In the first instance, food safety hazards should be reported to the manager or supervisor as soon as possible.
This is also the case for infestations and food spoilage. Food spoilage can also be reported to the supplier directly, but it is always best for the line manager to pick this up and deal with it accordingly.
For Infestations, pest control should be contacted for an immediate visit. All staff should look for signs of infestation, both inside and outside of the building.
If the problem is related to unemptied bins of waste being on-premises for too long, the waste disposal company should be contacted to empty them.
Reports can be sent directly to The Food Standards Agency (FSA) on their website. There is a step-by-step process that must be followed to clearly identify the details of the particular occurrence, which may range from food poisoning to food crimes. The inside and outside of the building.
Health and safety concerns should be first raised to the line manager and be dealt with promptly. There may be a specific health and safety team that can cover issues and resolve these. If these are not satisfactorily resolved the Health and Safety Executive can be contacted to check the premises.
Using the HACCP principles should have processes and procedures to deal with hazards of all types.
In certain circumstances, the Environmental Protection Agency may need to be called in and they may find or even prosecute if the offense warrants it.