If you’ve ever wondered what the most common challenges for food businesses are, look no further. We’ve collated the data and put together a list of the top 5 mistakes food businesses make.

Pest control - Cockroaches, flies and rodent faeces are frequent observations at inspections. Common pests such as rodents, flies and cockroaches carry bacteria and viruses that can contaminate food and food contact surfaces. Most active at night, pests hide in dark places such as, inside wall cavities or cracks and crevices. Contact ISOsafe for practical measures on how to manage pests or any other safety issue in your business.

Temperature control - Food handlers are reminded to ensure foods are maintained at appropriate temperatures. Leaving potentially hazardous foods unattended in summer when kitchen temperatures can soar is particularly dangerous. Ensure frozen foods are thawed out overnight under refrigeration and not thawed on benches or in sinks. Cold foods must be maintained at 5°C or below. Hot foods must be maintained at 60°C or above. 

Food hygiene - Food handlers have recently been observed incorrectly washing or not washing hands, eating or coughing over unprotected food and wearing dirty clothing. It is the responsibility of the food business proprietor to ensure all food handlers have adequate skills and knowledge in food safety. 

Garbage disposal - Overflowing or insanitary garbage facilities are often observed at inspections. Facilities must be kept clean and tidy, adequately sized and emptied frequently enough to contain the volume of rubbish produced. They should also be enclosed to prevent pest entry. 

Toilets - Facilities and their surrounding areas must be maintained in a serviceable, clean and sanitary state at all times. Warm running water, liquid soap and disposable paper towels must be available at all hand washing facilities.

For expert advice managing compliance within your food business contact ISOsafe today on 1300 789 132. Protect your business, staff and customers with ISOsafe’s food safety training and procedures.