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Changing employee behaviour and improving food standards

Mary Clarke argues that good food safety and hygiene management are vital in food retail and catering premises and brings advantages to caterers and customers alike

Improving food hygiene
Food retail and catering premises are under increasing pressure to improve food safety and hygiene especially given regular food hygiene inspections from local authorities. The launch of the national Food Hygiene Rating Scheme (FHRS) by The Food Standards Agency (FSA) in 2010 and the government’s backing of the scheme and desire to have it implemented before the London 2012 Olympics is also something businesses have needed to consider. This scheme was implemented across England, Wales and Northern Ireland, with a slightly different Food Hygiene Information Scheme being taken up in Scotland. It replaces the various locally-based ‘Scores on the Doors’ schemes run by the majority of local authorities, and will rate and publish ranking of food hygiene in food retail and catering premises based on environmental health inspection scores. The aim of the scheme is to allow consumers to make informed choices about where they eat and through the power of these choices, encourage businesses to improve hygiene. The overarching objective is to reduce the incidence of foodborne illness...

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