Time to Rethink “Dog-Friendly” Dining. Why Dogs Don’t Belong in Eating Establishments

There’s a growing trend across the UK for cafés, pubs, and restaurants to brand themselves as “dog-friendly.” 

For many, it’s a charming idea, customers can relax with a coffee or a pint while their furry friend lounges nearby.

But after a recent experience, I can’t help but think we’ve taken the concept a step too far.

My wife and I recently visited one of our favourite café bars for a late lunch, a place we’ve enjoyed many times before. 

But this time, our appetites vanished the moment we saw a large dog standing on its hind legs, licking the surface of a dining table. The owner seemed oblivious. The staff didn’t intervene. And that was enough for us to quietly leave.

As we stepped outside, I turned to my wife and said, “You know, Tim Martin, the owner of the Wetherspoon pub and hotel chain, has a good point in not allowing dogs in his premises.” 

She nodded in agreement and added, “This isn’t the first time we’ve seen dogs licking tables in ‘dog-friendly’ places. I think it’s time dogs were banned from places that serve food.”

And she’s right.

While many pet owners are responsible and considerate, there’s a fundamental issue at stake, hygiene. Food establishments are held to strict cleanliness standards for good reason. Staff must wash hands, sanitise surfaces, and adhere to food safety regulations that protect the public. 

Yet somehow, in “dog-friendly” venues, it’s considered acceptable for an animal to put its paws, or tongue, on tables where people eat.

There’s also the comfort of other diners to consider. Not everyone enjoys eating next to a panting Labrador or a barking terrier. Some people have allergies. Others are frightened of dogs. And while a well-behaved dog under the table might not bother anyone, too often the reality is far less civilised.

Tim Martin’s Wetherspoon chain is sometimes criticised for its no-dogs policy, but it’s hard to argue with his logic. It’s not about disliking animals, it’s about maintaining an environment where food, drink, hygiene and safety come first. 

You’ll still find dog-friendly beer gardens and outdoor seating areas at many pubs, but once you step inside to eat, there’s a clear line between the dining table and the dog bowl.

Perhaps it’s time more establishments reconsidered their stance. By all means, love your dog, take them for a long walk, spoil them with treats, and visit dog cafés specifically designed for pets and owners alike. 

But in standard restaurants, cafés, and bars where food is being prepared and served to the public, the presence of dogs simply doesn’t belong.

If we wouldn’t allow a child to stand on a table and lick it, why should it be acceptable for a dog?

What diseases can be passed from a dog's tongue to a table surface it is licking? That's a good question. 

These include the following:-

Bacterial infections

Capnocytophaga canimorsus: Found in the mouths of healthy dogs (and cats). It can enter the body through bites, scratches, or contact with broken skin, causing serious infections in rare cases — particularly in people with weakened immune systems.

Pasteurella multocida:  Common in dog saliva. It can cause local skin infections or, more rarely, respiratory infections.

Staphylococcus aureus (including MRSA):  Dogs can carry MRSA and pass it to humans through saliva or close contact.

Campylobacter: Can cause food poisoning symptoms such as diarrhoea, fever, and cramps.

Salmonella: Dogs can shed Salmonella in their saliva and faeces, especially if they eat raw food diets.

Parasitic and fungal infections

Giardia: A microscopic parasite that causes gastrointestinal illness.

Cryptosporidium: Another parasite that can cause diarrhoea and stomach cramps.

Ringworm: Not an actual worm but a fungal infection; can spread through contact with saliva or contaminated fur.

Viral infections

Rabies: Rare in the UK due to vaccination and import controls, but still a major concern globally.

Why this matters in eating establishments

Even if a dog appears healthy, its mouth can carry pathogens from:

licking its own body, including its genitals or rear end, scavenging or eating spoiled food drinking from puddles or public water bowls, including those placed at the doorway of the food premises you are entering, interacting with other dogs.

Food safety and customer comfort should always come first.

How to Organise a Thorough Deep Clean in Catering Premises

In need of a deep clean

Keeping your catering premises spotless isn’t just about first impressions, it’s about food safety, staff wellbeing, and compliance with UK hygiene regulations. 

A thorough deep clean goes well beyond the daily wipe-downs and mopping. 

It’s the essential process that keeps your kitchen safe, efficient, and inspection-ready at all times.

Here’s how to organise a deep clean that leaves no corner untouched.

1. Plan Ahead

Deep cleaning isn’t something to do on the fly. Schedule it well in advance, ideally outside of service hours or during quieter trading periods.

Make a checklist of all areas, equipment, and fixtures that need cleaning, from extraction hoods to behind fridges. Assign specific tasks to staff members or hire a professional cleaning company experienced in catering environments.

If you’re planning around a health inspection or seasonal menu change, book your deep clean at least a week before to allow for maintenance checks and follow-up cleaning.

2. Declutter and Disassemble

Before you start, clear all surfaces and storage areas. Remove utensils, ingredients, and portable appliances. Where possible, dismantle machinery such as slicers, mixers, and ventilation filters.

This ensures every hidden crevice and surface can be reached, and it helps prevent cross-contamination once everything is reassembled.

3. Use the Right Cleaning Products

Use food-safe degreasers and sanitisers that comply with BS EN 1276 or BS EN 13697 standards. These are proven to kill bacteria and viruses safely in food-handling environments.

For limescale and mineral deposits, use specialist descalers on sinks, dishwashers, and taps. Always follow manufacturer guidelines to avoid damaging stainless steel or rubber seals.

Label all cleaning chemicals clearly, and ensure staff wear appropriate PPE—gloves, aprons, and eye protection where needed.

4. Work Systematically

A top-to-bottom approach ensures dirt and grease don’t resettle on cleaned areas.

Follow this order:

Ceilings and vents – remove dust, cobwebs, and grease build-up.

Walls and tiles – wash and sanitise to remove splashes and residue.

Equipment – deep clean ovens, fryers, grills, and fridges, including seals and drip trays.

Floors and drains – scrub thoroughly and use enzymatic cleaners to prevent odours.

Use colour-coded cloths and mops to separate food prep, washroom, and front-of-house areas.

5. Don’t Forget Hidden and High-Risk Zones

Deep cleans are your chance to tackle the spots that daily cleaning often misses:

Under counters and behind appliances. I ate a meal in a local cafe. I dropped my pen on the floor whilst  and was horrified to see a half inch layer of dirt and grease under the counter. I fell ill with campylobacteriosis. And never ate there again. 

Extractor fans and filters

Seals on refrigeration units

Ice machines and beverage dispensers

Storage shelves and walk-in fridges

These are prime locations for grease, mould, and bacteria growth. Check them carefully.

6. Inspect, Repair, Replace

As you clean, take the opportunity to spot any maintenance issues, damaged tiles, cracked seals, frayed wires, or worn-out equipment. Fixing these early not only improves hygiene but can prevent costly breakdowns later.

7. Document Everything

In the UK, maintaining cleaning records is a key part of your Food Safety Management System (FSMS) and HACCP compliance.

Keep a detailed cleaning schedule that includes:

Dates of deep cleans

Areas covered

Staff or contractors responsible

Products used

Sign-off checks

This paperwork will serve you well during environmental health inspections.

8. Maintain Between Deep Cleans

A professional deep clean is most effective when supported by strong daily cleaning habits. Ensure staff know their roles and responsibilities for ongoing hygiene, keep cloths fresh, empty bins frequently, and monitor high-touch areas.

Setting a quarterly or biannual schedule for deep cleans keeps standards consistently high and your business always ready for inspection.

Final Cleaning Thoughts

A spotless kitchen is the hallmark of a professional catering operation. By planning your deep clean properly and documenting every step, you’ll create an environment that’s safe for staff, compliant with regulations, and welcoming for customers.

Remember: cleanliness isn’t just a legal requirement, it’s a reflection of your business values and your commitment to quality.

Boost Your Credentials: Why You Should Take a Food Hygiene Course Online in the UK

Whether you're a budding food entrepreneur, a home baker selling on Instagram, or running a busy commercial kitchen, food hygiene is not just a legal requirement—it's the backbone of trust between you and your customers.

But what if food hygiene courses aren't available at any local colleges or are available but only at times you are required to be at work?

Fortunately, if you're in the UK, taking a food hygiene course online is easier, more affordable, and more essential than ever.

What Is a Food Hygiene Course?

A food hygiene course teaches you how to handle, store, prepare, and serve food safely. It covers the laws, best practices, and responsibilities involved in food safety, helping prevent foodborne illnesses and contamination. Depending on your role in a food business, you may need different levels of certification.

Levels of Food Hygiene Courses in the UK

Level 1 – For those who work around food but don’t handle it directly. Ideal for cleaners, warehouse staff, or waiting staff.

Level 2 – The most common level, suitable for anyone who prepares, cooks, or serves food. This is often required by local authorities for food handlers.

Level 3 – Aimed at supervisors and managers in food businesses, this covers managing hygiene systems and training other staff.

Level 4 – An advanced course for senior managers and those responsible for food safety management systems.

Benefits of Taking a Course Online

Flexible Learning: Study at your own pace, in your own time—evenings, weekends, or during quiet service periods.

Accessible Anywhere: All you need is internet access and a device—perfect for those working remotely or managing multiple sites.

Instant Certification: Most platforms offer downloadable certificates immediately after passing the test, which you can print or email to your local authority.

Cost-effective: Online courses are often much cheaper than in-person training sessions, without sacrificing quality.

Popular UK-Based Online Providers

High Speed Training – Offers accredited courses from Level 1 to Level 4, trusted by the Food Standards Agency (FSA).

Virtual College – Great for business bundles and compliance tracking if you’re managing a team.

CPD Online College – Affordable, CPD-accredited options for individuals and businesses alike.

The Safer Food Group – Known for user-friendly video lessons and a pay-once, study-anytime structure.

Is Online Training Accepted?

Yes. Most UK local authorities accept online food hygiene training as long as it’s from a recognised provider and CPD or RoSPA accredited. Always check with your Environmental Health Officer (EHO) if you’re unsure.

Who Needs Food Hygiene Training?

Street food traders and market stall owners

Café and restaurant staff

Childminders and school kitchen staff

Caterers and food delivery businesses

Home-based food businesses (cakes, jams, meal prep)

Volunteers at food banks or charity kitchens

Final Thoughts

Getting trained in food hygiene is not just about ticking a box—it’s about ensuring that every meal you serve is safe, clean, and handled with care. And thanks to the convenience of online learning, there's no excuse not to get certified today.

So, whether you're launching your first food van or are expanding your kitchen staff, make food hygiene training your first ingredient for success.

Remember food hygiene course online UK could be the key to your future successes in the food industry.

First Impressions Matter – Why You Must Keep the Outside of Your Food and Drink Premises Spotlessly Clean

When it comes to running a successful food and drink establishment, what’s on the plate is only part of the picture. 

The outside of your premises is just as important as the inside, especially when it comes to attracting and retaining customers. 

No matter how mouth-watering your menu or how friendly your team, a dirty or neglected exterior can send potential diners heading for the hills – or worse, straight to your competitors.

I recently overheard a comment that really hammered this point home:

“The outside of these premises is filthy. I dread to think what it’s like inside. Let’s go elsewhere.”

A harsh statement – but also brutally honest. And they weren’t alone. Many passers-by judge a café, restaurant, pub or takeaway on its kerb appeal alone.

Let’s dive into why keeping the outside of your food business spotlessly clean is not just good practice – it’s essential.

1. It’s Your Silent Salesperson

The front of your establishment is your first and most visible advert. Dirty windows, overflowing bins, cigarette butts or bird droppings don’t just make your place look unattractive – they actively repel potential customers. A clean, well-maintained frontage sends the message: “We take pride in everything we do.”

2. It Builds Trust in Your Hygiene Standards

Whether consciously or not, customers equate a clean exterior with a clean kitchen. If the outside is grimy or neglected, people will assume hygiene standards are just as lax behind the scenes – and that can be enough to put them off for good.

3. It Keeps You on the Right Side of Inspectors

Environmental health inspectors won’t stop judging your premises once they step outside. Litter, dirty pavements, grease marks, or poorly maintained signage can all influence the overall impression of your food safety standards. Don't give them a reason to question your cleanliness.

4. It Encourages Repeat Visits

People want to feel proud when they bring their friends or family to their favourite local. A sparkling entrance, clean windows, well-kept outdoor seating and fresh signage can help create a welcoming, professional atmosphere that brings people back again and again.

5. It Deters Pests

Overflowing bins, spilled food waste or untidy storage areas outside can attract rats, mice, flies and other pests – all of which are bad news for any food premises. Regular cleaning, along with proper waste management, reduces the risk of infestations.

6. It’s a Marketing Opportunity

A clean exterior provides the perfect canvas for promotional signage, specials boards, or flower displays. Make the most of your space to show off your personality and draw people in. But it only works if everything is clean, tidy and looked after.

How to Keep the Outside Spotless

Daily sweep-downs of pavements, entryways and smoking areas

Pressure washing paths or seating areas weekly or after spills

Regular window cleaning to keep your frontage gleaming

Bin checks – make sure waste areas are neat, with lids on and no spillages

Tidy signage – fix peeling stickers, broken signs or wonky chalkboards

Monitor for graffiti or vandalism – act quickly to clean or report issues

Staff training – include exterior checks in your daily cleaning rota

In Summary

The cleanliness of the outside of your business is not just cosmetic – it’s a direct reflection of your brand, your hygiene, and your professionalism. Don’t let something as simple as a dirty doorway or an overflowing bin drive customers away before they’ve even seen your menu.

As the passer-by said: “I dread to think what it’s like inside.”

Let’s make sure no one says that about your business.

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 Your Restaurant or Pub Should Employ Trained Cleaners—Not Your Wait Staff

In the hospitality industry, first impressions matter—and so does cleanliness. Whether it’s the sparkle of your bar, the fresh scent of your loos, or the spotless floors underfoot, cleanliness speaks volumes about your standards. 

So why risk tarnishing your venue’s reputation by tasking untrained, often reluctant wait staff with cleaning duties after hours?

Here’s why hiring trained, qualified cleaners is a smart, professional move—and one that can save you time, money, and stress in the long run.

1. Cleaners Are Trained to Do the Job Properly

Professional cleaners understand hygiene regulations, know how to use commercial-grade cleaning equipment safely, and are trained to spot areas that others might overlook. They’re not just wiping surfaces—they’re sanitising, degreasing, deep-cleaning and ensuring that the environment meets industry health standards.

In contrast, wait staff aren’t trained in specialist cleaning tasks. Even with the best intentions, they may not follow correct procedures or use the right products, potentially risking hygiene breaches or health and safety problems.

2. Health and Safety Compliance Is Not Optional

Restaurants and pubs are subject to stringent food hygiene and safety regulations. Cross-contamination, poorly cleaned kitchens, or unclean toilets can lead to serious consequences—including food poisoning incidents, poor food hygiene ratings, or even closure.

Trained cleaners are familiar with COSHH (Control of Substances Hazardous to Health), safe chemical use, and infection control measures. They know how to keep your premises compliant, helping to protect your staff, your customers, and your business.

3. It’s Unfair to Expect Wait Staff to Clean After Hours

Waiting tables is already a physically demanding, customer-facing job. Adding cleaning tasks to the end of a long shift can lead to burnout, resentment, and high staff turnover. Cleaning isn’t just “a bit of mopping”—it’s a job that requires focus, skill, and time.

Asking wait staff to mop, scrub or deep-clean after midnight often results in rushed, half-hearted efforts—not because they’re lazy, but because they’re exhausted. Morale drops, standards slip, and your business suffers.

4. Professional Cleaners Save You Money in the Long Run

While hiring cleaning staff may seem like an added expense, it’s actually a cost-saving investment:

Fewer hygiene-related fines or penalties

Lower risk of customer complaints or bad reviews

Reduced wear and tear on surfaces and equipment due to correct cleaning

Improved staff retention when wait staff aren't overburdened

Plus, outsourcing cleaning means you only pay for the time required—no overtime rates for tired waiters or rushed jobs leading to damage.

5. Your Venue’s Reputation Depends on Cleanliness

Word of mouth, online reviews, and food safety inspections all hinge on cleanliness. Customers remember sticky tables, dirty toilets, and grimy glassware. Trained cleaners help ensure that every corner of your venue is consistently spotless—even the places your customers don’t see but health inspectors will.

Final Thoughts

Running a successful restaurant or pub requires smart delegation. Let your wait staff focus on what they do best—delivering excellent customer service. Leave the cleaning to professionals who are equipped, trained, and motivated to do the job to the highest standard.

Because in hospitality, the little details make the biggest difference—and cleanliness is never just a detail.

📋 CLEANING STANDARDS CHECKLIST FOR RESTAURANTS & PUBS

Why Trained Cleaners Should Handle the Job

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✅ 1. Legal Compliance

• Cleaning staff are trained in COSHH (Control of Substances Hazardous to Health)

• All surfaces sanitised using food-safe products

• Waste disposed of in accordance with local environmental health regulations

• High-risk areas (e.g., kitchen, toilets) cleaned to regulatory standards

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✅ 2. Professional Cleaning Standards

• All floors mopped, dried, and checked for slip hazards

• Kitchen equipment degreased and sanitised

• Toilets cleaned and restocked with hygiene products

• Tables, chairs, and bar surfaces thoroughly sanitised

• Hard-to-reach or often-overlooked areas (e.g., under fridges, skirting boards) regularly deep cleaned

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✅ 3. Staff Wellbeing

• Wait staff are not responsible for end-of-day deep cleaning

• Cleaning is done by trained personnel to avoid fatigue or burnout

• Cleaning schedule does not extend waiting staff’s shift unnecessarily

• Staff roles are clearly defined and respected

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✅ 4. Reputation Protection

• Cleaning logs maintained daily

• Deep cleaning carried out regularly (weekly or monthly)

• Venue passes mock EHO (Environmental Health Officer) inspections

• Positive customer feedback related to cleanliness

• Online reviews reflect consistent hygiene standards

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✅ 5. Efficiency and Cost Effectiveness

• Commercial-grade cleaning supplies used correctly

• Specialist tools (e.g., floor buffers, steam cleaners) available

• Fewer incidents of damage due to misuse of chemicals or tools

• Better staff retention and fewer sick days due to healthier work environment

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✅ Best Practice:
Outsource cleaning to a professional team or ensure your in-house cleaning staff are fully trained, equipped, and scheduled independently of front-of-house shifts.

How World Day for Safety and Health at Work Can Improve Safety in Restaurants, Pubs and Eating Places

Every year on 28 April, World Day for Safety and Health at Work serves as a global reminder of the importance of creating safe and healthy workplaces. 

For the hospitality industry—especially restaurants, pubs, and cafés—this is an ideal time to take stock, improve practices, and foster a culture where both staff and customers feel protected.

While safety might not always be the most glamorous part of the service industry, it is absolutely essential. Kitchens, bars, and dining areas are full of potential hazards, from sharp knives and hot oil to slippery floors and heavy lifting. 

Here's how food and drink businesses can use this global awareness day to improve their standards and support their teams.

1. Review and Update Risk Assessments

Start by conducting a full review of your current health and safety policies. World Day for Safety and Health at Work is a great annual reminder to reassess:

Fire safety procedures

Slips, trips and falls

Food hygiene controls

Manual handling

Use of cleaning chemicals

Are risk assessments up to date? Have there been any changes to the layout, equipment, or staffing that require a reassessment? Use the day to double-check compliance with UK legislation, such as the Health and Safety at Work Act 1974 and Food Safety Act 1990.

2. Provide Refresher Training for Staff

Even experienced staff benefit from reminders. Organise short refresher training sessions on key topics:

Knife safety and equipment handling

Safe lifting techniques

Allergen awareness and food hygiene

Mental health and stress management

Make it engaging—consider quizzes, toolbox talks, or even role-playing scenarios. Training on World Day for Safety and Health at Work reinforces your commitment to your team’s wellbeing.

3. Involve Staff in Safety Discussions

Safety isn’t just a top-down directive. Frontline staff often spot issues that management might miss. Use the day to host a team safety meeting:

Ask for feedback on hazards

Invite ideas on improving workflows

Discuss near-miss incidents and how to prevent them

Create an anonymous suggestion box or survey if your team prefers to share concerns more privately. Employees are more likely to follow safety protocols if they feel heard and involved in the process.

4. Check Equipment and Maintenance

Is your equipment in good working order? Faulty or unmaintained tools are a leading cause of accidents in hospitality. On this day, set aside time to:

Inspect gas hobs, fryers, and ovens

Test fire extinguishers and alarms

Service extraction fans and refrigeration units

Review COSHH compliance for cleaning chemicals

A well-maintained kitchen is a safer, more efficient one—and it reduces long-term costs by preventing breakdowns.

5. Raise Awareness on Mental Health

The hospitality industry is fast-paced and often stressful. World Day for Safety and Health at Work is an opportunity to promote psychological safety as well as physical. Consider:

Sharing mental health resources (like those from Mind or Hospitality Action)

Promoting open conversations around stress and burnout

Offering quiet spaces or scheduled breaks to support staff wellbeing

The day can be a springboard for ongoing efforts to improve morale, reduce staff turnover, and build a stronger team.

6. Engage Customers in Your Commitment to Safety

Don’t keep your efforts behind the scenes. Share your commitment to safety with your customers:

Post your participation in World Day for Safety and Health at Work on social media

Highlight any improvements or staff training you’ve done

Display your food hygiene rating and safety policies

This transparency builds trust and reassures customers that your venue takes safety seriously.

Final Thoughts

World Day for Safety and Health at Work is more than a date on the calendar—it’s an opportunity to take proactive steps that make a real difference. Whether you run a cosy village pub, a bustling city restaurant, or a local café, investing time in health and safety benefits everyone: owners, staff, and guests alike.

By making safety a priority today, you’re building a stronger, more sustainable business for tomorrow.

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.

30 Red Flags That a Restaurant Might Not be a Good Choice

Choosing a restaurant can be a gamble, but some warning signs can help you avoid a disappointing (or even dangerous) dining experience. 

Here are 30 red flags that should make you think twice before sitting down for a meal.

1. Strange or Overwhelming Smells

If a restaurant smells of old grease, sewage, or strong cleaning chemicals, it’s a bad sign. A fresh, inviting aroma should greet you instead.

2. Sticky or Dirty Menus

Menus that are sticky, torn, or covered in food stains suggest poor hygiene practices throughout the establishment.

3. Unkempt or Unfriendly Staff

Disinterested, unclean, or rude staff can indicate deeper issues with management and overall service quality.

4. Unclean Floors and Tables

If you see crumbs, spills, or food debris left unattended, or floors with ground in dirt, chances are the kitchen isn’t any cleaner.

5. Overly Large or Unfocused Menu

A menu with hundreds of items often means the food isn’t fresh and may rely heavily on frozen or pre-prepared ingredients.

6. Unexplained Long Wait Times

Long waits during off-peak hours suggest understaffing or inefficiency in the kitchen.

7. Empty Dining Room at Peak Hours

A restaurant should be reasonably busy at mealtime. A deserted dining area could mean it has a bad reputation.

8. Cash-Only Policy Without Explanation

Some small businesses are cash-only, but if a full-service restaurant avoids card payments, it might be dodging tax obligations.

9. Dirty or Neglected washrooms or toilets

If a restaurant can’t keep its toilets clean, imagine what’s happening in the kitchen!

10. No Visible Food Hygiene Rating

In many countries, restaurants display their hygiene ratings. A missing or low rating is a major red flag.

11. Suspiciously Cheap Prices

While bargains are great, very low prices on meat and seafood dishes could mean poor quality or old ingredients.

12. Lack of Allergen Information

If staff can’t confidently answer questions about allergens, they likely don’t take food safety seriously.

13. Filthy Condiment Bottles

If ketchup, salt shakers, or sauce bottles are sticky or crusty, it’s a sign that cleanliness isn’t a priority.

14. Reheated or Microwaved Food

If food arrives suspiciously quickly or unevenly hot, it may have been microwaved rather than freshly prepared.

15. Overpowering Air Fresheners

Strong scents can be used to mask bad odours, which might suggest poor kitchen hygiene.

16. Pests or Signs of Them

Seeing cockroaches, flies, or rodents (or their droppings) is a major dealbreaker.

17. Multiple Bad Reviews Mentioning the Same Issue

One bad review is normal, but repeated complaints about food poisoning, rude service, or dirty conditions should be a warning.

18. Mismatched or Cheap Cutlery and Dishes

While not always a dealbreaker, broken or low-quality tableware can signal a lack of attention to detail.

19. Uncomfortable or Unmaintained Seating

Ripped chairs, wobbly tables, or uncomfortable seating show a lack of investment in customer experience.

20. Overworked and Stressed Staff

If the waitstaff seem frantic and overwhelmed, it could mean management isn’t treating them well or that they’re severely understaffed.

21. Questionable Food Storage

If you see ingredients left out at room temperature, open containers, or cross-contamination at a buffet, steer clear.

22. Strange or Unfamiliar Colours in Food

Oddly bright or unnatural colours in sauces or meats can mean artificial additives or poor-quality ingredients.

23. Lack of Vegetarian or Special Diet Options

If a restaurant can’t accommodate basic dietary requests, it may not be keeping up with modern food safety and preferences.

24. No Clear Leadership or Managerial Presence

If no one appears to be in charge, problems are less likely to be resolved efficiently.

25. Overuse of Frozen Ingredients

Fresh food should taste, well, fresh. If everything tastes frozen or canned, the kitchen might be cutting corners.

26. Overly Gimmicky Presentation

Smoke effects and extravagant plating are fun, but they shouldn’t be used to disguise poor-quality food.

27. Strange or Out-of-Season Ingredients

Finding strawberries in the winter or asparagus in summer can indicate reliance on imported, possibly lower-quality produce.

28. Inconsistent Portions or Quality

If the same dish varies wildly each time you visit, it suggests a lack of quality control in the kitchen.

29. Multiple Menu Items Unavailable

A few missing items are fine, but if half the menu is unavailable, the restaurant may be struggling financially or disorganised.

30. Your Gut Feeling Tells You to Leave

Sometimes, you just get a bad vibe. Trust your instincts—if something feels off, it probably is.

Final Thoughts

Dining out should be an enjoyable experience, and recognising these red flags can help you avoid bad meals, poor service, or even foodborne illnesses. When in doubt, choose a restaurant that values cleanliness, good service, and fresh, quality ingredients.

Hygiene and Allergy Risks of Dog and Cat-Friendly Restaurants

In recent years, pet-friendly restaurants have become increasingly popular, offering a space where owners can dine without leaving their beloved pets at home. 

While these establishments are a welcome haven for animal lovers, they also raise important questions about hygiene and potential risks for those with allergies or phobias. 

As someone who frequents both traditional and pet-friendly dining spots, I’ve observed a mix of delightful and concerning moments. 

One instance stands out: a dog in a restaurant sniffing and licking a table meant for diners. This episode prompted me to look deeper into the potential risks associated with animals in eating spaces.

Hygiene Concerns

Contamination of Surfaces

Animals, no matter how well-groomed, can carry bacteria and germs. A dog licking a table, for instance, introduces bacteria from its mouth onto a surface that might later be used by diners. While most establishments clean tables between customers, not all sanitisation methods are thorough enough to eliminate these risks.

Shedding and Dander

Cats and dogs naturally shed fur and dander, which can easily settle on tables, chairs, or even food. This is especially concerning in open-plan kitchens or buffet-style setups where airborne particles can travel freely.

Accidents

Even the most well-trained pets can have accidents. A dog urinating on the floor or a cat vomiting can create immediate hygiene hazards, particularly if not promptly and properly cleaned.

Pest Attraction

The presence of animals can attract pests such as flies or rodents, drawn to pet food or waste. This could lead to further contamination risks.

Allergy Risks

Exposure to Allergens

Pet dander, saliva, and fur are common allergens. Even if a person allergic to cats or dogs doesn’t directly interact with the animals, allergens can linger on surfaces, utensils, or in the air.

Cross-Contamination

In shared spaces, allergens can easily transfer from one surface to another. A pet brushing against a chair or a table could inadvertently trigger an allergic reaction in the next diner.

Severity of Reactions

For individuals with severe allergies, even minimal exposure can cause symptoms ranging from sneezing and itching to more serious reactions like asthma attacks or anaphylaxis.

Balancing Inclusion and Safety

While pet-friendly restaurants provide a wonderful opportunity for animal lovers to socialise, they must also consider the health and safety of all patrons. Here are some suggestions for mitigating risks:

Dedicated Pet Areas: Establishing separate zones for diners with pets can help minimise exposure for those with allergies or hygiene concerns.

Strict Hygiene Protocols: Restaurants should enforce rigorous cleaning practices, including sanitising tables, chairs, and floors after each pet-related incident.

Clear Policies: Pet-friendly establishments should have clear rules, such as keeping pets off furniture and away from food preparation areas.

Allergy-Friendly Options: Offering designated pet-free zones or times can help accommodate diners with sensitivities.

Final Thoughts

The growing trend of pet-friendly dining reflects a societal shift towards more inclusive spaces. However, this inclusivity must be balanced with responsibility. Observing a dog licking a restaurant table reminded me that while pets bring joy, their presence in dining areas requires careful management to ensure everyone’s health and comfort.

If you’re a pet owner, always be mindful of your furry companion’s behaviour in shared spaces. And if you’re a diner with concerns, don’t hesitate to inquire about a restaurant’s pet policies before booking a table.

Some eating places ban all dogs, except for guide dogs, including the Wetherspoon chain.  

Ultimately, with the right precautions, pet-friendly dining can be a positive experience for all—humans and animals alike.

Why All Takeaway Food Retailers Should Clean Up the Litter They Generate

The world of fast food and takeaway is undeniably convenient, offering a quick meal for busy people on the go. Yet, it also brings with it a less savoury side-effect: litter. 

Whether it’s a pizza box on a street corner, a fast-food wrapper caught in a tree, or a scattering of disposable cups on a park bench, litter from takeaway food is increasingly visible on streets across the UK.

While local councils and volunteer groups often take on the responsibility of keeping public spaces tidy, there’s a strong argument to be made for holding takeaway food retailers directly accountable for the litter their businesses generate, at least within a mile radius of their premises.

Here are some of the key reasons why this initiative is not just beneficial for communities but could also improve business reputations and contribute positively to society at large.

1. Environmental Responsibility and Sustainability

The modern consumer is increasingly eco-conscious, with many actively looking for brands that demonstrate environmental responsibility. Takeaway food packaging, especially when single-use plastics or non-biodegradable materials are involved, is a major source of environmental pollution. When left uncollected, this litter can end up in waterways, harming marine life, or pile up in public areas, blighting natural landscapes.

By taking on the responsibility of cleaning up the waste that their businesses generate, takeaway retailers would make a substantial impact in reducing local pollution and protecting ecosystems. This would go a long way in showcasing a commitment to sustainability, earning the trust of customers who are passionate about environmental causes.

2. Improving Public Health and Hygiene

Litter is not only unsightly but also unhygienic. Food waste attracts pests such as rats and insects, which can spread disease and contaminate the local area. Rubbish can block drains and exacerbate flooding, especially in urban areas where drainage systems are already under considerable strain.

Takeaway businesses that take responsibility for cleaning up food packaging and waste around their premises would help reduce these public health hazards. Cleaner streets mean fewer pest infestations and a healthier environment for the community. This would be especially welcome in densely populated areas where litter can quickly become a blight.

3. Enhancing Community Reputation and Trust

Businesses that actively engage in keeping their communities clean foster goodwill with their customers and locals alike. 

A brand that is seen to care about the community and the environment cultivates a more loyal customer base. When a takeaway shop takes ownership of the litter problem, it signals a deeper level of community involvement.

Imagine a scenario where a local business is widely known not only for its great food but also for its commitment to keeping the streets clean. This adds a layer of positive reputation that can set it apart from competitors, potentially drawing in more customers who respect and value its approach. 

A cleaner, litter-free environment also encourages people to visit more frequently, making the area more attractive to other businesses, which in turn benefits everyone involved.

And members of staff wearing tabards with the logo of their employer on as they go around picking up litter will be a good, positive promotion for the business concerned.

4. Reducing the Burden on Local Councils and Volunteer Groups

Currently, the burden of cleaning up public spaces largely falls on local councils and, increasingly, on volunteer litter-picking groups. While councils allocate significant resources to this effort, the strain on local budgets is noticeable, especially as councils face financial pressures. Additionally, it can be frustrating for volunteers to see the same kinds of litter — often branded with logos and packaging that tie directly back to local businesses — each time they conduct a clean-up.

If takeaway food retailers took ownership of the waste generated by their customers, it would alleviate some of the pressure on councils and volunteers, allowing public resources to be better allocated to other needs within the community. Retailers could even go a step further, by offering discounts or rewards to customers who responsibly dispose of their packaging.

5. Setting an Example for Other Businesses

When a few businesses take the lead in maintaining clean premises and surrounding areas, it encourages others to follow suit. This ripple effect could significantly transform neighbourhoods, particularly high streets where takeaway food outlets are prevalent. Imagine the collective impact of multiple businesses all striving to keep their immediate environment litter-free. This kind of collective action would show that the food industry can be a force for good in the community, potentially inspiring other sectors to adopt similar practices.

Moving Forward: Practical Steps for Takeaway Food Retailers

The concept of making takeaway food businesses responsible for litter within a mile radius may seem ambitious, but there are feasible steps to make it practical. Some solutions include:

Organised Litter Patrols: Assign staff or hire dedicated litter pickers to clean up areas around the premises periodically.

Collaborative Efforts with Other Local Businesses: Partner with nearby stores and cafes to create a shared litter-cleaning initiative.

Incentives for Responsible Disposal: Offer customers incentives for disposing of packaging responsibly, such as a small discount on future purchases.

Biodegradable and Branded Packaging: Using biodegradable or compostable materials can reduce the environmental impact, and branded packaging can help track litter sources for cleanup efforts.

Conclusion

In the face of an ever-growing litter problem, it is time to expect more from takeaway food retailers. By requiring them to take responsibility for cleaning up the waste their businesses generate, at least within a mile of their premises, we can help reduce pollution, improve public health, foster stronger communities, and enhance the reputation of businesses that genuinely care. With some commitment and collaboration, this approach could be a significant step toward a cleaner, more sustainable future for us all.

Ultimately, the message is clear: taking responsibility for litter is not just an environmental issue — it’s a business opportunity and a community duty.

Why Your Mile High Cuppa Could Be Doing You More Harm Than Good: Tea Expert Spills The Leaves and Beans On In-Flight Brews

With concerns over water quality, hygiene and sanitation onboard, a tea expert shares tips for safely enjoying your favorite drink whilst you are flying

Key Points:

Airplane water tanks may not be cleaned as often as one should be able to hope, raising concerns over the safety of consuming hot drinks in flight.

Coffee machines are often located near lavatories, and may not be thoroughly cleaned between flights.

Tea expert shares his tips and tricks to enjoy a mile-high brew

As more people take to the skies, especially with holiday season travel, a cup of tea or coffee during a flight might seem like the perfect way to relax and re-hydrate.

But before you reach for that hot beverage, Arthur Gautier, who os a tea expert at Nio Teas, is sharing some sage advice that might have you reconsidering. 

Gautier warns there could be health risks linked to drinking tea and coffee on airplanes, especially when you factor in how onboard water quality plays a rvital ole in what ends up in your cuppa.

How Clean Is That Water, anyway?

One of those things that often flies under the radar is just how often (or not) the water tanks on airplanes are cleaned out. If you’ve seen those viral social media posts from flight attendants, you’ve probably heard the whispers—those tanks aren’t exactly getting the TLC you’d hope for.

“The water used for tea and coffee on planes comes from large tanks that, let’s just say, don’t get the same level of attention as your kitchen tap at home,” says Arthur. “It’s not always as clean as you might think, especially on the long-haul flights.”

For anyone with a sensitive stomach or a weaker immune system, that less-than-fresh water could mean more than just a bad-tasting brew—it might lead to some unpleasant discomfort mid-flight.

Location, Location, Location

Have you ever thought about where your tea or coffee is actually made on a plane? If you’re observant you may have noticed those trusty coffee machines are often placed right next to the lavatories—yes, that close. Eww. If that wasn’t enough to make you pause, it gets even worse.

“Apparently those machines don’t get much love between flights, unless they break down,” shares Gautier, hinting at the less-than-sparkling conditions. Over time, residue, germs, and bacteria can easily build up, making the situation even less appealing. With the machines sitting so close to the toilets rest, it’s not hard to see how things might get a bit... unsanitary?

“If cleanliness is a priority for you, you might want to think twice before reaching for that in-flight cup of coffee,” he adds.

Safer Alternatives: Bottled Drinks and Warm Tea Tricks

If you’re still craving a warm drink but want to avoid the risks, Arthur Gautier suggests some clever hacks. 

“It’s safer to stick with bottled or canned beverages while flying,” he recommends. “If you really want tea, ask for a bottle of water and a cup of hot water separately. You can steep your tea bag in the bottled water, then warm it up using the hot water.”

Of course, this isn’t always the easiest task depending on the size of the bottle and the cup you get. And remember, boiling hot water can be dangerous, so be extra careful not to spill it while trying this method. 

When it comes to tea, it can help to choose types that steep well at lower temperature water. Arthur suggests teas like green tea, white tea, or herbal blends like chamomile or peppermint, which are perfect for steeping in warmish water without sacrificing too much flavor. So even at 30,000 feet, you can still enjoy a decent cup without any worry.

Gautier concluded: "When you're flying, the cabin pressure and altitude can really dull your sense of taste, so that cup of tea or coffee might not taste as good as it normally would—regardless of the water quality. To make the most of it, go for teas that brew well with warm water, and always use bottled water when possible. That way, you can enjoy your drink without worrying about any unpleasant surprises."

We'd like to thank Nio Teas for their help in researching for this article.

https://nioteas.com

The Importance of Beer Line Cleaning: Why Publicans Must Prioritise It

For any pub or restaurant that serves beer on draught, the quality of the beer served is paramount. 

A major factor that influences this quality, often not known or understood by customers, is the cleanliness of the beer lines. 

Regularly maintaining and cleaning these lines isn’t just about adhering to health standard, it directly affects the flavour, freshness, and appearance of the beer. 

Here’s why publicans must always ensure their beer lines are kept in perfect condition.

1. Preserving the Beer’s Quality

When beer lines are not cleaned properly, residual yeast, bacteria, and mould can accumulate, tainting the beer. These contaminants can alter the taste and aroma of the beer, making it flat or giving it an off-flavour, such as sour or musty notes. Inconsistent flavour across pints can quickly turn loyal customers away, impacting the pub's reputation. Keeping the lines clean ensures that the beer is served as the brewer intended – fresh and full of flavour.

2. Ensuring Customer Satisfaction

In today’s competitive pub market, customers have become more discerning about the quality of the beer they drink. Poorly maintained lines can lead to hazy, foul-smelling beer with a strange aftertaste. Beer drinkers, particularly those passionate about craft beers, expect a high-quality experience every time. By maintaining clean lines, publicans are more likely to retain their customer base, as patrons will enjoy a crisp, clean pint every visit.

3. Avoiding Health Risks

Unclean beer lines can harbour harmful bacteria such as Pseudomonas, which thrive in damp environments. These bacteria not only spoil the taste but can also pose a health risk to consumers. In extreme cases, drinking beer contaminated with bacteria can lead to stomach problems or illness. Regular cleaning of beer lines, at least once every seven days, significantly reduces the risk of bacterial growth and ensures a safe drinking experience.

4. Maximising Profit

Dirty beer lines can also lead to higher wastage. Unclean lines are prone to clogging, leading to foamy beer or inconsistent pours, which means more beer ends up down the drain instead of in customers’ glasses. Additionally, beer served through contaminated lines may not retain its head properly or may appear cloudy, both of which make it less appealing to customers, leading to fewer sales. By keeping lines clean, publicans can reduce wastage and ensure that every pint served is both profitable and satisfying.

5. Adhering to Industry Standards

In the UK, organisations such as the Cask Marque and the British Beer and Pub Association (BBPA) set standards for beer quality. Maintaining clean beer lines is a key part of ensuring pubs meet these standards. Failing to do so can result in failing inspections and losing accreditation, which can impact a pub’s reputation. By staying compliant with cleaning regulations, publicans can avoid fines, retain their certifications, and maintain a high standard of service.

6. Improving Equipment Longevity

Beer lines that are consistently cleaned experience less wear and tear, meaning less frequent replacements and lower maintenance costs. Contaminants and residue in the lines can erode or block equipment over time, reducing the efficiency of the pumps and chillers. Regular cleaning helps maintain the longevity of these systems, saving publicans money in the long run.

7. It’s the Law

Lastly, publicans are legally obligated to provide food and drink that is safe for consumption under the Food Safety Act 1990. This includes ensuring that all equipment used in the storage and service of beer is clean. Failing to clean beer lines properly could lead to a breach of this law, with potential fines or even closure of the establishment. Regularly maintaining beer lines is a simple yet crucial step in remaining compliant with legal obligations.

For publicans, keeping beer lines clean is non-negotiable. It ensures the quality of the beer, protects customer health, enhances satisfaction, and ultimately boosts profitability. By maintaining high standards of hygiene, publicans can ensure their establishment continues to thrive in an increasingly competitive market. Regular cleaning is a small investment of time and resources that pays dividends in customer loyalty, safety, and the longevity of the pub’s operations.

Remember: a cleaner line means a better pint, and a better pint means happier customers.

If you are a publican, hotelier or restaurateur who is looking for beer line cleaning products the St Austell Brewery sells some very useful products:-

https://staustellbrewery.co.uk/wholesale/sundries/sundry-items/14-day-keg-beer-line-cleaner-2x5ltr-2-5ltr-plastic-bottle

St Austell Brewery don't sponsor That's Food and Drink, we decided to share their products with you. Why are we sharing this? Because they make two of our favourite beers, Proper Job and Tribune so they clearly know what they are doing!

The Hidden Hygiene Risks of Leaving Cutlery Out in the Open in Restaurants, Pubs, and Cafés

In the hospitality industry, maintaining impeccable hygiene is a top priority. However, one often overlooked aspect of food safety and hygiene is the proper handling and storage of cutlery. 

Leaving cutlery out in the open in restaurants, pubs, cafés, and other eating establishments may seem convenient and time saving to the premises but it poses significant risks to both hygiene and customer safety. 

Below, we explore the hidden dangers of this common practice and why it should be avoided.

Incidentally this blogpost was engendered when we were dining out in a chain restaurant (which we will not be naming) when we saw a child wandering free who was picking his nose and then fingering the cutlery in an open cutlery tray that was waiting for diners to collect their cutlery from. Nice! 

1. Exposure to Airborne Contaminants

Cutlery left out in the open, especially in high-traffic areas, is vulnerable to airborne particles such as dust, dirt, and bacteria. In busy restaurants or pubs, with people constantly walking in and out, opening doors, and moving around, the air can carry germs from various sources. Airborne pathogens from coughs, sneezes, and even kitchen vapours can settle on exposed cutlery, contaminating it before it reaches the customer. And even contact contamination such as mentioned above. 

2. Cross-Contamination

Cross-contamination occurs when bacteria or other harmful microorganisms are transferred from one surface to another. Leaving cutlery on open trays, countertops, or self-serve stations makes it easy for contamination to occur. Customers and staff might unintentionally touch the handles or the business end of forks, knives, and spoons while selecting their utensils. If someone has not washed their hands properly or has come into contact with contaminated surfaces, bacteria can be transferred onto the cutlery.

3. Increased Risk of Pest Infestation

Pests such as flies, rodents, and cockroaches are attracted to food establishments. Cutlery left out in the open is an easy target for these pests, which are notorious for spreading harmful bacteria. Flies, for example, can land on cutlery after having been in contact with rotting food or waste, leading to the rapid spread of germs. Similarly, rodents might brush past exposed utensils, leaving behind fur, faeces, or saliva – all of which can carry diseases.

4. Customer Perception and Trust

In an era where customers are increasingly concerned about hygiene and food safety, visible cutlery left in open areas can raise red flags. Diners may question the establishment’s overall cleanliness and food safety practices if they see cutlery left out in the open, especially if it appears dusty or is placed in unclean environments. Maintaining a professional and clean presentation is essential in building trust with customers, and exposed cutlery can negatively impact that perception.

5. Environmental Contaminants

Beyond indoor risks, environmental factors also play a role in hygiene. If cutlery is left near windows, doors, or outdoor seating areas, it is more likely to be exposed to pollutants from outside. Pollens, exhaust fumes, and other outdoor contaminants can settle on cutlery, increasing the risk of contaminating customers' food once they use the utensils.

6. Temperature Control

Cutlery left out in the open is also susceptible to temperature fluctuations, which can affect hygiene. For instance, if utensils are stored near heating sources or in sunny areas, they can become too warm, which might create an environment conducive to bacterial growth. Conversely, cold environments can cause moisture build-up, further increasing the risk of contamination.

7. Best Practices for Cutlery Storage

To ensure customer safety and maintain hygiene standards, it is essential for restaurants, pubs, and cafés to implement proper cutlery storage practices. Here are a few recommendations:

Store cutlery in covered containers or drawers: This prevents exposure to airborne contaminants, pests, and environmental pollutants.

Limit customer contact with utensils: Staff should handle the cutlery as much as possible, using gloves when setting tables or wrapping utensils in napkins.

Keep cutlery in the kitchen until needed: When cutlery is stored in the kitchen or behind the service counter, it is less likely to be contaminated by customers or environmental factors.

Regularly sanitise storage areas: Even when stored properly, cutlery containers and drawers should be cleaned and disinfected frequently.

Monitor for pests: Ensure that pest control measures are in place and regularly inspect cutlery storage areas for signs of infestation.

Conclusion

While it may be tempting to leave cutlery out for the sake of convenience, the potential risks to hygiene far outweigh the benefits. Food safety should always come first in any dining establishment, and proper cutlery storage is a critical component of that. 

By keeping utensils in covered, controlled environments and minimising their exposure to contaminants, restaurants, pubs, and cafés can ensure the health and safety of their customers, while also maintaining their reputation for cleanliness and professionalism. Also, making one's customers obtain their own cutlery, napkins, etc, smacks of industrial catering and really isn't something an eatery should do if it wants to attract and retain diners.

Why pubs, restaurants, cafes, hotels, nursing homes and hospitals should NEVER use eco settings on dishwashing machines

Is your dishwashing machine a health risk?

In today’s world, where sustainability and energy efficiency are at the forefront of many business decisions, it’s tempting for pubs, restaurants, cafes, hotels and nursing homes, etc to opt for the lower eco settings on their dishwashing machines. 

After all we have had the ideal of "saving the environment" rammed down our throats for the past several decades.

These settings are often marketed as a way to reduce energy consumption and water usage, which can be appealing both from an environmental perspective and in terms of cost savings. 

However, when it comes to maintaining cleanliness and high standards of hygiene, choosing lower eco settings can be a costly and potentially dangerous mistake.

Hygiene Should Always Be a Priority

The primary purpose of a dishwashing machine in any food establishment is to ensure that all dishes, glasses, and utensils are thoroughly cleaned and sanitised. 

This is not just about removing visible dirt but also about eliminating harmful bacteria and pathogens that can cause foodborne illnesses. (Lower temperature dishwashing often leaves lipstick marks on glasses and particles of food stuck to cutlery or plates.)

Lower eco settings typically use cooler water temperatures and shorter wash cycles, which may not be sufficient to kill these harmful microorganisms.

The UK Food Standards Agency (FSA) sets out clear guidelines for the temperature and conditions required to sanitise food contact surfaces effectively. 

For most commercial dishwashers, this means reaching temperatures of at least 82°C during the final rinse cycle. Lower eco settings often fail to meet these requirements, leading to the risk of inadequate sanitation and potential health hazards for customers and staff alike.

Reputation and Customer Trust

For any pub, restaurant hotel or nursing home, the trust of its customers and service users is invaluable. Patrons expect a high level of cleanliness, and any lapses can quickly damage a business's reputation. 

Instances of food poisoning or even minor cases of stomach upset linked to your establishment can lead to bad reviews, loss of customers, and even legal action. 

Maintaining high hygiene standards by using the appropriate dishwashing settings is a fundamental way to protect your reputation and ensure customer safety. After all, it's not rocket science, it's just good hygiene practices. 

The False Economy of Lower Eco Settings

While the immediate cost savings of using lower eco settings might seem attractive, the long-term consequences can be far more expensive. Health issues stemming from poor hygiene can result in hefty fines, compensation claims, and a loss of business. Furthermore, the costs associated with dealing with a health and safety violation can far outweigh any savings made on energy bills. 

Additionally, the potential need to rewash items that aren’t properly cleaned or sanitised on the first pass also negates any initial savings. Inefficiencies like these can lead to increased water usage and energy consumption over time, defeating the purpose of the eco settings in the first place. And could cause blockages in drains and sewers helping to cause so-called fatbergs.

The Role of Proper Maintenance

It’s also worth noting that a well-maintained dishwashing machine is more efficient, even when operating on higher settings. Regular maintenance and servicing ensure that the machine runs optimally, preventing breakdowns and ensuring that it cleans effectively at the necessary high temperatures. 

This further underscores the importance of investing in proper care for your equipment rather than cutting corners with lower eco settings.

A Balanced Approach to Sustainability

Sustainability is undoubtedly important, and pubs and restaurants can still take steps to reduce their environmental impact without compromising hygiene. Investing in energy-efficient appliances that still meet health and safety standards, training staff on efficient dishwashing practices, and reducing overall water and energy use elsewhere in the business are all effective strategies.

Ultimately, the health and safety of your customers should always come first. By ensuring that dishwashing machines are used on settings that guarantee proper sanitation, pubs and restaurants can maintain the highest standards of cleanliness, protect their reputation, and promote long-term sustainability in a responsible way.