It may not sound like a lot, but thinking about it makes me cringe: During 2011, 65 food businesses were forced to close their doors and shut down their operations, because food inspectors found them to be a "grave and immediate danger to public health". Food business closures are an all-time high since publication of these figures started in 2000.
Being issued with a closure order is probably the worst experience, food business owners or managers can face in their professional life. It means that all business operations must cease immediately. In case of a restaurant, cafe, diner or takeaway, all patrons must be asked to leave the premises, in case of a food manufacturing operation, all production must stop at once.
Although the business does not have to close its doors for good, depending on the reasons for the order being issued, it may take at least one, most commonly several days before the order can be lifted and the business is allowed to operate again. For about 10% of the businesses affected this year, the order seems to have been the death knell: the order hasn't been lifted, yet, the businesses are not back trading.
There are many reasons for an official inspector to issue a closure order, but they all have one thing in common: the business must be found to put the health of the general public in "grave and immediate danger".
There are five easy steps to prevent the drama that is involved in receiving a closure order:
1) Know what you are doing and get the training that is required to run and manage a food business. A course in Managing food Hygiene or Managing HACCP helps greatly to increase Management knowledge and competence.
2) Be proactive in all aspects of managing the business. Plan your operations and always have a 'Plan B' at hand in case plan A fails. Have a HACCP-based food safety management system in place, which is tailored to the requirements of your business.
3) Allow a trustworthy, independent and knowledgeable food safety professional to have an eye over your operations from time to time. An independent food safety audit can help to identify shortfalls and problems before they get out of hand.
4) Train your employees to the standard that is required in your business. If you can't do it yourself (which, by the way is fully acceptable), get a food safety training professional to do the training.
5) Supervise your staff in everything they do. Training can only be effective if staff are supervised and constantly reminded of good hygiene practices.
Remember: MKRMS Food Safety can help your business to meet al legal food safety requirements, be it staff and management training, developing and implementing HACCP or food safety auditing.
MKRMS Food Safety: Supporting Retail and Catering
