Why Being Eco-friendly in Your Kitchen Could be Dangerous

In a world increasingly driven by sustainability goals and energy-saving measures, it’s understandable that food business owners, from bustling high-street cafés to top-tier hotel restaurants, and those at home are trying to reduce their environmental footprint. 

One popular tactic is to adjust refrigerators, freezers, air conditioning systems, and even dishwashers, to so-called eco-friendly settings.

But here’s the catch: what may seem like a green and money-saving move on the surface could actually have hidden consequences for food safety, product quality, and even your business's reputation.

The Dangers of Turning the Dial Up or Down

While turning the temperature dial up by a couple of degrees might shave off a few pounds on your energy bill, it could end up costing you much more if food safety is compromised. Here’s why:

1. Food Spoilage Risks Increase Dramatically

Commercial refrigeration units are designed to maintain specific temperatures to keep perishable items safe. For chilled foods, this is usually 0°C to 5°C. If the temperature creeps above that range, even by a couple of degrees, you enter the danger zone (5°C to 63°C), where bacteria such as Salmonella, Listeria, and E. coli can multiply rapidly.

2. Cooler Dishwasher Settings Can Lead to Poor Hygiene

Many commercial dishwashers now offer an eco or low temperature mode to reduce energy usage. But while this may help the environment on paper, it can compromise hygiene in practice. Commercial kitchens must ensure dishwashers run hot enough—typically reaching at least 82°C during the rinse cycle—to sanitise crockery, cutlery, and kitchen tools effectively.

Using a cooler setting might leave behind:

Grease and food residue on dishes and cutlery

Bacteria or viruses that can spread illness

A cloudy or unpleasant film on glasses and utensils

Not only does this affect cleanliness and hygiene ratings, but it also undermines your guests’ confidence, especially in visible areas like open kitchens or buffet displays.

3. You Could Fail Environmental Health Inspections

UK food hygiene regulations, overseen by the Food Standards Agency (FSA), require strict temperature control in food storage and sanitisation. If an Environmental Health Officer finds that your fridge, freezer, or dishwasher is not meeting legal standards, you could face warnings or even closure.

4. Compromised Product Quality

Even if food doesn’t technically spoil, keeping it just a few degrees too warm can lead to subtle changes in taste, texture, and freshness. Dairy products may sour more quickly. Meats might discolour or become slimy. Fresh herbs wilt prematurely. All of this affects the dining experience—and customer satisfaction.

5. Your Insurance May Not Cover Losses

Many business insurance policies require that food is stored and cleaned at legally recommended temperatures. If you’ve adjusted your settings to a “green” mode that goes against guidelines and suffer a loss, your claim may be rejected.

Is There a Greener, Safer Way?

Absolutely. Eco-friendliness and food safety don’t have to be in conflict. Here are a few smart alternatives:

Invest in energy-efficient refrigeration and dishwashing equipment that meets high energy standards without compromising temperature performance.

Use fridge and dishwasher thermometers to verify that settings match actual output.

Maintain regular servicing of refrigeration, HVAC, and warewashing systems.

Train staff thoroughly to avoid wasteful habits like overloading units or running half-empty dishwashers on full cycles.

While it's commendable to seek out environmentally conscious choices in the food and hospitality sector, cutting corners on temperature control isn't the way to do it. The potential risks—to health, business reputation, and compliance—far outweigh the modest energy savings.

Instead, invest in modern equipment and adopt smart practices that allow you to stay both sustainable and safe. Because in a professional kitchen, cool should never mean careless—especially when customers' health and your hygiene rating are on the line.

Why World Food Safety Day Matters – And How You Can Help

Keeping Our Food Safe from Farm to Fork

Each year on 7 June, the world comes together to recognise World Food Safety Day, an important reminder that the food we eat should always be safe, nutritious, and prepared in a way that prevents illness. 

Whether you’re a home cook, food business owner, or simply someone who enjoys a good meal, food safety affects all of us—every single day.

What Is World Food Safety Day?

Launched by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO), World Food Safety Day shines a spotlight on preventing, detecting, and managing foodborne risks. It’s a call to action for governments, producers, and consumers alike.

The 2025 theme, "Food Safety: Prepare for the Unexpected", focuses on the importance of being ready to manage food safety incidents—big or small—and highlights how everyone in the food chain has a role to play.

Why Is Food Safety Important?

Unsafe food can lead to over 200 diseases, from mild gastroenteritis to long-term illnesses. According to the UK Food Standards Agency (FSA), around 2.4 million cases of foodborne illness occur in the UK every year. And while large outbreaks often make the news, many food safety issues begin in our own homes and kitchens.

Food safety isn’t just a public health issue—it’s an economic one, too. Contaminated food can disrupt trade, damage business reputations, and waste valuable resources.

What Can You Do to Support Food Safety?

Here are some simple ways you can mark World Food Safety Day and make a difference:

1. Practice Safe Food Handling at Home

Wash your hands thoroughly before and after handling food.

Use separate chopping boards for raw meat and vegetables.

Cook foods to the right temperature.

Store leftovers properly—don’t leave food sitting out too long.

2. Check Storage and Expiry Dates

Make a habit of checking use-by and best-before dates, especially on chilled and frozen items. Keep your fridge at 5°C or below.

3. Support Clean and Responsible Food Businesses

Choose local cafés, markets, and food vendors that demonstrate good hygiene. In the UK, you can look up FSA food hygiene ratings before visiting.

4. Spread the Word

Use your platform—be it social media, a blog, or even your family dinner table—to share facts about food safety. Raising awareness is half the battle.

5. Educate Yourself and Others

From allergies to allergens, learn about food labelling, cross-contamination, and how to prevent foodborne illness. The FSA and WHO websites are great places to start.

Let’s Keep Food Safe – Together

Food safety isn’t just the responsibility of inspectors or large manufacturers. It starts with each of us—from the way we shop and store food to how we cook and serve it. On World Food Safety Day, take a moment to reflect on your own habits and help spread the message: Safe food is everyone’s business.

Mark Your Calendar: 7 June – World Food Safety Day

How will you help keep food safe this year? Let us know in the comments or tag us on social media!

https://www.food.gov.uk/food-safety-and-hygiene

https://www.gov.uk/food-safety-your-responsibilities

Why Hygiene Is Non-Negotiable in Food and Drink Premises

In any setting where food and drink are prepared, served, or consumed, hygiene isn't just important—it's absolutely vital.

From bustling restaurants to quiet cafés, mobile food vans to five-star hotels, maintaining impeccable hygiene standards is not a luxury or an afterthought; it’s a legal requirement and a cornerstone of customer trust and safety.

Protecting Public Health

At the heart of food hygiene is the protection of public health. Poor hygiene can lead to food contamination, which may cause foodborne illnesses such as salmonella, E. coli, or norovirus. These illnesses can range from unpleasant to life-threatening, especially for vulnerable individuals like the elderly, pregnant women, and those with compromised immune systems.

Every person who walks into a food or drink establishment puts their trust in the hands of those preparing their meals. This trust is built on the assumption that the premises are clean, the staff are trained, and the food is safe to consume. Breaching that trust through poor hygiene is not just careless—it’s dangerous.

Legal and Financial Consequences

In the UK, food hygiene is governed by strict regulations, including the Food Safety Act 1990 and regulations enforced by the Food Standards Agency (FSA). Failing to comply can result in hefty fines, closure of the business, or even prosecution.

Beyond the legal implications, there's the damage to a business’s reputation. In the age of online reviews and social media, news of a hygiene lapse can spread like wildfire. One bad report can cost a business its loyal customers, not to mention deter potential new ones.

Building Customer Confidence

Cleanliness is visible. A spotless kitchen, tidy serving area, and well-maintained restrooms speak volumes about a business’s standards and values. Customers notice when things are clean and well-run, and this creates confidence in the overall quality of the food and service.

High hygiene standards can even become a selling point. Many diners now check Food Hygiene Ratings before deciding where to eat. A 5-star rating isn’t just a badge of honour—it’s a powerful marketing tool.

Staff Well-being and Efficiency

It’s not just customers who benefit. A hygienic working environment protects staff, reduces the risk of illness, and improves morale. It also promotes efficiency, as organised, clean spaces are easier to work in and manage. Training staff on hygiene best practices ensures everyone understands their role in maintaining a safe and healthy space.

Conclusion

Hygiene is not optional in food and drink premises. It is a fundamental aspect of delivering a safe, reputable, and successful service. Whether you're serving coffee or crafting gourmet meals, cleanliness and care must be at the core of your operations. Because when it comes to food, there is no room for compromise.

The Unsung Hero of Hospitality: Why Hygiene is Vital in Bars, Pubs, Hotels, and Restaurants

In the bustling hospitality industry, where the clinking of glasses and the aroma of delectable dishes fill the air, there's an unsung hero that often goes unnoticed: hygiene. 

Whether you're sipping a cocktail at a bar, enjoying a meal at a restaurant, or staying in a cosy hotel room, hygiene plays a pivotal, vital role in ensuring a safe and enjoyable experience for patrons. 

Here, we delve into why hygiene is of vital importance in bars, pubs, hotels, and restaurants.

Customer Health and Safety:

The foremost reason for prioritising hygiene in hospitality establishments is customer health and safety. Foodborne illnesses and hygiene-related issues cannot only ruin a guest's experience but also pose severe health risks. Maintaining clean and sanitised surfaces, employing proper food handling procedures, and regular sanitation of utensils and equipment are essential in preventing the spread of bacteria, viruses, and other contaminants.

Reputation and Trust:

In the age of online reviews and social media, and good old fashioned word of mouth, a single hygiene mishap can quickly tarnish a venue's reputation. Conversely, establishments known for their impeccable hygiene standards earn trust and loyalty from patrons. 

Word-of-mouth recommendations and positive online reviews often highlight cleanliness as a significant factor in choosing where to dine or stay. Therefore, maintaining high hygiene standards not only safeguards the health of customers but also enhances the reputation of the establishment.

Legal Compliance:

Hygiene regulations and standards are not merely suggestions; they are legal requirements that hospitality businesses must adhere to. Health inspections, food safety regulations, and sanitation guidelines are enforced by local health authorities to protect public health. Non-compliance can lead to fines, closure orders, or even legal action, resulting in significant financial losses and damage to the establishment's reputation.

Employee Well-being:

Hygiene in hospitality extends beyond customer-facing areas; it also encompasses the well-being of employees. Providing a clean and safe working environment is essential for staff morale, productivity, and overall job satisfaction. Proper hygiene practices, including regular handwashing, wearing clean uniforms, and maintaining personal hygiene standards, not only promote a healthy workforce but also contribute to a positive workplace culture.

Sustainability:

Hygiene practices in hospitality also intersect with sustainability efforts. By reducing food waste through proper storage and handling, conserving water through efficient cleaning methods, and minimising the use of single-use plastics and disposable items, establishments can contribute to environmental sustainability. Additionally, adopting eco-friendly cleaning products and practices further demonstrates a commitment to both hygiene and environmental responsibility. However, some so-called eco-friendly cleaning products are not very efficient at cleaning and might even damage dishwashing machines and washing machines by leaving very sticky bentonite clay in the machines and waste pipes.

In conclusion, hygiene is the cornerstone of a successful and reputable hospitality establishment. From ensuring customer health and safety to safeguarding reputation, complying with legal regulations, promoting employee well-being, and contributing to sustainability efforts, the importance of hygiene cannot be overstated. 

By prioritising cleanliness and implementing robust hygiene protocols, bars, pubs, hotels, and restaurants can create a welcoming and safe environment where patrons can indulge in memorable experiences with peace of mind.

My wife has a BSc level qualification in hygiene and cleaning techniques and she can generally tell at a glance if a pub, restaurant or hotel is safe enough to eat or drink in or to stay.  

AI "no food safety magic bullet" warns expert

The food industry has been warned that AI technology is no magic bullet to ensure food safety and that developing the right culture should always be the first step.

While AI presents opportunities to improve overall efficiency within global food supply chains, LRQA believes that the industry needs to foster a culture in which food safety is emphasised at every part of the supply chain before new technologies can fully be leveraged.

Jan Kranghand, who is the Global Head of Food Centre of Excellence at LRQA, says: “Technological advances have the potential to revolutionise the way we approach food safety. AI systems could enable large amounts of data to be analysed to identify patterns and generate insights, while blockchain, which is an unchangeable digital record of transactions, promotes transparency by monitoring the movement of food products through the supply chain.

“But it's vital we put the foundations in place before we put all our faith in technology. Food is better than ever, but this must not be taken for granted. The food industry must prioritise transparency, ensure it is collecting the right data, and focus on creating a food safety culture.”

Jan says that many food businesses operate with a traditional, science-based approach that addresses food safety on a compliance basis: “Before organisations implement technologies such as AI, blockchain and the IoT (Internet of Things), they must first change the way they think.

“Moving forward, this means evaluating processes and asking if current techniques are fit for purpose. Companies must understand what ‘best-in-class’ food safety is, with business leaders driving change from the top. Plus, by taking a step back to assess systems, processes, and procedures, gaps can be identified to achieve a harmonised risk-based approach.”

The Global Food Safety Initiative (GFSI) defines culture as, ‘shared values, beliefs and norms that affect mindset and behaviour toward food safety in, across and throughout an organisation’. The GFSI’s position paper, A Culture of Food Safety, clearly stipulates the importance of all employees having a basic overview of hazards so they recognise the responsibility that comes when working in an industry that delivers consumable goods.

Jan went on to say: “For an effective food safety culture, implementation requires employee engagement. It’s about clearly explaining not just what staff need to do, but why these protocols matter and what the consequences of falling short are. Doing this helps gives teams ownership of food safety and ensures they feel more accountable for their actions.”

For organisations looking to implement or augment a strong culture, the Food Safety System Certification (FSSC 22000), among other schemes, offers an excellent framework for action. Supply chain integrity programmes from independent assurance specialists, such as LRQA, can also guide organisations on how to create a strong food safety culture that balances compliance with a holistic approach.  

Jan also points out that technology will have a role to play, but that a cultural framework is absolutely vital: “From a traceability perspective, a combination of technologies could provide end-to-end traceability, enabling consumers to verify the origin and quality of their food. If applied appropriately, they could also transform the risk analysis framework from reactive to proactive. And, when this comes together, auditors will be able to conduct a risk-based approach assessment rather than 'ticking the boxes' for scheme requirements. This added value will benefit us all.”

For more information on how to create a food safety culture, please visit www.lrqa.com. Or to download LRQA’s Food Safety Culture Whitepaper, follow this link https://www.lrqa.com/en-gb/resources/food-safety-culture-whitepaper

(Image courtesy of  Gerd Altmann from Pixabay)