Frequently Asked Questions

• What advice should I follow when using fresh shell eggs?
• How do I BBQ food safely?
• What is the difference between 'Use by' and ' Best Before' dates on foods?
• What do I do if I get food poisoning?
• How do I cater for large functions from my home?
• Do I need a licence to start a new food business?
• Where do I get Basic Food Hygiene Training for my staff?
• Where can I find advice on good practice for my food business?
• What do I do if I'm not happy with standards of hygiene in a food premises?
• Further information

What advice should I follow when using fresh shell eggs?

The Governments Advisory Committee on the Microbiological Safety of Food have recently published their report on salmonella in eggs

The report contains many recommendations, the following on the handling and storage of eggs

• Eggs should be consumed within 3 weeks of lay
• Once purchased eggs should be stored in the refrigerator below 8°c
• Raw eggs should not be uses for dishes that are not subject to further cooking prior to consumption e.g. mayonnaise, tiramisu, ice cream etc.
• Cracked eggs should not be used
• Hands should always be washed before and after handling shelled eggs.

The advice issued in October 1990 by the Department of Health still stands and that:

"Everyone should avoid eating raw eggs or uncooked dishes made from them. Vulnerable groups such as the elderly, the sick, babies, toddlers and pregnant women, should make sure that any eggs they eat are thoroughly cooked until the white and yolk are solid.

However for healthy people there is very little risk from eating eggs which are lightly cooked whether boiled, fried, scrambled or poached."

This information is issued in accordance with Department of Health Guidelines

 

How do I BBQ food safely?

Before you start:

• Be a clean cook wash hands thoroughly before cooking
• Wash salads and vegetables thoroughly
• Make sure tongs, skewers, forks and other cooking equipment are spotlessly clean.

Remember:

• Defrost frozen meats and poultry fully before cooking
• Keep raw and cooked foods separate
• Use separate utensils for raw and cooked foods
• Cover all foods to protect it from insects and dust
• Keep meat, salads and other perishable foods in the fridge until you are ready to cook them, or in a cool box with ice packs
• Keep pets away from food, dishes and preparation surfaces.
• Always keep cold foods cold and hot foods hot to stop bugs multiplying don't leave food standing around.

If Possible

• Pre-cook poultry in the oven then barbecue it immediately to get that 'barbie' flavour light the barbecue well in advance and only start to cook when it is glowing hot don't overload with food

Always

• Thoroughly cook poultry, sausages, burgers, chopped or minced meats UNTIL the juices run clear. Avoid very large pieces of chicken.

What is the difference between 'Use by' and ' Best Before' dates on foods?

The 'use-by' date mark is for highly perishable foods and is the date until which the manufacturer of the food guarantees it is safe to eat. Food sold beyond it's use-by date may be of poor quality or unfit. It is an offence to sell food that is beyond its use-by date.

The Best Before Date is the date until which the manufacturer of the food guarantees the quality of that product. Therefore when that date runs out, it doesn't mean that the food may be dangerous, but it may no longer be at its best.

 

What do I do if I get food poisoning?

The commonest symptoms are stomach aches, vomiting and diarrhoea. If the symptoms are prolonged you should consult your doctor and provide a faecal sample; especially if you are elderly, pregnant or if the sufferer is a child

If your doctor thinks the infection was linked to a particular food, shop or eating place contact the Food Safety Team, Chester City Council, 01244 402302 or via email: foodsafety@chester.gov.uk

Don't prepare food for other people while you are suffering from vomiting or diarrhoea.

Ensure that you wash your hands thoroughly to reduce the risk of contaminating food.

How do I cater for large functions from my home?

Plan carefully

• DON'T make food too far in advance
• DO make sure you have enough fridge and freezer space
• DON'T leave food standing around for several hours in a warm room
• DO take special care with vulnerable groups

Proper temperature control is essential

• DO make sure that perishable food is kept chilled
• DO make sure that food is cooked thoroughly. Take special care with large joints and whole poultry to ensure the centre is well cooked.
• If you are reheating food don't do it more than once
• Always heat until the food is piping hot all the way through.
• Do keep hot food hot and cold food cold.

Avoid contaminating prepared food

• Don't let raw foods like meat or poultry or unwashed fruit, vegetables and salads come into contact with food that is ready to eat
• Do wash your hands thoroughly before touching foods and after handling raw foods like meat and poultry.

Take care with eggs

Don't use raw eggs in uncooked foods e.g. chocolate mousse, cake icing and home made mayonnaise.

 

Do I need a licence to start a new food business?

No, you don't need a licence but you do need to complete a Food Premises Registration form (see below) in accordance with Food Premises (Registration) Regulations 1991. Anyone starting a new food business must register with the local authority at least 28 days before doing so.

Food Premises Registration form

The only exception to this requirement is for Butcher's shops which sell both unwrapped raw meat and ready to eat products. These premises require an annual licence and must comply with additional criteria.  Contact any member of the Food Safety team for further information and advice.

 

Where do I get Basic Food Hygiene Training for my staff?

The council offers a CIEH Level 2 Award in Food Safety in catering course. This includes 6 hours of lectures (usually 2 x 3 hour sessions), course booklet, examination fee and certificate.

For details of course availability, please contact our Administration Section on 01244-402297.

 

Where can I find advice on good practice for my food business?

Industry Guides to Good Hygienic Practice have been produced for different sectors of the food industry they provide food businesses with a practical guide to complying with the Food Safety (General Food Hygiene) Regulations 1995 and other relevant legislation. Their details are as follows

Industry Guide to Good Hygienic Practice:

• The Catering Guide              ISBN 0900 103 00 0
• The Baking Guide                 ISBN 0900 103 55 8
• The Retail Guide                  ISBN 0900 103 60 4
• The Wholesale Guide            ISBN 0900 103 65 5
• Flour Milling Guide                ISBN 1902 423 20 8
• Markets and Fairs Guide        ISBN 1902 423 00 3

 

However, we are currently awaiting publication of new Guides with new legislation in (should have been available June 2006).

What do I do if I'm not happy with standards of hygiene in a food premises?

Report your complaint to the Manager of the premises at the time of your visit if you are not satisfied with the response contact your local Environmental Health Department, who will investigate your complaint thoroughly.