Food Legislation

Food Safety Act, food hygiene regulations, HACCP, HASAWA, HSE.

The Food Safety Act.This covers: • Food quality• Food safety• Food composition• Food labelling and advertising.

Under the Food Safety Act- Environmental Health Officer (EHO) can:

• Close down dirty premises on the spot• Impose fines of £20,000 or

imprisonment• Take legal action for manslaughter.

Premises can be inspected at anytime.

Food Hygiene Regulations:Regulations to prevent outbreaks of food poisoningThree main areas:1. Food premises- Clean, well maintained, have hot and cold water,

first aid, fire prevention, good ventilation etc. 2. Personal hygiene- Correct footwear, uniform, headwear, good

personal habits, good health and cleanliness.3. Hygienic practices- Food stored correctly, waste disposed of

hygienically, good cleaning schedules.

HACCP (Hazard Analysis Critical Control Point)Hazards and how to prevent them from occurring-

Flow of work (At each stage potential hazards

can occur)

Prevention

Purchase of food Buy from a reputable supplierReceipt of food Checking deliveries Storage of food Correct storageCooking of food Cooking thoroughly (Above 75 degrees)Cooling Cool through the danger zone as quickly as

possible (5-63 degrees)Hot-holding Above 63 degreesReheating Not for high risk groups (Above 63 degrees)Chilled Storage Between 1 and 5 degreesServing Obey the 4 hour rule for cold food & the 2 hour

rule for hot food.

HASAWA (Health & Safety at Work Act)This covers all aspects of health & safety:• Employers must provide safe

working area, supervision, instructions, training of staff, cleaning, first aid and clothing.

• Employees must also take care of their own health and safety, not endangering others and no misusing premises or equipment.

Risk AssessmentA summary of what could cause harm to people.It is carried out in the following way:

• Identify risks and hazards E.g. Fire risk• Decide how could be harmed and how.• Evaluate the risks and decide what precautions

needs to be taken.• Put into practice precautions• Review risk assessment regular and update

when necessary.

The health & Safety Executive (HSE) 5 point planEach organisation must:

1. Provide a written health and safety policy2. Assess the risks to employees, customers,

partners and any people who could be affected by their activities.

3. Arrange the planning, organisation, control, monitoring and review of preventive and protective measures.

4. Ensure they have assess to health and safety advice.

5. Consult employees about their risks at work and current measures in place.

Fire regulationsFire alarms should be tested weekly.

Staff should be instructed in the use of fire-lighting equipment.

Fire Regulations:• Raise the alarm

• Call the fire brigade.• If possible, turn off gas supply, electricity, fans

• Try to fight the fire with the appropriate extinguisher• Close doors and windows

• Leave the building and go to the assembly point• Do not delay in raising the alarm or calling the fire brigade

• Do not use lifts• Do not stop to collect belongings

• Care must be taken to use the correct fire extinguisher