Health and Safety

  • Created by: radz_star
  • Created on: 05-06-16 12:53


(  Required safety standards have been met - European Union 

Electrical equipment:

  • set up and use correctly 
  • do not use near water 
  • check equipment regularly 
  • place equipment in a safe place 


  • turn saucepan handles inwards 
  • use over gloves
  • use back rings rather than front rings if these are available
  • do not clean whilst still hot 
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Food poisoning:

  • illness caused by contaminated food or water 
  • buying food 
    • choose fresh food from a reputable shop - check date mark 
  • transporting food 
    • appropriately packaged, keep chilled
  • storing food 
    • frozen food in freezer
    • chilled and perishable foods in fridge 
    • non-preishable foods in a cool, dry, well-ventilated cupboard 
  • preparing food
    • leave in fridge until needed - defrost before use 
    • clean work surfaces before and after 
    • wash fruit and veg before use 
    • take care when preparing meat and poultry - cross contamination 
  • cooking food 
    • cook thoroughly - should reach 72°C for 2 mins 
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Cross contamination

  • don't allow raw and cooked foods to touch each other 
  • don't allow the blood and juices of raw foods to drip onto cooked foods 
  • don't allow bacteria to be transferred during handling or preparation 

HACCP - Hazard Analysis and Critical Control Point 

  • keep food production safe 
  • from biological, chemical, and physical risks 
  • control point - step in the making process where a hazard must be controlled 
  • HACCP predicts hazards - prevents them beforehand - saves money
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Food Legislation

Food Safety Act 1990 

  • makes sure all food is safe to eat - all stages of production are covered 

Food Safety (General Food Hygiene) Regulations 1995 

  • makes sure there are common food hygiene rules across the EU 
  • affects businesses


  • any premises where food is prepared for selling must be registered 


  • anyone working in food preparation industry must have gone through some training 

Food Safety (Temperature Control) Regulations 1995

  • some foods must be kept at controlled temperatures during preparation, transportation and storage - below 8°C and above 63°C
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Date Marking

Use by - high-risk foods 

Best before - low-risk foods 

Display until - informs retailer - not legal requirement - on 'use by' products 

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Food labelling

Food Regulations 1996 

  • product name 
  • list of ingredients
  • storage instructions
  • date marking 
  • manufacturer's name and address
  • weight or volume - 'e' shows that it is an average quantity 
  • product description 
  • instructions for use 
  • place of origin 
  • allergies


  • bar code 
  • nutritional information 
  • serving instructions 
  • cost 
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Food labelling 2

Nutrition claims on food labels - must have nutritional information on packaging as evidence 

Symbols used:


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Environmental Health Officers (EHOs) 

Main officers enforcing food safety laws 

  • ensure food is safe and fit to eat 
  • aim to reduce possible sources of contamination 
  • monitor working conditions and hygiene systems 
  • enforce the law 
  • offer advice and support
  • can close down and prosecute businesses 

Inspections focus on:

  • temperature control
  • cleaning and disinfection
  • hygiene
  • control systems 
  • design of premises 
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