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Food Safety Legislation
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New Food Hygiene Regulations
Regulation (EC) 852/2004 and The Food Hygiene (England) Regulations 2006 affect all food businesses. The key requirement is for the food business operator to produce food safely.
It is important you understand what food hazards exist in your business and to show what action you are taking to ensure your methods of food production/handling are safe. This is sometimes referred to as a Food Safety Management System or 'HACCP' The law now requires this to be written down and to have appropriate monitoring records.
A free example pack called ‘Safer Food Better Business’ is available to help small businesses comply with this legal requirement. The pack is clear and simple and based on the themes of cross-contamination, chilling, cooking and cleaning. There is a diary section and daily record sheets that last for the whole year.
Visit the Food Standard's Agency website for more information concerning 'Safer Food Better Business'. Free information packs and a DVD available in 16 different languages can be ordered.
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The Benefits of a Written System
The benefits of having such a system in place are numerous, eg
- Helps ensure the food you sell/supply is safe to eat
- Reduces risk of food poisoning and food complaints
- Enhances business reputation
- Improves consumer confidence
- Demonstrates compliance with the law
- Improves your hygiene inspection score (Scores on the Doors)
Other Requirements
There are numerous other legal requirements including rules for:
- Registration
- Licences/approvals
- Structural requirements
- Waste
- Pest control
- Training
- Traceability of suppliers and products
- Transport
- Cleaning
- Food preparation
- Gastric illness
For more information on the new legislation you can visit the Food Standards Agency website or contact us in a number of ways.
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