Food Hygiene Bureau Food Safety and Occupational Health & Safety Specialists

Food Safety Tips

With all the excitement regarding your food, the Bureau has dedicated this area to updating you on some best practices that, when applied correctly, will reduce risk of foodborne illness resulting in costly complaints.

There are certain foodstuffs because of their very composition are classed as “high risk”. These are mainly our ready to eat foods, high protein foods such as chicken, ham, turkey, pork, beef, seafoods, dairy products, sauces, gravies, milk, eggs, nuts etc.

Remember also we have foodstuffs that are commonly linked with “allergens” e.g nuts, soy, gluten, dairy products, seafoods etc. It is therefore important that you label these products as a way of providing information to customers.

The hand is most important and common vehicle for transferring bacteria to foods and so hand hygiene is critical. Ensure that your staff is trained in correct handwashing procedures.

Always remember to separate raw from cooked or ready to eat foods and apply the FIFO system to assist with shelf life extension.

Store chilled foods at 5 degrees celcius and remember the refrigerators cannot cool hot foods, but will maintain the temperatures of foods, therefore only transfer foods to the refrigerator upon them reaching the cool temperature.

Remember certain bacteria can form heat resistance and heat stable spores which will be difficult to kill by ordinary cooking temperature. Spores are developed through improper heating practices and poor temperature conditions.

Remember to heat leftover foods only once and to discard leftovers. A leftover policy is an important part of your management procedure which should be enforced.

Remember one untrained personnel in your operation can render your business redundant. Ensure always that you have a training matrix which will help to keep track of training needs for your team members.

Submitted by: Food Hygiene Bureau, Jamaica


FHB offers a wide range of professional services to organizations, which assist their achievement of global standards. By so doing, they become more competitive in the global market place.

Our vision is to protect consumer health by providing the food industry with the best available practices to reduce incidence of food-borne diseases.

The Food Hygiene Bureau is strategically placed and equipped to handle events such as conferences, expos, workshops and seminars along with specialized services. By utilizing our services, you will benefit from:

  • Minimal customer complaints
  • Reduced spoilage and waste
  • Lower staff turnover
  • Heightened customer trust
  • Increased profit

With our unwavering commitment to the improvement of standards in the food and hospitality industries, the FHB team has been commended for our continued quality service to our large clientele across the region.

We spare you the headache and downtime that can be put into meaningful production.

Think of us as your offsite support staff, which can be relied on to provide you with prompt solutions and answers.

Select the service(s), which best suit your requirements and contact us. We will be happy to help.


  • HACCP Implementation
  • Gap Audits
  • Risk Assessment Audits
  • Good Manufacturing Practices (GMPs)
  • Standard Operating Procedures (SOPs)
  • Third Party Audits
  • Inspection
  • Technical Consultancy
  • Expert witness
  • Regulatory liaison
  • Architectural designs for food establishments
  • New Business advice
  • Consumer complaints
  • Export requirements
  • Onsite testing
  • Seminars
  • Workshops
  • Conferences
  • Publications

We offer flexibility while focusing on all our clients’ needs. We go the extra mile to satisfy our clients and help them to achieve their goals.

Online Training

Get your HACCP training, food safety training and international certification in the comfort of your home to be qualified to work in the hospitality or the food industry. Apply today!

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