“B” in food safety

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“B” in food safety

A-Z of Food Safety – “B”


Today, we are continuing with the A-Z of food safety, and moving on to the letter B. 

The top 5 for “B” are:

  1. Bacteria

    • There are two types of bacteria; good and bad
    • Good bacteria are essential to make some foods, such as yoghurt and cheese
    • Bad, or harmful, bacteria can cause food to go “off” or cause food to be unsafe to eat
    • Controlling harmful bacteria is essential for ensuring food safety
    • They can be controlled by using heat, chemicals or irradiation
  2. Beef labelling

    • All beef and veal meat has extra labelling requirements
    • Includes fresh and frozen joints, trimmings and meat that has been lightly processed, such as mince and uncooked beefburger patties with no added ingredients (such as seasonings, fillers etc.)
    • Doesn’t affect processed products such as pies, cooked burgers, heavily seasoned or flavoured uncooked beef or veal
    • Extra information to be given includes the place of rearing, slaughter and cutting to allow for traceability
    • For beef or veal sold loose, this information can be given on a notice or ticket displayed with it
  3. Bread rolls

    • The humble bread roll, whose name divides opinion country wide! What do you call a bread roll? Bap? Roll? Cob? Barn cake? Oven bottom? Muffin?
    • Depending on where in the country you live, foods can have different names locally
    • Legally, this is ok as these names are called “customary names”
    • “Fish fingers” is another example of a customary name
  4.  British

    • Calling food “British”, or giving a country of origin on the label, must be accurate and not mislead
    • It is expected that food will have predominantly been grown or reared in Britain for it to be called “British”
    • It is an offence to mislead customers as to where food has come from
    • All foods sold in Britain must have the national language on them (usually English)
    • Other languages can be given, but must not be to the detriment of English
  5. Brands

    • Historically, brands were used to get customers to trust the food they were eating from certain companies
    • Wherever they went, customers knew they were getting safe food and the same food they could get at home, which was reassuring at a time when food was often unsafe to eat
    • This continues today. Brand loyalty is high, with many customers sticking with brands they know and trust rather than trying other or better value brands for fear that they won’t like the other product or it won’t compare
    • Brand names cannot replace a legal food name but can be used as  a “marketing name”
    • Companies fiercely protect their brands to ensure their standards are maintained

If you need more clarification or would like some help with any of the items mentioned here, please do not hesitate to get in touch using our contact us page or email info@farm-fork.co.uk