Employer Responsibilities

• Providing information on health, safety, hygiene and risks. This might be through training, posters in workspaces, manuals, or handbooks. Information should be clear and easily accessible to all employees.
• Information should also be provided for consumers, such as a business’ food hygiene rating. Food labelling should never be misleading and all food should be safe to eat, with allergens highlighted on labels and additives labelled correctly.
• Assessing Risks

  • Risk assessments help identify where injuries might occur and how to prevent them. Hazard Analysis and Critical Control Point (HACCP) documents help identify hazards during food production and how to prevent them from happening.
• Monitoring activities by keeping records of incidents in accident books, submitting reports to RIDDOR when accidents and outbreaks of disease occur, and creating and maintaining HACCP documents. An employer should also keep documentation of the traceability of food throughout all stages of production.
• Establishing systems such as hand washing procedures, colour coding systems, and clean as you go schemes is important in ensuring good workflow and maintaining cleanliness.
• Complying with legislation is important to ensure that food is safe to eat and food handlers are trained and hygienic. Legislation includes the Food Safety and Hygiene Regulations 2013, General Food Regulations 2004, Control of Substances Hazardous to Health (COSHH), Reporting of Injuries, Diseases and Dangerous Occurrences Regulation (RIDDOR) and the Health and Safety at Work Act 1990 (HASAWA).