With everything the hospitality industry has been and continues to go through, the last thing anyone needs is to face hefty fines and adverse publicity related to food safety, health violations, or even corporate manslaughter.
The fines can really add up, too. For example, a business with a turnover over £50m could face fines anywhere between £35,000 and £220,000 for medium level violations. Additionally, the potential damage which can be done to a business as a result of any publicity is not to be underestimated.
So with that fear put in place, we’ve put together a few recommendations every operator should follow:
- Food Safety Policy: The aim of the policy not only demonstrates your commitment to food safety but also allows you to track staff training and daily cleaning records. By keeping both these documents together, you are in a better position to handle unannounced visits from external inspectors who request to spot-check them.
- Staff training: All staff should receive adequate training on your Food Safety Policy and general food safety responsibilities. In the event of rodent infestations, staff should be able to spot the signs of rodents and take appropriate action should their presence be detected.
- Pest control contracts: Employ the services of a pest control contractor to carry out regular visits to the premises and check for signs of pests which may not be immediately obvious to staff. However, it is important to note that the responsibility of spotting pest activity should not rest solely with the contractor as they may only visit the premises infrequently until a significant problem is discovered.
- Primary Authority: Ensure that your Primary Authority has formally validated your systems concerning pest control as this may assist in avoiding the most severe forms of enforcement action should a problem arise.
In circumstances where operators are suffering from poor hygiene ratings from the Food Standards Agency (FSA), it is important and critical to follow the guidance and recommendations suggested by the FSA.
Operators are also free to make the bold decision to close the kitchen to allow pest proofing and cleaning to take place – this can also be a preventive measure.
We also provide a free in-depth guide that operators can download on mice infestations in your premises. Access it here.
- Paula Kioko is a marketing associate at Poppleston Allen
