Chapter 1.5Food Safety Act

& Environmental Health Officer

Food Safety Act 1990This act concentrates on making sure food is safe to eat and is of the quality and composition that customers expect.This act gives Environmental Health Officers power to :•Enter any food premises at any time•Inspect food•Take samples of food away for analysis•Confiscate any food they judge to be unfit•Issue ‘improvement notices’ to food businesses•Close premises down

EHO expectationsStaff Cleanliness of staff – good personal

hygiene. Clean uniform, short nails etc.Basic hygiene certificate and regular updates.

Processes in the work

place

Cleaning schedule, safe storage of cleaning materials/chemicals

Storage of food

Good temperature control – chilled below 5oC, clean, dry stock room, clear stock rotation, keep raw and cooked foods separated

Equipment Clean and fit for purpose, use of colour coded equipment

Temperature of food

Avoid leaving food at room temperatures for long periods of time. Use of temperature probes, food kept out of danger zone 5oC – 63oC.

EHO powers• Issue a prohibition notice which immediately

prevents further business until remedial action has been taken

• Issue an improvement notice whereby action must be taken within a certain time, to an employer, employee or supplier

• Prosecute any person breaking the act. This can be instead of or in addition to serving a notice and may lead to a substantial fine or prison

• Seize, render harmless or destroy anything that the inspector considers to be the cause of imminent danger