Food safety 

Food safety and hygiene 

• Food safety inspections  

  We carry out regular checks on all food premises to ensure the public is protected and that high standards are maintained. 

  Visits to premises are carried out, as far as possible, without prior notification and are priority programmed according to the degree of potential risk. This ensures that higher risk premises are visited more often than those in lower risk categories. 

  During an inspection, Officers will want to reassure themselves that potential food safety risks have been identified by the business, and that there are adequate controls in place to prevent any problems. 

  They will also look at the training of managers and food handlers to ensure that it is suitable, and they will check that the condition of the premises and equipment is satisfactory. 

  Where practices or conditions are not satisfactory, every attempt will be made to resolve the situation by informal means, but where poor conditions persist, or where there is a risk to public health it may be necessary to resort to formal action. 

  This could involve either the service of legal notice, prosecution, or in extreme cases closure of the business.

   

• Investigating Complaints  

  The Food team will investigate your complaint.
  
  The investigation will have 2 main aims:

  • To identify and prevent risks to public health
  • To investigate possible food safety offences

  What happens first
  We will confirm details of your complaint with you, provide you with an initial assessment of your complaint and give you details of how to keep in touch with us. 

  If your food was not purchased in the borough, we will refer your complaint to the local authority in whose area it was bought for them to investigate. 

  Information we need from you
  We need to know:

  • Where and when you bought the food
  • How you discovered the cause for complaint
  • How you stored the food since you bought it
  • How the food was packaged when you bought it
  • How your complaint affected you, for example, were you injured or ill, did you lose any money as a result?

  As your complaint could lead to prosecution, we may ask you and other witnesses to provide statements. 

   

• How we investigate your complaint 

  Often we send samples of food to a Council appointed public analyst who gives us an expert opinion on what is wrong with it. 

  The food is very often destroyed during analysis so we cannot usually return it to you later. 

  If you bought the food outside the borough we will work with our colleagues in other local authorities to investigate the cause of your complaint. 

  We will consider what precautions have been taken to prevent your complaint. If the complaint arose through circumstances which could not have been foreseen or prevented, the law prevents us from taking action.

   

• How long does an investigation take? 

  The time taken to investigate a complaint will vary, ranging from a few days to many months. Cases that result in a formal caution or prosecution can take over a year to complete. 

   

• The likely outcome of your complaint 

  The complaint investigation will establish whether any offence has been committed. 

  If there have been no offences and there is no continuing risk to health, the investigation will be closed. 

  If we have sufficient evidence to prove that an offence has been committed, we will consider the following issues in deciding what action to take:

  • The seriousness of the offence and the likely penalty
  • Whether anyone has been negligent
  • The likelihood of the offender re-offending
  • Your views

  You will be told about the outcome of the investigation and the investigating officer will explain to you the reasons behind the final decision in your case. 

  We will keep your identity strictly confidential. Sometimes a business may want to apologise, in these cases we will only reveal your identity if you give your consent. 

   

• Infectious Disease Investigations 

  Certain infectious diseases are notifiable to the Health Protection Agency and these are investigated by Local Health Protection Units or by officers of the local authority. We investigate food poisoning and certain other food borne illnesses which are notifiable. 

  The purpose of this investigation is to try to prevent the spread of illness within the community and to try and establish possible causes. Advice is also given to the patient on how to prevent the spread of disease within the home. 

  Many different sorts of bacteria (germs) can cause food borne illness. When food is kept warm, these bacteria can grow rapidly and reach dangerous levels within hours. The numbers of cases of food borne illness have increased dramatically over the past few years, particularly during the Summer months. Good food hygiene standards in industry and the home are vital to prevent food borne illness. 

  The incubation period (time taken from eating the food to feeling unwell) varies with each type of organism and in some cases can be up to 10-15 days after consumption of the food. It is important to realise therefore, that the last meal you ate may not be the cause of your symptoms. 

  The main causes of food poisoning and food borne illness are:

  • Preparing foods too far in advance
  • Not cooking foods properly
  • Not defrosting foods correctly
  • Storing foods incorrectly (for example too warm) so that bacteria can grow quickly
  • Cross contamination of foods after cooking
  • Infection from people handling foods due to poor hygiene

  Who is at risk?
  We all are, but babies, young children and the elderly can very quickly become very ill when infected. Pregnant women, people who already have a pre-existing illness, and anyone whose immune system is weakened can also be seriously affected by food borne illness. 

   

• What are the main symptoms of food borne illness or food poisoning? 

  • Diarrhoea
  • Stomach cramps
  • Vomiting
  • Fever
  • Nausea
  • Headache
  • Dizziness

  There are many types of food borne illness caused by different bacteria. The most common include: 

  Campylobacter
  Symptoms include stomach cramps and severe diarrhoea but rarely vomiting. They can begin 2-10 days after eating contaminated food but usually within 2-5 days. Main sources are undercooked chicken and other meats, handling pets, cross-contamination to other foods, raw milk and contaminated water. This organism is the most common cause of acute diarrhoea in adults. 

  Salmonella
  Symptoms include stomach pain, fever, diarrhoea and vomiting. It usually takes about 12-48 hours for the illness to develop. Symptoms can be much more severe in the young and elderly. Main sources are undercooked meat and poultry, untreated milk and raw or undercooked eggs. This organism is the second most common form of food poisoning. 

  E. coli 0157
  Symptoms include severe bloody diarrhoea, and the infection can lead to serious kidney damage in children. Main sources are undercooked beef burgers and minced beef, contaminated cooked meats and unpasteurised milk. This organism has also been linked to farms. 

  Staphylococcus aureus
  Symptoms include stomach pains and vomiting, 1-6 hours after eating and it usually takes 12-24 hours for symptoms to subside. This bacteria is found on humans (particularly in the nose, throat, skin and ears) and is transferred to food through poor hygiene practices. 

  Listeria
  Mild flu-like illness in healthy people, but which can cause septicaemia and meningitis in the young and elderly. Listeria can lead to stillbirth and miscarriage or meningitis in the new-born baby. Sources include unpasteurised soft cheeses (such as Brie and Camembert). 

  Prevention of food poisoning from Listeria is more difficult than other organisms as it can multiply rapidly at refrigeration temperatures. It is recommended therefore that pregnant women do not eat the above products.

   

• Prevention 

  Follow the department's Top 10 Tips to try and reduce food borne illness:

  • Wash hands thoroughly before handling food and always after handling raw meat, going to the toilet, blowing your nose or handling animals (including pets)
  • Keep food preparation surfaces and utensils clean and disinfected (for example anti-bacterial)
  • Prepare and store raw meat and 'ready-to-eat' food separately. Always keep raw and defrosting meat at the base of the refrigerator, below everything else
  • Ensure that your refrigerator and freezer are operating properly, invest in a suitable thermometer. The refrigerator should operate at 5°C or lower and the freezer at -18°C or lower
  • Check the 'use by' dates on food and ensure that you use the food before the date expires
  • Always store eggs in the refrigerator and do not eat food containing uncooked eggs
  • Keep pets away from food and food preparation surfaces
  • Defrost food, particularly meat and poultry thoroughly before cooking
  • Cook food thoroughly. Follow the manufacturers' guidelines and ensure that food is piping hot throughout before consumption
  • Cool food immediately after cooking and never allow it to be at room temperature for more than 4 hours. Always store left over food in the refrigerator as soon as it has cooled to room temperature

   

• What to do if you have symptoms of food borne illness 

  Food borne illness can spread quickly, partly because everyone in the family could have eaten the same food and partly because the bacteria may be picked up by close family contact (for example nursing the sick). Viruses can also cause illness, similar to food poisoning and they also spread very quickly. 

  If you suspect you are suffering food poisoning it is recommended that you visit your doctor as soon as possible, who might ask you to submit a sample for examination. 

  Samples are useful in that they might be able to show which food borne illness you are suffering from, or could rule out a food-poising organism. Viruses can also be detected. Consult your doctor immediately if the person affected is a baby, elderly or has an existing illness or condition or if symptoms are prolonged or severe (for example bloody diarrhoea). 

  If you or a member of your family are suffering from the symptoms of food poisoning, it is recommended that you follow the advice below to try and prevent the spread of the illness:

  • Wash your hands after contact with the sick person, and before handling food
  • Do not use the same towel or face cloth as someone who is suffering with food borne illness
  • Clear up soiling accidents straightaway, wash with hot soapy water and disinfect with a disinfectant or bleach
  • Disinfect door and toilet handles, taps and the toilet seat after use and disinfect the toilet bowl often
  • Drink plenty of fluids while you are ill to prevent dehydration

   

• Food labelling and composition 

  Food labels are there to give us information on what we are eating - this gives us, as the consumers, more of a choice. There are regulations that prevent manufacturers misleading food labels. 

  What is required on packaging?

  • Name of the food
  • List of ingredients
  • Storage instructions
  • Best before/Use by
  • Name and address
  • Nutritional information
  • Quantity
  • Quantitative ingredients declarations
  • Special claims

  The name of the food
  This must take 1 of 3 forms:

  1. Name of a product required by law, for example milk chocolate
  2. The customary name of a product, for example doughnut
  3. Name or short description that suitably describes the product and ensures that consumers do not to confuse it with other similar products

  Certain 'common' names for foods cannot be used if the percentage composition of the product does not meet the requirements, for example, a burger cannot be labelled 'Beef Burger' if the beef content is less than 65% lean beef. 

  The name has to describe what type of food it is, and what processes it has undergone, if any, like, smoked salmon. 

  List of ingredients
  If the product contains more than 2 individual ingredients, a full list of all the ingredients must be given. These must be given in descending weight order as at the time of preparation. Most 'additives' must be stated in order of function and serial or specific name, for example preservative: E220 or preservative sulphur dioxide. 

  Flavouring may simply be labelled as 'flavours' omitting specific names. Modified starch may simply be referred to as 'Modified Starch' 

  Storage instructions
  On most pre-packed, perishable goods, there will be a set of storage instructions which will guide the consumer on how to keep the product as fresh as possible and for as long as possible. These can be important for maintaining food safety, for example 'refrigerate after opening'.  

  Quantity
  Some foods are sold in so-called 'prescribed quantities', for example all pre-packed bread is sold in multiples of 400g. Virtually all food must display a quantity. All the information on quantities refers to 'Net Weight', in other words the weight without the packaging. 

  Quantitative ingredient declarations
  Quantitative ingredient declarations are made as a percentage of the ingredient or of the entire product when the ingredient or category of ingredient is:

  • Highlighted by labelling or picture, for example 'extra cheese'
  • Mentioned in the name of the product, for example 'cheese and onion pasty'
  • Normally connected with the name by the consumer, for example fruit in a summer pudding

  Special claims
  Labels such as 'low calorie', 'diet', 'high in polyunsaturates', 'rich in vitamins', must be clearly justified on the nutrition information. There are also specific regulations on claims, which must be adhered to. 

  When the item is sold to the ultimate consumer, the packaging must be completely sealed. 

  Labelling of alcoholic drinks
  Alcoholic drinks, which contain more that 1.2% alcohol must be labelled as such. In fact, the specific alcohol content must be stated on the packaging in the form of 'Alcohol X%' or 'Alc X%'. This must also be given to drinks sold in pubs and restaurants. 

   

• Labelling of genetically modified foods 

  Genetic modification is where genes in an organism are allowed to carry information and instructions for a particular feature using biotechnology. 

  This technology has been used in a number of different ways to aid food manufactures and suppliers. Some of these features include an extended storage life or nutritional value of food. 

  The Food Standards Agency recognises that not everyone will want to buy genetically modified foods, however carefully they have been assessed for safety. All foods that contain genetically modified food must be labelled accordingly. 

  For further information on the sales, testing and safety of genetically modified foods, visit the Food Standards Agency website. 

  Labelling of organic foods
  All organic produce must only contain food, which has been farmed organically. This means not using fertilisers or pesticides, which have not been approved to be organic. 

  It also means that the land, on which the food has been grown, has been farmed organically during the conversion period (normally 2 years). Only then can a product be sold as organic. 

  Manufacturers of organic food are permitted to use some approved non-organic products, so long as 95% of the ingredients are, in fact organic. 

  If the organic ingredients make up only 70-95% of a particular product, it may not be labelled an organic product. However, the organic ingredients may be specified on the packaging. 

  Labels on food sold, as 'organic' must indicate the organic certification body that the processor or packer is registered with. The labels must include a code number, and the name or trademark of the certification body may also be shown. 

  It is not always possible to make products entirely from organic ingredients, since not all ingredients are available in organic form. 

   

• Food allergies 

  The government has now made it a compulsory feature of all food packaging, including that of alcoholic drinks, to ensure that all consumers are provided with a comprehensive list of ingredients. 

  This allows the consumer to check for any of the following food components that they want to avoid, in particular, if they have specific allergies:

  • Cereals containing gluten
  • Crustaceans
  • Eggs
  • Fish
  • Peanuts
  • Soybeans
  • Milk and dairy products (including lactose)
  • Nuts and nut products
  • Sesame seeds
  • Sulphite at concentration of at least 10mg/kg and products thereof

  Components of compounds that make up less that 25% of a particular final product must also be listed. 

  However, the European Commission suggests that in the following cases, full lists of ingredients need not be listed:

  • Compound ingredients making up less than 5% of the finished product
  • Sauces and mustards making up less than 5% of the finished product
  • Herbs and spices in mixtures of herbs and spices which make up less than 2% of the finished product

   

• 'Use By' and 'Best Before' Dates  

  Use by dates
  Use by labels are placed on fresh produce that can deteriorate and even become unsafe to eat over short time periods, for example fish, fresh meat, meat products and milk. 

  Advice for consumers on use by dates:

  • Even if the food or drink looks and smells fine, don't use it
  • The use by date can only be a valid guide if you follow the storage instructions on the packaging, for example, milk will go off a lot quicker if you do not keeps it refrigerated
  • The term 'use by' does not necessarily mean 'eat by', if the food is suitable, its life can often be extended by freezing it
  • Make sure you always follow relevant cooking / preparing / storage instructions as stated on the packaging
  • Beware, some products may have a specific use by date but if it is opened, must be consumed within a certain time. However, if the use by date is tomorrow, you must consume the product by the end of tomorrow

  Best before dates
  Best before dates tend to appear more on more stable or non-perishable goods, such as canned, frozen and dried produce. 

  Advice for consumers on best before dates:

  • Best before dates refer more to the quality rather than the safety of the product and indicate a date up until which a food will stay at a reasonable eating quality
  • The best before date can only be a valid guide if you follow the storage instructions on the packaging. To enjoy the food at its best, be sure to adhere to these instructions

  Other dates
  Other dates that may be marked next to the use by or best before dates may be the 'display until' dates which are merely there to help shops with stock control and are of no relevance to shoppers. 

  Name and address
  The product must be labelled with the name and address of the manufacturer, packer, importer or seller of the product. This can usually be used if the consumer wishes to make a comment about the product, directly to the company. 

  Origin
  A product must always state its country of origin if its absence could be misleading to a consumer, for example an Italian pizza made in the United Kingdom.

   

• Nutritional Information  

  A manufacturer is only required to provide nutritional information if a consumer asks for it or if the product makes a claim such as 'low fat' or 'high in fibre'. However, if a company voluntarily decides to provide this information then it must comply with certain regulations. 

  The following components are featured on nutritional information: 

  Energy
  Energy is measured in calories (kcal) or joules (kj).

  Protein
  Foods such as meat, fish and soy products are full of protein. It is important for growth and body repair. 

  Carbohydrate
  Carbohydrates can be derived from food such as potatoes, bread, rice and pasta. They predominantly made up of sugars and starch. Nutritional information labels will tell you how much of the carbohydrates are sugars (the rest will be starch). 

  Starch
  Most of our energy comes from starch, rather than from fats and sugars. 

  Sugars
  Sugars refer to both natural sugars, for example fructose in fruit, and added, more refined sugars, for example sucrose and glucose, which are more harmful, especially to teeth.

  Saturated fat
  This is the most harmful type of fats and they can raise cholesterol levels significantly, which in turn can lead to heart disease. Saturated fats are common in foods such as cheese, sausages, pies and butter. 

  Monounsaturated and polyunsaturated fat
  Monounsaturates do not effect cholesterol, and polyunsaturates reduce cholesterol levels. Although monounsaturates (found in olive and rapeseed oil) and polyunsaturates (found in sunflower and soya oil) are a healthier option, they are still fats and can lead to weight gain. 

  Dietary fibre
  Fibre can be found in foods such as wholemeal bread, baked beans, fruit and vegetables and can help reduce constipation and piles. 

  Sodium
  Most of the sodium found in food comes from salt and can cause high blood pressure so should be avoided. 

   

• Recommended average daily energy allowances 

  Age 1-3 years
  Children: 102 kcal/kg (1,300 kcal/day) 

  Age 4-6 years
  Children: 90 kcal/kg (1,800 kcal/day) 

  Age 7-10 years
  Children: 70 kcal/kg (2,000 kcal/day) 

  Age 11-14 years
  Men: 55 kcal/kg (2,500 kcal/day)
  Women: 47 kcal/kg (2,200 kcal/day) 

  Age 15-18 years
  Men: 45 kcal/kg (3,000 kcal/day)
  Women: 40 kcal/kg (2,200 kcal/day) 

  Age 19-24 years
  Men: 40 kcal/kg (2,900 kcal/day)
  Women: 38 kcal/kg (2,200 kcal/day) 

  Age 25-50 years
  Men: 37 kcal/kg (2,900 kcal/day)
  Women: 36 kcal/kg (2,200 kcal/day) 

  Age over 51 years
  Men: 30 kcal/kg (2,300 kcal/day)
  Women: 30 kcal/kg (1,900 kcal/day)

   

• Forms 

  National Food Hygiene Rating Scheme
  Appeal form
  Revisit form
  Right to reply form

   

• Health Promotion 

  The food team work in partnership with NHS Barking and Dagenham (Primary Care Trust), and other organisations including the Chartered Institute of Environmental Health and the Food Standards Agency.
  
  The team give advice and guidance to businesses on how they can improve the nutritional quality of foods sold in the borough, without losing the taste. The aim is to reduce the level of childhood and adult obesity, to help to achieve the council's obesity strategy. The team is working with Hot Food Take Away premises near schools.

  Chartered Institute of Environmental Health
  Food Standards Agency