Food Safety Legislation – Level 2 Hospitality and Catering WJEC Revision

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.

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.

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.

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.

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.

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).