Food safety and hygiene advice
Foodborne disease
Although governments throughout the world do their best to improve the safety of the food supply, the occurrence of foodborne disease remains a significant health issue in both developed and developing countries. In recent years, a number of extremely serious foodborne disease outbreaks have occurred on virtually every continent, demonstrating both the public health and social significance of foodborne disease.
Even though the contamination of food can occur at any stage of the food production, a high level of foodborne disease is still caused by foods improperly prepared, or mishandled at home or in food service establishments. Education of food handlers (which includes all consumers) is therefore essential in the prevention of foodborne disease.
Five Keys to Safer Food
The World Health Organisation (WHO) identified the need to communicate simple and clear messages based on evidence and the need to provide countries with materials they can easily use, reproduce and adapt to different target audiences. After a year of consultation with food safety experts and risk communicators, the WHO introduced a global health message to prevent foodborne disease:
The Five Keys to Safer Food.
- Keep clean
- Separate raw and cooked
- Cook thoroughly
- Keep food at safe temperatures
- Use safe water and raw material
The Four Cs
This message has been developed by the Food Standards Agency using the Four Cs approach to Food Safety and you can follow the links for further information. The Four Cs will help you to stay safe from food-borne illnesses in the kitchen.
Safer food, better business (SFBB)
SFBB is an innovative and practical approach to food safety management. It was developed to help small businesses put in place food safety management procedures and comply with food hygiene regulations.
There are a number of SFBB packs available that are designed to meet the specific needs of different food businesses. There are packs for small catering businesses, small retail businesses, and restaurants and takeaways that serve different cuisines, such as Chinese or Indian, Pakistani, Bangladeshi and Sri Lankan cuisines. There is also a pack for child-minders and a supplement for care homes that is designed to be used with the pack for caterers.