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According to the Food Standards Agency (FSA) there are more than a million cases of food poisoning each year. It is an offence to sell, serve or ‘render food injurious to health’, and ignorance of the law is no excuse. You need to make sure that you’re cooking, chilling, reheating and displaying food properly, or else you run the risk of harming anyone who eats food prepared in your kitchen. This could result in fines, the closure of your premises or even prosecution.
It’s also important to remember that poorly-maintained kitchen equipment can cause massive implications for food safety. If your refrigerator stops working, or can’t record temperatures, you won’t be able to provide accurate HACCP records to local inspectors.
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