CATERER EATS OUT
Food hygiene
You are in: Home
New food safety regulations
The rules have changed
Hazardous foodsSome foods are more susceptible than others to the growth of the bacteria, toxins and viruses that can cause food poisoning.
Personal hygiene
Pest controlRodents, insects and birds are commonly considered food pests. Premises and equipmentThe legal requirements concerning food premises and equipment are set out in the Food Safety (General Food Hygiene) Regulations 1995.
CleaningThe Food Safety (General Food Hygiene) Regulations 1995 say that a proprietor of a food business must make sure that all stages of food preparation and sale are carried out in a hygienic way.
Due diligenceThe due diligence defence is available to anybody accused of a breach of food safety regulations. Food contaminationIf a catering business is looking for guidelines in preventing food contamination, it should begin with the Food Safety (General Food Hygiene) Regulations 1995. Food poisoningFood poisoning is an illness caused by eating food contaminated with bacteria, viruses or toxins, known collectively as "pathogenic micro-organisms".
HACCPHACCP (Hazard Analysis Critical Control Points) is a tool for minimising risks within a food safety management system.
Hygiene trainingAnyone running a catering business has a legal obligation to train their staff in the basics of food hygiene. This obligation is detailed in the Food Safety (General Food Hygiene) Regulations 1995.
Temperature controlFood which is susceptible to the bacteria, toxins and viruses that can cause food poisoning needs to be stored at the correct temperature.
|
most viewed newslatest blogsLatest Jobs |
