Food Safety Laws

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Food Safety 1995

All catering establishments must:

  • Make sure their food is safe to eat
  • Check that the information given to customers is correct
  • Ensure the correct quality and composition of food

Other points:

  • Food premises must be tidy
  • Personal hygiene of staff
  • Hygienic practices must be in place
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Food Labelling Regulations

This is the information that must be on a label that contains food:

  • Use by / best before date
  • List of ingredients with the biggest in weight listed first
  • Name / address of manufacturer
  • Name of food and brief description if not obvious
  • Weight / Barcode
  • Special claims about the food (fat free, vegan, vegetarian, ... calories)
  • Method of storage, making and cooking
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Trades Description Act

It is a criminal offence to 'falsely describe' goods or services

  • Wording on the menu
  • Describing menu items to customers
  • Letting customers know about extra costs
  • Describing service conditions
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Health and Safety at Work Act 1974

  • Covers all of health and safety
  • Must provide safe working areas
  • Employees must take care of own health and safety and not endanger others
  • Legal obligations of both employers and employees
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The Health and Safety Executive (HSE) Five Point P

  • Provide a written health and safety policy if they employ more than 5 people
  • Assess risks to employees, customers, partners and any other people who could be affected by their activities.
  • Arrange for the effective planning, organisation, control, monitoring and review of preventive and protective measures
  • Ensure they have access to competent health and safety advice
  • Consult employees if there are any changes to be made to the risk assessment
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