Eggs - Advice for caterers

A leaflet giving advice on the safe handling, storage and cooking of eggs is available in the download section of this webpage.

Food Law Update 2007

1st June 2007 saw the introduction of three new legal requirements in Guernsey for all food businesses following the implementation of The Food and Drugs (Food Hygiene) (Amendment) Order, 2007. These are :-

• the ability to demonstrate traceability of food items
• the requirement to produce and maintain a documented food safety management
• system based on the Hazard Analysis by Critical Control Point (HACCP) principles
• food hygiene training requirements

Food businesses must be able to identify and evidence the sources from which they have been supplied with food.  Should you supply food to anyone other than the final consumer then you must also have in place systems and procedures to identify the businesses receiving your products.  Typical evidence could include supplier lists, invoices of goods received and sales receipts.

All food businesses must assess their food safety hazards, put in place suitable controls to prevent problems occurring and have a written record of this assessment in place – a ‘Food Safety Management System’.  You must be able to show how you have thought through all aspects of how you keep food safe.  Every food business will have different hazards depending on the type of foods handled and the methods of handling.

An overview of the level of documentation required by different types of food business is provided in a table in the 'Food Law Update 2007' leaflet in the downloads section of this web page.

The Food Standards Agency has developed a number of ‘Safer Food Better Business’ (SFBB) toolkits to help small catering and retail businesses demonstrate that they have a documented food safety management system based on the principles of hazard analysis critical control points.  The Food Standards Agency currently offers the following SFBB packs :-

• Safer Food Better Business for Caterers
• Safer Food Better Business for Retailers
• Safer Food Better Business for different cuisines (Chinese and Indian, Pakistani, Bangladeshi and Sri Lankan)
• Safer Food Better Business in other languages (Chinese and Welsh)

The toolkits are free and they have been refined and tested after extensive use in pilot schemes throughout the UK.  There is no obligation to use one of these toolkits but you may find that they are useful to formalise the practices and procedures within your business.  Copies of these toolkits are available directly from the department or a pack can be ordered by calling 0845 606 0667 or e-mailing

More details can be found on the Food Standards Agency’s website using the link in the 'external links' section of this web page and any specific queries can also be discussed with an officer from this department

It is a legal requirement that you ensure that all food handlers engaged in your food business are adequately supervised, instructed and/or trained in food hygiene matters to a level appropriate to their work activity.  The level of training required will relate to the food handling activity and the type of food being handled.  ‘High risk’ food handlers will need more training than those who handle ‘low risk’ foods.

Training needs should be reviewed on a regular basis.  Refresher or update training may be necessary at intervals dependant upon the type of food handled and the skill, competence and experience of the individual employee.

There are three basic categories of food handler and four stages of food hygiene training and the 'Food Law Update 2007' leaflet in the downloads section of this web page provides guidelines on what level of training is appropriate to ensure that all staff are suitably trained.  In summary this involves your staff at least receiving initial ‘in-house’ instruction on basic food safety issues (or achieve a CIEH Level 1 Award in Food Safety Awareness in Catering - or equivalent) and being trained in the safe methods identified in the Food Safety Management System that are relevant to their job.  Level 2 Food Hygiene training may also be necessary for some members of staff.

The level 1 Award is appropriate for anyone handling ‘low risk’ or wrapped food, for example waiting staff, kitchen porters and bar staff serving drinks.  The College of Further Education currently offers a level 1 Award.  Please contact Steve Bacon, Programme Manager - Hospitality & Catering, for further information (telephone 737559 or mobile 07911 719518).

The level 2 Award in Food Safety in Catering is appropriate for anyone who prepares or handles unwrapped ‘high risk’ food (cooked meats and poultry/meat products, dairy produce, cooked eggs and products made with eggs (although not bakery items), shellfish and other seafood and rice).  Typical roles would be a cook, commis chef, kitchen assistant or bar person preparing food.  This 1 day training course will be regularly provided throughout 2008 at this office and delivered by Normandie Health and Safety Limited at a cost of £50 per delegate including all CIEH fees and lunch.  For further information please contact Mr Jonathan Coyde, Health, Safety and Training Director, (telephone 253953 or mobile 07781 108399).