Food Hygiene

The Food Safety (General Food Hygiene) Regulations 1995 require HACCP (Hazard Analysis Critical Control Points) and Food Hygiene training for all food handlers. A food handler is defined as ‘someone who comes into contact with foodstuffs for human consumption, whether intended for sale or not, who could by his or her actions cause food poisoning organisms or other contamination to come in contact with such food, or who controls the activities of such persons’ (RIPHH, 1995) As you can see, the definition of a food handler is not confined solely to those who prepare food, but to food producers, servers and managers.

Failure to comply with this legislation may result in a high fine. Civil action against food premises is also on the increase.

What is HACCP?

HACCP stands for ‘Hazard Analysis Critical Control Point’. It is an internationally recognised and recommended system of food safety management. It focuses on identifying the ‘critical points’ in a process where food safety problems (or ‘hazards’) could arise and putting steps in place to prevent things going wrong. This is sometimes referred to as ‘controlling hazards’. Keeping records is also an important part of HACCP systems.

New food hygiene laws will apply in the UK from 1 January 2006. They will affect all food businesses, including caterers, primary producers (such as farmers), manufacturers, distributors and retailers.

Health & Safety

Employers have a responsibility to provide safe and healthy workplace conditions as well as safe systems and methods for workplace activities. An essential element of any safe system is the knowledge and attitude of employees, and this demands proper training in the basics of health and safety, as well as specific training for individual tasks.

Current legislation requires companies to carry out Health and Safety Risk Assessments and to make available records requested by the appropriate enforcing authority. Failure to comply with this can result in prosecution being taken against management and immediate closure of the premises.