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Category: Restaurant

  • 5 Signs it’s time to update your food safety diary

    5 Signs it’s time to update your food safety diary

    Keeping an up-to-date food safety diary is key to staying compliant and inspection-ready. Yet, many businesses rely on outdated systems that are no longer efficient or reflect current practices. From missed entries to unclear records, these inefficiencies can put your operations and your reputation at risk. 

    In this post, we’ll walk you through five clear signs that your current food safety diary system isn’t cutting it anymore and how modernising your approach can boost compliance, save time, and give you peace of mind.

    Man and a woman talking while looking over a clipboard.
    1. Staff find it confusing or time-consuming

    Your food safety diary should support your business, not against it. If staff are struggling to fill out the diary properly due to technical jargon, confusing layouts, or unclear instructions, it’s a sign your current system is not working for you. These kinds of complications not only waste time but also increase the risk of mistakes and missed records. 

    The best food safety diaries offer the simplest. This was the core ethos behind the creation of Hubl – to offer a straightforward, user-friendly solution that any team member can confidently use. Food safety apps packed with features often overwhelm staff, with only a small fraction of functionalities actually being used. A simpler system encourages better compliance, consistency, and efficiency across the business.

    1. Important records are missing

    Missing records such as missing daily temperature checks, cleaning schedules, or allergen controls are red flags for a EHO. These gaps could leave your business exposed during inspection and may indicate that your current diary system isn’t comprehensive or user-friendly enough.

    This is a big reason why digital food safety diaries are gaining popularity in the hospitality industry. Many apps now include smart features like automated reminders, real-time notifications, and visual dashboards. These tools make it easier to stay on top of daily tasks and quickly identify any gaps in your food safety due diligence – helping ensure nothing slips through the cracks and avoid nasty surprises during EHO inspections.

    1. You’ve grown or changed your operation

    Expanded your menu? Opened an additional location? When your business evolves, your food safety diary must evolve with it. New operations often introduce new risks, procedures, and responsibilities and your systems must be able to capture and manage these changes effectively.

    Many businesses come to us when they’ve outgrown their original setup. As their role shifts from hands- on food handling to broader management and administrative tasks, maintaining visibility over daily compliance becomes more challenging. That’s where digital diaries can really shine. With dashboards and remote monitoring features allow owners and managers to keep a close eye on compliance, even when they’re not on site.

    1. Your diary doesn’t reflect current regulations

    Food safety laws and guidelines in the UK are regularly updated, and it’s crucial that your food safety diary keeps pace with these changes. If your current system doesn’t reflect the latest regulations and best practices, you could unknowingly fall out of compliance, risking EHO action, downgrading your food safety grade, fines, or a damaged reputation.

    Both Hubl and CFS paper diaries were developed by a food safety consultant, ensuring that compliance is at the heart of their design. These experts work closely with food businesses every day, actively advising clients and staying up to date with the latest legislative changes. This means these dairies are not only practical but also built around current legal requirements.

    1. EHO feedback

    If an EHO has raised concerns about record-keeping, hygiene standards, or safety protocols during an inspection, it’s a clear sign that your current food safety diary isn’t working as it should.

    Rather than viewing this feedback as a setback, treat it as an opportunity to improve. Reassessing the format, frequency, and usability of your diary can help you meet expectations more consistently and avoid repeat issues in future inspections. Switching to a clearer, more compliant system not only supports your staff but also shows EHOs that you take food safety seriously.

    A chef talking to a man who is holding a clipboard.

    It’s important that your food safety systems grow with your business and are reviewed regularly. You’re only as successful as your weakest link- and you don’t want that to be an outdated or ineffective food safety diary.

    If any of these signs sound familiar, now is the perfect time to refresh your system. A simple update can improve compliance. Boost efficiency, and help you stay one step ahead of inspections and industry expectations.

    If it is time for a change, start with our comparison of the best food safety apps for UK hospitality — five options reviewed honestly, with verified pricing.

  • New FSA food allergen guidance: what every food business needs to know

    New FSA food allergen guidance: what every food business needs to know

    Food allergen management is not just best practice – it can be lifesaving. Mismanagement of allergens can lead to severe health consequences, and that’s why the Food Standards Agency (FSA) has released updated guidance specifically for the out-of-home (OOH) sector.

    This includes any food business that prepares and serves food outside the home, such as:

    • Restaurants & cafes
    • Market stalls & food trucks
    • Canteens & leisure venues
    • Schools, hospitals, care homes
    • Online food providers
    A freshly baked loaf of bred labelled as gluten free

    What is the Food Standards Agency allergen guidance?

    The 2025 Food Standards Agency allergen guidance recommends all out-of-home food businesses providing non-prepacked or “loose” food share allergen information in writing providing information of the 14 allergens to consumers. This applies to both in-person and online food sales.

    This should not replace staff asking about allergies – verbal communication is still key.

    Instead, the goal is to enhance food safety by making allergen information clearer, more accessible, and more consistent. This supports people with food allergies or intolerances in making safer dining decisions.

    Though not legally required, this best practice is a strong step toward safer, smarter allergen management.

    Is your allergen matrix up to date?

    See what an allergen matrix must contain, how UK allergen law applies to your menu, and how Hubl keeps one live matrix across every site you run.

    Read the allergen matrix guide

    How this benefits your food business

    Following Food Standards Agency allergen best practice can directly benefit your business by:

    • Supports compliance with UK food safety laws such as Natasha’s Law
    • Showcasing your due diligence in allergen management
    • Build trust and transparency with customers – vital for loyalty and reputation
    • Enabling staff confidence in handling allergy-related queries, reduce errors in allergen communication
    • Providing consistency in allergen communication across the industry

    Food Standards Agency resources

    Food Standards Agency have free tools available such as printable posters to help support business with the implementation for this new allergen best practice. 

    Ready to make allergen management effortless?

    Correctly managing food allergens is a conscience for any food related business, discover how Hubl’s allergen feature can help you manage this with ease, keeping your business – and your customers – safe and confident.

  • 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.

  • How to create a food safety questionnaire for hospitality employees

    How to create a food safety questionnaire for hospitality employees

    Food safety is a crucial aspect of the hospitality industry, as it affects the health and well-being of both customers and staff.

    Foodborne illnesses can cause serious harm to consumers, damage the reputation of businesses, and result in legal and financial consequences. Therefore, it is essential for employers in the hospitality sector to ensure that their employees have adequate knowledge and practices of food safety.

    Chef writing on clipboard for Food Safety Questionnaire

    Practices to assess and help

    One of the ways that employers can assess and improve the food safety standards of their staff is by creating and implementing a food safety questionnaire.

    A food safety questionnaire is a tool that can help measure the level of awareness, attitude, and behaviour of employees regarding food safety issues. It can also help identify the gaps and weaknesses in the current food safety practices and provide feedback and recommendations for improvement.

    The food safety questionnaire can cover various topics related to food safety, such as personal hygiene, cross-contamination, temperature control, cleaning and disinfection, allergen management, and food safety culture.

    The questions can be designed to test the factual knowledge, the perceived importance, and the actual performance of employees on these topics. The questionnaire can be administered online or offline, and the results can be analysed and reported using statistical methods.

    What are the benefits of a food safety questionnaire?

    The benefits of creating and using a food safety questionnaire are manifold. First, it can help employers comply with the legal and regulatory requirements of food safety, such as the Regulation (EC) 852/2004 on the hygiene of foodstuffs.

    According to the World Health Organization, food safety, nutrition and food security are inextricably linked, and an estimated 600 million people fall ill after eating contaminated food and 420,000 die every year. By ensuring that their employees follow the food safety regulations, employers can protect their customers and staff from these adverse outcomes.

    Second, it can help employers enhance the quality and safety of their food products and services, thus increasing customer satisfaction and loyalty. A survey by the International Food Information Council Foundation found that 85% of consumers consider food safety as a top factor when purchasing food, and 66% trust the safety of the food supply.

    By creating and using a food safety questionnaire, employers can demonstrate their commitment to food safety and gain the trust and confidence of their customers.

    Third, it can help employers reduce the risks and costs associated with foodborne illnesses, such as compensation claims, fines, and loss of business. The World Health Organization estimates that unsafe food costs low- and middle-income countries US$ 110 billion in productivity and medical expenses each year. 

    By identifying and addressing the food safety issues among their staff, employers can prevent or minimise these losses and improve their profitability.

    Fourth, it can help employers foster a positive food safety culture among their staff, which can improve their motivation, engagement, and productivity. A food safety culture is defined as the shared values, beliefs and norms that affect mind-set and behaviour toward food safety in, across and throughout an organisation.

    A survey by the Food Standards Agency found that 78% of consumers trust the agency to make sure food is safe and what it says it is. By creating and using a food safety questionnaire, employers can promote a food safety culture that aligns with the expectations of their customers and regulators.

    Manager giving out Food Safety Questionnaire

    Creating a food safety questionnaire

    Creating a food safety questionnaire is not a difficult task, but it requires some planning and preparation. Employers should consider the following steps when developing a food safety questionnaire:

    • Define the objectives and scope of the questionnaire, such as the target audience, the topics to be covered, and the expected outcomes.
    • Review the existing food safety policies, procedures, and training materials, and identify the key areas that need to be assessed or improved.
    • Design the questions and the format of the questionnaire, such as the type of questions (e.g., multiple choice, rating scale, open-ended), the number of questions, and the scoring system.
    • Pilot test the questionnaire with a small sample of employees, and evaluate the validity, reliability, and clarity of the questions.
    • Revise and finalise the questionnaire based on the feedback and results of the pilot test.
    • Administer the questionnaire to the intended employees, and collect and store the data securely.
    • Analyse and interpret the data using appropriate statistical techniques, and generate a report that summarises the findings and recommendations.
    • Communicate the results and recommendations to the employees and other stakeholders, and implement the necessary actions to improve the food safety standards.

    A food safety questionnaire is a valuable tool that can help employers in the hospitality industry to ensure and enhance the food safety knowledge and practices of their employees.

    By creating and using a food safety questionnaire, employers can not only protect the health and safety of their customers and staff, but also improve the quality and reputation of their business.

  • 10 safety rules in a commercial kitchen

    10 safety rules in a commercial kitchen

    Commercial kitchens are busy and demanding environments, where food is prepared and cooked for customers. However, they can also be dangerous places, where accidents and injuries can happen if safety rules are not followed. According to the Health and Safety Executive (HSE), there were 1,300 reported injuries in the catering industry in 2019/20. Some of the most common hazards in commercial kitchens include:

    • Burns and scalds from hot surfaces, liquids, and steam
    • Cuts and lacerations from knives, slicers, and other sharp objects
    • Slips and trips from wet or greasy floors, loose cables, and uneven surfaces
    • Falls from ladders, stools, or chairs
    • Electric shocks from faulty or damaged equipment
    • Fire from flammable materials, gas leaks, or faulty wiring
    • Food poisoning from contaminated or spoiled food

    To prevent these risks and ensure a safe and hygienic working environment, here are 10 safety rules that every commercial kitchen should follow.

    washing hands thoroughly

    Wash your hands frequently and properly

    Handwashing is one of the most important food hygiene rules in the kitchen. It helps to prevent the spread of bacteria, viruses, and other pathogens that can cause food poisoning.

    It is important to wash your hands with soap and warm water for at least 20 seconds before and after handling food, especially raw meat, poultry, eggs, and dairy products. You should also wash your hands after using the toilet, touching your face, hair, or nose, coughing or sneezing, handling waste, or touching anything dirty.

    Wear appropriate clothing and protective equipment

    You should wear clean and suitable clothing that covers your body and hair when working in a commercial kitchen. This includes a chef’s jacket, trousers, apron, hat or hairnet, gloves, and shoes.

    You should also wear protective equipment such as oven mitts, goggles, masks, or earplugs when necessary. You should avoid wearing jewellery, watches, nail polish, or perfume that could contaminate food or get caught in equipment.

    Keep your work area clean and tidy

    Clean and disinfect your work area before and after preparing food. This includes wiping down surfaces, utensils, equipment, and cutting boards with hot water and detergent or sanitiser. You should also sweep and mop the floor regularly to remove any spills, grease, or debris that could cause slips or trips.

    Store food properly in labelled containers in the fridge or freezer to prevent spoilage or cross-contamination. You should also dispose of waste in closed bins that are emptied regularly.

    messy, disorganised kitchen

    Use knives and other sharp objects safely

    Knives are one of the most common causes of cuts and lacerations in commercial kitchens. You should use knives that are sharp, well-maintained, and suitable for the task.

    It is recommended to hold the knife firmly with a secure grip and cut away from your body on a stable cutting board. Never leave knives unattended on the counter or in the sink. You should also use guards, gloves, or other safety devices when using slicers, graters, peelers, or other sharp objects.

    Handle hot liquids and steam with care

    Burns and scalds are another common injury in commercial kitchens. You should handle hot liquids and steam with care by using oven mitts, pot holders, or tongs. Never fill pots or pans too full or carry them over long distances.

    You should also use lids or covers to prevent splashes or spills. Avoid opening oven doors or microwave ovens too quickly to avoid steam burns. Keep flammable materials away from heat sources such as stoves or fryers.

    Follow electrical safety rules in a commercial kitchen

    Electric shocks can cause serious injuries or even death in commercial kitchens. You should follow electrical safety rules by using equipment that is tested and certified by a qualified electrician.

    Check for any signs of damage or wear on cords, plugs, sockets, switches, or appliances. You should never overload sockets or extension cords or use them near water sources. Also turn off and unplug equipment when not in use or before cleaning.

    Chef cooking with large flame coming out of pan

    Prevent fire hazards

    Fire is one of the most devastating hazards in commercial kitchens. You should prevent fire hazards by keeping flammable materials such as paper towels, oil, or alcohol away from heat sources such as stoves, fryers, or ovens.

    You should also keep fire extinguishers, blankets, and alarms in accessible locations and know how to use them in case of emergency. Have a fire escape plan and practice it regularly with your staff and avoid smoking or using candles in the kitchen.

    Avoid slips and trips

    Slips and trips are one of the most common causes of falls and injuries in commercial kitchens. Avoid slips and trips by keeping the floor clean, dry, and free of grease, water, food, or other obstacles.

    You can also use mats, rugs, or signs to mark wet or slippery areas. You can also wear slip-resistant shoes and avoid running or rushing in the kitchen. Report any loose cables, tiles, or floorboards that could cause tripping hazards.

    Lift and carry heavy objects safely

    Lifting and carrying heavy objects can cause back pain, muscle strain, or hernia in commercial kitchens. You should lift and carry heavy objects safely by using proper techniques and equipment; bend your knees and keep your back straight when lifting objects from the floor. You should also hold the object close to your body and avoid twisting or turning while carrying it.

    Using carts, trolleys, or other aids to move heavy objects over long distances are also beneficial. Ask for help or use a team lift when the object is too heavy or bulky for one person.

    Cut finger with knife

    Report and treat any injuries or illnesses

    If you or someone else gets injured or ill in the commercial kitchen, you should report and treat it as soon as possible. Stop working and seek medical attention if the injury or illness is serious or requires professional care.

    You should also inform your supervisor or manager and fill out an accident report form or book. Follow any instructions from your doctor or employer regarding rest, recovery, or return to work.

    These are some of the safety rules that every commercial kitchen should follow to ensure a safe and hygienic working environment. By following these rules, you can prevent accidents and injuries, protect your health and well-being, and provide quality food and service to your customers.

  • Well-designed commercial kitchen important for food safety

    Well-designed commercial kitchen important for food safety

    We are all aware of how crucial food safety is to any food handling business, but have you ever considered how important your kitchen design is and how it impacts your food safety? Kitchens come in all shapes and sizes, and you may have to work with a kitchen that is already in place, or you may be in the fortunate position to design your kitchen from scratch.

    Restaurant kitchen

    Reasons why a well-designed commercial kitchen is important for food safety:

    Prevent cross-contamination

    A thought-out kitchen will involve having separate zones such as a raw meat preparation area, vegetable preparation area, allergy preparation area, cooking, dishwashing area, etc. Dedicated zones such as these will help prevent cross-contamination of pathogens that could lead to foodborne illnesses or allergic reactions.

    Efficient Workflow

    A conscious commercial kitchen design will take into account the logical flow of food from storage, preparation, cooking, and serving. Considering the logical flow will help minimise unnecessary movement around the kitchen reducing congestion, risk of accidents, and threat of potential contamination.

    Empty restaurant kitchen

    Ventilation and Temperature Control

    Ventilation and controlling the temperature is imperative in a busy kitchen; not only does it make for a more pleasant environment for your staff, ventilation is essential for helping to remove heat and steam preventing the growth of bacteria. Reducing the heat, steam and controlling temperature in a kitchen diminishes the speed that food spoils, saving you money on wastage and lowers the risk of foodborne illness.

    Easy-to-Clean Surfaces

    There is a reason why commercial kitchens tend to be stainless steel; it presents a smooth, easy-to-clean surface. Minimise the number of grooves where food can get lodged which is often hard to clean. Have a regular cleaning and sanitisation schedule to help prevent bacteria buildup that can contaminate food and cause illness. Within our Hubl app checklist feature, you can include your cleaning schedule, providing a reminder, as well as a record for your next food hygiene inspection.

    A chef cleaning a kitchen worktop

    Handwashing and Equipment Washing

    Having a well-positioned handwashing sink, or if you have a large kitchen several sinks will help promote staff to wash hands regularly, preventing germs from spreading. There should be a separate sink dedicated to washing produce and equipment, consideration should be given as to the location given the operation flow of the kitchen.

    Equipment Location

    Depending on your restaurant or commercial kitchen, you may have extensive equipment. Equipment should be positioned strategically to improve efficiency and reduce the threat of cross-contamination; it should be moved regularly to clean under and behind.

    Food Storage

    To keep your kitchen organised and safe there should be adequate space to store ingredients and produce. Taking into account food safety requirements such as segregating allergy goods and storing them in containers with lids positioned on lower shelves to help prevent contamination. There should also be a first in, first out system to prevent goods expiring and being wasted; check out our new wastage feature on Hubl to help stay on top of your inventory management and save money.

    There are many components that go into food safety; however, having a thought-out kitchen design can make the whole process much easier and more effective. It doesn’t have to involve remodelling your kitchen. There are small things you can change that can have a big impact on your food safety and health and safety. Understanding the logical flow of your kitchen and changing either design, storage elements, or your operation flow can improve the food safety, reducing the risk of foodborne illnesses, protecting your customers reputation, and safety of your staff.

  • Your food safety guide to starting a food business

    Your food safety guide to starting a food business

    A foundation for starting a food business, whether a restaurant, cafe, food truck, bakery, or at-home catering company, is having food safety systems and processes in place before taking your first order. In this blog, we will lay out all the areas of food safety that need to be considered and things that need to be in place.

    Licensing

    Food Business Licence

    First things first under UK law you must apply for a food business licence, this registers you with your local authority. It does not cost anything to register and your registration cannot be refused. A licence needs to be obtained whether you are starting a business from scratch or taking over an existing business. This step should be taken as soon as you have secured premises and finalised your company name. A food business licence needs to be submitted at least 28 days before opening.

    Food Premise Approval

    If you will be handling meat, fish, egg or dairy products, you are required by UK law to gain food premise approval. This means that you will need to be inspected and may require approval from your local council. If you are a Vegan only business, this will not apply to you.

    Other Business Licensing

    Alcohol licence: if you are planning to serve alcohol, then you will need to apply for an alcohol licence via the local authority. This is a straightforward process that can be done via the government website.

    Personal licence to sell alcohol: either you or a staff member must hold this licence in order to lawfully sell alcohol, meaning that each supply or sale of alcohol is authorised.

    Premises licence: this licence tends to apply to pubs and bars or any other business that plans to sell alcohol or serve hot food outside standard restaurant operating hours.

    Temporary event notice: this licence is required if you serve alcohol for a special occasion or an event such as an opening or launch event. This licence must be applied for at least 10 working days prior to the event.

    Music licence: if you plan to play music, whether it be back of house or front of house then you will need a music licence. PPL PRS is the UK’s music licensing company and can be easily applied for online.

    Types of insurances you are likely to need:

    Public Liability Insurance: covers you if a customer suffers sickness or injury while on your business premises.

    Employer’s Liability Insurance: similar to public liability insurance, Employer’s Liability insurance protects you if an employee is injured while in the workplace.

    Building Insurance: covers any damage to your business establishment and also covers contents in the building. This is normally the responsibility of the landlord however you should check that this is in place.

    Hazard analysis and critical control points (HACCP)

    It is a legal requirement for all food businesses to have an up-to-date HACCP, to help manage food safety hazards.

    A HACCP should contain information and policies on:

    • Personal hygiene
    • Temperature monitoring
    • Delivery and stock control
    • Pest control
    • Cross-contamination
    • Cleaning

    Need help creating a HACCP for your business? Get in touch and our team of food safety consultants can help prepare this for you.

    Food hygiene training

    Training your team on food hygiene is vital. It is not a legal requirement that your staff attend external training and obtain a certificate; in-house training is sufficient if it is carried out correctly and by an experienced team member. However, senior staff members, such as owners, managers, and head chefs should obtain a high level of training and verified by certification. This food safety training guide will help you plan your staff training needs depending on job role and food handling level.

    Allergen management

    Following Natasha’s Law which came into force on 1st October 2021, all food businesses are required to display allergen information to their customers and effectively manage allergens when preparing food. This should include thoroughly cleaning equipment and washing hands, and storing allergen foods separately from other foods.

    There are 14 foods that need to be declare by law. Hubl has an allergen management feature that allows you to easily manage your menu when it comes to the 14 food allergens. Hubl will filter your menu making it easy to show customers with allergies what dishes they can eat from your menu. When you make changes to ingredients in menu items it is tracked with a timestamp, allowing you to easily go back in time to see when an allergen was added or removed. Discover 3 key steps to becoming an allergy-friendly establishment.

    Since Natasha’s Law has come into place, more and more businesses are investing in allergen management training for staff. Highfield offers an online Introduction level course, which will provide your staff with the basic understanding needed to help keep your customers and business safe.

    Traceability

    UK law states that you must store information on all your suppliers that provide you with ingredients and finished food products and any business customers that you supply (if applicable). This should be in place to help aid product recalls and withdrawals. Authorities can request these records at any time. Our sister company, Complete Food Safety, has put together a simple four step process to creating a food traceability system.

    Preventing food crime

    Like all industries, there are non-favorable suppliers. Avoiding food crime by only selecting reputable suppliers, understanding where the product comes from, and being wary of suppliers offering pricing that is much lower than the market average.

    Food and ingredients should not be left unattended to the public to have access to. For example there should always be someone front of the house if you have food on display, such as cakes, sandwiches, etc.

    Health and safety

    Companies with five or more employees are required to have a health and safety policy in place such as a risk assessment, which should pinpoint potential risks and measures to minimise the risk and what steps would be taken if an incident occurs. Depending on the size of your operation will also determine the number of first aider and fire marshals you need to have onsite at any given time. The Health and Safety Executive (HSE) also has a helpful video guide.

  • 5 tips for building a positive food safety culture

    5 tips for building a positive food safety culture

    What is food safety culture?

    Food safety culture can be described as the attitudes, values, and beliefs employees have toward food safety. It is the responsibility of everyone in the organisation to create and shape this culture. The food safety culture directly reflects the quality of food produced. Employees should have pride in the food they create, and understand the foundation of quality food is providing food that is safe to eat.

    Why is a positive food safety culture important?

    Large multinational companies spend millions creating a positive business culture; why do they do this? They do this because it has a positive impact on their bottom line.

    In the food industry, there is nothing more important than food safety, which is why there are guidelines and checks carried out by the authorities.

    The Food Standards Agency (FSA) estimates that around 2.4 million cases of foodborne illness occur every year in the UK, of which 60% come from restaurants and takeaways. Foodborne illnesses are a result of poor food safety; and can be easily avoided by demonstrating more care when producing and storing food. Causing foodborne illnesses can have a host of repercussions, such as negative reviews and damage to reputation, the potential of being sued, and sparking a food safety inspection.

    As a business owner or manager, you juggle many different responsibilities and tasks, so it is not always possible to oversee everything. Building a positive food culture offers peace of mind, knowing staff will take ownership of food safety, even when you are not there.

    “Culture matters… Failure to understand culture and take it seriously can have disastrous consequences for an organisation.” Edgar H. Schein, 1999.

    5 tips to introduce a positive food safety culture

    Areas that have a large impact on culture are shown to be reinforcement, training, and risk oversight.

    1. Top down approach

    The key to producing a positive food safety culture is to demonstrate it from the top down. Front-line staff must see the owner and manager leading by example, adhering to all policies, handling food the right way, carrying out the correct checks, and using the right equipment. Reinforcing how you expect staff to behave should remain consistent, fair, and well-communicated. There should be transparency regarding food safety objectives and how they fit into overall company objectives.

    2. Involvement and ownership

    Assigning food safety tasks and checks to individual staff members offers a sense of ownership and empowerment, which is more likely to result in culture buy-in.

    3. Training

    Understanding is the bedrock of winning over staff participation. If there is a deep understanding of why something is carried out, and the repercussions if not, staff are more likely to be more mind-fall of their actions and carry out tasks with purpose.

    The extent of Food safety training may depend on the job role and level of food handling. Training may be carried out internally, if so, select the trainer carefully. Does the trainer come across as having solid understanding and interest in food safety and able to confidently answer any questions?

    4. Support and resources

    By law, all food businesses must have a Hazard Analysis Critical Control Point (HACCP). Your HACCP must be reviewed regularly to ensure that it reflects the current business operations. A HACCP should act as a how-to guide offering support and reassurance to staff, such as what to do in certain situations, what food safety checks need completing, and what are safe temperature ranges. Our food safety due diligence app Hubl allows checks to be recorded digitally with reminders, and built-in best practice guides. Even with the most reboost HACCP issues can arise. Therefore it’s important to create an environment whereby staff feel listened to, respected, and comfortable to raise concerns.

    5. Evaluating and addressing problems

    Monitoring your food safety can be done by reviewing your due diligence checklists. Hubl offers a live compliance status, flagging any issues that need addressing, which can be accessed even when you are not on the premises. The speed in which food safety issues are addressed will have a direct impact on your food safety culture, if problems are not addressed it gives the impression to staff that food safety is not important, which in turn will affect how staff view food safety.

    Benefits of evaluating

    • Discovering strengths and weaknesses in your food safety culture
    • Offers insight into staff experiences, and attitudes
    • Identifying focus areas that need addressing
    • Measuring the impact of training and food safety systems

    Do you need help and support

    We provide consultancy services to improve food safety ratings and create a positive food safety culture within your business. Get in touch today.

  • Food safety inspection: the most common non-conformances

    Food safety inspection: the most common non-conformances

    A food safety inspection is something that all business owners and managers dread. However, being prepared with policies and well-trained staff can take some of the stress away and help you fly through an inspection, whether planned or unannounced.

    We have asked our Food Safety Consultants what things are most often picked up by EHOs.

    1. Paper-work and Management Systems

    Like it or not paperwork comes hand-in-hand with running a business. It is key to keep your paperwork up-to-date. EHOs often find that systems do not cover all current working practices that are carried out on-site or are too generic.

    Top Tip

    Set an annual review date for all management systems, such as Food Safety Management Systems (FSMS) and Health and Safety Management Systems (HSMS) to be reviewed by Senior Management and check that all current working practices are included in documentation.

    2. Cleaning

    We all know that having a clean kitchen is one of the number one factors for food safety. However, according to our food safety consultants’ the devil is in the detail, with these areas often being forgotten:

    • Seals for chillers and freezers, damage to seals are also a common hygiene issue.
    • Food spillage and debris under moveable equipment, such as chillers.
    • Extractor hood not being serviced and deep cleaned. This should be cleaned by an external contractor at least annually.

    Top Tip

    Ensure cleaning of chillers, freezer seals and under moveable equipment are included within your cleaning schedules. These should be signed off and verified by management as being cleaned.

    3. Probes

    During your food safety inspection the EHO will look at your equipment to ensure it is fit for purpose and is being used and cleaned correctly. It is important to show that you use different probes to check temperatures for raw and cooked food, and do not use the same as this will cause cross-contamination and the spread of harmful bacteria.

    Top Tip

    To save confusion, label your probes “raw” and “cooked” to ensure that the correct one is used. Do not rely on knowing which is which; a EHO will not find this acceptable. Always have sanitiser wipes available to sanitise the probes, and please check that they are in date.

    4. Allergens

    This is a hot topic within the hospitality industry at the moment; miss management of allergen food can have life-threatening outcomes for some customers. An Allergen matrix that does not reflect the current menu, zero signage or allergen notice displayed, and cross contamination occurring in the kitchen are all things that an EHO will heavily penalise you on.

    Top Tips

    • It is vital to check and make any necessary amendments to your allergens matrix after every menu change, including an issue date on the bottom of the sheet can help manage documents.
    • Include an allergen notice on the bottom of your menu and/or signage at the till.
    • Try to avoid making “free from” claims, if this is not possible use specially labelled equipment to prevent cross-contamination.
    • Check out blog on how to become an allergy-friendly restaurant

    5. Pest control

    Signs that there are pests on your premises are a sure-fire way to get your business temporarily closed. EHOs will not act kindly if they find old droppings that have not been swept away or recommendations from pest controllers that have not been actioned.

    Top Tips

    Immediately review, act and sign off on any recommendations from pest controllers. Ensure that all areas of your site are kept clear and clean, this should be included in your cleaning schedules with regular “deep” cleans taking place.

    6. Staff

    EHOs often comment on the lack of evidence that employees have received the proper food safety training.

    Top Tips

    Ensure each staff member receives that correct level of training and that a copy of all certificates are kept on file. All staff that handle food should be trained to at least level 2 or comprehensive in-house training, with owners, managers, and head chefs holding a level 3 certificate.

    7. Working practices

    You can have the most comprehensive and organised paperwork however, if the day-to-day operations are not up to standard you will not receive your 5-star rating in your inspection. Some of the common pitfalls include:

    • Inadequate date labelling of products. It is best practice to label anything that has been opened or decanted from the original container, even sauces and spices.
    • No signage by the hand wash sink. A simple blue hand wash sign by each sink will prevent this being flagged as an issue.
    • Staff storing their belongings on top of dry goods is a big no-no. There should be a dedicated area where staff can store their belongings away from food. If there is no space for this, then belongings should be kept in containers labelled ‘storage’.
    • Only one vacuum packer is used for both raw and cooked meats; this will cause cross-contamination. Instead, two vacuum packers should be used, one labelled ‘raw’ and the other labelled ‘cooked’.

    Need to improve your hygiene rating?

    Did you know that Hubl is not “just” a food safety software company? We started out as a food safety consultancy business. We provide a full range of consultancy services to support you with all your Food Safety and Health & Safety needs. Ranging from creating FSMS for you, Food Hygiene audit and report, food safety staff training and helpline service.

    Most of these non-conformances show up in our EHO readiness self-check — take it and see which ones apply to your kitchen before an officer does.

  • 7 strategies to reduce staff turnover in hospitality

    7 strategies to reduce staff turnover in hospitality

    It’s commonplace to see staff-wanted signs sitting in windows and on doors of restaurants, pubs, and cafes. Any owner will tell you the most challenging part of running a food service business is staffing. Finding hard-working, loyal staff is not an easy task.

    According to data from Fourth, despite staffing numbers across hospitality being at a two-year high, with the overall headcount up 21.7% from June 2021, the sector is still struggling with high staff turnover, with 5.7% of the workforce leaving in June 2022.

    The sector is already facing challenging levels of staff shortages. According to the Office for National Statistics (ONS) the number of hospitality job vacancies increased by 83% between March and May 2022 compared to the same period in 2019.

    High staff turnover can not only be frustrating but affect your bottom line. The time and money that goes into advertising, interviewing, and training staff over and over again, is most likely harming your business and preventing you from investing in other areas.

    Yes, the hospitality industry as a whole is facing huge staffing challenges however, your business doesn’t need to reflect these challenges. There are some simple strategies you can put in place to retain your staff and reduce your staff turnover.

    Calculate your staff turnover

    First things first carry out your very own employee turnover health check. To improve your staff turnover, you need to be aware at what point you are stating from- the real size of the problem and not just your perception. For this, you need to calculate your staff turnover ratio, it’s easier than it sounds.

    How to make the calculation

    Divide the number of employees who have left by the average number of employees it takes to be fully staffed, and then multiply the resulting number by 100 to get a percentage.

    Example

    Last year you lost 15 employees. Typically your restaurant is fully staffed with 25 employees

    15 divided by 25 = 0.6

    0.6 multiplied by 100 = 60%

    That is a big number. The hospitality sector has an employee turnover rate of 30%, which is double that of the UK average.

    7 ways to reduce staff turnover

    1. Hire the right staff

    Reducing staff turnover starts with hiring the right people. When you are short-staffed, it is tempting to hire whoever walks through the door; this could be more harmful to your business than being short-staffed. Staff attitude and due diligence can cost you customers and damage a reputation that has taken years to build.

    Assess, examine, and verify

    Assess their attitude, experience, skill set, and desire for the job by asking a range of questions in a face-to-face interview. Ask scenario-style questions to get a feel of how they will respond to situations.

    Examine the answers. Do they hold the skills you are looking for? Will they fit with your business culture? Could you see them getting on with the rest of your team? A well gelled team is vital in reducing staff turnover. Personality can sometimes be more important than qualifications.

    Verify, check references, and be sure that they are as good as they seem and not just spinning you a great sales pitch.

    2. Offer fair pay

    The core reason why people leave their hospitality job is pay. By providing competitive pay you will attract more applicants. Offering small regular pay increases will retain the staff you already have. Low pay may seem a surefire way to cut costs however, it will almost certainly result in a high staff turnover. Just think about the time, energy, and money that goes into recruiting and training, not to mention the disruption it has on your business.

    3. Control over work and shift patterns

    We know giving staff control over the shifts that they work is not always doable, however, if you are seen to be accommodating when possible it can go a long way. According to a survey by YouGov, unsociable working hours are one of the top reasons the sector suffers from a low annual staff retention rate.

    4. Provide quality training

    Set your staff up for success and provide them with the knowledge and skills to help you grow your business. Providing training not just at the start of employment but on a regular basis will show you value them and create a more loyal employee.

    Also, cross-train staff so they are able to do multiple different tasks, allowing them to learn new skills, show that they are trusted with new responsibilities, and prevent them from getting bored. Cross-trained staff is also helpful when other team members are sick or leave, allowing you to continue business operations as normal.

    5. Show your appreciation

    It may sound simple, but in a busy work environment, saying “Thank you” to staff is often forgotten. Acknowledging hard work is appreciated by staff and often provides increased motivation.

    6. Offer opportunities for advancement

    Many employees leave jobs as they feel they can not advance their career. Talk to your staff, learn what they are interested in, and support staff keen to progress within the company. Encouraging them to move up the ladder will reassure them that they should continue to work for you.

    7. Conduct exit interviews

    It allows your employee an opportunity to open up about why they have chosen to leave. Your job as an owner or manager in an exit interview is to listen, try not to feel the need to justify your actions. Use the feedback to address any issues and make improvements within the business.

    According to Deputy data, the hospitality sector has an employee turnover rate of 30% – double that of the UK average. But your business doesn’t need to reflect this industry average. Look after your staff by using the above strategies, and free up your time and energy to focus on growing your business.

    References:

    Average of 6% of hospitality staff leave jobs each month, report claims, The Carter, Accessed in November 2022

    Retaining-Staff, UKhospitality, Accessed in November 2022