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LO2.1: The Food Safety Act 1990 - Coggle Diagram
LO2.1: The Food Safety Act 1990
The Food Safety [General Food Hygiene] Regulations 1992
Key aspects of the Act...
Safety controls must be in place, maintained and reviewed.
Food handlers must wear suitable clean and appropriate protective clothing.
Settings should know which steps in their setting are critical for food safety.
Food handlers must be supervised and/or trained in food hygiene to a level appropriate for their job.
Requires that food safety hazards are identified.
The environment where food is prepared and cooked must be kept clean and in good condition.
Requires adequate arrangements for storage and disposal of waste.
Impact on care settings...
Food preparation and serving areas must be well maintained.
Employers must provide appropriate facilities for personal hygiene.
Food safety controls and procedures must be in place and reviewed regularly.
Employers must provide clean protective clothing: for example, hygiene hats, disposable gloves and gloves.
Use of Hazard Analysis and Critical Control Points (HACCP) to identify food safety hazards:
Work surfaces
Food processing equipment
Packaging/ food containers
Cookware
Personal hygiene
Key aspects of the Act...
Requires the registration of food businesses.
Covers the safe preparation, storage and serving of food.
The CQC requires that care services ensure the food and drink they provide is handled, stored, prepared and delivered in a way that meets the requirements of the Act.
Environmental Health Officers can:
Serve an improvement notice.
Close premises causing a risk to health.
Seize food that is thought to be unfit for consumption.
Impact on care settings...
Food should be stored correctly.
Meals should be prepared, cooked and served hygienically and safely.
Employees who prepare and serve food should be provided with training in food safety.
Food provided must be safe to eat.
Employees must maintain high standards of personal hygiene.
Records must be kept of where food is from so that it is traceable.