Food Hygiene Safety
Ensuring all those involved in the manufacture, preparation and handling of food understand their responsibilities
All businesses involved with the production, distribution and selling of food have a legal, commercial and moral obligation to provide food that is safe for consumption. The costs from an outbreak of food poisoning can be very high.
In 2006 food hygiene legislation changed and new requirements came into force. The main requirement resulting from this change is that if you own or run a food business, you must have a documented Food Safety Management System, which is based on the principles of “Hazard Analysis Critical Control Point” or HACCP.
The Food Standards Agency (FSA) has recently approved a “Score on the Doors” scheme which will give consumers clear information about hygiene standards in food businesses. Businesses will be scored on: –
- Food hygiene standards and safety procedures, which will include how the food is handled and stored.
- The condition of the premises, which will include cleanliness, layout, lighting and ventilation etc.
- The confidence that the Environmental Health Department has in management of the organisation.
To ensure that organisations gain a high score they will need to demonstrate evidence of documented food safety management procedures/systems, history of complying with food hygiene legislation and be able to exhibit a positive attitude towards hygiene and food safety. These businesses are also obliged to ensure that they employ trained staff.
We would be pleased to discuss your obligations under the legislation. We offer training through our CIEH-approved face to face courses or our online academy. Contact us if you would like further information – we will be happy to help.
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