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Food Safety:
the importance of getting it right
When I go out for a meal I want to know that investigate one of the worst cases of food qualifications that I use to train candidates
the food that I’m eating is safe, whether I’m poisoning in recent times. A thousand of the looking to ensure that they are meeting
out at a restaurant with friends, at a holiday hotel’s guests have gone down with recognised standards. These are sector
resort with my kids or at an office Christmas salmonella, e-coli, campylobacter and specific for food manufacturing, retail and
dinner. In the food shigella, with many ending up in hospital. catering sectors.
business, poor Once at the four star resort, I fully inspected
This year the CIEH launched their first cleaning
standards of food the kitchens, the ways in which the food was
qualification. The award, the CIEH Level 2
safety can bring a stored and the extent to which areas were
Award in Cleaning in Food Premises
restaurant to its cleaned. To my horror the hygiene standards in
introduces candidates to the hazards
knees, especially if the kitchen were incredibly poor, with one chef
associated with cleaning in food premises and
it leads to food refusing to wash his hands in front of me.
poisoning, which
Sylvia Anderson,
how to control possible risks involved, helping
Managing Director It takes a great deal of effort to build up a good to prevent harm being caused.
can be fatal for the
reputation in food businesses, but if food
very young or elderly.
The qualification was created in response to
safety problems occur then reputations and
industry requirements and increasing demand
According to the World Health Organisation, profits will undoubtedly suffer and in some
from commerce to provide Ofqual accredited
food borne diseases kill 2.2 million people cases the business may not survive the loss of
qualifications and educate businesses and
globally each year (albeit only 500 in the UK) – consumer and business confidence - more
personnel about cleaning in food premises.
1.9 million of whom are children, yet the extent and more we hear of mass food contamination
With recent research highlighting inadequate
of the problem is believed to be largely incidents and food recalls in the news. There
cleaning in food premises, it is clear there is a
underestimated because of the difficulty in is also the potential for legal action and for
need to address this issue.
tracking cases of food borne disease outbreaks. punitive penalties to be imposed by the local
As Managing Director of Anderson Food
environmental health department. Whatever
CIEH qualifications are a way for food
Hygiene, I regularly provide food safety
the consequences, poor hygiene and food
businesses to demonstrate they have
training and consultation to some of London’s
safety management are likely to be costly and
objectively complied with critical food safety
most exclusive restaurants whose success
so investment in good standards of safety and
training requirements.
depends very much on the standard of their
hygiene are good for business.
food and their reputation. Originally trained as Training is important for all those involved in
a chef, I have always been passionate about food operations. For managers, supervisors
good quality food and was consequently and food handlers the requirements may be
delighted when ITV approached me to take part different but everyone needs to be aware of
in their series of Dishing the Dirt, which their roles and responsibilities in protecting
exposes some of the secrets behind Britain’s food from contamination or deterioration.
£70 billion food industry.
The Chartered Institute of Environmental
I was asked to travel undercover to the Bahia Health (CIEH) offers a range of quality
Principe Resort in the Dominican Republic to controlled, accredited food safety
| TOMORROW’S CLEANING | The future of our cleaning industry
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