As a food business owner or food processor, it is your primary responsibility to comply with relevant food safety laws, including the provisions of European Parliament Regulation (EC) 852/2004 on food hygiene — food hygiene regulations, food safety law 1990, Food Hygiene Regulations 2005. It is in your interest to receive the necessary training you need to apply the guidelines and principles to your company.
Essentially, food hygiene and safety legislation is intended to ensure that food is prepared, handled, stored, sold and distributed in a safe and hygienic manner.
The Food Safety Act, Food Hygiene Regulations is a legal obligation to ensure that food intended for the general public is treated in a controlled and managed manner. It allows food inspectors to inspect food and, if necessary, seize food that is considered unsafe for human consumption.
Responsibilities of food companies under the Food Hygiene Act
Food companies would also like to know more about the general food regulations 2004
According to these laws, food business owners must meet the requirements of Regulation (EC) No 178/2002. You will want to pay particular attention to Articles 14, 18 and 19.
Article 14
Foods that contain many harmful substances may not be sold to the general public or offered for sale. Food with excessive amounts of heavy metal must be avoided at all costs. This knowledge makes it completely unreasonable to expect a guest to eat it in that state.
Article 18
Food companies have an obligation to prove where they have purchased food and ingredients and to whom they have delivered. In essence, they must be able to keep track of food reports from food suppliers, including invoices and receipts.
Article 19
In the case of producing or distributing food that is considered unsafe, a food company must try to take the food out of circulation. If the products have reached the consumer, the company must inform them of the reason for withdrawal and, if necessary, recall of the consumer products already supplied.
Food companies are also obliged to use a food safety management system based on the HACCP principles. The person responsible for developing and maintaining food safety procedures must also have adequate training with regard to the application of HACCP principles.
These rules place a responsibility on all food businesses to ensure that their activities are carried out in a safe and hygienic manner. The activities of a food company have to do with every process that involves preparing or selling food. The food hygiene regulations (England) of 2006 make it a huge crime to deliver food that is unsafe to eat and is harmful to human health, and affects anyone who owns, manages or works in a food business.
As a food business owner, it is your responsibility to ensure that the right level of public health protection is always present. This can be done by identifying food safety hazards and risks that are relevant to your company and by taking appropriate control measures to prevent problems.
In short, your food company must practice and maintain procedures based on HACCP principles (Hazard Analysis Critical Control Point). It is especially important to assess them when new products are produced or work procedures change.
As every food business is different, food processors must assess the risks of their own business and work with the relevant controls. For the most part, a company that prepares and treats raw poultry will have to follow different procedures than a company that treats low-risk products such as bread.
It is also important to note that food must be correctly labeled and properly described to meet relevant food safety quality standards and regulations.
In addition, food business owners are required to provide relevant food hygiene training to all food handlers to ensure that their products are completely safe for human consumption.
Here are important points to keep in mind;
Food companies are required to decide what training their food handlers need by identifying the areas of their work that are likely to affect food hygiene.
It is strongly recommended to maintain a high level of personal hygiene. Some good practices for personal hygiene are
Employees of food companies with diseases such as diarrhea, vomiting, skin infections or wounds must report to management as soon as possible. In addition, it is highly recommended for workers with diarrhea and vomiting to stay away from their workplace until their symptoms stop — this should be after 48 hours.
Looking for an acceptable way to meet food hygiene regulations? Sign up for an online course on food hygiene. We at Intelle Learn Training can give your staff the necessary training they need to maintain the highest level of food hygiene in the workplace. It is important to note that there is no legal requirement to achieve this qualification, but it is still great for your staff to have the necessary skills to keep food contamination away.
Note: it is good practice to renew your food hygiene certificate every three years!
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