Food Safety (General Hygiene) Regulations 1995 (amended 1999 and 2004) -…
Food Safety (General Hygiene) Regulations 1995 (amended 1999 and 2004)
Key aspects – Food Safety(General Food Hygiene) Regulations 1992
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
Impact on care settings
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.
Food Safety (General Hygiene) Regulations 1995
The 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.