Understanding Food Hygiene and Safety Regulations
The regulations state clearly that the food business operator is legally responsible for ensuring the requirements of food law are met within the food business under their control.
That means you.
Contents
Introduction - which Food Hygiene and Safety Regulations apply to you?
Food definitions - key terms in Food Law
Risk & food law - Risk Assessment and Hazards
Safe food - what you must do to ensure food safety
Placing your product on the market - when is your food "on the market?"
Registration with the appropriate authorities- when must you register?
HACCP – Hazard analysis critical control points - your food safety responsibilities with HACCP Checklist
Food traceability – if something goes wrong - product withdrawal/recall
Food premises – where your food business operates
Rules for equipment you use in your food business - standards of equipment
Personal hygiene - handwashing, jewellery, illness and hygiene
Health and Safety at work - overview
Food labels and labeling - getting labels right
Allergies and allergens - Your responsibilities to allergy sufferers
Temperature control and food storage - Producing and storing food safely
Training - making sure your staff know the rules/control the risks
Appendices: Abbreviations, references, definitions, glossary