fsai breakfast bites business startup may 2013

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How to Contact UsAdvice Line - Mon-Fri 9am to 5pm: 1890 336677

Email: info@fsai.ie

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Starting a Food Business

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Where to Start?

You must familiarise yourself with food hygiene legislation

You need to register your business

Your business may also need approval

You need to develop a food safety management system based on HACCP

You must have a traceability system

You may require some form of food safety training There are special considerations when operating from home or selling at farmers’ markets

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The Food Hygiene Rules

Know the rules for making food safely and hygienically

Regulation 852/2004 – general hygiene Regulation 853/2004 – animal products

Regulation 178/2002 – principles of food safety

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The RulesApply to all food businesses – big or small

Sets out requirements for:

registration, food safety management system and training

food premises (layout, design, construction, siting and sizing)

rooms for food preparation, processing or treatment

moveable or temporary premises (market stalls, mobile food vans) and home businesses

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Transport

Equipment

Food Waste

Water Supply

Personal Hygiene

Provisions applicable to foodstuffs (contamination, temperature control)

Wrapping and packing

Heat treatment

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Keep cold food cold (below 5C)

Keep hot food hot (above 63C)

Wash hands frequently

Don’t cross-contaminate – keep raw and cooked foods separate

Clean as you go

Use reputable suppliers

Have good work flow to reduce risks

Train staff

Common Sense Stuff

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NB!

You are responsible for ensuring the food you produce/process/prepare/sell

is safe

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Register Your Business

Must register as a food business with relevant Competent Authority

HSE Local Authority DAFM SFPA

Give them a call to discuss your business and to get a registration form

Contact details are on our website

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Approval

Some businesses require approval

Generally producers/manufacturers/processors of foods of animal origin

Slaughterhouses Meat processers Meat product manufacturers (e.g. hams, salamis, sausages) Egg producers Producers of dairy products (e.g. milk, cheese, yoghurt), fish

processors Producers of processed fishery products (e.g. smoked fish,

marinated fish)

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Remember!

Contact Competent Authority at earliest stage of business development

These are your inspecting officers

You won’t always be inspected before you start trading

Frequency of inspection is based on risk assessment

Once registered you can start trading

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Food Safety Management SystemBased on Principles of HACCP

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HACCP ...... Is it a bird? Is it a plane?

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No..it’s just a really bad name for a system that helps you control risks and hazards

HACCP = Your food safety management system

HACCP stands for Hazard Analysis and Critical Control Points

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Law requires that you have a food safety management system in place based on the 7 principles of HACCP

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What are the 7 Principles of HACCP?

• Indentify hazards e.g. Bacteria, metal, detergents• Determine critical control points (CCP) e.g. Cooking to

70C for 2 mins• Establish critical limits e.g. Centre of food must reach

70C for 2 mins• Establish system to monitor control of CCP e.g.

Recording final cooking temp• Establish corrective action to be taken if CCP out of

control• Verify system is working• Documentation of procedures

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Your Food Safety Management System

allows you to:

Identify risks and hazards

Put a system in place to control them

Develop a plan of action for when things go wrong

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FlexibilityNot necessary to always apply full HACCP principles

Risk assess your business and decide how best to control hazards then decide on an option below

Comply with basic hygiene prerequisites (Article 4 and Annex II of Regulation 852/2004)

Use an established standard e.g. NSAI standard for caterers

Apply HACCP principles e.g. using FSAI’s Safe Catering Pack

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Very Important!

There should be ownership of this system – not just a folder on a shelf

It should be constantly reviewed, tested

and updated

All staff should be aware of their role in making the system work

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Designed for caterers

Helps business to put system in place

DVD

Record Books

Workbooks

Safe Catering Pack

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Traceability

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What Comes In and What Goes Out

Must have a system in place that records food and ingredients that are supplied and food and ingredients that are sold on

Exception where sale is to the final consumer e.g. shop, restaurant, café, butcher shop

Further InformationFSAI’s Guidance Note No.10 – Product Recall and Traceability

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Why is Traceability Important?

If something goes wrong with a food product you have supplied, an up-to-date and detailed traceability system:

Allows for speedy identification of the problem

Permits quick recall/withdrawal of affected product(s) if necessary

Minimises risk to the consumer

Minimises reputational and financial damage to the food business

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Food Safety Training

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What you need to know about training

Legally required to undertake food safety training and/or be supervised in line with the level of activity you are involved in Important! You do not necessarily have to attend a food safety training course. There are a number of ways you can fulfil your legal requirements for training

A certificate is not necessary. It is more important that you can demonstrate working safely and hygienically with food

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Use our training guides and other training resources

Attend the FSAI’s Food Safety and You course

Get an in-house Trainer

Avail of e-learning programmes

Attend a course

Help yourself or get help

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Starting a Food Business in the Home

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What to consider?

Contact competent authority straight away to discuss feasibility

Home environment may not be suitable for some activities

Kitchen may not be suitable for type/volume food to be produced

Must keep domestic and business activities separate

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Additional legislation you may need to think about

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General Labelling rules

Product specific labelling rules e.g. Beef, fish, honey, jam

Nutrition and health claims

Microbiological criteria

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Useful Publications

HACCPHACCP Pack

Guidance Note No. 11

Traceability and recall – Guidance Note No. 10

Food stalls – Guidance Note No. 16

Shelf-life Determination – Guidance Note No. 18

Microbiological criteria – Guidance Note No. 26

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How to Contact UsAdvice Line - Mon-Fri 9am to 5pm: 1890 336677

Email: info@fsai.ie

Website: www.fsai.ie/subscriptions

www.facebook.com/FSAI

@FSAIinfo

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