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Working confidently with local food

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Presentation on theme: "Working confidently with local food"— Presentation transcript:

1 Working confidently with local food
Christine M Morrison Environmental Health Officer Development Department Comhairle nan Eilean Siar

2 Aims and objectives To explain - Environmental Health - Food Safety legislation - New business/local food supplier requirements

3 Environmental Health Food Safety Food Standard Health and Safety
Public Health Built Environment Pollution Control Waste Management

4 Food Safety Legislation
Law is a complex subject Acts & Regulations are difficult to interpret However, ignorance of the law is no defence

5 Enforcement Local Authority authorised officers include:
Environmental Health Officer (EHO) Food Safety Officer (FSO)

6 Their duties include dealing with:
Food premises inspection Food poisoning Food complaints Food hygiene training Food hazard alerts Food allergy alerts Planning applications Licensing applications “Home authority” referrals

7 Officer Duties New business advice Existing business advice
Educate, advise, persuade

8 Food 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

9 Prior to inspection Premises History
Frequency – depending on risk rating Equipment Protective clothing Additional expertise

10 Risk Rating of Business
Type of premises Nature of food Degree of handling Size of business Type of customer supplied - local/regional/national Current level of compliance Management confidence History of compliance Control systems in place

11 Food Hygiene Rating Scheme
Consumer information:

12 New Food Business Register with Local Authority at least 28 days before trading Food Hygiene Training Food Safety Management Procedures (HACCP, Hazard Analysis)

13 Purpose of Inspection by an Officer
Ensure operation is capable of producing safe food To identify foreseeable incidences of food poisoning Assess 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)

14 Purpose of Inspection by an Officer
To provide advice/make recommendations To respond to a complaint Revisit premises To continually improve food hygiene standards To ensure the business complies with the law

15 Acts and Regulations Deal with:
Unsafe or unfit food Contamination Hygiene Training Hygiene practices Provision of facilities Food poisoning

16 Acts and Regulations Deal with:
Composition Labelling Registration Import Approval Offences Penalties

17 Safety of food Hygiene of Premises Food Safety Act 1990
The Food Hygiene (Scotland) Regulations 2006 Food Safety Act (Amendment) Regulations 2004 Applying E.C. Regulations 852/2004 853/2004 854/2004 The General Food Regulations 2004 Applying E.C. Regulation 178/2002

18 EC Regulation 852/2004 Hygiene of Foodstuffs
Article 1 – Scope (appliance/non appliance) Article 2 – Definitions Article 3 – General obligations Article 4 – General & specific hygiene requirements Article 5 – Hazard analysis & critical control points Annex 1 – Primary production Annex II – Chapters 1-12 Hygiene requirements

19 EC Regulation 852/2004 General Requirements
Adequate temperature control Application of a Food Safety Management System based on the HACCP principles To be registered with local authority Suitable and sufficient premises Food premises kept clean and in good repair Adequate maintenance and cleaning Suitable pest control Adequate welfare facilities Delivery vehicles suitable for task and clean Suitable equipment capable of being cleaned

20 General Hygiene Requirements (all food business operators) 852/2004-Annex II Chapters 1-12
General requirements Specific requirements Moveable/temporary Transport Equipment Food waste Water supply Personal hygiene Foodstuffs Wrapping/packaging Heat treatment Training

21 852/2004 Article 5 5(1) Food Safety Management System
5(2) HACCP Principles 5(3) Primary Producer Exemption 5(4) Provision of Evidence Documents kept up to date Retention of records

22 Food Hygiene (Scotland) Regulations 2006 Schedule 4 Temperature Control Requirements
Chill storage and hot holding Food must be kept in a refrigerator, cool ventilated place or Above 63ºc Reheating Food 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)

23 EC Regulation 853/2004 Approved Premises
Premises approved to produce Product of Animal Origin (POAO) Requirement for Registration & Approval Health & Identification marking Documents

24 Food Labelling Regulations 1996
Food to be labelled with: Name of food List of ingredients “best before” date Or a “use by” date Special storage/use conditions Name and address of : Manufacturer Or packer Or seller

25 Food Labelling New Food Information (Scotland) Regulations 2013
Labelling can be complicated and confusing – if in doubt, ask!

26 Sale of local produce Check that supplier is registered with Environmental Health Registration – free of charge Insurance for product and 3rd party liability?

27 Contact your local EH office and seek advice It’s free!
If in Doubt….. Contact your local EH office and seek advice It’s free!

28 Effect of “horse meat” scandal


30 Food Fraud - effects Public more likely to buy locally
Butcher sales have increased Decrease in convenience foods bought FSB “Keep Trade Local” campaign Public want to know where food coming from

31 Conclusion Fair Trade – Trade Fairly
All food business operators have to work to the same legislation Any Questions?

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