Food Safety Laws

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

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

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

• 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

• 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