Ensuring food safety on a licensed premises is crucial for protecting public health, complying with legal requirements, and maintaining a good reputation. Licensing Professionals have compiled the following list in how to manage food safety effectively:
1. Compliance with Food Safety Regulations
Food Safety Act 1990: Ensure your premises complies with this UK legislation, which provides the framework for food safety and hygiene standards. This includes making sure that food is safe to eat and accurately described.
Food Hygiene Regulations 2006: Follow these regulations, which set standards for how food should be prepared, stored, and served.
Register with the Local Authority: All food businesses, including licensed premises, must be registered with the local authority. They will conduct food hygiene inspections and issue ratings.
2. Staff Training
Food Hygiene Training: All staff who handle food should be trained in food hygiene. This includes understanding how to prevent contamination, proper food storage, and safe food handling practices.
Allergen Awareness: Ensure staff are trained to manage food allergens, particularly when preparing food for customers with specific allergies. Staff must know how to avoid cross-contamination and handle customer queries about allergens accurately.
Handwashing Protocols: Staff must wash their hands regularly, especially after handling raw food, waste, or using the toilet. Provide adequate handwashing facilities with soap and hand sanitizers.
3. Proper Food Storage
Temperature Control: Ensure cold foods are stored below 5°C and hot foods are kept above 63°C. Regularly check the temperature of fridges, freezers, and hot holding equipment.
Stock Rotation (FIFO): Implement a first-in, first-out (FIFO) system for stock rotation to ensure older food items are used first, preventing food spoilage.
Labeling: All food items should be labeled with use-by dates and storage instructions to ensure they are used or disposed of within safe timeframes.
4. Preventing Cross-Contamination
Separate Workspaces: Use different areas for preparing raw and cooked foods to avoid cross-contamination. For example, have separate cutting boards and knives for raw meat and vegetables.
Cleaning and Sanitizing: Clean and sanitize work surfaces, equipment, and utensils regularly, especially between the preparation of raw and cooked foods.
Allergen Separation: Store and prepare allergen-containing foods separately from non-allergen foods to prevent cross-contact.
5. Pest Control
Regular Inspections: Inspect the premises regularly for signs of pests, such as rodents or insects. Keep records of pest control inspections and actions taken.
Proper Waste Disposal: Ensure bins are covered, emptied regularly, and located away from food preparation areas to avoid attracting pests.
Sealed Food Storage: Keep food stored in sealed containers and avoid leaving food out unnecessarily.
6. Safe Food Preparation
Cooking Temperatures: Use a food thermometer to ensure that food is cooked to the right temperature to kill harmful bacteria. For example, poultry should be cooked to at least 75°C.
Thawing Frozen Foods Safely: Thaw frozen foods in the refrigerator, under cold running water, or as part of the cooking process—not at room temperature.
7. Personal Hygiene
Appropriate Attire: Staff should wear clean uniforms, including aprons, hairnets, and gloves where necessary. Anyone handling food should avoid wearing jewelry or accessories that could fall into the food.
Sickness Policy: Ensure staff who are unwell, particularly with illnesses such as stomach bugs, do not handle food until they are fully recovered to prevent contamination.
8. Cleaning and Maintenance
Regular Cleaning Schedule: Implement a thorough cleaning schedule that covers kitchen equipment, floors, walls, and any food preparation or storage areas.
Equipment Maintenance: Ensure that cooking equipment, refrigerators, and freezers are regularly maintained and cleaned. Broken equipment can lead to food spoilage or contamination.
9. Food Safety Management System (HACCP)
Hazard Analysis and Critical Control Points (HACCP): Develop and follow a food safety management system based on HACCP principles. This involves identifying potential hazards in your food handling process, setting critical control points (e.g., cooking and refrigeration temperatures), and monitoring them regularly.
Record Keeping: Keep detailed records of food safety procedures, such as temperature logs, cleaning schedules, and staff training. This will help during food safety inspections and demonstrate compliance with the law.
10. Handling Customer Complaints
Response to Food Complaints: Have a clear procedure in place for responding to food-related complaints. If a customer falls ill or finds a foreign object in their food, document the incident and take immediate action to investigate and resolve the issue.
Communicate Allergen Information: Ensure customers can easily access allergen information, either on menus or by asking staff. If a customer reports an allergic reaction, treat it seriously and seek medical assistance if necessary.
11. Food Hygiene Rating Scheme
Inspection and Rating: Your local authority will carry out regular food hygiene inspections and rate your premises on a scale from 0 (urgent improvement needed) to 5 (very good). Strive to achieve and maintain a high rating to build customer trust and ensure compliance.
12. Regular Audits
Conduct internal food safety audits regularly to identify any areas that need improvement, ensure compliance with regulations, and prepare for local authority inspections.
Food Safety on a licensed premises- Conclusion
By adhering to these guidelines and maintaining strict food safety practices, you can ensure a safe, clean, and legally compliant environment for food preparation and service on your licensed premises.
Contact Licensing Professionals today to arrange a FREE consultation

Komentáře