The Food Safety Act 0.0 / 5 ? Health & Social CareUnit 3 LegislationBTEC NationalOCR Created by: lucybackhouseCreated on: 15-02-21 11:43 Key aspects Impact on care settings 1 of 8 Requires that food safety hazards are identified Use of hazard analysis and critical control points (HACCP) to identify food safety hazards: - packaging/ food containers - Work surfaces - Food processing equipment - Cookware - personal hygiene 2 of 8 Settings should know which steps in their setting are critical for food safety Food safety controls and procedures must be in place and reviewed regularly 3 of 8 Safety controls must be in place, maintained and reviewed Food preparation and serving areas must be well maintained 4 of 8 Food handlers must wear suitable clean and appropriate protective clothing Employers must provide appropriate facilities for personal hygiene 5 of 8 Food handlers must be supervised and/ or trained in food hygiene to a level appropriate for their job Employers must provide clean protective clothing - hygiene hats, disposable gloves, aprons 6 of 8 The environment where food is prepared and cooked must be kept clean and in good condition dont need 7 of 8 Requires adequate arrangements for storage and disposal of waste dont need 8 of 8
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