This week the Food Standards Agency (FSA) launched their national food hygiene rating scheme nationwide.  Finally, there’s no need to be concerned about the standard of food from that dodgy burger van in town, your local Chinese takeaway or that grotty-looking greasy cafe in your village!   Instead, you’ll be able to see the ‘scores on the doors’ for all food establishments, from shopping centers to high street pubs and restaurants.

The FSA, in partnership with local authorities, will assign stickers to restaurants, takeaways, cafes and supermarket for display on their shop front.  The stickers are bright green and black, and show a rating of 0 – 5 in the new national food hygiene rating scheme.

Early adopters of the food hygiene rating scheme published their ratings on line at food.gov.uk/ratings earlier this year.   The outstanding authorities are expected to join and post their scores over the coming months.

How it works:

After an inspection by the local council’s food safety officers, food establishments will receive their stickers for display, which will tell visiting consumers if the inspection found that ‘urgent improvement’ is necessary or if standards are ‘very good’.

The stickers feature five circled numbers, with that particular establishment’s rating clearly highlighted (see picture: right).

Food safety officers will check how hygienically food is handled, how it is prepared, cooked, re-heated, cooled and stored. They’ll also look at the condition of the building, its facilities and how it manages food safety (for example, fridge temperatures and staff training).

The aim of this exercise, according to the FSA, is to cut reported one million food poisoning cases, which are reported every year.

The food hygiene rating system will help to reduce food poisoning cases by letting potential customers view establishments’ rating.  This should encourage owners to be more vigilant with their food hygiene practices and allow people the opportunity to reward highly rated establishments with their custom.

The roll out of this scheme replaces the many ‘local’ schemes many authorities operated across the UK, as many of the grading schemes were inconsistent (different methods and symbols).  The new scheme will help to avoid confusion and provide clarity and consistency for customers.

A high proportion of surveyed members of the public  (86%) believe that food hygiene standards are very important when they’re eating out.

In addition, 23% of people indicated that they’ve sent back undercooked poultry when eating out.

This week an EU-survey found that Britons are more worried about animal welfare than food safety.

The survey was conducted for the European Food Safety Authority and it polled the opinions of nearly 26,700 people from Europe. This included 1,300 individuals from Great Britain.

In the study, more Britons announced concerns for the poor treatment of animals, such as cattle, than with the prospect of being poisoned by salmonella.

The Guardian has reported that high profile campaigns by famous chefs have contributed to the Britons’ concern with animal welfare. This is largely down to the success of TV shows like Jamie Oliver’s program ‘Fowl Dinners’, which set out to discourage people from eating battery-farmed chickens.

British and European statistics:

Only 7% of Brits were scored highly when asked if they were worried about food damaging their health. This is in comparison to 14% of Brits voting they were highly concerned that the economic crisis would negatively impact their lives.

67% of Britons were concerned about the welfare of farmed animals, compared to the EU average of 64%.

Britons are also typically less worried about pesticides, hormones in meat, additives, GM foods, food poisoning and salmonella, bird flu and BSE than our European counterparts.

Additional questions looked into public confidence and asked:

“How did you react to the last information you heard, saw or read
about a type of food being unsafe?“

Like our EU counterparts, around 35% of Brits avoided the food in the story for a while, whereas more European participants got worried but eventually ignored the problem, and a higher proportion of Brits simply ignored the concerns and didn’t change their eating habits.

Additionally, an alarming 53% (which is 24% higher than the European average) declared that even when they were told particular types of food were bad for their health, they ignored the warnings and didn’t change their eating habits.

It appears that the British public also distrusts messages on food safety from the media, with only 31% confident that newspapers, TV and radio would give accurate information about the risk. Almost 50% of European participants (on average) said they were totally confident in the information provided by their media.

You can view the reports here.

This week the European Food Safety Authority (EFSA) assessed 808 “general function health claims”, including opinions on probiotic yoghurts, such as Yakult.

To date, the EFSA has assessed over 1,700 claims from a list of 4,637 that have been sent to the European Commission and Member States, which are responsible for authorising such claims..

The panel assessing the claims considers all available scientific data before reaching a conclusion.  If there is insufficient evidence to support the health claims, the review is unfavourable.

Reviews carried out usually investigate claims around vitamins, minerals, weight management, fatty acids, vision, heart health, probiotic yoghurts and digestion.

The EFSA will rule the investigation unfavourably if the general health claim does not specifiy which particular ingredient is actively improving health.  An example of this is cereal that makes a claim about ‘dietary fibre’ but does not specify a particular fibre.

Additionally, some company’s’ investigations lacked evidence that supported the claim they’re beneficial to help maintain or improve bodily functions, while others weren’t precise when specifiying how claims are being carried out (e.g. a health food claiming it gives you vitality – where does that vitality come from, how does it work?)

Yakult

Probiotic drinks, such as Yacult were criticised in the panel’s review.  They examined a dossier detailing 12 studies, which were submitted by Yakult.  The studies aimed to support the claim that the proprietary strain of probiotic bacteria helped maintain immune defenses against the common cold.  The panel decided all 12 studies were in adequate there is in fact no evidence to support this claim.

Danone

Danone is currently the market leader in probiotic products.  They’ve recently had to withdraw claims from their products, and no longer state that Actimel and Activia boost the immune system and aid digestion.

With the “mmm Danone” and “Bifidus Digestivum” adverts ingrained in the public’s mind, it is likely that many will carry on buying the products (which all have high margins and make big profits), blissfully unaware that they’re drinking something that ISN’T healthy and WON’T do them any good.  (I highly doubt Danone will spend thousands on a marketing campaign to correct their misinformation!)

According to the Guardian, nearly 60% of UK households regularly buy probiotic drinks from the UK food industry, which is worth over £200m a year.

Food Safety Training

Do you (or your team) need food safety training? If so, head on over to our site and learn how you can get a recognised qualification in as little as two hours!

The Chinese government is cracking down on food safety crimes and the worse offenders will face the death penalty.

This news comes from the official Xinhua news agency, which has cited a joint notice from the Public Security Bureau, The Supreme Court, the Ministry of Justice and the Supreme People’s Procuratorate.

All have agreed that large-scale cases violating food safety laws must be punished aggressively. This comes after several high profile incidents over the last couple of years.  It’s reported that the Chinese government are deeply embarrassed by the various food safety cases, and are taking a ‘no nonsense’ approach by dishing out harsh punishments in the future.

Xinhua quoted the notice as saying:

“Those deserving death penalties should be resolutely sentenced to death.”

The notice didn’t announce changes to the food safety law, but courts were instructed to order the highest penalties allowed.

Using the death penalty to punish food safety violators isn’t new:  after a series of scandals involving milk formula two years ago, which killed two babies and left over 300,000 ill, two people were executed and others were jailed for a substantial number of years.

Because food safety problems have continued, the Chinese government is intent to enforce capital punishment for those who continue to violate the laws.

The notice also promised severe punishments for officials who accept bribes and who knowingly ignore food safety offenders.   The notice says the government officials “should not be given a reprieve or be exempt from criminal punishment.”

This notice hasn’t been received without criticism: China currently holds the record for the most executions per year out of any country and critics argue that here the death penalty is applied too often.

Additionally, Wang Di of the Global Times observes that enforcing the death penalty will not guarantee food safety in the future.  Wang Di argues that pursuing other avenues would be more productive:

“However, past experience in China suggests that the death penalty does not halt food safety-related crimes. More comprehensive food safety surveillance, adequate supervision over local governments’ law enforcement, and a focus on crime prevention rather than on punishment may be more workable solutions.”

What do you think? Is the death penalty too harsh, or is it acceptable to use capital punishment in cases such as the baby/milk scandal?

Are your team violating food safety laws?  Make sure they’re equipped with a  food hygiene certificate.  It takes just two hours online!

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Imagine the following scenario:  You’re on holiday in Bangkok.  You see an authentic market selling delicious fruits at cheap prices.  You’re hungry and the produce looks tempting.  You go over and grab something to eat.  But in this idyllic daydream, you’re probably not imagining the infested bacteria, antifungal agents or dangerous chemicals that are on the fruit’s surface, invisible to the eye.  You may not be able to see them, but rest assured: they’re probably going to ruin the rest of your holiday by making you ill.

It’s a harsh reality that many tourists have had to face in Bangkok over recent years.

Clamping down:

But  you’ll be pleased to know that authorities are clamping down on poor food hygiene practices in the city.

This week, authorities have declared that Vendors selling fresh and preserved fruit in Bangkok will risk prison sentences and fines if their produce is contaminated with bacteria, chemicals or other agents that shouldn’t be present.

This clampdown comes after authorities tested 153 samples from 38 different vendors in the greater Bangkok area. Over 67% of the tested sample had unsafe levels of the Coliform bacteria present.  16.2% were dyed with unsafe amounts of synthetic pigments and over 40% of the sample contained risky levels of anti-fungal agents.

Processed fruits didn’t fare well in the tests either.  Over 60% of the processed fruits sample contained dangerous chemicals.  Dark green and red pickled guavas were found to be the most contaminated fruits tested in the survey.

The survey, conducted by Authorities from the PM’s Office, the Bangkok Metropolitan Administration, the Food and Drug Administration, the Department of Medical Sciences and the Consumer Protection Board, also found that venders were not observing proper food hygiene measures when preparing fruit for customers.

Warning to consumers:

Poor food hygiene practices may leave both tourists and residents open to a number of nasty intestinal problems, including diarrhoea.

As such, consumers are being warned to stay away from coloured fruits and to ask vendors to handle and prepare fruit in a hygienic manner.

The authorities will be retesting the vendors next month.  If any produce is still contaminated vendors could face up to two years in prison and/or a large fine.

Images used for decorative purposes only, under CC: Malyousif

Make sure you comply with food hygiene laws!

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[reblogged from wordpress]

  Your kitchen is home to a great deal of potential hazards.  Hundreds of accidents are just waiting to happen and you should always keep safety at the forefront of your mind; this is why people in the catering industry will go away for food safety training.

  Here are just a few of the dangers to watch out for in the kitchen…

• Handles on Pans.

If you are using saucepans, then DO NOT leave the handles sticking out!  It only takes a split second to knock something off your cooker, but you could end up being scarred for the rest of your life!

• Small Children.

No-one should need to be told about this!  A kitchen is the most dangerous place in any home and it is the last place for a small child!!!  There are so many hazards for toddlers in a kitchen, that it would be impossible to list them all here.

• Oven Gloves.

The whole purpose of using oven gloves is so that you can move piping hot dishes safely.  If your gloves are beginning to look a little worse for wear then replace them!  This could help to prevent a nasty mishap.

• Pets.

Animals should never be allowed into an environment where food is being prepared.  Not only is it totally unhygienic, but it is also downright dangerous.  Cats and dogs have an annoying habit of rubbing around your legs and this presents a constant tripping hazard!

• Clear Workspaces.

Clutter is not a good thing in a kitchen and it can also cause accidents.  If something is hot and you need to put it down quickly, then you won’t have time to move a load of mess!  Always clean up after yourself when you are working in a kitchen.

[reblogged from rainharvest]

  We use our hands for almost everything that we do; eating, writing, gardening, woodwork, driving, decorating and going to the loo…  So it isn’t difficult to understand why it is important to keep them clean, is it?

  When you are training to be a chef, the very first thing that you will be taught about is cleanliness.  Washing your hands is the most basic part of all when it comes to basic food hygiene!  You would think that hand washing was so blatantly obvious that it would be totally unnecessary to teach people about it. ..

  But, it isn’t just those in the catering industry who should have clean hands; it is every one of us!  Because we come into contact with so many different surfaces each day, we can spread countless germs if our hands are not kept clean.  You would be surprised at just how many people go to the toilet and come back out without washing their hands. Urk! It’s no wonder there are so many nasty illnesses out there!

[reblogged from thesun]

  We all know about basic food hygiene (well, 99% of us do…), but it’s surprising how many people use the same dishcloth for weeks on end!

  It’s not rocket science, is it?  When you wash the dishes, you are removing bits of food.  And what does a lot of that stick to?  Yup, the dishcloth.  And if you don’t change it regularly, then it will harbour goodness knows how many germs!

  If you shop around, then you can buy washable cloths very cheaply.  These are great and you can bung them in the washing machine several times before they give up the ghost.  It’s a good idea to use a clean dishcloth every couple of days or they will just end up a haven for bacteria.

  Tea towels should also be changed regularly.  The most hygienic method of all is to allow your dishes to dry naturally.  But if you do insist on helping them along it is important to use a clean tea towel each time.

  So many germs can be got rid of by following these simple methods.

[reblogged from people.bu]

  What is it with the traditional clothing of a chef?  White is not really the most practical of colours for them to wear, surely?  I’d have thought that a darker colour would have been a more appropriate choice. 

  Think about it logically; they are working with food all day long.  Okay, so some of it is pretty solid, but there are always plenty of gooey sauces to contend with, not to mention custard or gravy. It is only going to be a matter of time before they get splashed with something messy; this is just inevitability.

  Have a close look at the next ‘celebrity chef’ that you see on television.  They always look so clean!  They must soak their clothes in bleach for a week at a time.  We all know how difficult it can be to remove splashes of curry or barbeque sauce! 

  At least it’s reassuring when you see a chef in a crisp white outfit.  If he has gone to the effort of wearing nice clean clothes, then his food hygiene knowledge must also be pretty good.  Maybe that’s the whole point of a chef dressing in white; it gives the customer peace of mind.

[reblogged from wunderground]

  I wonder why it is that our society is so preoccupied with age?  Many advertisements are aimed at a younger audience and such a great amount of importance is placed on how we look.  From the way things are we can feel decidedly old and wrinkled by the time we reach our thirties!

  No-one is going to remain young forever and getting older is no big deal.  Life is rich with new experiences and most of us will get older and wiser as we go along.  These days, many more people are shrugging off social preconceptions and going back to college to re-train.  And this may be the first step towards a far more interesting career! 

  Some of us may have dreamed of working in a particular field, but we did not do anything about it when we were younger.  Well, why not get your training now?  You are never too old and there are all sorts of possibilities out there!  Engineering, food hygiene, joinery or forestry; whatever trade you are interested in, there is bound to be a course just for you.