Food Hygiene Safety

The term " food safety" has increasingly been used as a replacement for the phrase " food hygiene" and encompasses a whole range of issues that must be addressed if prepared food is to be safe to eat.

Food safety therefore includes such matters as the temperature control of food through storage, preparation and service, the avoidance of cross-contamination, cleanliness of food handlers, equipment and food premises, and pest control etc. etc. etc.

The old term " food hygiene" probably put too much emphasis on cleanliness. That is not to say that cleanliness is not important in a food business, it obviously is, but food safety requires much more than a clean premises. Many outbreaks of food-borne disease were caused by clean food businesses.

The infamous E. coli O157 outbreak that occurred in Central Scotland in 1996 and resulted in the deaths of 19, was traced back to the butcher's J Barr & Sons. At the public enquiry that followed the chairman said that Mr Barr ran a clean business, but what he didn't run was a safe business.

A thorough review of food safety at J Barr & Sons would have revealed poor temperature control, cross-contamination risks and staff inadequately trained in food safety matters. In terms of food safety the methods of food preparation and handling are more important than the cleanliness of the shop's floor and walls.

This move from the term " food hygiene" to food safety has been reflected in UK food legislation and training courses for food handlers. The first regulations designed to control food businesses and prevent the rise of food poisoning cases were the Food Hygiene Regulations 1955. The use of the term " food hygiene" continued in subsequent regulations in the 1960's and 1970's. It was not until 1995 before " food safety" was used in the Food Safety (General Food Hygiene) Regulations 1995.

A similar change of term has occurred with regard to training courses which were originally called "Basic Food Hygiene" courses, and then "Foundation Courses in Food Hygiene" and more recently "Level 2 Awards in Food Safety in Catering/Retailing/Manufacturing."

So, Food Safety is now the accepted term for the study and practical application of all the principles required to produce safe food for consumers.