Food safety act 2010

• FOOD SAFETY ACT 1990

  KEY ASPECTS

  ⮚COVERS SAFE PREPARATION, STORAGE AND SERVING OF FOOD.

  ⮚REQUIRES THE REGISTRATION OF FOOD BUSINESSES – INCLUDES CANTEENS AND CARE HOMES.
• The FOOD SAFETY ACT 1990

  WHAT THE ACT REQUIRES:

  ⮚GOOD PERSONAL HYGIENE IS MAINTAINED WHEN WORKING WITH FOOD SO THAT IT IS SAFE TO EAT.

  ⮚RECORDS ARE KEPT OF WHERE FOOD IS FROM SO THAT IT CAN BE TRACED IF NEEDED.

  ⮚ANY FOOD THAT IS UNSAFE IS REMOVED AND AN INCIDENT REPORT COMPLETED.
• ROLE OF CQC

  ⮚REQUIRES THAT CARE SERVICES ENSURE THE FOOD AND DRINK THEY PROVIDE IS HANDLED, STORED, PREPARED AND DELIVERED IN A WAY THAT MEETS THE REQUIREMENT OF THE ACT. This would be one aspect of any inspection that they carried out.
• CONSEQUENCES OF NOT FOLLOWING THE ACT

  ENVIRONMENTAL HEALTH OFFICERS CAN:

  ▪ SEIZEFOODTHATISUNFITFORCONSUMPTION ▪ SERVEANIMPROVEMENTNOTICE

  ▪ CLOSEPREMISESCAUSINGRISKTOHEALTH
• Impact of the Food Safety Act 1990 ⮚EMPLOYEES MUST MAINTAIN HIGH STANDARDS OF PERSONAL HYGIENE.

  ⮚EMPLOYEES WHO PREPARE AND SERVE FOOD SHOULD BE PROVIDED WITH TRAINING IN FOOD SAFETY.

  ⮚FOODS SHOULD BE STORED CORRECTLY.

  ⮚MEALS SHOULD BE PREPARED, COOKED AND SERVED HYGIENICALLY AND

  SAFELY.

  ⮚FOOD PROVIDED MUST BE SAFE TO EAT

  ⮚RECORDS MUST BE KEP OF WHERE FOOD IS FROM SO THAT IT'S TRACEABLE
• FOOD SAFETY (GENERAL FOOD HYGIENE REGULATIONS 1992

  These regulations are PART OF the FOOD SAFETY ACT 1990.

  KEY ASPECTS OF THESE REGULATIONS:

  ⮚SETTINGS SHOULD KNOW WHICH STEPS ARE CRITICAL FOR FOOD SAFETY ⮚SAFETY CONTROLS MUST BE IN PLACE AND MAINTAINED AND REVIEWED

  ⮚FOOD HANDLERS MUST WEAR APPROPRIATE PPE AND BE SUPERVISED/OR TRAINED IN FOOD HYGIENE TO A LEVEL APPROPRIATE TO THEIR JOB.
• THE FOOD SAFETY (GENERAL FOOD HYGIENE) REGULATIONS 1992

  These regulations require:

  ⮚THAT FOOD HAZARDS ARE IDENTIFIED

  ⮚THE FOOD SAFETY CONTROL MEASURES ARE IN PLACE, MAINTAINED AND REVIEWED.

  ⮚THE ENVIRONMENTS WHERE FOOD IS PREPARED OR COOKED ARE KEPT CLEAN AND IN GOOD CONDITION.

  ⮚RAW MEAT AND READY-TO-EAT PRODUCTS MUST BE PREPARED ON SEPARATE CHOPPING BOARDS TO PREVENT CROSS CONTAMINATION.

  • THE ENVIRONMENT WHERE FOOD IS PREPARED AND COOKED MUST BE KEPT CLEAN AND IN GOOD CONDITION.

  • REQUIRES ADEQUATE ARRANGEMENTS FOR STORAGE AND DISPOSAL OF WASTE.
• IMPACT OF THE FOOD SAFETY REGULATIONS ON CARE SETTINGS

  ➢ HACCP SHOULD BE USED TO IDENTIFY FOOD SAFETY HAZARDS SUCH AS. ▪ PACKAGING/FOOD CONTAINERS

  ▪ WORK SURFACES

  ▪ FOOD PROCESSING EQUIPMENT

  ▪ COOKWARE

  ▪ PERSONAL HYGIENE

  ⮚FOOD SAFETY CONTROLS AND PROCEDURES MUST BE IN PLACE AND REVIEWED REGULARLY.

  ⮚FOOD PREPARATION AND SERVING AREAS MUST BE WELL MAINTAINED

  ⮚EMPLOYERS MUST PROVIDE APPROPRIATE FACILITIES FOR PERSONAL HYGIENE

  ⮚EMPLOYERS MUST PROVIDE PROTECTIVE CLOTHING - HYGIENE HATS, DISPOSABLE GLOVES, APRONS.