| Many firms have to close down completely and often | | | | However, you would not want to see a compromise |
| mention the considerable costs involved of meeting | | | | on food safety standards or levels of food hygiene, |
| the UK or EU Food Hygiene and Safety regulations as | | | | no matter what number of stars the hotel itself has. |
| well as other costs for hygiene training for their | | | | There is insufficient evidence to make a throwaway |
| employees. To top it all off, to properly implement | | | | remark that new EU regulations are the driving force |
| HACCP (Hazard Analysis Critical Control Point) can | | | | behind the break up for many food firms and |
| require analysis under a microscope of particular food | | | | companies. The costs associated with a lapse in |
| ingredients, for example, and so the costs and impact | | | | standards of food hygiene, be it from a regulatory |
| to overall profits soon mount up. | | | | body in the form of sanctions, fines or penalties, or |
| It does not necessarily mean that smaller companies | | | | perhaps the publicity stating that a breach is |
| will be most heavily affected, even the major chains | | | | unacceptable and its subsequent effect, contributes |
| in most international food trade environments are | | | | to the tough reality that many food processing firms |
| unhappy with constantly ensuring that they comply | | | | and companies will exit the international arena. |
| with food hygiene regulations, such as the various | | | | By taking an online food hygiene course you will |
| food safety audit standards for example. | | | | obtain a food hygiene certificate and can rest easy |
| It is a harsh reality but a great deal of firms and | | | | knowing you have complied with the law for food |
| companies globally have withdrawn or been forced | | | | handlers. |
| out of the international trade environment altogether. | | | | The introduction of the HACCP (Hazard Analysis |
| This means that well placed and strong firms and | | | | Critical Control Point) regulations can understandably |
| companies will ultimately survive and keep their heads | | | | be associated with increasing costs and causing other |
| above water, as the dice is thrown in the food | | | | implications in terms of audit requirements, however, |
| hygiene and safety game. Crucially, size of the firm | | | | whether or not it has been successful in increasing |
| is not an indicator of compliance with food safety or | | | | food hygiene and food safety standards in an |
| food hygiene regulations. It is not possible to | | | | ongoing debate, given the difficulties in the actual |
| estimate whether or to what extent regulators | | | | calculation and its assessment. Many of the |
| would look at food firms or companies of various | | | | microscope technologies used for quality control |
| different sizes with their closure in mind. | | | | identification of particular ingredients are very costly, |
| In different grades of hotels, there is a star rating up | | | | and out of the range of many local food firms and |
| to 5 stars. But in a 5 star hotel you would want | | | | companies, but the advent of online training may |
| to notice a difference in the levels of quality and | | | | serve to offset some of the initial food safety |
| even the range of food being offered, and certainly | | | | training costs and provide a bit of breathing space. |
| an increase in the level of service standards. | | | | |