow it to be at room temperature for more than 4 hours.

Further Information

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