How commercial refrigeration can help you comply with UK food safety regulations

If you run a food or drink business, maintaining food safety is a mission-critical objective. Breaching food safety regulations can not only place your business, finances and reputation at risk, it can also pose a serious – and potentially deadly – health hazard to your customers or diners.

Proper hygiene, cooking, cleaning, storage and handling practices can help reduce the risk of foodborne illness. And commercial refrigeration can help to ensure that food is kept safe and fresh. Keeping food cold can prolong its shelf life and help prevent contamination. Here, we take a closer look at how commercial refrigeration can help you comply with UK food safety regulations and why you can’t afford to overlook it.

Who’s responsible for food safety in the UK?

The Food Standards Agency (FSA) is responsible for food hygiene and safety in the UK. It’s a non-ministerial Government department supported by seven agencies and public bodies. The FSA works with local authorities across England, Wales and Northern Ireland to enforce food safety regulations and ensure standards at food processing and manufacturing plants. It is also responsible for food labelling policy in Wales and Northern Ireland, and nutrition policy in Northern Ireland. The FSA is responsible for enforcing three major pieces of food legislation in the UK:

The Food Standards Act 1999

The FSA was established under the Food Standards Act 1999. The Act is there to provide the FSA with the power to transfer certain functions concerning food safety and standards, and to protect public health in relation to food. It gives the FSA the power to act in the consumers’ interest at any stage in the food production and supply process.

The Food Safety Act 1990

The Food Safety Act 1990 provides the framework for all food legislation in England, Wales and Scotland. It’s there to ensure that all food businesses:

• Don’t include anything in, remove anything from, or treat food in any way that would damage the health of the people eating it
• Serve or sell food or ingredients that are of the nature, substance or quality that consumers would expect
• Label, advertise and present their food products in a way that isn’t false or misleading

The General Food Law

The General Food Law is the retained EU Regulation (EC) 178/2002. It aims to protect human health and consumer interest in relation to food. It applies to all stages of production, processing and distribution of food, with some exceptions, and all food-related businesses must comply with it by ensuring the:

• Traceability of food
• Appropriate presentation of food
• Provision of suitable food information
• Prompt withdrawal or recall of unsafe food placed on the market

Tips for keeping your business food-safe

Complying with food safety regulations is one of the most important aspects of running a food business. Poor food safety and hygiene can lead to the growth of harmful bacteria, which can cause potentially deadly foodborne illnesses, including salmonella, e-coli and campylobacteriosis, the most common types of food poisoning. Their symptoms include abdominal cramps, nausea, fever, sickness and diarrhoea.

Getting caught out because of a food safety breach can lead to huge fines, reputational damage and, in some cases, business closure, not to mention the consequences to human health, so keeping on top of your food hygiene is essential. Good refrigeration plays a key role in maintaining food safety standards and complying with the relevant regulations. Here are a few things to bear in mind:

Temperature control

It’s a legal requirement for all businesses in England, Wales, and Northern Ireland to store cold food at 8°C or below. Food Standards Agency guidelines set a temperature ‘danger zone’ of between 8°C and 63°C, which means that food is safest when it’s either frozen, chilled below 8°C, or heated above 63°C. Leaving food in the temperature danger zone for too long increases the risk of it developing harmful bacteria, which can cause illness to anyone who consumes or handles it.

While the optimum chilled temperatures to store food vary from ingredient to ingredient, maintaining a holding temperature range between -2°C and +2°C should be sufficient for most common ingredients. The holding temperatures inside your commercial freezers should be maintained at between -15° C and -18°C to prevent bacterial growth.

Cleanliness

This one goes without saying but keeping your commercial refrigerators – and the rest of your food storage and preparation areas – spotlessly clean is essential. Bacteria can proliferate in a dirty fridge, leading to foodborne illness outbreaks. To keep your fridge clean, you should always wipe down the surfaces daily with a non-abrasive disinfectant and ensure the temperature is controlled correctly.

Clean up any spills or food debris on shelves and interior surfaces immediately. The fridge’s doors and condenser should also be cleaned regularly, especially the gaskets where dirt and bacteria can accumulate.

Ventilation

Commercial refrigeration units are designed to operate in a clean, well-ventilated environment. This allows proper airflow and helps maintain the correct temperature. If the area is not well ventilated, the refrigerator may not work as efficiently, and the food may not be safe to eat. Your units should be placed in an area free from dust and other particles, as these can cause the compressor to overheat and shut down.

Storage

Food spoilage is a common problem caused by improper storage of chilled and frozen food. Improper storage can lead to the growth of bacteria, which can cause food poisoning. It’s vital to store chilled and frozen food properly to prevent food spoilage. Food should be stored in the correct containers to avoid cross-contamination. Following the manufacturer’s instructions for proper storage is essential.

Maintenance

Maintaining your commercial refrigerators is important to ensure food safety and extend the equipment’s service life. Temperature control is critical in commercial refrigeration, and if it’s not working correctly, it can cause food spoilage and create a health hazard. It’s essential to keep the refrigerator clean and free of debris and check the temperature regularly to ensure it’s within the correct range. If there are any problems with the refrigerator, it should be serviced promptly to prevent further damage. A well-maintained commercial refrigerator will provide safe, reliable service for many years.

How can TEFCOLD help?

As the UK’s largest wholesaler of commercial refrigeration and catering equipment, we’ve been at the forefront of the industry in the UK since 1967. We continue to lead the market in innovation and customer service by importing and wholesaling leading brands from around the world.

Our nationwide network of dedicated service engineers means we offer the highest levels of service to all our customers. So, if you’re worried about the performance of your existing commercial refrigeration and thinking about upgrading or are just after some expert advice about the best ways to keep your units working as they should, get in touch today.