Food Safety

PODCAST: How to avoid food fraud in your pub

By Nicholas Robinson contact

- Last updated on GMT

Paying closer attention to your staff’s working history, especially before hiring them, could help prevent a catastrophic incident of food fraud in your pub, a leading food safety advisor has advised.

Food fraud didn’t necessarily pose a food safety risk in the first instance, but had the potential to damage a pub’s hard-earned reputation, Jenny Morris, head of operations at the Institute of Food Safety, Integrity and Protection (TiFSiP) told the Publican’s Morning Advertiser.

“They [pubs] will already be aware of allergy issues and, in most cases, will be dealing with them. I think, however, that food fraud may not really be on their agenda and whereas this may not be a food safety issue directly, it’s a huge business and reputational risk,” Morris said in this exclusive podcast.

In terms of food fraud

It was vital that pubs thought about what they should do in terms of food fraud, she added.

Listen to the rest of this podcast to learn more about how food fraud could affect your business.

Meanwhile, delegates at a TiFSip conference yesterday (3 February) were warned that food fraud and food crime were very big and real risks​ to all food businesses.

The warning followed news earlier this week of a diner who found a piece of glass in the burger​ she bought at Metropolitan Pub Company site the Merchant in Battersea, south-west London.

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