School Food Hygiene Made Simple
Why Food Hygiene Matters in Schools
For schools, food hygiene isn’t just about compliance—it’s about protecting children’s health, building trust with parents, and keeping a safe learning environment. A poor Food Hygiene Rating (FHRS) can damage a school’s reputation and even put pupils at risk of illness.
The challenge? Busy school kitchens often juggle tight budgets, high meal volumes, and limited staff training. That’s why simplifying food hygiene is key.
Key Regulations Schools Must Follow
The Food Hygiene Rating Scheme (FHRS)
Schools in England, Wales, and Northern Ireland are inspected by EHOs and scored from 0 (urgent improvement needed) to 5 (very good).
HACCP and Safer Food Better Business
All schools must run a HACCP-based food safety management system, often using the Safer Food Better Business (SFBB) pack tailored for caterers.
Natasha’s Law and Allergen Management
Since 2021, Natasha’s Law requires full allergen labelling for pre-packed food prepared on-site—critical in schools where allergies are common.
The Foundations of School Food Hygiene
Hand Hygiene and Staff Training
Ensure dedicated handwashing stations are stocked with soap and paper towels.
Train staff on when and how to wash hands (before prep, after handling raw food, after breaks).
Refresh training regularly—staff turnover in schools is often high.
Clean-as-You-Go Policy
Wipe down counters after each task.
Sanitize chopping boards and knives immediately after use.
Keep floors free of spills to prevent slips and bacteria build-up.
Safe Food Storage and Temperature Control
Fridges below 5°C, freezers at -18°C or colder.
Cook foods to 75°C+.
Store raw meat separately from ready-to-eat food.
Label and date everything to avoid confusion.
Daily Routines for Kitchen Staff
Opening Checks
Verify fridge/freezer temperatures.
Ensure handwashing stations are ready.
Check that previous day’s cleaning logs are complete.
During Service
Keep hot foods hot (above 63°C) and cold foods cold.
Change utensils between tasks to prevent cross-contamination.
Ensure allergen-free meals are clearly identified and separated.
End-of-Day Cleaning
Empty bins and clean them thoroughly.
Sanitize prep surfaces, chopping boards, and equipment.
Sweep and mop floors with food-safe cleaning products.
Weekly and Monthly Hygiene Habits
Deep Cleaning Rotas
Move equipment, clean behind fridges, scrub extractor fans, and sanitize storage shelves.
Equipment Maintenance
Check probes, thermometers, and fridges for accuracy. Replace cracked boards and damaged pans.
Record Keeping and Audits
Review HACCP logs weekly. Carry out monthly internal audits to catch gaps before EHOs do.
Common Mistakes Schools Make
Overlooking Handwashing Stations
An empty soap dispenser can cost points during inspections.
Poor Allergen Controls
Cross-contact of allergens in school kitchens is one of the biggest risks for pupils.
Forgetting Pest Prevention
Open doors, leftover crumbs, or poorly sealed bins invite pests—EHOs take this seriously.
How Schools Can Simplify Food Hygiene
ATP Swab Testing for Evidence
ATP swab tests provide instant, measurable proof of cleanliness, giving confidence before inspections.
Mock EHO-Style Audits
Quick walkarounds highlight risks in 10–15 minutes, helping staff prepare for the real thing.
Outsourcing Cleaning and Hygiene Support
Working with providers like Black Belt Cleaning Co. removes the stress. Services include:
✔ ATP swab testing with same-day reports
✔ Hygiene recovery cleans for kitchens
✔ Ongoing cleaning contracts to keep standards consistent
FAQs: School Food Hygiene Made Simple
Q1: Do schools need a HACCP system?
Yes—all food providers must have a documented food safety system.
Q2: How often are schools inspected?
Every 6–18 months depending on risk.
Q3: What’s the easiest way to prepare for an EHO visit?
Keep logs up to date, run a mock audit, and ensure the kitchen is clean daily.
Q4: Can outsourced cleaning help schools save money?
Yes—outsourcing often reduces hidden costs like staff absence cover, training, and equipment maintenance.
Q5: What’s the top cause of poor FHRS ratings in schools?
Usually poor record keeping or weak allergen controls.
Conclusion: Making School Food Hygiene Simple
Food hygiene doesn’t have to overwhelm schools. By building daily habits, keeping clear records, and using professional support, schools can confidently maintain FHRS 5 ratings and protect pupils.
At Black Belt Cleaning Co., we make school hygiene simple with:
✔ ATP swab testing & same-day reports
✔ Mock EHO-style inspections
✔ Deep cleans and long-term cleaning support
Give your school kitchen the confidence it deserves.