food hygiene at work FAQs

As an employer, it’s important to understand the answer to frequently asked food hygiene questions in order to improve safety and build successful food safety management systems. Stay up to date by reading our information and contacting Sentient’s food safety consultancy team.

what are the HACCP principles?

HACCP stands for Hazard Analysis Critical Control Points – it is the areas and procedures within a business that pose risks. Businesses usually write a food safety plan based on the HACCP principles.

Typically, there are seven principles:

  1. Conduct a hazard analysis
  2. Determine the critical control points (CCPs)
  3. Establish critical limits
  4. Establish monitoring procedures
  5. Establish corrective actions
  6. Establish verification procedures
  7. Establish record-keeping and documentation procedures


Every food related business requires a food safety management system which addresses the control of biological, chemical, and physical hazards. Sentient can help businesses carry out a food safety management system that is bespoke to their premises.

how to make a food hygiene book?

A food hygiene book is an ideal way to document and easily instruct on the food safety practices at your business. This could deal with a range of procedures such as cross-contamination, cleaning, chilling, cooking, management and use of the diary. Trainees and employees looking for a refresher can use this food hygiene book to better understand their responsibilities. Creating a food hygiene book is an actionable objective

what is a food safety code of conduct?

A code of conduct is standard practice which must be upheld in your place of work. They outline an employer’s expectations from their staff, obeying hygiene, safety standards and management procedure. Such food hygiene practices such as managing bacteria, allergies, storage, work surfaces, cookware, equipment and packaging are included within a code of conduct.

If your business does not have a clear well-advertised code of conduct for food management, Sentient is able to help you create one.

what food safety certification do I need?

Certification is awarded for food handling training of staff and hygiene levels of premises. As a standard rule, all food handlers should have a level 2 in food safety and hygiene. Whereas supervisors should have level 3 or above. The UK law states food handlers must be trained and receive instruction, with evidence of training as it will be requested should an environmental health officer visit your premises.

Sentient is able to provide this training, either on site or via online courses.

how can employer’s take responsibility for food safety?

Employers must take responsibility for food safety by completing a full food safety risk assessment. It their responsibility to follow the Health and Safety at Work etc. Act 1974, and provide adequate support for their employees. Taking responsibility could involve a full site audit, and a HACCP analysis of the premises. Sentient’s food safety advisors ensure you keep on top of all the administration with a carefully constructed workflow and documentation system that will help you to make sure you have the right written policies, documents and records on file, ensuring everything is routinely reviewed. We will help you identify the level of documentation that is right for your business, produce it and review what you already have in place.

Our clients recognise the value of ongoing food safety support and go on to take out a service agreement with us. This ensures they take responsibility for their business’s food safety. Contact us to get started.