Food businesses in the UK are required by law to observe appropriate standards of food hygiene in order to prevent the incidence of foodborne illness. Such businesses must have documented safety management procedures in place. Kitchen areas must be kept scrupulously clean at all times and catering and food handling staff should wash their hands regularly and wear appropriate personal protective equipment. Catering staff suffering from diarrhoea or vomiting should be sent home and should not return to work until they have been symptom-free for 48 hours.
A "food business" is classified as any organisation, including a school, in which food is sold or supplied for human consumption.
This content requires a Croner-i subscription.
Existing subscriber? Log in
Contact us to discuss your requirements.
0800 231 5199