Food Safety Legislation
Food Safety Legislation Overview
- Food safety legislation is a set of laws and guidelines designed to prevent foodborne illnesses.
- Such laws are crucial in protecting the health of the consumer within the Hospitality and Catering industry.
Key Legislation
The Food Safety Act (1990)
- The Food Safety Act (1990) sets out the basic responsibilities for food businesses to ensure the food they produce or sell is safe for consumption.
- This includes all stages of the food process from collection of raw materials to the sale of the finished product.
- Breaching the Act can lead to heavy fines, imprisonment, and a damaged reputation for businesses.
Food Hygiene Regulations (2006)
- The Food Hygiene Regulations (2006) require all businesses to have procedures that ensure food is safe to eat.
- It requires regular risk assessments and responsible food handling from food businesses.
- Businesses should maintain a high standard of personal hygiene, with regular hand washing.
The General Food Law Regulation (EC) 178/2002
- This European law, known as the General Food Law Regulation (EC) 178/2002, covers all stages of food production and distribution.
- It establishes the principle of ‘farm to fork’ traceability, giving authorities the ability to quickly and efficiently recall unsafe food products.
Roles of the Food Standards Agency
- The Food Standards Agency (FSA) is responsible for enforcing food safety legislation in the UK.
- The FSA provides guidance on best practice for food safety and runs awareness campaigns about key food safety issues.
- It conducts routine checks on food businesses to ensure that they are following the laws and regulations.
Responsibilities of Caterers
- Caterers have a legal responsibility to ensure that food served to the public is safe to eat.
- They must understand food allergens and be capable of providing accurate information to consumers about allergenic ingredients in their dishes.
- Regular cleaning, proper food storage and thorough cooking should be priorities in their daily operations.
- They must have a documented Food Safety Management System (FSMS) in place, often based on the principles of Hazard Analysis and Critical Control Point (HACCP).