Food Hygiene Surveys

Introduction

In 1990, the Government, under the driving forces of the European Union, launched the Food Safety Act, designed to protect the general public from the potential of a mass out break from any number of food related sources.

The Food Safety Act 1990, was followed by the Food Safety (Temperature Control) Regs. 1995, and the Food Safety (General Food Hygiene) Regs. 1995. The overall effect of all the legislation is that there is now a legal requirement for suppliers, purveyors and caterers to actively pursue standards of hygiene laid down by the Acts. They must ensure that staff are informed and trained in the safe and hygienic methods of handling food for human consumption and that their equipment is maintained to a ‘suitable and sufficient’ level of cleanliness, temperature etc.

Why Proactive Monitoring?

Healthy Buildings International Ltd. see Food Hygiene Audits as a natural part of the work that they carry out in buildings. Many of our larger Blue Chip clients have out-sourced to catering companies the daily preparation of food for their office and factory staff. It is therefore important that they feel fully confident about the standards of hygiene that are being achieved on their premises by either their own staff or outside caterers.

» Peace of mind that all eventualities have been covered 

» Protection against liability in event of a serious problem 

» Positive monitoring of staff and contractors 

» Documented evidence that standards of hygiene are being met

Proactive Audit

Healthy Buildings International Ltd. can conduct an independent audit on your premises (and incumbent caterers where applicable) to establish that the criteria required by the Food Safety Acts are being met.

An Audit comprises a check on the current operation, management structure and procedures in use. We will then assess the documentation, for example records relating to temperature, pest control, COSSH, cleaning schedules, personal/personnel training, Health and Safety, stock control etc.

We also conduct a physical audit, comprising a check on structure, equipment, temperatures, stock control etc.

During the course of an audit, we can take samples of food if required, and test for the presence and numbers of TVC’s, Coliforms, E.Coli, Staphylococcus aureus, Bacillus cereus, Salmonella spp, Listeria spp and Clostridium perfringens. We will obtain food swab samples from various locations and test for the presence of TVC’s, Yeasts and moulds