The industry guides to good hygiene practice: a commentary and comparison with guidance issued to assist in compliance with health and safety law

Notes that the Department of Health has begun approving industry guides for food safety, including one for the catering industry. Suggests that some in the industry fear these new guides may lead to a lowering of standards or be used as a “stick with which enforcement officers will beat them”. Addresses concerns and explains the rationale behind the guides and advocates a change in approach to food hygiene, from a basic environmental approach to a goal‐based approach of controlling risks. Concludes by stating that the industry guides have a major role in helping to interpret and assist in the regulatory changes and that full involvement of the the various food industry sectors is essential.