Food safety and hygiene information
If you have a food safety concern, you should speak with the business or manufacturer first to resolve the issue.
We will only investigate complaints where there is a high public health risk.
This includes certain infectious diseases (ie E. coli), evidence of pests in food business and complaints where a contaminant in food has caused injury (ie glass in your food). We will also investigate food poisoning where we have a confirmed laboratory stool sample and there is more than one ill person,
or they are in an 'at risk' category (ie under five or elderly).
We don't investigate claims of food sold after the 'best before' date, as this only means food will be at its best quality up to that date. It's not illegal to sell food after the 'best before'.
If we receive a high risk complaint and there is a home or primary authority relationship with the company, we will pass it onto them to investigate and take action. This may take up to six weeks. We can't carry out an investigation without the food and packaging to examine, so you will need to provide
Most complaints we receive are resolved informally after the companies are contacted.
If you want to take further private action, the council won't be able to help. We also cannot help with refunds for food.
Under the Food Safety and Hygiene (England) Regulations 2013, every food business which distributes, sells, stores or prepares food, drinks or confectionery, must register with their local authority.
You should register your food business as soon as possible. Failure to register is an offence and could result in legal proceedings being taken which could result in a fine.
Food hygiene inspections
We carry out regular food safety inspections on all food businesses in Enfield.
The frequency of these inspections is based on a risk assessment, taking into account the:
- type of food and method of handling
- method of processing
- consumers at risk
- level of current compliance
- confidence in management and control systems
- risk of food being contaminated
Premises that pose a higher risk will be inspected more often. Inspections range from every six months to every five years.
The Food Standards Agency Code of Practice is used for the Food Hygiene Rating Scheme, where businesses are rated from 5 to 0. Those rated from 2 to 0 are deemed non-compliant.
Businesses can appeal against the rating or request a re-inspection. It is free to appeal but re-inspection costs £334.50 per visit. The rating may stay the same.
Re-inspections will be carried out within three months of receiving the request, evidence of works done and proof of payment.
You will need to enter the information below when making a payment:
- Payment amount (£) = 334.50
- All information relating to your payment = ES0029 67662
- Description of payment = name of premises and date of inspection
Food safety qualifications are required to meet new National Occupational Standards. We offer the following food safety courses, accredited by the Chartered Institute of Environmental Health (CIEH).
Foundation Certificate in Food Safety (Level 2)
The CIEH Level 2 Award in Food Safety is designed to meet the food safety and hygiene needs of the catering, manufacturing and retail sectors. This is a basic training course for all food handlers.
This is a one-day course which covers:
- food safety and hygiene hazards
- temperature control
- refrigeration, chilling and cold holding
- cooking, hot holding and reheating
- food handling
- principles of safe food storage
- food premises and equipment
- Wednesday 15 April 2020 - 9:30am to 5:30pm
- Friday 29 May 2020 - 9:30am to 5:30pm
- Friday 26 June 2020 - 9:30am to 5:30pm
- Friday 24 July 2020 - 9:30am to 5:30pm
- Friday 25 September 2020 - 9:30am to 5:30pm
- Friday 23 October 2020 - 9:30am to 5:30pm
- Friday 20 November 2020 - 9:30am to 5:30pm
- Friday 22 January 2021 - 9:30am to 5:30pm
- Friday 26 February 2021 - 9:30am to 5:30pm
- Friday 26 March 2021 - 9:30am to 5:30pm
Intermediate Certificate in Food Safety (Level 3)
The CIEH Intermediate Certificate in Food Safety is for managers or supervisors responsible for developing and maintaining a food safety management system. This course follows on from the Foundation Certificate in Food Safety (Level 2).
This is a three-day course which covers:
- how to apply and monitor good food safety practice
- how to implement food safety management procedures
- developing your skills and understanding as a supervisor in a food environment
It is recommended that all food environments have at least one person trained to level 3.
- 27 to 29 May 2020 – 9:30am to 5:30pm
This course is run subject to demand. For more information, email email@example.com.
Safer Food, Better Business (SFBB) workshop
The SFBB workshop is for managers or supervisors responsible for maintaining a food safety management system. You must have the food safety level 2 certificate or equivalent to attend this workshop.
This is a one-day course that provides advice and guidance on how to use the Safer Food, Better Business pack.
- Friday 8 May 2020 - 9:30am to 1:30pm
- Friday 10 July 2020 - 9:30am to 1:30pm
- Friday 11 September 2020 - 9:30am to 1:30pm
- Friday 6 November 2020 - 9:30am to 1:30pm
- Friday 15 January 2021 - 9:30am to 1:30pm
- Friday 12 March 2021 - 9:30am to 1:30pm
All courses will be held at:
Enfield Civic Centre
Fees and how to apply
You must pay in advance and bring your proof of payment with you to the course.
Fees for courses:
- Food Hygiene Certificate (Level 2) - £77
- Intermediate Certificate in Food Safety (Level 3) - £350
- Safer Food, Better Business (SFBB) Workshop – £50
(SFBB books available for £10)
You will need to enter the information below when making a payment online:
- Payment amount (£) = cost of the course
- All information relating to your payment = ES0029 67662
- Description of payment = course name and date
You must provide proof of payment prior to the course. Email your proof of payment (photo or screenshot of receipt) to firstname.lastname@example.org.
Cancellation of booking
There is no refund for cancelling your booking, but you can choose someone else to take your place. You must let us know at least 24 hours before the course starts.
Proof of identification
You must bring proof of identity (e.g. passport or full UK driving license) to the course. If you don't bring this, you won't be able to take the exam.
If you have any special requirements, you should let us know in advance so we can meet your needs (e.g. oral exams).
If you want to cancel or change your booking, tell us about any special requirements, or have queries about proof of identification, email email@example.com.
We understand that you may be looking to change your business model to diversify and provide a delivery service. This advice is to enable you to provide food takeaway delivery if you have never done so before:
- you must already be registered as a food business with your local authority to enable you to provide a delivery service
- you must ensure all food delivered does not become unsafe or unfit to eat. You should review your food safety management systems to ensure you have identified critical safety controls involved in delivering the food.
- food that needs to be refrigerated or kept cool must be kept below 5°C by use of an insulated box with a coolant gel, or in a cool bag
- hot food should be kept above 63°C
- You should monitor all your controls. You can use the Safe Food Better Business diary sheets to help. If you wish to use the chilled food and hot temperature exemption you must show how you are monitoring to ensure you are keeping within the time constraints
- we recommend that you keep your delivery distances and time short, limited to within 30 minutes
- the Food Standards Agency (FSA) have provided advice for business: How to manage a food business if you sell products online, for takeaway or for delivery
- allergens: there is a wealth of advice for businesses on allergen management on the FSA website
- those venues offering takeaway or delivery services must not include alcoholic beverages if they don’t have a license to permit alcoholic sales off the premises
Scientific advice says that it's very unlikely that COVID-19 can be spread through food. However, if you are changing how you are operating then you should think through the hazards and ensure that you have control measures in place.
Consider the following:
- limiting contact when delivering orders will help keep everyone healthy. You could consider leaving deliveries at the door of your customer, rather than handing it over to them. Knock on the door, step back the safe recommended distance and wait nearby for your customer to collect it. (‘Safe distance’
is continuously amended – ensure you visit the government COVID-19 website for current advice.)
- take payments over the phone or internet rather than taking cash
- you have responsibilities to ensure food handlers are fit for work under the food hygiene regulations. You also have a general duty to ensure the health, safety and welfare of persons in your employment and members of the public.
- relevant staff must be given clear instructions on any infection control policy in place. Anyone affected and employed in a food business, and who is likely to come into contact with food, is to report the illness or symptoms immediately, and if possible their causes, to the food business operator.
- view the current government guidance on COVID-19 for employees and businesses
You can download our COVID-19 in-store poster (PDF) to display in your premises.