Whether you volunteer at a food bank, run a local soup kitchen or help out at a community cafe serving food, you’ll know that serving food within these settings carries a lot of responsibility. While supporting others in the community, it’s equally important to ensure that the food being prepared and served is safe, hygienic, and compliant with UK food safety regulations.
In this blog, we’ll go through some steps to stay compliant when serving food in a community setting and explain how the necessary online training can protect the service users and the organisation.
Understand Your Legal Responsibilities
Even if you’re a volunteer or run a not-for-profit organisation, food safety laws still apply. According to the Food Standards Agency (FSA), community groups, charities, and volunteers that serve or distribute food regularly may also need to register as a food business with their local authority.
Key compliance areas include:
- Safe food storage and temperature control
- Personal hygiene practices
- Cleanliness of premises and equipment
- Allergen awareness
- Proper food handling and preparation techniques
All food must be handled, prepared and stored with caution. However, there’s a list of foods that require extra vigilance, as they are more likely to cause food poisoning than other foods. These include:
- Foods containing raw egg (cookie dough, homemade mayonnaise)
- Raw or undercooked meat
- Raw or undercooked seafood
- Soft cheeses made from unpasteurised milk (brie, camembert)
- Deli meats
It is therefore vital that professional training is provided for those with responsibilities involving handling, preparing and storing food, so that they not only understand the risks involved, but also know how to prevent them. Taking an online Food Hygiene Course will provide this vital information.
Register Your Organisation if Required
Suppose your organisation is cooking, storing, handling, preparing or distributing food, whether it be for free or for sale on a regular basis. In that case, you may be legally required to register as a food business with your local authority.
If food is served infrequently, you may not be required to register as a food business, but anyone involved with the serving, preparing or handling food will be required to have the appropriate level of food hygiene training.
A level 2 Food Hygiene & Safety is the minimum requirement for all food handlers.
Train Your Team (Even Volunteers)
Many community projects rely on volunteers, but this doesn’t exempt them from having an understanding of basic food hygiene. In fact, under the Food Hygiene Regulations 2006, anyone who handles food must be trained to a level appropriate for their role.
Recommended online courses include:
- Level 2 Food Hygiene & Safety – ideal for those preparing or serving food
- Allergy Awareness – helps ensure correct allergen labelling and communication and follows Natasha’s Law.
- Health & Safety – for maintaining a safe working environment for all
Training doesn’t need to be expensive or time-consuming. Our accredited online courses, with instant certification, can be completed in just a couple of hours and are available in over 100 languages.
Put Basic Safety Measures in Place
You don’t need a commercial kitchen to practice safe food hygiene. Here are some essential tips:
- Always wash your hands thoroughly before handling food.
- Use colour-coded chopping boards to prevent cross-contamination.
- Label all foods clearly, especially if they contain allergens.
- Keep chilled foods cold and hot foods hot (specific temperatures apply)
- Clean surfaces and equipment regularly.
Equipping your team with easy-to-follow checklists and maintaining consistent cleaning routines can significantly reduce risk. It’s also best practice to receive training in HACCP (Hazard Analysis and Critical Control Points) to ensure all necessary precautions are taken to prevent potential hazards.
Document What You Do
While a full food safety management system may not be necessary for every operation, maintaining basic records, such as cleaning schedules, allergen information, and temperature logs, can be extremely valuable. These records help demonstrate due diligence and show that reasonable steps have been taken to ensure food safety. They can also serve as essential evidence during food safety inspections or in the event of an incident, helping to protect your business and support a resolution.
In Summary
When it comes to serving food in your community, good intentions must be matched with good practices. By understanding your legal obligations, training your team, and maintaining high hygiene standards, you can make sure your efforts remain safe, compliant, and impactful.
Whether you’re a community leader or a passionate volunteer, taking the time to invest in food hygiene training is a simple but powerful step towards protecting the people and community you serve.
