Section 57 of the act, which will come into force on 31st March 2025, seeks to support the government’s aim to eliminate all avoidable food waste ending up in landfills by 2030. Under the act, it is mandatory for all non-domestic properties that produce any food waste to arrange separate collection by licensed waste carriers. The act applies to all businesses and public and third-sector organisations such as, but not limited to; restaurants, pubs, hospitals, prisons, care homes and schools etc. Businesses with fewer than 10 full-time employees, also known as micro-businesses, will not have to comply with the new legislation till 31st March 2027. 

In this article we will explain what waste separation is and what the new regulations are under the Environment Act 2021. This article will help you to understand your responsibilities and provide you with a range of free downloadable posters to act as a reminder of the new legislation and encourage the proper separation of waste. 

What is Waste Separation?

Waste separation refers to the sorting and separating of waste into different elements in order to facilitate recycling and appropriate disposal. There is no legal or universally accepted definition of ‘food waste,’ however the Separation of Waste (England) Regulations 2024 defines food waste as ‘biodegradable material resulting from the processing or preparation of food and drink including inedible food parts such as bones, eggshells, fruit and vegetable skins, tea bags and coffee grounds.’ 

Whilst the new legislation makes waste separation mandatory for non-domestic properties, it is something that most people have been doing in their households for years. In 2003 the government introduced the Household Waste Recycling Act which meant that every local authority had to provide households with separate recycling collection. The introduction of recycling wheelie bins saw waste separation become the norm for most households. The new act brings this same level of responsibility to businesses, seeking to reduce the environmental impact of the waste that they generate, whilst highlighting the importance of corporate social responsibility. 

Food Waste Legislation

From 31st March 2025 (or 31st March 2027 for micro-businesses) all businesses and non-domestic premises will have to comply with new food waste separation legislation. Under the Environment Act 2021 businesses that produce food waste must:

• Separate all food waste from other waste streams.
• Store food waste in separate bins from other waste. 
• Arrange for the collection of food waste by licensed waste carriers. 

Note: Whilst under Welsh waste laws, only businesses and non-domestic premises that produce more than 5kg of food waste per week must separate their waste, as yet DEFRA have set no such minimum for England and have stated ‘there is no minimum food waste weight before the new regulations apply.’ 

The Environment Act 2021

The Environment Act 2021 will support the government’s aim to eliminate all avoidable waste being sent to landfills by 2030. The act includes a number of policies that seek to improve air and water quality, biodiversity, resource efficiency and reduce waste. When first published, Environment Secretary at the time, George Eustice, stated that the act ‘will deliver the most ambitious environmental programme of any country on earth […] setting an example for the rest of the world to follow.’  

The Environment Act 2021 has two main functions; to provide a legal framework for environmental governance in the UK and to introduce measures for the improvement of the environment. It also reflects a growing expectation that businesses operate more sustainably with better accountability and transparency. As such, the general public and other parties will be able to report workplaces that do not follow the new legislation.

The act will impact many different types of businesses, however it is particularly relevant to the hospitality and food service sector. Guardians of Grub, WRAP’s food waste reduction campaign that focuses on the hospitality sector, states that 1.1 million tonnes of food is thrown away every year across the sector. As such, improving recycling in the hospitality industry is vital. By introducing mandatory food waste separation, the act seeks to reduce the negative impact of the tonnes of food waste generated by industries such as the hospitality sector. 

Separating food waste and stopping biodegradable waste from being sent to landfills, enables it to be repurposed and reused. The government’s preference is for food waste to be collected for treatment by anaerobic digestion as this generates bio-fuel and digestate which can be spread to land, ensuring nutrients are recycled.

Under the act, businesses must have separate bins for the collection and storage of:

• Dry recyclable waste (glass, metal, plastic, paper and cardboard)
• Food waste
• General waste

How to Prepare for the Food Waste Separation Legislation

All businesses will eventually have to comply with the new legislation. As such, irrespective of whether it will impact your business in March 2025 or March 2027, it is important to prepare your business and staff for the new legislation. 

Following the steps below will help you to prepare your business for the introduction of food waste separation legislation.

1. Undertake a waste audit. 

A waste audit is a review of the different types of waste that your business produces. It will help you to understand the type of waste that you generate, enabling you to see where, if possible, reductions in waste can be made. The information that you gather during a waste audit will help you to better plan waste handling, storage and disposal. The government has provided guidance on how to conduct a waste audit in a hospitality business and guidance for conducting an audit in other sectors can be found elsewhere on their website. 

2. Find a waste collector. 

Now that you have an understanding of the type and quantity of waste that your business produces, you need to find a suitable waste collection service. The waste collector can be a private company or your local authority may provide the necessary services. Whilst cost is a notable factor when selecting a waste carrier, compliance should be a top priority and it is important to remember that if the company you use to dispose of your waste does so illegally, such as fly-tipping, you could be held responsible. You can visit the Public Register of Waste Carriers, Brokers and Dealers to check if your prospective waste collector is registered. Working with an accredited and compliant waste collection service that is aware of and complies with the new legislation, will ensure you avoid fines, enforcement actions and potential prosecution. 

3. Set up appropriate recycling bins. 

You may already have different recycling bins in place, however the information gleaned from your audit will help you to assess whether they are still suitable for your business under the new legislation. Do you have enough bins for food waste separation or do you need to invest in new ones? Are your bins different colours to make it clear what type of waste should go in each bin? If not, is there clear signage to avoid cross contamination? It is also important to consider the size and location of your bins. If you are a larger business you may need a commercial 1100L wheelie bin or a smaller 240L bin, the same size as those outside your house, may be just fine. If you don’t already have the appropriate recycling bins set up then it is vital that you do so before the new legislation comes into force to avoid delays and potential fines. 

4. Improve signage around your business.

Clear signage will enable your staff and anyone else who may be at your premises, to dispose of waste correctly. Imagery showing what waste needs to go in what bin, empowers people to confidently and correctly dispose of their waste. Posters are a good visual reminder of the correct process for waste disposal and help to reduce any ambiguity that people may have. Take the time to improve signage before the legislation comes into force so that people have time to get into the habit of disposing waste correctly. You can find a free downloadable poster that you can use in your own business below. 

5. Monitor and review your waste management and collection.

The government has introduced mandatory digital waste tracking that will come into force from April 2025. Mandatory tracking seeks to help businesses move towards a circular economy by providing a comprehensive way of tracking the amount and type of waste being produced and where it ends up. Continuous monitoring and reviewing of your current waste management and collection practices is good preparation for mandatory tracking and allows you to check that your practices remain compliant. It also enables you to establish the best approach for reporting, sharing and evaluating your practices before the enforcement of the new legislation. Remember, from April 2025 the general public and other parties will be able to report workplaces that do not comply with the new legislation. As such, monitoring and reviewing your waste management practices is vital to ensure you remain compliant and have the opportunity to correct any non-compliant practices before any reporting. 

Free Waste Separation Posters

Our free downloadable poster is a simple and clear way to help you and your employees separate food waste effectively. Place the poster on or above the necessary bin, in a clearly visible spot so that people can easily see what waste needs to go where. 

• Food and drink cans recycling
• Food waste
• General waste
• Mixed recycling
• Paper and cardboard recycling
• Plastic tubs, bottles, pots, tubs and trays

As mentioned above, food waste is not the only waste that will need to be separated. Below you will also find posters to guide the separation of different types of waste. Download and print the posters that are relevant to your business and use them as clear visual tools to guide your staff. 

Food waste has an incredibly detrimental impact on the planet and whilst individual steps can be taken to reduce household food waste, the introduction of this new legislation reiterates the responsibility of businesses to reduce their negative impact on the environment. Whilst the new regulations have increased businesses responsibilities, its aim is to increase recycling rates and reduce the amount of waste sent for disposal which will, in the long run, help to reduce business costs, save energy, conserve natural resources and protect the environment. 

Further Resources:

• How to Reduce Food Waste in Your Restaurant
• Recycling in the Hospitality Industry: How & Why Should We Do it?
• Environmental Awareness Training

The post What You Need to Know About Food Waste Separation appeared first on The Hub | High Speed Training.

What is a Chef de Partie?

A chef de partie (also known as a station chef or line cook) is a senior member of the kitchen team responsible for overseeing food preparation in a particular area, known as a station. They are experienced chefs in a middle-management role who have a wide range of responsibilities, including preparing and cooking food, supervising their specific section of the kitchen and managing junior staff members, such as commis chefs.

The station that a chef de partie is responsible for depends on their particular knowledge, experience and skills. For example:

• A fish chef (poissonnier) handles fish and seafood.
• A butcher chef (boucher) is responsible for meat and poultry.
• A sauce chef (saucier) prepares sauces and gravies.
• A vegetable chef (entremetier) is responsible for vegetables, soups and egg dishes.
• A pastry chef (patissier) handles pastries, desserts and baked goods.

Chefs de partie rank third in command below head chef and sous chef, following the traditional French Brigade de Cuisine hierarchy used in most professional kitchens.

They may work in hotels, restaurants, fine dining, gastropubs, members’ clubs or cruise ships, to name a few. Most chef de partie positions involve working fairly long shifts, structured around lunch and dinner service times, including weekends and holidays.

Chef de Partie Responsibilities

Chef de partie responsibilities are varied and numerous, and it can be quite a demanding role to undertake. Examples of chef de partie responsibilities include:

• Overseeing their specific kitchen station.
• Checking inventory.
• Ensuring ingredients are ready for service.
• Preparing ingredients.
• Cooking and serving high-quality dishes.
• Checking the expiry dates of ingredients in storage.
• Stock rotation.
• Quality control of finished dishes to ensure they meet expected standards.
• Menu development.
• Ensuring health and safety standards are adhered to.
• Monitoring and enforcing food hygiene and safety.
• Ensuring equipment and utensils are used correctly and hygienically.
• Following orders from more senior chefs.
• Working as a team with the sous chef.
• Mentoring, motivating and training junior chefs.

Not sure if the role of chef de partie is right for you? Take a look at our articles on Alternative Careers for Chefs and Careers in Hospitality and Catering to discover what other options are out there.

Chef de Partie Qualifications

To become a chef de partie, it’s important to have as much experience of working in a professional kitchen as possible. Chefs de partie also need to be highly knowledgeable about their particular station and, whilst there are no specific qualifications to become a chef de partie, holding some sort of formal training or certification will be beneficial.

Chef de Partie Certifications

On-the-job training is essential if you want to become a chef de partie as you’ll need in-depth knowledge and experience of the industry, kitchen environment and chosen area of expertise. There are various certificates you can obtain that will help you pursue a career as a chef de partie. A few examples include:

• Level 2/3 NVQ in Professional Cookery.
• City & Guilds certificate in Professional Catering.
• Level 3 Chef de Partie BTEC.
• Diploma in Professional Cookery.

Chef de Partie Apprenticeships

The most common way to become a chef de partie is by doing an apprenticeship, whether you’re starting at a foundational level or are ready for something more advanced. An apprenticeship is a great way to learn practical cooking skills in a professional kitchen alongside your college classes and enables you to work in all types of kitchen environments.

Relevant apprenticeships include a Level 1 or Level 2 Food Preparation and Cooking course, or a Level 3 course in a more specialised topic. You’ll need at least two GCSEs at grades 9 to 3 (A* to D), or equivalent, for an entry level apprenticeship or five GCSES at grades 9 to 4 (A* to C), or equivalent, for an advanced level.

Chef de Partie Health and Safety Training

UK law requires all food handlers to have completed a food hygiene course in order to work safely in a kitchen. Alongside this, there are various other health and safety training courses you may wish to consider that, with a certificate, will look great on your CV and give you valuable knowledge for working in a chef de partie role.

Relevant chef de partie training courses to consider include:

• Level 2 Food Hygiene Training
• Food Allergen Awareness
• Health and Safety for Food Handlers
• Manual Handling Awareness
• Control of Substances Hazardous to Health (COSHH)
• Level 3 Supervising Food Safety
• Workplace First Aid Training

Want to Learn More?

View our full range of Food Hygiene and Safety Training Courses to find more training relevant to your role as a chef de partie. All our courses can be completed online, in your own time and come with a certificate at the end.

What Skills Do I Need to Be a Chef de Partie?

As well as being able to carry out the practical, day-to-day tasks associated with being a chef de partie, such as preparing, cooking and serving high-quality food (your hard skills), a successful chef de partie also needs to possess a wide range of soft skills. Important soft skills for a chef de partie to have include:

• Up-to-date knowledge of the food and hospitality industries.
• Working knowledge of French kitchen terms.
• Strong communication skills.
• Ability to work as a team.
• Independence and initiative.
• Time management skills.
• Problem-solving skills.
• Ability to remain calm under pressure.
• Ability to think on your feet.
• Good attention to detail.
• Organisation skills.
• Reliability.
• Creativity.
• Ability to plan ahead.
• Adaptability.
• Staff supervision and mentoring skills.
• Proactive professional development.

Want to find out more about working in the hospitality industry? Take a look at our other articles on the Skills You Need to Be a Chef or the Top 8 Skills for a Successful Career in Hospitality to learn more.

Chefs de partie are an essential part of the kitchen hierarchy so, if you’re looking to use your kitchen experience and cooking skills to become a successful chef de partie, then it’s important to ensure you have the right abilities, training and attitude for the role. Then, you can take the next steps in pursuing your dream hospitality career and focus on getting your CV up-to-date, start searching for jobs as a chef de partie online or finding an apprenticeship near you.

Further Resources:

• Online Food Hygiene Training
• The Kitchen Hierarchy Explained: What is the Brigade de Cuisine?
• Interview Questions for Chefs

The post How to Become a Chef de Partie appeared first on The Hub | High Speed Training.

As the hospitality sector continues to contend with post-pandemic changes, the cost-of-living crisis and rising supply and energy prices, the cost of food waste is something they simply cannot afford. Whilst it can be difficult to know where to start when tackling food waste, the adoption of simple sustainable practices can drastically reduce the financial and environmental impact of food waste. 

In this article we will outline why food waste is an issue for restaurants and why it is important to reduce the waste that you generate. We will also discuss common causes of food waste and provide tips to help you reduce food waste in your business.

Why is Food Waste a Problem?

Food waste can feel like an inevitable by product of working in the hospitality industry. Food waste is generated in hospitality much in the same way it is domestically and when you’re serving hundreds of people a day, vast amounts of food waste is to be expected. Nevertheless, despite its categorisation as an ‘unavoidable evil,’ food waste is in fact a significant problem for the hospitality sector; in terms of both the harmful greenhouse gases that it generates and its negative effect on profitability. 

Food waste has a catastrophic impact on the environment. When food is left to rot in landfills it releases methane, a greenhouse gas that is 84 times more potent than carbon dioxide and has 28 times the global warming potential. Moreover, when edible food is thrown away, the resources used to rear, grow, process and transport that food, such as water, energy and labour, are wasted. The water footprint of the total annual food waste in the UK is estimated to be around 5.4 billion cubic metres. A 2024 government report on food waste found that the hospitality and food service sector generated 10% of the total food wasted in 2021. This equates to 540 million cubic metres of water wasted by the hospitality and food service sector alone, roughly the same as 216,000 Olympic sized swimming pools.  

Food waste is also an avoidable financial burden for the sector. In 2019 the hospitality industry had an economic output of £59.3 billion, equating to roughly 3% of the total UK economic output. By 2020 that figure had fallen by 42% and though higher in 2021, it was still 21% lower than 2019. The hospitality sector was one of the hardest hit by covid due to socialising restrictions and lockdowns. Though the industry has fought tooth and nail to regain stability, it continues to battle with the fallout of covid, rising operating costs and a cost-of-living crisis that is impacting custom. Food waste can then be seen as an additional, yet avoidable, cost that many in the sector cannot afford. 

WRAP estimates that food waste costs the hospitality industry £3.2 billion every year, an average of £10,000 per outlet, per year. It can be hard to imagine how this much money is wasted, especially in an industry in which finances are already so tight for many. However, when one remembers that waste is cumulative it becomes much easier to see how frequent instances of over-ordering, overproduction and human error can result in such vast amounts of waste, both in terms of food and lost profit.

Causes of Food Waste in Restaurants 

As mentioned above, food waste in restaurants can be generated in similar ways to households and is often cumulative, meaning that seemingly insignificant waste such as the odd vegetable skin or some fat trimmings, add up to create vast amounts of waste. However, there are causes of food waste that are unique to restaurants and the hospitality industry. 

Causes of food waste across the sector include:

• Consumer Plate Waste – Much like in a domestic setting, waste is generated when unfinished food on the plate is thrown away. Large portion sizes or the inability to take leftovers home are the main causes of this kind of waste. 

• Over-ordering and Spoilage – Many in the hospitality industry plan ahead and prep ingredients ready for busy days as it is often better to be over-prepared than under-prepared. Subsequently they may end up over-ordering ingredients and supplies to avoid potential delays and to ensure their kitchens remain well stocked. However, if for whatever reason the food doesn’t sell, restaurants can be left with a surplus which they then need to repurpose before it spoils and has to be thrown away. 

• Trimmed or Peeling Waste – As with household waste, this waste is generated when preparing food and includes vegetable peels, fruit skins and fat trimmings. As restaurants can end up serving hundreds of people a day, they generate significantly more of this waste due to the preparation of large quantities of food. 

• Menu Changes – Menu changes can be an exciting time for a restaurant and bring with it the opportunity to entice new customers. However, these changes can lead to unused or unwanted inventory going to waste if the new menu is drastically different from previous menus. 

• Overproduction – Like over-ordering, overproduction is often the result of a desire to be well prepared. However, restaurants may end up preparing more food than necessary and in a manner that makes it difficult to use in other dishes. This then leads to food waste as the pre-prepared food is not used. 

The list above is not exhaustive and food waste in the hospitality sector is influenced by a wide variety of factors such as the type of establishment and the food served. However, identifying the ways in which the sector uniquely generates waste is the first step to reducing it. It is also important to remember that this waste is not exclusive to bricks and mortar businesses as mobile caterers also generate significant amounts of food waste. Whilst mobile businesses often have limited space, so may be less susceptible to over-ordering or overproduction, consumer plate waste and preparation waste still contribute to the generation of vast amounts of food waste. 

How to Reduce Food Waste in Restaurants 

Douglas McMaster, owner of the world’s first zero waste restaurant Silo argues that ‘waste is a failure of the imagination.’ The hospitality industry is undeniably one of creative innovation and avant-garde experimentation. This creativity has led to the development of awe-inspiring dishes and news worthy menus and can also be applied to the reduction of food waste. Tackling food waste can be an exciting and creative thought exercise, just like developing a new menu and shouldn’t be treated like an arduous, unimportant task. 

Below you will find 10 ways to reduce food waste. Not every option will be viable for your business, however don’t be afraid to use your imagination and tweak and adapt suggestions to find what works best for you. 

With the introduction of new food waste separation regulations, more onus is being put on businesses to act sustainably. As such, finding ways to reduce food waste will not only help you to run your business in a more sustainable and cost effective manner, it will also ensure that you are well prepared for compliance with the regulations. 

Reducing food waste in the hospitality sector is undeniably difficult, but not impossible. When making steps to be more sustainable it is valuable to remember that you are aiming for progression, not perfection. Adopting a few seemingly small practices that you can consistently maintain, will lead to more tangible change than committing to producing no waste whatsoever and failing after a week. Lean into the inherent creativity of the industry and find new and exciting ways to reduce your food waste, protect the planet and save money.

Further Resources:

• Recycling in the Hospitality Industry: How & Why Should We Do it?
• Self Inspection Checklist for Food Premises: Be Prepared for EHO Visits
• Food Hygiene Training

The post 10 Ways to Reduce Food Waste in Your Restaurant appeared first on The Hub | High Speed Training.

What is a Deep Fat Fryer?

A deep fat fryer is a type of electrical kitchen appliance that is used to cook foods by submerging them in very hot oil. They are used in both commercial and domestic (at home) kitchens.

Deep fat fryers help to create foods that are soft on the inside and crunchy on the outside, like fried chicken, chips, hash browns, battered fish, Tempura and doughnuts.

Using a deep fat fryer is safer than using a pan full of hot oil to fry foods, which can be incredibly hazardous. Despite this, deep fat fryers still present a significant level of risk due to the presence of hot oil that has the potential to cause serious burns or fires. For this reason, deep fat fryers must be used safely and properly.

How to Use a Deep Fat Fryer

Follow these easy step-by-step instructions for how to use a deep fat fryer safely:

1. First choose an oil with a high smoke point, such as vegetable or sunflower oil. These oils can be heated to a very high temperature before they begin to smoke or burn, so are the most stable for deep fat frying.
2. Fill the deep fat fryer pan with oil to the correct level – usually around two-thirds full. Never fill the fryer more than the maximum level as the oil could bubble up and spill over the pan.
3. Set the temperature according to the manufacturer’s instructions to ensure the oil reaches a correct, safe temperature. As a guide, set the fryer to 160 °C for low, 180 °C for moderate and 190 °C for high. Never heat the oil higher than this as it can catch fire.
4. Add your food to the hot oil but never overload the basket/pan.
5. Gently lower the basket/pan into the hot oil and cover.
6. When the food is cooked, slowly raise the basket/pan and remove the food with a slotted spoon or tongs. A slotted spoon allows any excess oil to drain off the food.
7. Turn off the deep fat fryer and leave the oil to cool before draining or removing it.

How to Clean a Deep Fat Fryer

The following guidance, provided by the Health and Safety Executive (HSE), explains how to clean a deep fat fryer safely whether you own one at home or operate one in a commercial premises. To clean your deep fat fryer:

• Turn off the deep fat fryer, either at the wall or using the on/off control for gas appliances.
• Ensure the oil is drained thoroughly and that there are no spillages on the floor, as these can be a slip hazard.
• If required by your employer, wear suitable protective clothing, such as eye protection.
• Remove any loose food from the internal surfaces of the deep fat fryer then wash inside thoroughly using soap and water or a food-safe cleaner. Avoid abrasive cleaners that might scratch the appliance.
• Drain the deep fat fryer of any cleaning water, then rinse thoroughly and dry well, ensuring no water remains inside the fryer.
• Check the oil draining valve is closed and working properly.
• Your deep fat fryer is now clean and ready to be refilled for next use.

Deep Fat Fryer Safety Tips

Both at home and in commercial premises, deep fat fryers present a number of hazards so they must be used correctly and safely. If used inappropriately or without care, deep fat fryers can easily cause fires, burns and injuries to the user and other people around them. Follow our deep fat fryer safety tips below to ensure you’re using your appliance with safety in mind, whether in your own personal kitchen or in a catering establishment.

Deep Fat Fryer Safety Tips At Home

• Never leave your deep fat fryer unattended when it’s full of hot oil, as it can overheat, ignite or spill over in a matter of seconds.
• Keep all sources of water away from your deep fat fryer when it’s full of hot oil, as water and hot oil can cause serious burn injuries when mixed together. This includes even the smallest drops of water from wet foods or wet utensils, for example.
• Never heat the oil above 200 °C as the oil can burn and ignite, causing a fire. Most modern appliances have automatic cut-out systems built in to prevent the oil from getting too hot, but always take care and monitor your deep fat fryer whilst it’s in use.
• Bear in mind that different types of oil have different smoke points, meaning they are only safe up to a certain temperature. The safest oils are vegetable and sunflower oils. Never use olive oil as this has a low smoke point. 
• Only use equipment and utensils that are intended for use in hot oil, such as stainless steel. Avoid copper or iron utensils as these can cause the oil to foam.
• Drain your food of excess oil once it’s been cooked by holding it over the fryer for a few moments to drip, or by using a drip tray.
• To dispose of used oil safely, ensure it has cooled completely (this can take several hours) and then pour it into a jug, then back into its original bottle or another sealable container. Never pour the oil down the sink.

Deep Fat Fryer Safety Tips in Commercial Kitchens

If you use a deep fat fryer in your workplace, then your employer has a duty under the Health and Safety at Work, etc. Act 1974 to ensure you are able to use it safely. This means ensuring the deep fat fryer is used correctly, maintained properly and that a sufficient risk assessment is carried out. This applies whether the deep fat fryer you use is manual, automated or semi-automated.

In the first instance, all members of staff that use deep fat fryers must be properly trained in how to use the appliance safely, including how to empty and clean it, what protective equipment to use/wear, how to report any problems and what to do in case of fire.

Filtering the oil and cleaning the deep fat fryer should be daily tasks that occur in your premises and usually as one of the first tasks of the morning. Employers must ensure a risk assessment for filtering, emptying and cleaning the deep fat fryer has been conducted, as this will ensure all hazards have been identified and suitable control measures are in place. Our article on How to Do a Risk Assessment provides more information on this topic.

Below are more deep fat fryer safety tips for use in commercial kitchens:

• For large deep fat fryers that hold a large quantity of oil, keep in mind that oil containers can be very heavy and present a risk of manual handling injury. Use several smaller containers of oil if possible or ask a colleague to help carry larger ones.
• Use anti-slip mats on the kitchen floor around the deep fat fryer to prevent slip hazards if oil gets onto the floor during operation.
• If the deep fat fryer is operated continuously and never switched off, try to use more than one fryer so they can be cleaned in rotation. An automated filtering system can also be useful, as this removes the hot oil directly from the fryer and holds it safely until it can be emptied.
• If the deep fat fryer is switched off overnight and manual emptying/oil filtering is required, always make sure the oil has cooled to 40 °C or below first.
• Ensure you have a suitable Class F fire extinguisher on the premises and near to your deep fat fryer. Oil can easily ignite and must be put out with the right type of fire extinguisher or fire blanket. 

Deep fat fryers are an appliance used in many commercial and domestic kitchens to produce a range of crispy fried foods that consumers love. However, hot oil must be used safely and can present a serious risk of fire and burns if not used correctly. Follow our deep fat fryer safety tips to ensure you remain safe from harm and get the most out of your appliance.

Further Resources:

• Food Hygiene Courses
• Fire Safety Courses
• Guidance on Air Fryer Safety
• How to Clean an Air Fryer

The post Deep Fat Fryer Safety appeared first on The Hub | High Speed Training.

What are Physical Hazards in Food?

Physical hazards in food are a type of contaminant, also known as extraneous matter, that can make food unsafe and unsuitable for consumption.

Physical hazards are any type of foreign object found in food that shouldn’t be there and they can cause serious harm or injury, such as choking, cuts to the mouth and throat or broken teeth.

Alongside physical hazards in food, the other types of hazard that make food unsafe to eat are chemical hazards and microbiological hazards (which cause food poisoning).

Examples of Physical Hazards in Food

Physical hazards in food fall into six categories known as the ‘6 Ps’. These six categories are the most common sources of physical contamination in the food industry: people, packaging, product, pests, premises and plant.

Examples of physical hazards in food under the 6 Ps categories are as follows:

1. People – for example, hair, fingernails, plasters and bandages, jewellery, disposable gloves and hairnets.
2. Packaging – for example, shards of glass, wood splinters, plastic bags, ceramic fragments or bits of textiles.
3. Product – for example, soil and mud on vegetables, stones from harvesting, fishbones, chicken bones, fruit pips, eggshells and nut shells.
4. Pests – for example, insects, rodents, droppings, feathers, claws and fur.
5. Premises – for example, any item used on the food production premises, such as cooking utensils, food thermometers, staples, noticeboard pins and pens.
6. Plant – for example, anything part of the machinery used for food manufacture, such as nuts and bolts, light bulbs, batteries, wire and flakes of paint.

Want to Learn More?

If you work in the food and drink industry, whether you manufacture, cook, bake or serve, then having knowledge of food safety procedures is essential. Take a look at our full range of Food Hygiene Courses and find the one that’s right for you.

How to Prevent Physical Hazards in Food

Preventing physical hazards in food shouldn’t be difficult if you always follow the correct food handling and food hygiene procedures. Often, preventing physical hazards just means paying more attention to the equipment you’re using, your personal hygiene and the cleanliness of the workplace. Just simple awareness can make a big difference.

To prevent physical hazards in food, you should:

• Keep your fingernails short, filed, clean and neat. Do not wear nail polish or false nails and remember to clean any dirt from underneath your fingernails.
• Do not wear jewellery when handling food, including wristwatches, rings, bracelets, necklaces and earrings.
• Cover your hair and facial hair fully with a hat, hairnet and beard net.
• Wear the required protective clothing at all times.
• Wash your hands thoroughly and regularly to remove any loose dirt.
• Replace any worn or damaged cooking utensils, equipment and servingware, especially if it’s chipped, cracked or splintering.
• Report any worn or damaged equipment or machinery as soon as you notice it.
• Wash all fruits, salads and vegetables thoroughly before use.
• Ensure your premises has a pest control policy and the procedures in it are followed and systems maintained.
• Keep all food packaging away from the food preparation area. Unpackage foods in a separate room and dispose of packaging outside.

If you’re the manager of a food premises, then you’ll have a HACCP plan in place which ensures all food safety risks have been identified and managed, including physical hazards. Read more about the 7 Principles of HACCP or take a look at our HACCP FAQs for more information on creating a HACCP plan.

If you work in food manufacturing, then our article on Improving Quality Control will also be useful to you.

Further Resources:

• Food Hygiene Courses
• Why is Food Hygiene Training Important?
• Promoting a Food Safety Culture: Free Assessment Guide

The post Physical Hazards in Food appeared first on The Hub | High Speed Training.

What is E. coli?

E. coli – full name Escherichia Coli – is a type of bacteria that’s usually found in the intestines of humans and animals. Most strains of E. coli are harmless to people but others can cause serious gastrointestinal illness – or food poisoning. Most foodborne E.coli is caused by the strain E. coli O157.

E. coli O157 is often passed to humans through raw or undercooked meat, contaminated vegetables, contaminated water and unpasteurised milk. It can also be passed from person-to-person or from animal-to-person.

What Causes E. coli?

E. coli originates in the intestines of humans and animals – most commonly cattle – and causes food poisoning when a person consumes food or drink contaminated with the bacteria.

E. coli can be contagious and spread from person-to-person or from animal-to-person. It’s also more likely to develop on food products in the temperature danger zone, between 8 °C and 60 °C.

E. coli is often caused by:

• Eating contaminated food – in particular, raw vegetables, fruit, unwashed salad or undercooked meat.
• Drinking contaminated water – if the water supply has been inadequately treated, then E. coli bacteria may remain. This includes water for drinking or water used for cooking.
• Touching infected animals – cattle are particularly susceptible to E. coli bacteria and people can catch E. coli by touching them or coming into contact with their faeces.
• Touching infected people – E. coli can be spread by coming into contact with people who already have E. coli food poisoning.
• Contaminated surfaces – improper handwashing, especially after using the toilet and after handling muddy vegetables, can easily cause cross-contamination.
• Undercooked meat – specifically undercooked beef products, such as burgers.

E. coli and Food Poisoning

The type of E. coli that causes food poisoning is E. coli O157. This strain of E. coli bacteria is harmful to humans and can cause serious gastrointestinal illness if consumed.

E. coli O157 produces a toxin which causes illness. In the worst cases, this toxin can destroy red blood cells and lead to further complications, such as hemolytic-uremic syndrome (HUS) and kidney failure.

Symptoms of E. coli O157 food poisoning can emerge anytime in the fortnight after consuming contaminated food or water and include stomach cramps, diarrhoea and fever. The people most at risk from further health complications are pregnant people, young children, older adults and those with weakened immune systems.

Need a Course?

If you prepare, handle or serve food in your job, then the law requires you to be trained in food safety procedures, including how to prevent the spread of E. coli. Our range of online Food Hygiene Courses features a variety of food safety training for all industries, roles and levels.

How to Prevent E. coli

In order to prevent E. coli in food, it’s vital that you follow good food hygiene and safety practices. This applies to both in the workplace and at home. To prevent E. coli, always follow the actions below:

1. Wash your hands properly – it’s essential you wash your hands before handling food, after handling raw or muddy food, after contact with animals and after using the toilet. Effective handwashing prevents cross-contamination of harmful E. coli bacteria.
2. Wash vegetables, salad and fruit thoroughly – before using them for cooking, ensure all fruit, vegetables and salad ingredients are washed in clean water to remove any soil debris, which may contain E. coli bacteria.
3. Keep raw meat separate from cooked food – raw meat, particularly poultry, must be handled and stored away from other food products. Always wash your hands and utensils after handling raw meat and ensure it’s stored in a sealed container, ideally at the bottom shelf of the fridge.
4. Cook food thoroughly – in particular meat and eggs. Food must reach a core temperature of at least 70 °C in order to kill any E. coli bacteria on it. Thorough cooking ensures harmful food poisoning bacteria are destroyed.
5. Store food correctly – chilling cooked food to below 8 °C as soon as possible after cooking – ideally within 90 minutes – will reduce the amount of time E. coli bacteria has to develop. 
6. Avoid unpasteurised or untreated liquids – such as raw milk, juices and untreated water. The pasteurisation process used for milks and juices kills off harmful bacteria, as does the treatment done to tap and bottled water.
7. Keep your kitchen clean – to prevent cross-contamination, ensure all surfaces and utensils are washed between uses, including chopping boards, knives and pans. In the home, remember to clean your reusable shopping bags too.
8. Pay attention to use by dates – the use by date on a food product indicates when the food becomes no longer safe to eat. You should not eat, cook or freeze food if the use by date has passed, even if you think it looks fine, as harmful E. coli bacteria cannot be seen or smelled.
9. Defrost foods safely – always defrost food, especially meat, in the fridge to ensure it never reaches room temperature and remains chilled at all times. Never defrost meat on the counter or cook it when partially defrosted.
10. Never prepare or handle food if you’re ill – if you’re unwell with any of the symptoms of food poisoning, such as diarrhoea or stomach cramps, then you must not handle food as you risk transferring food poisoning bacteria from yourself to the food.

E. coli O157 is a harmful strain of bacteria that causes food poisoning, which is why it’s so important to control when handling food. You can work to prevent E. coli bacteria in food by following strict personal hygiene and food safety practices at all times, as these will help to stop the spread of E. coli through cross contamination.

Further Resources:

• Food Hygiene Courses
• Level 2 Food Hygiene Quiz
• What are the Different Kinds of Food Poisoning?

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What is Food Hygiene Training?

Food safety law states that all food handlers must be trained in food hygiene matters ‘commensurate with their work activity’. This means that everyone in the food and drink industry, no matter their level or role, must be trained in food hygiene and understand food safety measures before they begin work.

Food hygiene training ensures all members of staff know how to prepare, handle and store food safely so that customers are protected from food-borne illnesses and other food safety hazards.

When you’ve completed a food hygiene training course, you’ll get a certificate at the end that you can use as evidence of your training and knowledge – something that’s particularly important when an Environmental Health Officer (EHO) comes to do a food safety inspection.

It’s recommended that you refresh your food hygiene training every 3 years to make sure your knowledge is up-to-date with the latest practices and laws.

Need More Guidance?

High Speed Training can provide advice on what level of food hygiene training you need and offers a range of different food hygiene courses to meet your particular needs.

Why is Food Hygiene Important?

If you work in the food and drink industry, then food safety law requires you to have an understanding of food safety procedures in order to minimise contamination and keep customers safe from harm, such as food poisoning, allergic reactions or even injury.

Alongside legal compliance, food hygiene training is important because it ensures you know how to prepare, handle and store food safely and hygienically. It also gives you the skills needed to clean effectively, minimise food waste and make your premises a welcoming place for customers.

More specifically, food hygiene training ensures you recognise how to:

Prevent cross-contamination

Cross-contamination occurs when food is handled in a way that allows harmful bacteria or food allergens to spread from one area to another. For example, using your hands to prepare raw meat, not washing them properly, then touching the fridge door handle could potentially spread harmful salmonella bacteria from the food, onto your hands and then onto the handle. Avoiding cross-contamination in the kitchen, and anywhere that food is served, is essential as even the smallest amount of contamination can lead to food poisoning or an allergic reaction.

Manage food allergens

If food isn’t handled hygienically and cross-contamination is permitted, then food allergens can easily be found in places they shouldn’t be. If a customer with a food allergy then consumes the contaminated food, they may have a fatal allergic reaction. Food hygiene training is important because it covers everything you need to know about food allergens.

Reduce food waste

Poor food hygiene practices often lead to food going out of date or becoming unsuitable for consumption. For example, if food products are stored at an inappropriate temperature or if there’s no effective date rotation system in place. Food hygiene training teaches you how to store food effectively in order to maintain food quality, minimise wastage and save your business both time and money.

Improve efficiency

A lack of training usually leads to a lack of efficiency in workplaces of all types. In a food business, poor efficiency wastes time, products and money. Food hygiene training will enable you to understand more about how a food premises can work more effectively, perform tasks more efficiently and reduce errors.

Promote a positive food safety culture

A positive food safety culture is one where food hygiene practices are upheld at all times and where workers instinctively do the right thing when it comes to food safety, even when they’re not being observed by an inspector. Regular training in food hygiene ensures that this positive attitude towards food safety is maintained, as all members of staff recognise the importance of hygiene and have this message reinforced through education.

Build a strong business reputation

Customers at your premises are unlikely to return again if the experience they have is poor. With excellent food hygiene and safety practices, however, your reputation will be enhanced as customers will notice your cleanliness, knowledge and proficiency in food safety. Food hygiene training plays an important part in ensuring you have the right knowledge to maintain your business’ reputation and lead you towards that all-important five star rating.

Which Food Hygiene Certificate Do I Need?

The type of food hygiene certificate you need depends on your particular job role, your responsibilities and the type of food business that you work in. As a general guide:

• The Level 1 Food Hygiene and Safety certificate covers the very basics of food hygiene and is for job roles that do not directly prepare, cook, handle or package food, such as front-of-house staff, reception staff, checkout workers, bar staff, delivery drivers and warehouse staff.
• The Level 2 Food Hygiene and Safety certificate is for food handlers that prepare, cook, handle or package food to be eaten by others, such as chefs, kitchen assistants, baristas, childminders, food shop workers, market stall holders, bakers and food factory workers.
• The Level 3 Food Hygiene and Safety certificate is aimed at people who manage or supervise workers in food premises, such as head chefs, kitchen managers, restaurant managers, food shop supervisors, quality controllers and factory supervisors, and goes into much more detail about food safety management and HACCP.

You can also choose to take a food hygiene certificate in one of three industries, depending on where you work:

• Food Hygiene and Safety for Catering – businesses where food is prepared and served directly to the consumer, like a restaurant, cafe or canteen.
• Food Hygiene and Safety for Retail – businesses where packaged food is sold but isn’t usually consumed straight away, like a shop, deli or supermarket.
• Food Hygiene and Safety for Manufacturing – businesses that deal with food assembly, processing, packing and storage, such as food factories and warehouses.

Still not sure which food hygiene certificate you need? Take a look at our article – Food Hygiene Certificate Guide by Profession A-Z – to learn which course applies best to which job role.

Food hygiene training is important for all job roles at all levels and in all types of food premises, whether you work on the factory floor, in a restaurant kitchen or behind the counter in a supermarket. It’s a legal requirement for you to understand food safety and hygiene procedures, so obtaining a food hygiene certificate is a great first step in ensuring you have the knowledge you need to promote a positive food safety culture in your business.

What to Read Next:

• 4 Common Kitchen Hazards and How to Avoid Them
• Food Hygiene Rules and Guidance
• How to Prepare for an EHO Visit
• Health and Safety in the Kitchen Quiz
• What Type of Training Must Food Handlers Receive by Law?
• Is There a Difference Between Food Hygiene and Food Safety?
• What You Need to Know About the SALSA Standards

The post Why is Food Hygiene Training Important? appeared first on The Hub | High Speed Training.

• How Often Should I Renew My Food Hygiene and Safety Certificate?
• What Food Hygiene Certificate Do I Need? A-Z
• What are the Four Types of Food Contamination?
• Is There a Difference Between Food Hygiene and Food Safety?
• Level 1 Food Hygiene and Safety Course

The post Food Safety Awareness Quiz appeared first on The Hub | High Speed Training.