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Food Safety Act 1990 Summary, Food Safety (General Hygiene) Regulations…
Food Safety Act 1990
Summary
This Act requires that good personal hygiene is maintained when working with food so that it is safe to eat
It requires that records are kept where food is from so that it can be traced if needed
It requires that any food that is unsafe is removed and an incident report completed
Covers safe preparation, storage and service of food.
‘Food businesses’ must be registered, this includes; canteens, clubs and care homes.
Environmental Health Officers (EHO) can:
Seize food thought to be unfit for human consumption.
Serve an improvement notice.
Close a premises causing a risk to health.
CQC requires that care services ensure that food and drink is handled, stored, prepared and delivered so that meets the requirements of the Act.
Employers must maintain high standards of personal hygiene.
Employees who prepare and serve food should be provided with training in food safety.
Food should be stored correctly.
Meals should be prepared, cooked and served safely and hygienically.
Food provided must be safe to eat.
Records must be kept of where food is from so it is traceable.
when preparing food you should wear things such as hair nets and gloves to reduce the risk of hair falling into the food and to keep hygenic.
Food Safety (General Hygiene) Regulations 1995
summary
This act requires that food safety hazards are identified
It requires that food safety controls are in place, maintained and reviewed
It require that environments where food is prepared or cooked are kept clean and in good condition
Raw meat and ready to eat products must be prepared on separate chopping boards to prevent cross contamination.
Requires food safety hazards are identified.
Setting should know the critical steps for food safety in their setting.
Safety controls must be in place, maintained, and reviewed.
Food handlers must wear suitable clean and appropriate PPE.
Food handlers must be supervised and/or trained in food hygiene to an appropriate level.
The preparation and cooking environment must be kept clean and in good condition.
Adequate arrangements for storage and disposal of waste.
Use of Hazard Analysis and Critical Control Points (HACCP) to identify food safety hazards; packaging, work surfaces, food processing equipment, cookware and personal hygiene.
Food safety controls and procedures must be in place and reviewed regularly.
Food preparation/serving areas must be well maintained.
Employers must provide appropriate personal hygiene facilities.
Employers must provide clean, PPE, hairnets, hats, disposable gloves and aprons.