Food Incident Guide
Overview
This guide outlines some of the most common food incidents and provides guidance on how to manage them, whilst complying with the law.
Many food businesses are using the UKHospitality Industry Guide to Good Hygiene Practice to obtain advice and guidance on how to comply with their legal obligations under Assimilated EU law Regulation (EC) No 852/2004 (as amended) on the hygiene of food stuffs and with Assimilated EU law Regulation (EC) No 178/2002 (as amended) on general food safety law.
However, even the safest and most successful food businesses will experience incidents.
This guide has been developed by the food industry, for the food industry. It deals only with requirements of Assimilated Regulation (EC) No. 852/2004 and the relevant parts of associated UK food hygiene regulations. There are many other regulations that govern the supply of food by caterers, including Assimilated EU Regulation 1169/2011 on the provision of food information to consumers.
Our sincere gratitude goes to Food Alert for their support and sponsorship of the guide.
Primary Authority
UKHospitality is in a coordinated Primary Authority partnership with Cornwall Council. Officers from Cornwall Council have reviewed the Food Incident
Guide and Primary Authority Advice has been issued on part 2 of the Guide in England only. UKHospitality members who have opted into the Primary Authority partnership and who follow the advice in part 2 and can demonstrate this, can be confident that they are complying with the relevant legal requirements.
How to use this guide
The guidance is laid out in a format designed to allow caterers to determine the necessary action to mitigate incidents in the hospitality industry.
Guidance – this outlines actions that can be taken to mitigate incidents in the hospitality industry. The lists of actions are not exhaustive, and other actions may be necessary depending on the circumstances.
Good practice/prevent future incidents – this suggests measures that can be taken to help reduce the likelihood of a future occurrence of the food safety incident. Following a food safety incident, you should review your HACCP based procedures, with a view to capturing any learnings and preventing future incidents. These arrangements may go beyond the requirements of the law. If, after the incident, your review identifies an item shown as ‘good practice’ as a critical control, then it would be considered as part of your HACCP based procedures for the purpose of enforcement.
The law – this quotes the specific legal requirements that apply to the food safety incident.
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