7Officer Duties New business advice Existing business advice Educate, advise, persuade
8Food Business“”Food business” means any undertaking, whether for profit or not and whether public or private, carrying out any stage of production, processing and distribution of food.Food Business Operator – has the responsibility to ensure food kept safe and free from contamination
9Prior to inspection Premises History Frequency – depending on risk ratingEquipmentProtective clothingAdditional expertise
10Risk Rating of Business Type of premisesNature of foodDegree of handlingSize of businessType of customer supplied - local/regional/nationalCurrent level of complianceManagement confidenceHistory of complianceControl systems in place
12New Food BusinessRegister with Local Authority at least 28 days before tradingFood Hygiene TrainingFood Safety Management Procedures (HACCP, Hazard Analysis)
13Purpose of Inspection by an Officer Ensure operation is capable of producing safe foodTo identify foreseeable incidences of food poisoningAssess the effectiveness of hazard analysis, especially in relation to critical control points (identify the risks)To check standards have been achieved (legal, company, industry guide)Identify training needs of staff (competency)
14Purpose of Inspection by an Officer To provide advice/make recommendationsTo respond to a complaintRevisit premisesTo continually improve food hygiene standardsTo ensure the business complies with the law
15Acts and Regulations Deal with: Unsafe or unfit foodContaminationHygieneTrainingHygiene practicesProvision of facilitiesFood poisoning
16Acts and Regulations Deal with: CompositionLabellingRegistrationImportApprovalOffencesPenalties
17Safety of food Hygiene of Premises Food Safety Act 1990 The Food Hygiene (Scotland)Regulations 2006Food Safety Act (Amendment)Regulations 2004Applying E.C. Regulations852/2004853/2004854/2004The General Food Regulations 2004Applying E.C. Regulation 178/2002
18EC Regulation 852/2004 Hygiene of Foodstuffs Article 1 – Scope (appliance/non appliance)Article 2 – DefinitionsArticle 3 – General obligationsArticle 4 – General & specific hygiene requirementsArticle 5 – Hazard analysis & critical control pointsAnnex 1 – Primary productionAnnex II – Chapters 1-12 Hygiene requirements
19EC Regulation 852/2004 General Requirements Adequate temperature controlApplication of a Food Safety Management System based on the HACCP principlesTo be registered with local authoritySuitable and sufficient premisesFood premises kept clean and in good repairAdequate maintenance and cleaningSuitable pest controlAdequate welfare facilitiesDelivery vehicles suitable for task and cleanSuitable equipment capable of being cleaned
20General Hygiene Requirements (all food business operators) 852/2004-Annex II Chapters 1-12 General requirementsSpecific requirementsMoveable/temporaryTransportEquipmentFood wasteWater supplyPersonal hygieneFoodstuffsWrapping/packagingHeat treatmentTraining
21852/2004 Article 5 5(1) Food Safety Management System 5(2) HACCP Principles5(3) Primary Producer Exemption5(4) Provision of EvidenceDocuments kept up to dateRetention of records
22Food Hygiene (Scotland) Regulations 2006 Schedule 4 Temperature Control Requirements Chill storage and hot holdingFood must be kept in a refrigerator, cool ventilated place orAbove 63ºcReheatingFood being reheated must be raised to a temperature of not less than 82ºc(except if it is proved that the food will deteriorate in quality if raised to that temperature)
23EC Regulation 853/2004 Approved Premises Premises approved to produce Product of Animal Origin (POAO)Requirement forRegistration & ApprovalHealth & Identification markingDocuments
24Food Labelling Regulations 1996 Food to be labelled with:Name of foodList of ingredients“best before” dateOr a “use by” dateSpecial storage/use conditionsName and address of :ManufacturerOr packerOr seller
25Food Labelling New Food Information (Scotland) Regulations 2013 Labelling can be complicated and confusing – if in doubt, ask!
26Sale of local produceCheck that supplier is registered with Environmental HealthRegistration – free of chargeInsurance for product and 3rd party liability?
27Contact your local EH office and seek advice It’s free! If in Doubt…..Contact your local EH office and seek adviceIt’s free!