2 The Food Safety Act. This covers: Food quality Food safety Food compositionFood labelling and advertising.Under the Food Safety Act- Environmental Health Officer (EHO) can:Close down dirty premises on the spotImpose fines of £20,000 or imprisonmentTake legal action for manslaughter.Premises can be inspected at anytime.
3 Food Hygiene Regulations: Regulations to prevent outbreaks of food poisoningThree main areas:Food premises- Clean, well maintained, have hot and cold water, first aid, fire prevention, good ventilation etc.Personal hygiene- Correct footwear, uniform, headwear, good personal habits, good health and cleanliness.Hygienic practices- Food stored correctly, waste disposed of hygienically, good cleaning schedules.
4 HACCP (Hazard Analysis Critical Control Point) Hazards and how to prevent them from occurring-Flow of work (At each stage potential hazards can occur)PreventionPurchase of foodBuy from a reputable supplierReceipt of foodChecking deliveriesStorage of foodCorrect storageCooking of foodCooking thoroughly (Above 75 degrees)CoolingCool through the danger zone as quickly as possible (5-63 degrees)Hot-holdingAbove 63 degreesReheatingNot for high risk groups (Above 63 degrees)Chilled StorageBetween 1 and 5 degreesServingObey the 4 hour rule for cold food & the 2 hour rule for hot food.
5 HASAWA (Health & Safety at Work Act) This covers all aspects of health & safety:Employers must provide safe working area, supervision, instructions, training of staff, cleaning, first aid and clothing.Employees must also take care of their own health and safety, not endangering others and no misusing premises or equipment.
6 Risk Assessment A summary of what could cause harm to people. It is carried out in the following way:Identify risks and hazards E.g. Fire riskDecide how could be harmed and how.Evaluate the risks and decide what precautions needs to be taken.Put into practice precautionsReview risk assessment regular and update when necessary.
7 The health & Safety Executive (HSE) 5 point plan Each organisation must:Provide a written health and safety policyAssess the risks to employees, customers, partners and any people who could be affected by their activities.Arrange the planning, organisation, control, monitoring and review of preventive and protective measures.Ensure they have assess to health and safety advice.Consult employees about their risks at work and current measures in place.
8 Fire regulationsFire alarms should be tested weekly. Staff should be instructed in the use of fire-lighting equipment.
9 Fire Regulations: Raise the alarm Call the fire brigade. If possible, turn off gas supply, electricity, fansTry to fight the fire with the appropriate extinguisherClose doors and windowsLeave the building and go to the assembly pointDo not delay in raising the alarm or calling the fire brigadeDo not use liftsDo not stop to collect belongingsCare must be taken to use the correct fire extinguisher