The guide is the only recognised document for hygiene standards for the catering sector that is used by both industry and enforcement.
It sets out advice and guidance for caterers on how to comply with their legal obligations, and applies across the UK, so there can be a consistent approach for Environmental Health Officers and companies operating across nations.
UKH chief executive Kate Nicholls said maintaining high food safety and hygiene standards was a top priority for hospitality venues, and the guide was the “gold standard” for industry to get their advice and guidance on complying with legislation.
It was “essential reading” for all in hospitality with a catering offering, Nicholls continued. As rules and regulations continued to change, it was important for the guide to be reviewed, updated and relaunched.
Working together
She added: “Making this guide work for all four nations was a real priority and I’m pleased that UKHospitality was able to work with both the FSA and FSS to achieve this.
“This consistent approach should make complying with legislation easier and ensure we continue delivering the high standards our customers expect.”
FSA director of strategy and regulatory compliance Katie Pettifer said the agency wanted everyone to have food they could trust.
She said: “We want to make it as easy as possible for businesses to do the right thing for consumers, so we were pleased to work with UKHospitality and Food Standards Scotland on the latest update to the industry guide."
Up-to-date guidance
“It will provide up-to-date, accurate and understandable guidance to help food businesses across the UK achieve good food hygiene compliance," she added.
FSS chief executive Geoff Ogle believed good hygiene was an essential requirement for producing safe food. According to Ogle, the updated version of the guide emphasises the importance industry and regulators place on food safety.
He continued: “Consumers reasonably expect their food to be safe and this guidance enables the hospitality sector to ensure that high standards are maintained. Consumers will always go back to a business if they have had a positive experience, if they have a bad experience they’ll not return.
“A ‘gold standard’ is an enabler for repeat business and is to be welcomed.”
