What is different about retail?
- Chilled displays are set at 5°C or below so the food stays at 8°C or below, and checked at least once a day.
- In England, chilled food on display may go above 8°C for less than four hours, one time only.
- Food cannot be sold after its use-by date.
- Deliveries are checked: chilled and frozen food cold enough, packaging undamaged, and what was ordered.
Facts and sources for this part
- Fridges and chilled display units should be set at 5°C or below so chilled food stays at 8°C or below: a legal requirement in England, Wales and Northern Ireland, and recommended in Scotland. [S28]
- Check the temperature of fridges and chilled display equipment at least once a day, starting with your opening checks. [S28]
- In England, cold food on display or kept for service may be above 8°C for a period of less than four hours, if it had not already been on display above 8°C. [S30]
- Food cannot be supplied or served after its ‘use by’ date. [S28]
- When food is delivered you must always check that chilled and frozen food is cold enough, the packaging is not damaged and it is what you ordered. [S10]
What about sandwiches and salads packed in store?
Food packed on the same premises it is sold from is called prepacked for direct sale. Since 1 October 2021 it needs a label with the name of the food and a full ingredients list, with any of the 14 allergens emphasised.
Bold type, capital letters, contrasting colour or underlining all count as emphasis. Loose food on a deli counter needs allergen information too, written or through a sign telling customers to ask.
Facts and sources for this part
- Prepacked for direct sale (PPDS) food is packed on the same premises it is sold from. Since 1 October 2021 its label must show the name of the food and an ingredients list with any of the 14 allergens emphasised. [S15] [S16]
- Allergens can be emphasised with bold type, capital letters, contrasting colours or underlining. [S16]
- For non-prepacked (loose) food, allergen information must be given for every item that contains any of the 14 allergens. It can be written, or verbal with a clearly visible written notice telling customers how to get it. [S15]
Which guide does your shop use?
In England and Wales, SFBB for retailers is the FSA’s food safety management pack for small shops that sell food, from convenience stores to newsagents. Ask your manager which system your shop uses.
Facts and sources for this part
- SFBB for retailers is the food safety management pack for small retail businesses that sell food, such as convenience stores and newsagents. [S22]
What does an inspector look at in a shop?
How hygienically food is handled and stored, the physical condition of the shop, and the processes, training and systems that keep hygiene up. The result is a rating from 5 down to 0 in England, Wales and Northern Ireland, or Pass or Improvement Required in Scotland.
Facts and sources for this part
- Inspectors check how hygienically food is handled, the physical condition of the business, and the processes, training and systems used to keep hygiene up. [S8]
- Under the Food Hygiene Rating Scheme a business gets a rating from 5 (hygiene standards are very good) to 0 (urgent improvement is necessary). [S18]
- In Scotland, the Food Hygiene Information Scheme gives a Pass when a business meets the legal food hygiene requirements, or Improvement Required when it does not. [S32]
Where to start
Start with temperatures and allergens. The lessons on cross-contamination and cleaning matter most if you prepare or slice food on site.