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Welcome to Food Safety
Food Safety Team
The Food Safety Team is responsible for ensuring that all food sold in Brighton & Hove is clean and safe for the consumer to eat. Any premises which stores, prepares, produces, cooks or sells food must comply with strict hygiene standards.
The pages listed on the tabs at the right hand side of your screen provide useful information for food businesses and consumers but if the subject you are looking for is not there, please ring the Food Safety Team on (01273) 292161
If you are looking to start a new food business then see our food businesses - starting and registering a new food business page which will give information on what you will need to do.
Food Team Service Plan 2009-2010
This years Service Plan and also details about the consultation for the 2010/2011 Service Plan and our upcoming Inter Authority Audit can be found on our Food Law Enforcement Page.Food Safety Newsletter
The new Food Safety News Issue 1 2010 [PDF 1.06mb] is available to view or download.
The previous Food and Safety Issues are available to view or download below:
- Food Safety News Issue 2 2009 [PDF 657kb]
- Food and Safety News Issue 1 2009 [PDF 81kb]
- Food and Safety News Issue 2 2008 [PDF 96kb]
Latest News
Food Standards Agency offers advice on scombrotoxic fish poisoning
Tuesday 31 August 2010
The Food Standards Agency is reminding caterers and consumers of the importance of refrigerating fish properly, following a number of incidents involving scombrotoxic fish poisoning during the summer.
Curry Chef of the Year 2010 Result
Thursday 5 August 2010
On Thursday 5 August 2010 the final of the Curry Chef of the Year 2010 was contested by chefs from six Brighton & Hove businesses in the City College Training Kitchens.
The chefs were given one hour to produce a Main dish, Side dish & rice or bread to serve to judges Andrew Kay - food critic for Latest 7 magazine, Wish Ward Councillor Ted Kimble and Michael Buckman of City College Brighton.
After scoring the dishes on criteria including presentation, culinary skill & taste the winning chef was named as Khanchit Nimnual-anant of Krua Anne on Kensington Gardens.
Runner-up was Neville Ackord from Khan's of Kemptown on St George’s Road and in Third place was Mohammed Moshiur Rahman of River Spice on Preston Street.
Rohit Mhalsekar chef at Rasa Brighton on Little East Street won the award for Healthy Choice Curry as decided by Healthy Choice Award co-ordinator Judith Hodge.
The other finalists were Mohammed Asaduzzaman of Goa Spice of Life on Lustrells Vale and Abdur Razzak of Memories of India on the Waterfront at Brighton Marina.
All who took part enjoyed the contest and will no doubt be eager to return next year. The Food Safety Team would like to thank City College for the use of their facilities, the Judges and most of all the businesses who took part.
More information from the event will follow including the winning menu and pictures from the day.
A similar competition is planned to be run later on this year to find the Chinese Chef of the Year 2010.
Warning about drinking 'Zam Zam' water
Wednesday 4 August 2010
As Muslims observe Ramadan, the FSA advises that people should consider avoiding drinking bottled water described or labelled as Zam Zam water. This is because tests have shown ‘Zam Zam’ water sold in the UK, or brought into the UK for personal consumption, contains high levels of arsenic or nitrates.
Curry Chef Competition 2010
Monday 2 August 2010
On Thursday 5 August, six local chefs will be taking part in the final of our Curry Chef Competition 2010. To find out more about the event read our press release.
Take care during the barbecue season
Tuesday 20 July 2010
The Food Safety Team would like to remind people to take care with cooking during the barbecue season. You can find more information on reducing the risk of food poisoning on our barbecue tips page and summer food safety page or by visiting the FSA's Give food Bugs the Red card page.
Good Hygiene is Good for Business
Monday 25 January 2010
The Food Standards Agency is launching a UK-wide campaign today, to raise awareness among food businesses about the Agency tools available to help businesses comply with food hygiene law.
The tools being promoted include Safer food, better business (for use in England and Wales), CookSafe and RetailSafe (for use in Scotland), and Safe Catering (for use in Northern Ireland). These tools provide innovative and practical approaches to food safety management.
The campaign includes posters, which can be found at the links below, adverts in trade publications and on the radio, and promotion online. Running from today until Monday 1 March 2010, the campaign will target catering businesses that supply food direct to consumers – such as restaurants, takeaways and cafés.
Update on the increase in cases of Salmonella in England and Wales
Friday 4 December 2009
The Food Standards Agency has issued an update on the investigation into a recent increase in England and Wales in the number of cases of a certain type of salmonella.
It is often difficult to identify the exact cause of outbreaks of foodborne illness, but available evidence suggests that the increase in cases of Salmonella Enteritidis phage type (PT) 14b may be linked to an egg production premises in Spain.
Increase in Cases of Salmonella
Monday 30 November 2009
The Food Standards Agency and Health Protection Agency (HPA) are investigating a recent increase in the number of cases of a certain type of salmonella in England and Wales. The increase in cases of Salmonella Enteritidis phage type (PT) 14b, since mid-August 2009, was noted by the HPA as part of its monitoring of infectious diseases.
Advice for Caterers on handling eggs safely
Friday 16 October 2009
The Food Standards Agency has published online advice on the safe use of eggs in catering. The guidance covers handling, storing and cooking eggs, using pasteurised egg, and catering for vulnerable groups. It also gives tips on 'pooling' eggs, where caterers break lots of eggs into a bowl and use the mix throughout the day.
The FSA has released an update to the SFBB pack for Caterers
Thursday 08 October 2009
The major change is relating to Product Recalls. See the letter Revised SFBB catering pack PDF[277kb] for full details of the changes made. We will be updating new packs which we give out to businesses but if your business would like the update we recommend you contact the FSA directly by going to their SFBB page.
OLDER PEOPLE TAKING MORE RISKS WITH FOOD SAFETY
New campaign to target high risk group
People over the age of 60 are more likely to take risks with ‘use by’ dates than younger people according to new research findings published today by the Food Standards Agency (FSA).
Eating food beyond its ‘use by’ date increases the risk of food poisoning from listeria. A recent sharp rise in the number of people taken ill with listeria has seen more older people affected by the potentially deadly food bug.
The number of cases of listeria food poisoning rose by 20 per cent in 2007 and has doubled since 2000, this increase has occurred predominantly amongst people over 60. The research published today shows less than half of this age group recognise ‘use by’ dates as an important indicator of whether food is safe or not, and so could be putting themselves at risk of serious illness.
Tips to avoid Listeria
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Don't use food past its 'use by' date.
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Make sure your fridge is between 0ºC (32ºF) and 5ºC (41ºF).
- Follow the storage instructions on food labels.
For further information about listeria and preparing food safely, go online to www.eatwell.gov.uk/listeria
E.coli Public Enquiry
The report of the Public Inquiry into the E.coli 0157 which occurred in South Wales in 2005 was published yesterday. The outbreak was the largest ever incidence of E. coli O157 in Wales and the second largest in the UK . More than 150 people were affected most of whom were children in 44 schools across four local authority areas. Thirty-one people were admitted to hospital and a five-year-old boy died.
Further details are available on the Food Standards Agency website by following this link http://www.food.gov.uk/news/newsarchive/2009/mar/ecoliwales.
The Inquiry, led by Professor Pennington gave a number of recommendations, 'All food business operators should take note of this report, which should serve as a reminder that E.coli O157 is a real threat. It can, and will, exploit weaknesses and failures in hygiene practices, be they down to a lack of knowledge, to sloppiness, or even downright indifference to risk.'
The report went on to advise 'Much depends on whether food business operators fully discharge their responsibilities. By far the majority do. People’s health depends on it. I am concerned that some operators are unaware of bacteria such as E.coli O157 and even if they are, do not necessarily appreciate the risk. Some may believe they can cut corners. Anyone who does so puts at risk the health of their customers.'
For further advice please contact the Food Safety Team at Brighton & Hove City Council.
tel (01273) 292161
or email ehl.food@brighton-hove.gov.uk
Scores on the Doors
This is a pilot scheme supported by the Food Standards Agency to show the food hygiene standards of local food businesses.