Health and Safety

  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 

Cooker:

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

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 

• 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

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

Registration

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

Training 

• 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

Use by - high-risk foods 

Best before - low-risk foods 

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

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

Other: 

• bar code 
• nutritional information 
• serving instructions 
• cost 

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

Symbols used:

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