An assessment of the value of documenting food safety in small and less developed catering businesses

Current legislation requires food businesses to identify and control food hazards by focussing on critical factors which directly affect the safety of food. This study, commissioned by the Food Standards Agency (FSA) compares the standards of food hygiene in seventy food premises operating either documented or undocumented hazard analysis systems within the Derby City Council boundary. Food hygiene standards were evaluated from purchase of foodstuffs to service of meals to customers. Scores were awarded for the implementation of controls integral to hazard analysis, based on epidemiological data. The only stages in production where a significant difference in standards existed was during preparation and cooking. That is, the standards of hygiene were better during preparation and cooking in those premises with documented hazard analysis systems compared to those operating undocumented systems. The findings highlight problems associated with ineffective monitoring of temperatures, particularly at cooking and cross contamination resulting from poor cleaning practices. The study has important implications for future development of hygiene legislation, particularly if Government is committed to require 30% of UK food businesses to implement full HACCP by April 2004.