Food safety frequently asked questions
What can I do if I have bought some suspect food?
If you have bought food from a shop or eaten a meal out that contained something which shouldn't have been there such as plastic or hair, contact Commercial Environmental Health on 0208 891 7994 as soon as possible. We can advise you on storage of the complaint item.
The team has qualified staff to investigate food complaints. In most cases the action taken will be informal but occasionally it may be more appropriate to consider formal action and this may be a prosecution in the Magistrates Court or a simple caution.
We will collect evidence during our investigations, you will need to complete a witness statement and you may be required to appear in Court.
Why do environmental health staff visit/inspect my food premises?
Staff from the Environmental Health Team have the right to enter and inspect food businesses at all reasonable times.
They do not have to make an appointment and will usually arrive without notice.
They could be carrying out a routine inspection or visiting as a result of a complaint. They will look at the way you operate your business to identify potential hazards and make sure that you are complying with the law.
What powers do the inspectors have?
They can take samples and photographs and inspect records, you must not obstruct inspectors.
They can detain or seize suspect foods.
They may write to you informally asking you to put right any problems that they find, carefully listing what were the contraventions of the law and what recommendations of good practice were made.
In serious cases they may recommend prosecution and if there is an imminent health risk to consumers, inspectors can serve an emergency prohibition notice which prohibits the use of equipment or premises. This notice would have to be confirmed by the Court.
The inspector may serve improvement notices for contraventions found during the inspection and he/she would agree with you a reasonable period in which to carry out the necessary works.
What can you do if you think that the outcome is not fair?
If you don't agree with the action taken by the Inspector, you should first contact the Team Manager - Laura Aston on 020 8891 7988 to see if the problem can be resolved informally, if you are still unhappy you can complain through the Council's Complaints Procedure.
You have the right of appeal to a Magistrate's Court against an improvement notice or a refusal by a Local Authority to lift an emergency prohibition order made earlier by the Court.
What do the terms "use by" and "best before" on food labels mean?
Use by dates are required by law on foods which go off quickly such as cold cooked meats and poultry, sandwiches, yoghourts, cream, milk, etc. These foods are called perishable and should always be eaten by the use by date because after that time they may become unsafe. They must be stored in the conditions that the manufacturer recommends (e.g. in a fridge) or they may start to become unsafe or deteriorate (go off) before the given date.
Best before dates are also required by law and are used for foods which can safely be kept for longer periods of time. After the date, the food may still be safe to eat but it may no longer be at its best.
Some foods may be marked with a display until date. This is not a legal requirement but is an instruction for the shop to ensure the food is sold well before it is out of date.
What temperature should my fridge and freezer be kept at?
Refrigerators must keep food at a temperature of 8oc or below. Freezers must keep food at -18oc or below.
What temperature should food be cooked to?
The centre temperature of the food should reach a minimum of 75oc.
How can I protect my premises and food from pests?
Ensure that your premises are properly proofed against access by pests, birds, etc., this will include ensuring all external gaps/holes etc. are fully covered as well as removing any potential sources of food.
What will happen if an inspector finds problems with food safety at my business?
This depends on the seriousness of the problem. Minor contraventions will result in the inspector advising on how best to rectify the situation. More serious matters will be dealt with more formally, ranging from the service of notice to possible prosecution for very serious offences. The division has an enforcement policy that sets out the range of factors and actions likely to be taken to ensure that business comply with legal requirements.
Why is it important to keep raw and cooked foods separate?
To prevent cross contamination ie. the contamination of cooked foods by bacteria from raw foods.
Will I require planning permission to open a food business?
This depends on the type of food premise you wish to operate. Please see the Planning Guidance for Food and Drink Establishments
(pdf, 560KB) for general guidance. For further information contact Development Control on 020 8891 7300.
Do I need to be registered or licensed to sell food?
There is no requirement for food premises to be licensed but in most situations you do need to register your business. Fill out the Food Premises Registration Forms(pdf, 40KB).the addressee is on the form. This must be done 28 days prior to opening. Registration is free.
Do I, or anyone I employ, need formal training in order to operate a food business?
No formal training is required. However, all food handlers must be supervised and instructed and/or trained in food hygiene matters to a level appropriate to their job.
What checks can I carry out to ensure the food I sell is safe?
You should check that you food is cooked to the correct temperature. Check your fridge and freezer temperatures daily. Also, check the date marking on your foods to ensure that all foods are within date.
Can I cater from home or from vehicle or stall?
Yes. There are specific legislative requirements however. See "A guide to the food hygiene regulations 1995".
Where in the Borough can I cater from a vehicle or stall?
This requires you to be a registered trader and be operated from a designated pitch within the borough. It also depends on what type of food you wish to sell. Contact 0208 831 6455 for more details.
What free food safety information leaflets do you have available?
Information on most aspects of food safety are available in a range of languages in leaflets/booklet/poster form free of charge. Please call 020 8753 1081 for details.
What should I do with frozen/refrigerated foods if I have a power cut?
If this occurs please contact this division for advice on 020 8891 7994.
I believe I have food poisoning from eating in a place in the Borough, what should I do?
Contact the Commercial Environmental Health team as soon as possible on 020 8891 7994 given details of when, where, what you ate, the symptoms you have had etc. You should also visit your doctor.
Can you tell me about the food safety courses you run?
Basic Food Hygiene courses lasting one day, refresher Food Hygiene Course lasting half a day and Intermediate Food Hygiene, once a year. Basic Food Hygiene costs £61.00 Refresher Training £28.00 and Intermediate Course is £187.00.
Basic Food Hygiene courses are held monthly or bi-monthly dependent on demand. Refresher and Intermediate courses are run according to demand.
Do you run courses or provide information in foreign languages?
No. But information is available on where foreign language courses are held. Contact us on 020 8891 7994.
Do I need to provide toilets for staff and the public?
If your premises is new, toilet facilities must be provided for both staff and customers. All premises must provide toilet facilities for their staff.
What provision do I need to make for refuse storage and disposal?
You must arrange for the proper periodic removal of the refuse and keep the area where the refuse is stored clean and hygienic. If you are disposing of animal by-products you must arrange for collection by a licensed contractor.
Further information on food safety?
If you would like further information of food safety please try the Food Standards Agency website.