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).