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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 2011-2012
This years Service Plan can be found on our Food Law Enforcement Page.Food Safety Newsletter
The new Food & Safety News Issue 1 2012 [PDF 536kb] is available to view or download.
The previous Food and Safety Issues are available to view or download below:
- Food & Safety News Issue 2 2011 [PDF 749kb]
- Food & Safety News Issue 1 2011 [PDF 812kb]
- Food & Safety News Issue 2 2010 [PDF 1.63mb]
- Food & Safety News Issue 1 2010 [PDF 1.06mb]
- Food & Safety News Issue 2 2009 [PDF 657kb]
- Food & Safety News Issue 1 2009 [PDF 81kb]
- Food & Safety News Issue 2 2008 [PDF 96kb]
Latest News
Food hygiene training videos onlineMonday 14 May 2012
The Food Standards Agency has published 10 short videos to help caterers produce food safely. Each video is about a minute long and covers specific food hygiene practices.
These training resources are designed to illustrate messages within the ‘Safer food, better business’ packs and they follow the same innovative and practical approach to food safety management as the packs.
Food Safety Coaching (Introduction)
Friday 27 April 2012
The Food Standards Agency (FSA) is warning people who may have bought any of three particular brands of reblochon cheese in France to discard them. The French authorities have issued an alert about potential contamination with the bacteria that causes brucellosis.
EU Laying Hens Directive
Tuesday 13 March 2012
The Food Safety team has received reports that some catering businesses have received a letter which appears to say that it is illegal to use non-lion branded eggs. The letter goes onto say that businesses who did use such eggs could be liable to prosecution.
This letter actually refers to the EU Laying Hens Directive which came into force on 1 January 2012 and the conditions which battery hens are kept in. The letter has been sent by the British Egg Information Service and is not a food hygiene requirement.
National guidance from the Food Standards Agency states that use Lion Brand Eggs as best practice, IT IS NOT ILLEGAL TO USE EGGS THAT ARE NOT LION BRANDED, for more information you can see our Safe Handling of Eggs page which offers advice on how to ensure you are using eggs safely either in the home or in your business.
Food Hygiene Rating Scheme Launch
Thursday 1 March 2012
The City of Brighton & Hove has now launched onto the National Food Hygiene Rating Scheme (FHRS). To find out more see our FHRS page or to search for your local business click the banner below.
Tuesday 7 February 2012
An online tool aimed at dispelling myths about food allergy and intolerance has been launched on the NHS Choices website, with the help of the Food Standards Agency.
The tool, developed in conjunction with FSA allergy experts, looks at common misconceptions about food allergies and intolerances and sorts the facts from fiction.
New hygiene rating scheme for food businesses in Brighton & Hove
The Information on our Scores on the Door site was last updated on 16th December 2011. This is to give us time to prepare to launch on the National Food Hygiene Rating Scheme on 1st March 2012.
A new hygiene rating scheme for businesses selling food in Brighton & Hove is being introduced in March.
The current Scores on the Doors scheme was introduced by Brighton & Hove City Council in 2007 to enable people to check the food hygiene ratings for local restaurants, pubs, cafes and other premises serving food.
The Food Standards Agency (FSA) is now introducing a new National Food Hygiene Rating Scheme which replaces Scores on the Doors in Brighton & Hove on March 1. The aim is to have one single scheme nationally so that people in any area can recognise the ratings, and letters are being sent to local food businesses to let them know about the change.
Nationally around one million people a year suffer from food poisoning and the aim of the new scheme is to reduce this number. It will operate in a very similar way to Scores on the Doors and the ratings will give consumers a glimpse of what is going on in the kitchen when they eat out, or behind the scenes in food shops, before they decide where to visit.
People will still be able to check the ratings of individual businesses through the council's website, and premises will be encouraged to display their ratings. One change is that the new scheme will cover more businesses, for example it will include businesses serving less that 20 meals a day, such as guest houses, and shops which sell wrapped food (although there will be some exemptions).
Councillor Ben Duncan, Brighton & Hove City Council's Cabinet Member for Communities and Community Safety, said: "Our current Scores on the Doors scheme has proved successful in driving up food hygiene standards in the city and we are confident the new Food Hygiene Rating Scheme will build on this success and we will continue to see further improvements".
"Having a single scheme which is consistent nationwide means that the rating will have the same significance wherever people are buying food. The public will be able to use the information when deciding which food outlets to visit, and we hope that food companies will recognise that displaying a good hygiene rating is good for business. We will be working closely with local food businesses to keep them informed about the changes and providing any advice and information they need."
"While I welcome the scheme, unfortunately because it is run nationally the council is not able to give it a local flavour by including criteria for locally sourced food and reducing 'food miles'."
Catriona Stewart, Head of the Food Hygiene Ratings Team at the FSA said: "We recognise the real progress that has been made in improving hygiene standards in food outlets through ‘local’ food hygiene rating schemes. But having a single nationwide scheme will mean a level playing field for businesses across the country, and consumers will be able to recognise and use the ratings in their own area, as well as further from home."
The cost of the switchover to the new scheme is being covered entirely by the Food Standards Agency.
Notes to editors:
When the Scores on the Doors ratings were first introduced in 2007 the rankings were:
0 stars 39 premises
1 star 139
2 stars 221
3 stars 427
4 stars 263
5 stars (highest) 78
Today the rankings are as follows:
0 stars 13 premises
1 star 39
2 stars 93
3 stars 295
4 stars 389
5 stars 637
Scores on the Doors ratings will remain on the council's website until the end of February.
Local Authority Enforcement Monitoring - Food inspections
The Food Standards Agency (FSA) has published the food enforcement activity undertaken by local authorities, showing how many inspections have been carried out.Brighton & Hove City Council compares well against the other 55 English Unitary Authorities. With just under 88% of all food business being deemed ‘broadly compliant’, the city council is up there with the better performing local authorities, and was one of only six which completed 100% of their annual programme of inspections.
"The great inspection results reflect the hard work carried out by the Food Safety Team to help businesses, and protect both residents and visitors to the city" said Councillor Ben Duncan.
Tuesday 22 November 2011
The Food Standards Agency has today published the second edition of the Q&A on its guidance document 'E.coli O157: control of cross-contamination'.
Tuesday 22nd November 2011
The Food Standards Agency (FSA) has today launched a new campaign reminding people to wash raw vegetables to help minimise the risk of food poisoning.
The campaign is in response to E.coli outbreaks in Britain and abroad this year including one linked to soil on raw vegetables and another caused by contaminated sprouted seeds.
Thursday 17 November 2011
Investigations continue into the cause of the contamination with Clostridium botulinum of a single jar of Loyd Grossman’s Korma sauce.
Earlier this week the Food Standards Agency confirmed that Premier Foods had recalled one date code of Loyd Grossman’s Korma sauce (350g) due to contamination of a jar with Clostridium botulinum, a bacterium that can cause botulism poisoning.
Monday 14 November 2011
Premier Foods is recalling one date code of Loyd Grossman’s Korma sauce due to contamination with Clostridium botulinum, a bacterium that can cause botulism poisoning. The affected batch code is 1218R and the ‘best before’ date is February 2013. If you have bought this product do not eat it. The Agency has issued a Product Recall Information Notice.
Only one jar from this batch has been found to be affected, but the Agency is advising consumers not to eat products from this batch as a precautionary measure.
Sunday 13 November 2011
The Food Standards Agency is advising people not to consume specific jars of Loyd Grossman Korma sauce. This is because of the risk of botulism poisoning.
Only one jar from the batch is known to have been contaminated with the bacteria Clostridium botulinum, which causes botulism, but the Agency is advising people not to eat products from this batch as a precautionary measure.
Thursday 3 November 2011
The Food Standards Agency is warning people about the potential risk of salmonella food poisoning from paan leaves, also known as betel leaves.
This site provides information for people working in the catering and hospitality industry on how to comply with health and safety law.
The industry covers people working in commercial kitchens, hotels, restaurants, cafes, fast food outlets, pubs and clubs and those working as contract caterers to other industries.
A link to this site can also be accessed on our Food Safety Guidance page.
Monday 31 October 2011
All batches of Gaudiano Organic Olives Stuffed with Almonds have been withdrawn from sale across Europe, after two people in Helsinki, Finland, were diagnosed with botulism.
Tuesday 25 October 2011
A batch of olives produced in Italy has been withdrawn from sale in the UK after two people in Helsinki, Finland, were diagnosed with botulism.
Thursday 8 September 2011
The Food Standards Agency is warning people not to consume certain branded foods that have been linked to an outbreak of botulism in France. Botulism is a rare but serious illness that causes muscle weakness and breathing problems, and can be fatal.
The pastes and spread affected are not distributed in the UK but may have been bought in France or off the Internet.
FSA advice on the use of fresh Scallops
10th August 2011
The FSA have requested action by Local Authorities in respect of a problem of Amnesic Shellfish Poisoning linked to inadequately processed King Scallops.
The Food Safety Team are sending the letter below to all business who supply fresh scallops in the area which offers advice on using fresh scallops.
Industry Letter - King Scallop [PDF 40kb]
Passionate About Fish - How to shuck and clean a King Scallop
Proper shucking and cleaning will control the risks associated with King Scallops as shown in the video below.
E.coli 0157 - A butchers' guide to staying safe
The video can be viewed below or you can order a copy by calling the Food Standards Agency Publications on 0845 606 0667 or email foodstandards@ecgroup.co.uk.
Agency updates advice on E. coli O104 and the link to sprouted seeds
Thursday 21 July 2011
The Food Standards Agency has today changed its precautionary advice to consumers following the recent outbreaks of E. coli O104:H4 in Germany and France linked to sprouted seeds.
EFSA taskforce report on E. coli O104 outbreaks
Tuesday 5th July 2011
The European Food Safety Authority (EFSA) has today published its report into the possible source of the recent E. coli O104 outbreaks in Germany and France. In line with this report, the Food Standards Agency is confirming its current precautionary advice.
UPDATE on E coli outbreak in Germany
6 June 2011
German authorities have reported that a mix of sprouted seeds, which are used in salads and includes lentils, alfalfa seeds, fenugreek and adzuki beans, could be the cause of the E.coli outbreak.
The potentially affected products have been distributed locally within Germany and there is no evidence that they have entered the UK. As a precaution, the German authorities have withdrawn the potentially affected produce from the market.
UPDATE on E coli outbreak in Germany
2 June 2011
The Food Standards Agency is continuing to liaise with the European Commission, other Government agencies and industry bodies on the ongoing investigation into the E. coli outbreak in Germany.
The Health Protection Agency has identified seven people in the UK who may be associated with the outbreak, all of whom have recently travelled to or from Germany.
The latest update from the European Commission indicates that the exact source of the contamination has not yet been determined.
The Agency is reminding consumers of the importance of basic food hygiene practices when preparing food.
It is a good idea to wash fruit and vegetables before you eat them to ensure that they are clean, and to help remove germs that might be on the outside. Peeling or cooking fruit and vegetables can also remove these germs.
Further information and advice can be found by clicking on the link above.
UPDATE: Investigations continue into E. coli outbreak in Germany
1 June 2011
The Agency is continuing to monitor closely the ongoing investigation into the outbreak of E. coli in Europe.
UPDATE: E. coli outbreak in Germany
27 May 2011
The Agency is now providing further information in relation to the E. coli outbreak that is taking place in Germany.
26 May 2011
The Agency is aware of the serious E.coli outbreak that is currently taking place in Germany. We are monitoring the situation closely and if there are any implications for food distributed in the UK we will provide an update.
In response to the Pennington Report the FSA has issued guidance to clarify the steps that food businesses need to take in order to control the risk of contamination from E. coli O157. The guidance is split into a factsheet for businesses and guidance for enforcement officers.
New guides added to Food Safety Guidance page
16 March 2011
We have added new guidance notes on Vacuum Packing Chilled Foods and the Labelling requirements for eggs to our guidance page.
FSA issues Guidance to prevent E.coli contamination
15 February 2011
The FSA has today issued guidance to clarify the steps that food businesses need to take to control the risk of contamination from the food bug E.coli O157.
Food Safety Team advice on Oysters
Tuesday 8th February
Further to the FSA advice on oysters the Food Safety Team has created a page giving Advice About Oysters. We also have a printable leaflet with information on Handling Live Oysters in Shops and Restaurants [PDF 739kb] aimed at those premises which offer oysters for sale. This gives useful information on Traceability and handling oysters, for further advice please feel free to contact the Food Safety Team on the details supplied on the leaflet. You can also view a short video on handling oysters below.
Further advice on other food safety matters can be found on our Food Safety Guidance page.
Handling Oysters
A short video giving advice on oysters including how to open them.
Wednesday 26th January 2010
The Food Standards Agency is reminding people about the possible risks from getting the 'winter vomiting bug' norovirus from eating raw oysters.
Monday 20 December 2010
The Eatwell website has a page with tips and tools for Christmas Food Safety including useful Defrosting Time and Cooking Time calculators. Further food safety advice links can also been fond on our Christmas Food Safety page.
Wednesday 15 December 2010
The Food Standards Agency is reminding people to follow some simple safety steps this Christmas when preparing their turkeys, to help keep the festive period free from the misery of food poisoning.
The Food Safety Team also has a page with top tips for Christmas Food Safety
UPDATE: Undercooked Chicken Livers and Campylobacter Food Poisoning
Tuesday 7 December 2010
Further to the article below the HPA have also released a Media Statement regarding chicken livers. The Food Safety team is also contacting catering establishments within Brighton & Hove we feel are likely to produce their own chicken liver pate or parfaits to remind them of the importance of thoroughly cooking chicken liver.
This advice should also be followed by members of the public who wish to make their own chicken liver dishes to consume at home. There are some recipes which say that it is acceptable to cook chicken livers medium or rare however due to the recent findings we would recommend all chicken liver dishes are cooked thoroughly to reduce the risk of food poisoning and that members of the public follow the advice on the FSA website.
Report links undercooked liver to campylobacter food poisoning
Friday 3 December 2010
The Health Protection Agency (HPA) has published a report of outbreaks of Campylobacter food poisoning linked to chicken liver products. The Food Standards Agency (FSA) is therefore reminding caterers to make sure chicken liver is cooked thoroughly.
Monday 25 October 2010
Congratulations to Lian Jun Feng of Day's Buffet Restaurant on winning the first Chinese Chef of the Year competition run by the Food Safety team. The full press release can be found by clicking the link above.
Wednesday 20 October 2010
The Food Standards Agency is today publishing a quick-check guide to food law, which will be updated every three months.
It covers all food legislation in the UK. Where we have listed a Statutory Instrument that applies in only one UK country, we have given the details of any equivalent legislation in the other UK countries.
A link to the guide can also be found in the Food Business - Legislation and Food Safety Guidance Page
The Food Standards Agency (FSA) and Health Protection Agency (HPA) have issued further press releases about coking bean sprouts
Wednesday 29 September 2010
To see the individual press releases please follow the links.
HPA Press Release - Investigation indicates a bean sprout link with Salmonella cases
FSA Press Release - Agency advice on cooking bean sprouts
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.
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.
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