" By Bisi Oladipupo"
There are generally two types of food businesses: proactive and reactive ones.
Proactive food businesses prevent problems from happening by having food safety systems in place. These systems are not just put in place but monitoring goes on regularly to ensure that they are being followed and adhered too. Some even go beyond the bear minimum legal requirements and have their own brand specific systems in place. These brand specific systems go well beyond bear minimum requirements.
Reactive food businesses are the opposite. It takes an inspection from the local Environmental Health Department to flag up problems. They end up with frequent revisits from the Environmental Health Department, poor food hygiene ratings, legal notices and sometimes prosecutions. They can also become good training ground for student Environmental Health Officers that need experience in dealing with poorly managed food premises.
The reality is that no food business needs to be reactive.
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