Legislation

• food safety act 1990 


  applies to all food businesses and covers anything used as a food ingredient and drinks but doesn't cover animal feed or medicines.

  act covers commercial operations like selling food, storing processing and delivering foods, food labelling and small restaurants and cafes.

  act doesn't cover food prepared at home for domestic purposes and once food is sold its consumers responsibility to ensure the food is safely transported, stored and cooked correctly that prevents cross-contamination and growth of pathogenic bacteria.
• food safety act states all food business should make sure all food sales are:

  1. safe to eat - food has nothing added or taken away that could harm them.
  2. what people expect it to be - the food must be of the nature, substance or quality demanded by consumer.
  3. Not labelled, advertised or presented in a way that is false or misleading - e.g. if a meal says it contain beef, it must contain beef and no other meat.
• The general food law regulations

  2004
• The general food law regulations

  developed to bring food safety act in line with EU regulations and give power to Food standards agency.
• The food safety and hygiene regulations

  2013
• The food safety and hygiene regulations 2013 


  these regulations apply to all types of food and drink at all stages of food production except the primary stage (slaughter, harvesting drops and milking cows).
• The food safety and hygiene regulations 2013

  anyone who owns a food business must develop a system of compliance to ensure food safety controls are put in place and regularly maintained and reviewed.

  They need to know the critical stages for food safety, where something could go wrong is called a critical control point.
• due diligence:

  being able to prove that reasonable actions to avoid a heath risk has been put in place. e.g. following HACCAP.
• HACCP

  aim of HACCP is for a food business to look at each stage of production and look step by step to identify and analyse the potential risks in the process. Need to decide what controls they can put in place to prevent it from happening.
• HACCP

  is a food safety management system that is used to ensure hazards are identified and comply with the law. It produces evidence of due diligence
• food premises must:


  -be clean and maintained

  -allow good hygiene practices to take place

  -have sufficient lighting

  -have proper and hygienic handwashing facilities for staff

  -have enough space for and facilities for preparing, cooking and serving food safely.
• kitchen dress code:


  -a white hat to prevent hair contamination and absorbs any sweat on forehead.

  -long sleeve, cuffed, white cotton jacket and an apron is designed to protect lower body from burns and spills.

  -sturdy, slip resistant shoes with toe protectors
• rules for wearing a chefs uniform

  -cooks should change their uniform at place of work.

  -must not wear uniform in public areas as could be contaminated with microbes and become dirty.

  -uniform should be washed before wearing again

  -no jewellery and no strong perfumes as could taint the food.

  -hair nets or beard net should be worn if hair is long.