Question 1

What is the difference between a 'use by' date and a 'best before' date?

Accepted Answer

A 'use by' date is about safety – food must be consumed or frozen by this date to avoid risk of food poisoning. After this date, it is illegal to sell the food. A 'best before' date is about quality – the food may still be safe to eat after this date, but its texture, flavour, or nutritional value may decline. You can sell food past its 'best before' date, but not past its 'use by' date.

Question 2

Do I need to display allergen information on my menu?

Accepted Answer

Yes, under the Food Information Regulations 2014, you must provide allergen information for the 14 major allergens (e.g., milk, eggs, peanuts). This can be done on the menu, a separate notice, or verbally if a written record is available. However, simply telling customers to 'ask staff' is not sufficient; you must have accurate information readily accessible.

Question 3

What temperature should a fridge be kept at for food safety?

Accepted Answer

A fridge should be kept at 8°C or below to slow bacterial growth. Ideally, it should be between 1°C and 5°C. You should check and record the temperature daily using a calibrated thermometer. If the temperature rises above 8°C, food may become unsafe and should be checked or discarded.

Question 4

Can I reuse oil for deep frying multiple times?

Accepted Answer

Yes, but only if it is filtered and tested for quality. Oil degrades with use, producing harmful compounds. You should use a test kit to check for free fatty acids or smoke point. If the oil becomes dark, smokes easily, or has an off odour, it must be discarded. Also, oil used for frying allergens (e.g., fish) should not be reused for other foods to avoid cross-contamination.

Question 5

What is the legal requirement for handwashing in a food business?

Accepted Answer

Staff must wash their hands thoroughly with warm water and soap before handling food, after using the toilet, after touching raw food, after breaks, and after any activity that could contaminate hands. Handwashing sinks must be separate from food preparation sinks. Nail brushes and disposable towels should be provided. Failure to wash hands properly is a common cause of food poisoning outbreaks.

Question 6

How long can cooked food be left out at room temperature?

Accepted Answer

Cooked food should not be left at room temperature for more than two hours. After that, it enters the 'danger zone' (8°C–63°C) where bacteria multiply rapidly. If not consumed within two hours, it should be cooled quickly and refrigerated. If left out for more than four hours, it must be discarded.

LASER Level 2 Award for Personal Licence Holders

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LASER Level 3 Award in Supervising Food Safety