food safety legislation food safety legislation is designed to protect consumers from illness and...
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FOOD SAFETY LEGISLATIONFOOD SAFETY LEGISLATION
Food Safety legislation is designed to protect
consumers from illness and harm
Food LegislationFood Legislation
The Food Safety (Northern Ireland) The Food Safety (Northern Ireland) Order 1991Order 1991
Regulation EC 852/2004Regulation EC 852/2004 Food Hygiene Regulations (Northern Food Hygiene Regulations (Northern
Ireland) 2006Ireland) 2006
Role of Enforcement Role of Enforcement OfficersOfficers
Authorised Officers – Authorised Officers – Environmental Health Environmental Health OfficersOfficers Provide Food Safety Provide Food Safety
adviceadvice Inspect food premisesInspect food premises Enforce legislation Enforce legislation
covering foodcovering food Investigate outbreaks of Investigate outbreaks of
food-borne disease and food-borne disease and possible offencespossible offences
Powers of Enforcement Powers of Enforcement OfficersOfficers
Powers of entryPowers of entry Inspect food and premisesInspect food and premises Power to seize and detain Power to seize and detain
foodfood Serve noticesServe notices Power to closePower to close ProsecuteProsecute
Food Safety LawFood Safety Law
Safe FoodSafe Food Free from contaminationFree from contamination Fit for human consumptionFit for human consumption Hygiene of food premises, Hygiene of food premises,
equipment and personnelequipment and personnel Hygienic practices (including Hygienic practices (including
temperature control)temperature control) Control of food poisoningControl of food poisoning Composition, amount and Composition, amount and
labelling of food.labelling of food.
The inspection of food The inspection of food premisespremises
Purpose of inspection by an EHPPurpose of inspection by an EHP
• Ensure operation is capable of producing safe foodEnsure operation is capable of producing safe food
• To identify foreseeable incidences of food poisoningTo identify foreseeable incidences of food poisoning
• Assess effectiveness of hazard analysis, especially in relation Assess effectiveness of hazard analysis, especially in relation to critical control points (identify the risks) to critical control points (identify the risks)
• To check standards have been achieved (legal and industry To check standards have been achieved (legal and industry guides)guides)
• Identify training needs of staff (competency)Identify training needs of staff (competency)
• To provide advice/make recommendationsTo provide advice/make recommendations
• To respond to a complaintTo respond to a complaint
• RevisitRevisit
• To continually improve food hygiene standardsTo continually improve food hygiene standards
• To ensure the business complies with the law.To ensure the business complies with the law.
Food Handler – Legal Food Handler – Legal RequirementsRequirements
Keep yourself cleanKeep yourself clean Keep your workplace cleanKeep your workplace clean Protect food from contamination or Protect food from contamination or
anything that could cause harmanything that could cause harm Follow good personal hygiene practicesFollow good personal hygiene practices Wear appropriate protective clothingWear appropriate protective clothing Tell your employer if you are suffering Tell your employer if you are suffering
from or are a carrier of a food-borne illnessfrom or are a carrier of a food-borne illness
Food Handler – Legal Food Handler – Legal RequirementsRequirements
Legislation also states that food handlers Legislation also states that food handlers must not:must not:
Do anything that would expose food to Do anything that would expose food to contaminationcontamination
Sell food that is unfit for human Sell food that is unfit for human consumptionconsumption
Sell food with an expired date markSell food with an expired date mark Work with food if they have symptoms of Work with food if they have symptoms of
food poisoningfood poisoning
NoticesNotices A Hygiene Improvement Notice is used to A Hygiene Improvement Notice is used to
require food businesses to improve require food businesses to improve something sub-standardsomething sub-standard
A Hygiene Emergency Prohibition Notice can A Hygiene Emergency Prohibition Notice can apply to:apply to: Premises (prohibiting use of premises)Premises (prohibiting use of premises) Part of premisesPart of premises EquipmentEquipment A food business operatorA food business operator
Penalties for Non-Penalties for Non-ComplianceCompliance
Prohibition from using Prohibition from using part of businesspart of business
Fines and legal costsFines and legal costs Prison sentencePrison sentence
Closure of businessClosure of business Prohibition from running Prohibition from running
a food businessa food business Criminal recordCriminal record
Due DiligenceDue DiligenceThe principal of defence under The Food Safety The principal of defence under The Food Safety
(Northern Ireland) Order 1991(Northern Ireland) Order 1991
A business must be able to demonstrate that it A business must be able to demonstrate that it has done everything within its power to has done everything within its power to safeguard consumer healthsafeguard consumer health
Accurate records are useful in proving this Accurate records are useful in proving this defence; these may include:defence; these may include:
HACCPHACCP Monitoring records – storage/cooking/delivery Monitoring records – storage/cooking/delivery Pest controlPest control Cleaning schedulesCleaning schedules
What the Law RequiresWhat the Law RequiresEC 852/2004 on Hygiene of FoodstuffsEC 852/2004 on Hygiene of Foodstuffs
Premises must:Premises must: Be registered with the local CouncilBe registered with the local Council Be kept cleanBe kept clean Be maintained in good repairBe maintained in good repair Have a good design, layout and Have a good design, layout and
constructionconstruction Have adequate facilities for washing Have adequate facilities for washing
equipment and foodequipment and food Have satisfactory lighting and Have satisfactory lighting and
ventilationventilation Have adequate hand washing facilitiesHave adequate hand washing facilities
Contd….Contd….
Equipment must:Equipment must: Be kept clean and in good conditionBe kept clean and in good condition Be installed allowing cleaning in the Be installed allowing cleaning in the
surrounding areasurrounding area Waste must:Waste must:
Not accumulateNot accumulate Be deposited in closable containersBe deposited in closable containers Prevent pest accessPrevent pest access
Contd…Contd… Personnel must:Personnel must:
Have high standards of personal hygieneHave high standards of personal hygiene Wear clean protective clothingWear clean protective clothing Report to the proprietor when suffering Report to the proprietor when suffering
from illness or a condition that may from illness or a condition that may contaminate foodcontaminate food
Be supervised and instructed and/or Be supervised and instructed and/or trained in food hygiene matters trained in food hygiene matters commensurate with their work activitiescommensurate with their work activities
Complying with Food Safety Law?
Food Safety TrainingFood Safety Training
Legal requirementLegal requirement Appropriate to tasks undertakenAppropriate to tasks undertaken RecordedRecorded RefreshedRefreshed
EC 852/2004 Article 5EC 852/2004 Article 5
HHazardazard
AAnalysisnalysis
CCritical ritical
CControl ontrol
PPointoint
Hazard – anything that could cause harm to Hazard – anything that could cause harm to consumersconsumers
HACCP is designed to help food companies to HACCP is designed to help food companies to minimise the risk from food hazardsminimise the risk from food hazards
Hazard Analysis (HACCP)Hazard Analysis (HACCP)
HACCP SystemHACCP SystemFood companies need to:Food companies need to: Analyse the hazards to food safetyAnalyse the hazards to food safety Assess the level of risk from each hazardAssess the level of risk from each hazard Decide the most critical points that require Decide the most critical points that require
controlscontrols Implement appropriate controlsImplement appropriate controls Establish a monitoring systemEstablish a monitoring system Set up procedures to correct problems Set up procedures to correct problems
(corrective action)(corrective action) Review the system when operations changeReview the system when operations change
Record KeepingRecord Keeping
Legal requirement that certain records are Legal requirement that certain records are kept as part of the HACCP-based food kept as part of the HACCP-based food safety management system, eg:safety management system, eg:
Fridge/freezer recordsFridge/freezer records Cooking/hot-holding temperaturesCooking/hot-holding temperatures Cleaning recordsCleaning records Training recordsTraining records Pest control checksPest control checks
The Food Hygiene Regulations The Food Hygiene Regulations (Northern Ireland) 2006(Northern Ireland) 2006
Applies to high-risk foodsApplies to high-risk foods Cold foods- store below 8Cold foods- store below 8ooCC Hot foods – store above 63Hot foods – store above 63ooCC
During service :-During service :- Cold food max 4hrs at room temperature then Cold food max 4hrs at room temperature then
discard or refrigeratediscard or refrigerate Hot food maximum 2 hrs at room temperatureHot food maximum 2 hrs at room temperature
SummarySummary
Environmental Health Officers have wide-Environmental Health Officers have wide-ranging powers to control food safetyranging powers to control food safety
Controls are the responsibility of everybodyControls are the responsibility of everybody Many penalties for non-complianceMany penalties for non-compliance Due diligence defence availableDue diligence defence available Record-keeping is a legal requirementRecord-keeping is a legal requirement Every business must carry out a Hazard Every business must carry out a Hazard
AnalysisAnalysis