It is a fact of running a successful food outlet that there will be a considerable amount of wastage and packaging. These are both highly attractive commodities to rats who will happily dine on your discarded items or use them for nests. A bin liner is easy to gnaw or puncture, and an indoor kitchen bin or exterior wheelie bin left open are comparable to a gilt-edged invitation to take full advantage of your facilities.
In the UK we are statistically never more than 6 metres away from a rat. They enjoy a safe, secure environment with a ready food source. Your rubbish and its containers are treasure troves.
Good practice management
A simple case of forgetting to close a bin securely or leaving a door open so rubbish can tempt rodents in to the premises can seem unimportant in the rush of trading hours but failure to follow EU and UK legislation abiding processes delivers food risks, hygiene issues, cross contamination and potentially a life and death situation. Salmonella, E-Coli, Norovirus or other serious food poisoning cases are almost guaranteed. Weil’s Disease can shut down kidneys.
Food risks increase if personal hygiene is another factor which is neglected. The transfer of bacteria from rubbish or bin to stock and kitchen work surfaces is inevitable and can result in legal action, fines, a loss of reputation and closure. Expect an HSE and FSA visit too.
No consumer has confidence dining at or purchasing from premises which have been publicly named as a health hazard. You may think that you pay every attention to food safety in the kitchen, but your bins and scattered rubbish will betray you.
Managing waste effectively reduces rubbish and risks
- Food waste in the UK restaurant sector costs £682 million per year.
- That equates to £3500 per tonne.
- R.A.P estimates this represents 97p of avoidable waste in every meal.
- Approximately a quarter of diners don’t eat the entire meal. Reduce the portions slightly. The consumers will be satisfied, and the establishment’s wastage reduced.
Education is vital
Health and safety and food safety training courses delivered by industry experts like Food Alert are an essential tool for the improvement of knowledge, an understanding of food risks, cause and effect and maintaining best practices in the workplace. When an employee understands the implications of not handling rubbish correctly and the health and safety risks associated with the presence of rats, they should be more cautious about behaviour.
Although staff receive mandatory health and safety and food safety training at the start of employment, 100% of the information will not be retained. Refresher courses are recommended every three years or if you have doubts about adherence. Training is a lot less expensive than a fine or calling in professional pest controllers.
From HACCP (Hazards Analysis Critical Control Points) courses to health and safety, food safety, cleaning and environmental principles training, every professional course is in line with current legislation and could prevent a food hygiene incident.
Book your team on a course today.