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  • Food safety resolutions

    Food safety resolutions

    7 operational changes that will deliver big results in 2026

    In 2026, the food service and hospitality industry will continue to evolve in response to tighter regulations, rising consumer expectations, and increasing complexity around compliance.

    One thing is clear, food safety is no longer just about ticking boxes – it’s about adopting smarter, data-driven operational systems that protect your customers and your business.

    Here are seven strategic operational changes that food businesses should resolve to make this year – changes that can dramatically impact food safety, staff performance, and operational efficiency.

    1. Ditch paper notebooks – go digital with a food safety app

    One of the biggest shifts in food safety management is moving away from paper records – often cumbersome, easy to lose, and hard to audit – to digital food safety apps that streamline and standardise processes. 

    Hubl, for example, replaces traditional food safety diaries with an intuitive, paperless system that delivers real-time data and reporting across checklists, temperature logs, deliveries, and corrective actions. 

    Digital records aren’t just easier to manage – they’re easier to analyse, share, and defend during inspections

    Better visibility and accountability for teams, and improved readiness for Environmental Health Officer (EHO) inspections.

    Chef using an app

    2. Standardise your daily and weekly checklists

    Consistency is at the heart of good food safety management. Digital apps allow you to create standardised, EHO-reviewed checklists for all sites and shifts. 

    With built-in guidance (for example, best-practice temperature recording), you ensure that every task is completed properly and recorded accurately each time. 

    Reduced human error and data gaps become a key driver for compliance and hygiene ratings.

    3. Capture real-time data & corrective actions

    Instead of writing down observations and filing them away, digital systems allow teams to log issues as they happen and document the action taken in response. 

    This level of detail – like noting temperature deviations with comments and photos – not only boosts traceability but shows auditors exactly how your team responded. 

    Fast, transparent corrective actions that can prevent small issues turning into serious hazards.

    4. Centralise documents – store your HACCP/FSMS on one platform

    Many food businesses struggle to keep track of Hazard Analysis Critical Control Point (HACCP) plans or Food Safety Management Systems (FSMS) when they’re buried in filing cabinets. 

    Modern digital apps let you store all FSMS/HACCP and safety documentation in one secure, searchable place, accessible to everyone who needs it. 

    Auditors and EHOs can instantly view your digital documentation during inspections, improving your credibility and simplifying compliance.

    5. Use automated alerts and reminders

    One of the biggest challenges with manual systems is remembering when to complete a task. 

    Digital food safety platforms can send automated reminders for daily checks, weekly reviews, or overdue critical control points – so nothing falls through the cracks. 

    A culture of proactive safety, not reactive paperwork.

    Staff training

    6. Train and empower your team with built-in guidance

    A good digital tool does more than just record data – it educates. Systems such as Hubl embeds best-practice guidance into their checklists, helping staff understand why they’re doing what they’re doing and training them on the job. 

    This equals better-trained teams who are confident in food safety practices and more consistent in compliance.

    7. Leverage analytics to drive continuous improvement

    Digital food safety systems produce a wealth of data that can be monitored by managers, on tools such as Hubl’s reporting dashboard.

    By analysing trends over time (e.g., recurring issues), managers can identify patterns, optimise processes, and train staff where needed. 

    Data-informed decisions that improve performance and help you stay ahead of regulatory changes.

    Bonus resolution: embrace sustainability

    One often-overlooked advantage of going digital is its positive environmental impact. 

    The elimination of paper consumption – along with related consumables like printer ink – supports broader sustainability goals while reducing operational costs. 

    The food industry is competitive and highly regulated – but adopting smart operational changes in 2026 doesn’t have to be overwhelming. 

    Whether you’re a single-site café or a multi-location chain, modern digital tools like Hubl can transform your food safety management by making compliance easier, insights clearer, and teams more confident. 

    Your 2026 resolution? Think digital first – and watch food safety become less of a burden and more of a strength that differentiates your business.

  • How to choose the right food safety app for your business

    How to choose the right food safety app for your business

    Maintaining strong food safety practices is essential for any hospitality business, not just for operational consistency but for meeting legal requirements under UK food safety law. 

    With digital tools becoming the standard, choosing the right food safety app can make everyday compliance more efficient, organised, and transparent. But with a growing number of platforms available, knowing what to look for is key.

    Below are the core elements that define a reliable digital food safety tool – along with how an app like Hubl aligns with these expectations without overcomplicating the process.

    Simplicity and usability for all staff

    The most effective food safety systems are the ones your team will actually use. A good app should be intuitive enough that staff can complete checks without the need for formal training or technical knowledge. 

    This supports consistency, reduces user error, and helps you meet the Food Standards Agency’s expectations for clear, accurate, and timely record-keeping.

    Hubl has been designed with simplicity at its core. Staff can log in and complete their checks immediately, making it suitable for teams of all experience levels.

    Using a food safety app on phone

    Customisable checklists built around your operation

    Every operation has slightly different procedures, so the app you choose should allow you to tailor your checklists. This is particularly important when aligning digital processes with your HACCP plan or Food Safety Management System (FSMS).

    A good app should let you customise things like:

    • Cleaning schedules
    • Opening/closing procedures
    • Managerial checks
    • Operational tasks
    • Site-specific workflows

    Hubl allows full customisation, supporting the legal requirement to maintain procedures based on HACCP principles.

    This flexibility makes it easier to align your digital checklists with your HACCP or Food Safety Management System, helping you meet legal requirements under Regulation (EC) No 852/2004 and the FSA’s, Safer Food Better Business, guidance.

    Hubl offers this level of customisation, allowing businesses to build checklists that suit their exact workflows.

    Deliveries, allergens & temperature checks: essential for UK compliance

    In the UK, accurate temperature monitoring, allergen documentation and delivery checks are critical elements of food safety law. 

    The FSA requires businesses to:

    • Check deliveries for temperature and conditions
    • Provide allergen information for customers
    • Monitor hot holding, cold holding, and storage temperatures
    • Record all of this information accurately and consistently

    A reliable food safety app should make these checks easy to complete and store.

    Hubl includes dedicated tools for:

    • Hot and cold temperature checks (meeting all UK laws)
    • Fridge/freezer monitoring
    • Delivery records and acceptance checks (including temperatures for ambient, chilled and frozen foods)
    • A full allergen matrix with the 14 major allergens for customer and staff reference

    All data is timestamped and stored automatically, helping you maintain the legally required evidence of safe food handling accurately. 

    This ensures that, during an inspection, you can demonstrate for example that chilled and hot foods have been stored and handled within safe limits.

    Hubl food safety app

    Multi-user access without restrictions

    Food safety is a shared responsibility, so the system you choose should allow multiple staff members to log in and complete tasks without additional charges or account limitations.

    This ensures every team member can play their part in maintaining daily compliance.

    Hubl supports unlimited users per site, enabling full team accountability and smoother operations.

    A central space for your food safety compliance documentation

    A well-designed app should double as a digital filing system for essential food safety documents such as:

    • HACCP/FSMS paperwork
    • Staff training certificates
    • EHO inspection reports
    • Policies and risk assessments

    Digitally storing these documents on the app not only keeps them secure but also ensures they are available when needed – particularly during an inspection. 

    Hubl allows you to upload and store all key files within the app so nothing is misplaced or forgotten.

    Notifications and prompts for consistent record-keeping

    Checks must be carried out at the right times and recorded accurately, therefore built-in notifications help staff stay on track by prompting them to complete tasks throughout the day.

    Hubl uses scheduled reminders to support consistent completion of checks, reducing the risk of missed records or non-compliance.

    EHO visit

    Quick, transparent access for EHO visits

    An Environmental Health Officer will expect to see clear, organised records covering all your food safety activities. A good app should make this easy, ideally with a simple calendar view that allows anyone to pull up records for any given day.

    With Hubl, EHOs can tap on a date and view all activity instantly, which helps demonstrate compliance and reduces the stress of inspections.

    Oversight and reporting for management

    For managers – especially those overseeing multiple sites – visibility is crucial. Reporting tools should highlight gaps, trends, and areas requiring attention, helping you maintain consistent standards across locations.

    Hubl includes a reporting dashboard that offers an overview of checks, allows customisation of checklists, and sends a weekly summary directly to management.

    Choosing the right food safety app is ultimately about finding a tool that supports your legal obligations, strengthens consistency, and fits naturally into your operation. 

    Prioritising usability, customisation, strong documentation storage, and clear reporting will help you select a system that enhances both compliance and daily workflow.

    Ready to compare? See our honest, sourced comparison of the best food safety apps for UK hospitality — verified pricing, real trade-offs, and who each one genuinely suits.

  • Top tips for recording temperatures in food safety

    Top tips for recording temperatures in food safety

    Temperature control is one of the most important aspects of food safety. Recording temperatures accurately and consistently protects customers from foodborne illness, helps businesses stay compliant with the law, and provides clear evidence during inspections.

    Below, we’ll cover the legal requirements, some expert tips that often get overlooked, and how digital apps such as Hubl can make the process easier and more reliable.

    The legal requirements in the UK for recording temperatures

    Food businesses are legally required to monitor and control temperatures at key stages of food handling. The main regulations include:

    In practice, Environmental Health Officers (EHOs) will expect to see accurate, up-to-date records of these checks during inspections.

    Expert tips you might not know

    1. Core vs air temperature

    Checking the air temperature of a fridge is not always enough. Core food temperatures matter most, particularly for cooking, cooling, reheating, and hot holding.

    1. Frequency of checks

    “Once a day” is a minimum. For chilled storage, checks at the start, middle, and end of the day can prevent issues going unnoticed.

    1. Short exemptions exist

    Some foods can be held outside the usual limits for short, controlled periods (e.g. chilled food for preparation). These allowances must be documented and justified.

    1. Corrective actions are key

    Recording that a fridge was too warm is only half the story. You also need to note what you did about it (moved the food, called maintenance, discarded unsafe items).

    Recording temperature for food safety

    Probe use and care for hot checks

    Robert Morris, CEO of Complete Food Safety, shares the following advice for getting the most accurate and reliable results from hot food temperature checks:

    • Allow time for accuracy – give the probe enough time to settle before recording. Fast-response probes can deliver readings quickly, but most insertion probes need a few seconds to stabilise.
    • Insertion vs Infrared – where possible, use insertion probes over infrared. They provide more accurate and reliable readings.
    • Multiple points for larger items – when checking joints of meat or larger dishes, measure in several places, including the core, to ensure a true reading.
    • Clean and protect your equipment – always wipe probes with sanitising wipes before each use, and store equipment properly to prevent damage.
    • Calibration – regularly calibrate probes so you can trust the readings.
    • Invest in fast response probes – these can help teams check efficiently without risking inaccurate, rushed readings.

    Review trends, don’t just store data

    Looking back at records helps spot problems early, such as a fridge that runs warm at certain times or hot-holding equipment that drops after long periods.

    Training and culture

    Even the best system fails if staff don’t understand why they are doing the checks, or how to do them properly. Regular training and spot audits help.

    Using app to record food safety temperatures

    Using digital apps to improve recording temperatures

    Traditional paper logs are still common, but they come with risks: misplaced sheets, illegible writing, missed entries, and no easy way to see patterns over time.

    Digital apps designed for food safety help by:

    • Prompting staff to complete checks on time.
    • Flagging issues immediately, so corrective actions can be taken away.
    • Storing records securely, making them easy to access during audits or inspections.
    • Allowing trend analysis, so managers can identify recurring issues and act before they become serious.

    One example is Hubl, which provides digital food safety checklists, including temperature logs. By centralising checks in one place, apps like Hubl reduce paperwork, minimise errors, and make compliance more straightforward.

    Key takeaways

    • Recording temperatures is a legal requirement and a critical food safety practice.
    • Pay attention to details that are often overlooked: core food temps, probe care, corrective actions, and regular calibration.
    • Digital apps are increasingly becoming the standard way to manage food safety records. They save time, reduce errors, and provide reliable evidence for inspections.
  • How digital food safety diaries saved these businesses during inspections

    How digital food safety diaries saved these businesses during inspections

    Running a food business today means more than serving great food. Behind every plate is a responsibility to keep customers safe and to meet strict food hygiene regulations. 

    Environmental Health Officers (EHOs) want to see that businesses aren’t just meeting the basics, but that they’re managing food safety consistently and effectively.

    For many restaurants, cafés, pubs, and hotels, this can feel like a challenge. Paper records pile up, tasks get missed, and inspections become stressful. 

    That’s why more and more operators are turning to digital food safety diaries like Hubl.

    At Hubl, we’ve seen first-hand how our platform helps businesses stay compliant while saving valuable time. Below are just a few real-world examples.

    Itihaas got a five star rating after Hubl's help

    Itihaas Restaurant – Achieving a 5-star hygiene rating

    Raj Rana, owner of the award-winning Itihaas Restaurant in Birmingham, achieved a five star food hygiene rating after implementing Hubl into their business.

    “We are thrilled to have received the highest possible food hygiene rating of five stars. This is a testament to our commitment to providing our customers with the highest quality food and service. We are grateful to the Hubl app, the FSMS document they created, and the audit from Complete Food Safety for helping us achieve this rating.”

    Raj explained that Hubl transformed the way his team managed food safety records, making processes easier and more efficient than ever before. 

    Alongside a tailored Food Safety Management System (FSMS) document, the restaurant could demonstrate full compliance with legal requirements.

    When inspectors arrived, everything they needed was clear, accessible, and up to date. For Raj and his team, it meant peace of mind – and confidence for customers dining at Itihaas.

    Itihaas Birmingham food dish

    Matonie Hospitality / Bull & Bear – Streamlining compliance

    For Matt Spencer, Executive Chef at Matonie Hospitality/Bull & Bear, the challenge was slightly different. Running a large, busy kitchen means that food safety tasks must always be managed seamlessly, even during peak service times.

    “The Hubl app has been a game-changer for us at Matonie Hospitality and Bull & Bear. Managing food safety in a busy environment like ours can be challenging, but Hubl has streamlined the entire process. From temperature monitoring to allergen tracking, everything is now organised and accessible in one place.”

    Matt has seen how Hubl has saved his team valuable time while giving them the confidence that they are always compliant. 

    Tasks that once felt like a burden now run in the background, supported by a smart digital tool.

    Bull & Bear had a successful EHO visit after using Hubl

    When the Environmental Health Officer visited, the results spoke for themselves:

    “He said it was the best one of these apps that he’s seen and was really happy with it. From our point of view, it was so much easier to have everything in one place to show him. It really instilled confidence that we knew what we were doing and how seriously we take it.”

    Why digital food safety diaries work

    These testimonials show the real benefit of moving away from paper-based systems.

    Digital food safety diaries:

    • Keep all records organised and accessible in one place.
    • Make inspections less stressful by ensuring everything is ready to show.
    • Save time on routine checks and admin.
    • Provide confidence to EHOs, teams, and customers alike.

    Food safety will always be at the heart of hospitality. But with the right tools, it doesn’t have to be complicated. 

    For Itihaas and Matonie Hospitality/Bull & Bear, and numerous others, Hubl has made inspections easier – and helped them achieve and maintain the highest standards.

  • Ensuring thorough food safety checks: a practical approach

    Ensuring thorough food safety checks: a practical approach

    Maintaining high food safety standards is an ongoing challenge for food businesses, requiring consistency, accuracy, and clear communication. 

    From temperature checks to cleaning schedules, every step in the process needs to be executed correctly to ensure compliance and, most importantly, keep customers safe. 

    However, even the most well-structured procedures can fall short if teams don’t have the right guidance at their fingertips.

    Digital checklist tool Hubl

    The key elements of effective food safety checks

    Food safety checks should be systematic, thorough, and tailored to the specific risks of each food business. Key elements of an effective approach include:

    • Regular monitoring: Conducting routine checks on food storage, preparation areas, and hygiene practices.
    • Accurate record-keeping: Documenting temperature logs, cleaning schedules, and corrective actions taken.
    • Clear communication: Ensuring all team members understand procedures and their role in maintaining safety.
    • Training and reinforcement: Providing ongoing education to staff to ensure compliance with food safety regulations.

    A strong food safety culture relies on consistency. Procedures should be reviewed frequently to identify areas for improvement and ensure that staff remain engaged in maintaining high standards.

    Addressing common food safety challenges

    Many food safety risks stem from lapses in daily routines, whether due to oversight, lack of training, or unclear expectations. Some common challenges include:

    • Inconsistent temperature monitoring: Food must be stored and cooked at correct temperatures to prevent bacterial growth.
    • Inadequate cleaning procedures: Surfaces, equipment, and storage areas should be regularly sanitised to prevent contamination.
    • Lack of staff awareness: If employees do not fully understand protocols, errors can occur, leading to potential safety risks.

    Addressing these challenges requires clear guidelines, accessible resources, and a proactive approach to problem-solving.

    Chef logging off food checks digitally

    Improving food safety practices with practical guidance

    A key aspect of strengthening food safety checks is ensuring that teams have the right resources to perform their tasks effectively. 

    Providing clear instructions, visual guides, and training materials can help standardise procedures and reduce mistakes.

    One way to enhance food safety routines is by integrating guidance directly into daily tasks. 

    Digital tools can be useful for offering step-by-step instructions, reference materials, and reminders to ensure that nothing is overlooked. 

    For example, incorporating checklists that include detailed descriptions, images, or links to training videos, as the digital diary Hubl allows users to do, can reinforce best practices and improve compliance.

    Ultimately, food safety is a shared responsibility. By fostering a workplace culture that prioritises thorough checks and continuous improvement, businesses can reduce risks and maintain high safety standards. 

    Regularly reviewing procedures, addressing gaps, and providing staff with the right support will help ensure that food safety remains a top priority in daily operations.

  • Common food safety challenges in Schools and Care Homes

    Common food safety challenges in Schools and Care Homes

    Ensuring food safety in environments like schools, care homes, and other institutions is essential to protect vulnerable populations such as children, the elderly, and individuals with compromised immune systems. 

    However, maintaining high food safety standards in these settings often comes with unique challenges. Let’s explore some of these challenges and discuss how they can be addressed effectively.

    Managing allergens

    One of the most significant food safety concerns is allergen management. In schools, care homes, and similar facilities, individuals often have diverse dietary requirements and allergies. Cross-contamination or miscommunication about allergens can lead to serious health risks.

    It is therefore imperative to implement a clear allergen matrix and train staff to understand and handle allergens appropriately.

    Tools like Hubl’s allergen matrix helps to keep track of allergens and dietary preferences efficiently.

    kids eating school lunches in cafeteria

    Consistency in training

    Food safety knowledge and practices can vary widely among staff, especially in environments with high staff turnover or part-time workers. Inconsistent training can result in lapses in hygiene, cleaning, or food handling protocols.

    That is why institutes like care homes and schools should provide regular, standardised training for all staff members and utilise platforms to ensure training materials are easily accessible and up-to-date.

    High volume and tight schedules

    Schools and care homes often prepare large volumes of food within tight schedules. This can increase the risk of errors such as improper cooking, incorrect storage, or inadequate cooling of food.

    Developing streamlined processes to manage high-volume food preparation efficiently is vital to keep on top of proper practices. Use a universal system to ensure food is cooked and stored safely throughout.

    Storage limitations

    Limited storage space can make it challenging to store raw and cooked foods separately, increasing the risk of cross-contamination. It may also lead to improper stock rotation, resulting in food waste or the use of expired ingredients.

    Organise storage areas to maximise space while maintaining safety standards and implement digital inventory management systems to monitor stock levels and expiration dates.

    Old people eating in care home

    Compliance with regulations

    Food safety regulations are often complex and vary depending on location and type of facility. Staying compliant requires diligent record-keeping and adherence to ever-changing standards.

    Use a digital compliance tool like Hubl to maintain accurate records, conduct self-audits, and stay updated on regulatory changes.

    Hygiene and sanitation

    Ensuring proper hygiene and sanitation can be challenging in busy environments. Shared kitchens, frequent staff changes, and high foot traffic increase the risk of contamination.

    Establish strict cleaning schedules and hygiene protocols, and regularly audit sanitation practices using checklists to ensure consistency.

    Handling vulnerable populations

    Schools and care homes cater to individuals who are often more susceptible to foodborne illnesses. For example, children’s immune systems are still developing, while the elderly may have weakened immune responses.

    Following strict food safety guidelines tailored to vulnerable populations is therefore vital as well as regularly monitoring and assessing risks to ensure safety measures remain effective.

    By streamlining processes such as temperature monitoring, training records, and compliance checks, institutes such as schools and care homes will make it easier for their staff to maintain high food safety standards. 

    Following standard practices and ensuring support to do this smoothly, will also save on time, reduce risks, and focus on delivering safe, nutritious meals to those who rely on them.

  • Modernising food safety: the role of digital tools in compliance

    Modernising food safety: the role of digital tools in compliance

    In an industry as dynamic and fast-paced as food service, the need for robust and efficient food safety measures has never been greater. 

    From restaurants to school cafeterias, ensuring compliance with stringent safety standards is critical not just for avoiding penalties, but also for protecting public health. 

    With technological advancements reshaping every facet of our lives, it’s no surprise that digital solutions are leading the way in revolutionising food safety and compliance. 

    Man on tablet

    Why go digital for food safety?

    Traditionally, food safety compliance relied on manual processes such as paper logs, spreadsheets, and in-person checks. 

    While these methods have served the industry for decades, they are time-consuming, prone to errors, and often lack the transparency and real-time monitoring that modern operations demand.

    Digital tools, like the Hubl app, address these challenges head-on. By streamlining processes, automating record-keeping, and providing instant access to critical data, these solutions ensure that businesses can stay ahead of compliance requirements while significantly reducing administrative burdens. 

    For organisations that juggle multiple sites or locations, such as school trusts or restaurant chains, digital tools bring the added advantage of centralised management and consistency across the board.

    The digital difference

    Digital apps such as Hubl exemplify the future of food safety compliance. Designed with user-friendliness and efficiency in mind, such apps enable businesses to keep up to date with their compliance processes with ease. 

    From tracking food temperatures to maintaining cleaning schedules, Hubl provides a centralised platform where staff can log data in real time and managers can monitor performance remotely.

    Standout features include the ability to look over compliance at the touch of a button. This not only reduces the time spent on audits but also ensures that all records are accurate and up-to-date, mitigating the risk of non-compliance. 

    For institutions like the Brooke Weston Academy Trust, which oversees 12 schools, Hubl has proven invaluable in maintaining consistent food safety standards across all sites. The app’s customisable features also allow businesses to tailor it to their unique needs, making it a versatile tool for organisations of all sizes.

    Chef in kitchen holding tablet

    Benefits beyond compliance

    The advantages of adopting digital tools for food safety extend beyond mere compliance. By automating routine tasks, apps like Hubl free up staff to focus on what matters most: delivering high-quality food and exceptional service. 

    Moreover, digital solutions provide valuable insights through analytics, enabling businesses to identify trends, optimise processes, and make informed decisions.

    In today’s tech-savvy world, customers and clients also expect a level of transparency that traditional methods can’t offer. 

    Digital platforms make it easier to demonstrate a commitment to safety and quality, enhancing trust and reputation in a competitive market.

    The future of food safety is digital

    As the food industry continues to evolve, so too must its approach to safety and compliance. 

    Digital solutions like Hubl are not just tools for the present; they are investments in the future. 

    By embracing technology, businesses can ensure they remain compliant, efficient, and competitive in an increasingly regulated and fast-paced environment.

    Whether you’re managing a bustling restaurant, cafe, care home, food truck or overseeing multiple schools, it’s clear that the path forward is digital. 

    With solutions like Hubl leading the charge, the future of food safety compliance is not only achievable but also remarkably efficient. 

    Weighing up the tools? Our comparison of the best food safety apps for UK hospitality puts the leading options side by side, with verified pricing and honest trade-offs.

    If you run several sites, the same principles apply at a different scale. Our food safety for restaurant groups and franchises page covers checks built once and pushed to every kitchen, one allergen matrix for the estate, and the audit trail behind a due diligence defence.

  • Personal hygiene tips for food safety in hospitality settings

    Personal hygiene tips for food safety in hospitality settings

    In the hospitality industry, food safety is paramount. The risks of contamination are high in kitchens and food preparation areas, making personal hygiene a critical factor in preventing foodborne illnesses. 

    According to the World Health Organization (WHO), foodborne diseases affect nearly 1 in 10 people globally each year, with poor personal hygiene being a major contributing factor. Staff and chefs must follow strict hygiene practices to ensure that food remains safe for consumption. 

    Here are essential personal hygiene tips for food safety in hospitality settings.

    Handwashing: the first line of defence

    Proper handwashing is one of the most effective ways to prevent contamination. According to the Centers for Disease Control and Prevention (CDC), up to 80% of foodborne illnesses are transmitted by touch. 

    Staff and chefs should wash their hands frequently, especially after:

    • Handling raw meat, poultry, or seafood.
    • Using the toilet.
    • Touching their face, hair, or body.
    • Coughing or sneezing.
    • Handling rubbish or cleaning products.

    The correct hand washing method involves scrubbing with soap and water for at least 20 seconds, ensuring all parts of the hands (including under the nails) are cleaned. Hands should then be dried using a single-use towel or air dryer to avoid recontamination.

    clean, smart staff

    Wearing clean, appropriate clothing

    Clothing in a kitchen environment can carry contaminants into food if not properly managed. Chefs and staff should always wear clean uniforms, and it’s recommended that they change into work clothes only upon arrival to the kitchen, reducing the risk of bringing external contaminants into the food preparation area. 

    Hair should be restrained using hairnets or hats, and long beards should be covered.

    Regular laundering of uniforms is essential. A study by the Food Standards Agency (FSA) found that dirty uniforms can carry harmful bacteria, including E. coli and Staphylococcus aureus. Using uniforms specifically designed for food preparation (which are easier to clean and made of suitable materials) is another important step in maintaining hygiene standards.

    Using protective gear: gloves and aprons

    Wearing disposable gloves is critical when handling ready-to-eat foods. Gloves act as a barrier between the food and the handler’s skin, which may carry bacteria. However, gloves must be changed frequently, particularly when switching between different tasks or after handling raw foods, to prevent cross-contamination.

    Aprons should also be worn and changed regularly, especially after contamination from spills or contact with raw food. Aprons provide an additional layer of protection, helping to keep street clothes or uniforms clean from foodborne pathogens.

    Personal hygiene, grooming and cleanliness

    Personal grooming is another important aspect of hygiene. Staff and chefs should follow these guidelines:

    • Nail hygiene: Keep nails short, clean, and free of polish or artificial nails, which can harbour bacteria.
    • No jewellery: Rings, bracelets, and watches should not be worn in food preparation areas as they can trap dirt and bacteria, increasing contamination risk.
    • Hair and beard control: Long hair and beards should be securely tied back and covered to prevent loose hairs from falling into food.
    chef blowing nose

    Reporting illness

    One of the most overlooked yet crucial aspects of personal hygiene in food safety is reporting illness. Employees suffering from vomiting, diarrhoea, or other gastrointestinal symptoms should not handle food, as they could easily spread harmful bacteria such as norovirus or Salmonella.

    According to the Food Standards Agency (FSA), employees with foodborne illnesses can transmit pathogens through direct contact or improper hygiene practices. Staff must inform their supervisors if they experience symptoms of illness or if they have any cuts, wounds, or infections on their hands, which should be properly bandaged and covered with waterproof dressings before handling food.

    Managing cuts and wounds

    Cuts and wounds pose a significant risk in food preparation environments. If left uncovered, they can contaminate food with bacteria. 

    Staff and chefs should ensure that any cuts, sores, or wounds are fully covered with a waterproof bandage and wear gloves when handling food. This minimises the risk of contaminating food products with blood or pathogens.

    Avoiding cross-contamination

    Cross-contamination occurs when harmful bacteria spread from one surface to another, which can easily happen if personal hygiene practices are not followed. 

    For example, touching raw meat and then handling ready-to-eat food without washing hands or changing gloves can spread dangerous pathogens. Staff should also avoid using the same cloths or towels for different surfaces to reduce the risk of cross-contamination.

    In hospitality settings, food safety begins with personal hygiene. By adhering to strict hygiene practices such as proper handwashing, wearing clean clothing, using protective gear, and maintaining personal grooming, chefs and staff can greatly reduce the risk of foodborne illnesses. 

    With 600 million people falling ill from contaminated food every year, as reported by the WHO, following these hygiene tips is not just good practice—it’s essential for protecting public health and maintaining food safety standards in the hospitality industry.

  • Frozen food safety in hospitality: best practices and key facts

    Frozen food safety in hospitality: best practices and key facts

    Frozen food safety plays a crucial role in the hospitality industry, offering convenience, cost savings, and reduced waste. However, proper handling of frozen foods is essential to ensure safety and quality. 

    Restaurants, cafes, coffee shops, care homes, and other hospitality settings must adhere to strict guidelines to prevent foodborne illnesses and maintain high standards.

    Importance of frozen food safety

    Food safety is a significant concern in the hospitality sector, as foodborne illnesses can lead to severe health consequences and damage to an establishment’s reputation. According to the World Health Organization (WHO), approximately 600 million people fall ill each year due to contaminated food, with around 420,000 deaths globally. 

    In the UK, the Food Standards Agency (FSA) estimates that around 2.4 million cases of foodborne illness occur each year. Proper handling and storage of frozen food can significantly reduce these risks.

    Open freezer

    Free temperature record sheets (PDF and Excel)

    Fridges and freezers, cooking and hot holding, cooling, deliveries and probe checks, with the temperatures officers expect on every page. The Excel version flags out-of-range readings for you.

    Get the free sheets

    Key safety guidelines for frozen food

    Proper storage

    Frozen foods should be stored at -18°C or lower to prevent the growth of harmful bacteria. This temperature halts the growth of microorganisms, ensuring the food remains safe for consumption. Regularly check and record freezer temperatures to ensure compliance.

    Avoid freezer burn

    Freezer burn occurs when frozen food is exposed to air, causing dehydration and oxidation. This not only affects the food’s texture and flavour but also reduces its nutritional value. To prevent freezer burn, use airtight packaging and avoid storing food for extended periods. Labelling food with the date of freezing helps manage stock rotation and minimise waste.

    Thawing safely

    Thawing is a critical step in frozen food safety. Incorrect thawing can lead to the growth of harmful bacteria. The safest methods for thawing frozen food include:

    • Refrigeration: Thaw food in the refrigerator at a temperature of 5°C or lower. This method is the safest but requires time, so plan ahead.
    • Cold Water: Place the food in a leak-proof plastic bag and submerge it in cold water. Change the water every 30 minutes to maintain a safe temperature.
    • Microwave: Use the microwave’s defrost setting if the food will be cooked immediately after thawing.
    • Cooking from frozen: Some foods can be cooked directly from frozen, such as vegetables and pre-cooked meals. Ensure the food reaches the recommended internal temperature to kill any bacteria.
    Frozen food safety

    Avoid refreezing

    Once food has been thawed, it should not be refrozen unless it has been cooked first. Refreezing can cause the growth of bacteria and affect the food’s quality. For example, raw meat that has been thawed should be cooked before freezing again.

    Cross-contamination prevention

    Keep raw and cooked foods separate to prevent cross-contamination. Use different utensils, cutting boards, and storage containers for raw and ready-to-eat foods. Clean and sanitise surfaces regularly.

    Properly stored frozen foods can last for several months. For example, frozen vegetables can last up to 12 months, while meat can remain safe for up to 6-12 months.

    The FSA recommends using temperature probes to ensure that frozen food is kept at the correct temperature, reducing the risk of foodborne illness.

    Adhering to frozen food safety guidelines is essential for all hospitality settings. By implementing proper storage, thawing, and handling practices, businesses can ensure the safety and quality of their food offerings, protect their customers, and uphold their reputation. 

    Regular staff training on food safety practices is crucial in maintaining these standards and reducing the risk of foodborne illnesses.

  • Ensuring excellence: key areas for achieving a high hygiene rating in hospitality

    Ensuring excellence: key areas for achieving a high hygiene rating in hospitality

    In the hospitality industry, maintaining a high hygiene rating is crucial not only for legal compliance but also for building trust with customers. A high hygiene rating reflects a commitment to food safety and quality, which can significantly enhance a business’s reputation. 

    The key areas considered in hygiene ratings include hygienic food handling, cleanliness and condition of facilities, and the management of food safety. Understanding and excelling in these areas are essential for achieving and maintaining a high rating.

    waiter serving 5 stars

    Hygienic food handling

    Hygienic food handling is the cornerstone of food safety. This aspect covers how food is stored, prepared, cooked, and served. Proper food handling practices are vital to prevent contamination and foodborne illnesses. Key considerations include:

    • Storage: food must be stored at appropriate temperatures to prevent bacterial growth. This includes keeping perishable items refrigerated and ensuring that dry goods are stored in a clean, dry environment.
    • Preparation: food preparation areas must be kept clean and sanitary. Cross-contamination between raw and cooked foods should be avoided by using separate chopping boards and utensils.
    • Cooking: food should be cooked to the recommended internal temperatures to kill harmful bacteria. Regular temperature checks should be performed to ensure compliance.
    • Serving: food should be served in a manner that prevents contamination. This includes using clean serving utensils and ensuring that food is not left out at room temperature for extended periods.
    chef cleaning kitchen

    Cleanliness and condition of facilities

    The cleanliness and condition of facilities and buildings are critical components of a hygiene rating. This area assesses the overall state of the physical environment where food is handled and prepared. Key factors include:

    • Cleanliness: all areas, including kitchens, dining areas, and toilets, must be kept clean and free from pests. Regular cleaning schedules should be implemented and strictly followed.
    • Maintenance: facilities should be well-maintained and in good repair. This includes ensuring that equipment is functioning correctly, and there are no structural issues such as leaks or damaged surfaces.
    • Sanitation: adequate hand washing facilities with hot water, soap, and drying means should be available for staff. Sanitation protocols should be in place and rigorously followed to ensure a hygienic environment.
    Hygiene rating card

    Management of food safety for hygiene rating

    Effective management of food safety is essential for maintaining high hygiene standards. This involves having proper systems and procedures in place to manage food safety risks. Key elements include:

    • Food Safety Management Systems (FSMS): an FSMS such as HACCP (Hazard Analysis and Critical Control Points) should be implemented to identify, evaluate, and control food safety hazards.
    • Training: staff should be well-trained in food safety practices. This includes understanding the importance of personal hygiene, proper food handling, and cleaning procedures.
    • Regular Audits: Regular internal audits and inspections should be conducted to ensure ongoing compliance with food safety standards. Any issues identified should be promptly addressed.

    Achieving and maintaining a high hygiene rating involves a comprehensive approach to food safety, cleanliness, and effective management. By excelling in these areas, hospitality businesses can ensure the safety and satisfaction of their customers, thereby enhancing their reputation and success.

    For more detailed information on food hygiene ratings and whether you need to display your rating, you can read our Hubl blog post here.

    Ensuring excellence in food safety is not only a regulatory requirement but a commitment to your customers’ health and well-being. By focusing on hygienic food handling, maintaining clean and well-kept facilities, and implementing robust food safety management systems, you can achieve a high hygiene rating and uphold the highest standards in your hospitality business.

    Check yourself against these areas in three minutes with our EHO readiness self-check.