Legislation and compliance
Legislation and Compliance in the Kitchen
Understanding Key Legislations
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Familiarise yourself with The Food Safety Act 1990, which establishes the legal obligations for businesses to provide safe, fit for consumption food.
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Understand The Food Hygiene Regulations 2006, which elaborates on the general requirements for food hygiene and safety standards.
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Acknowledge your duties under The Health and Safety at Work Act 1974, which requires employers and employees to maintain a safe working environment.
Food Safety Management and HACCP
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Understand the importance of having a Food Safety Management System based on the principles of the Hazard Analysis and Critical Control Points (HACCP).
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Know the seven principles of HACCP: conducting a hazard analysis, identifying critical control points, setting critical limits, developing monitoring procedures, outlining corrective actions, keeping records, and providing verification procedures.
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Understand that implementing, maintaining and regularly reviewing a HACCP plan is a legal requirement for food businesses.
Adhering to Compliance
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Ensure compliance with the European Food Information to Consumers Regulation, which requires clear labelling and providing allergy information for unpackaged foods.
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Follow the requirements of The Food Standards Agency’s ‘Food Law Code of Practice’ which provides instructions on compliance and enforcement of food safety laws.
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Understand and follow the local environmental health department’s guidelines on food safety, hand hygiene, temperature control, cross-contamination and cleaning.
Penalties for Non-compliance
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Recognise the significant penalties for non-compliance, which can include fines, imprisonment, prohibition orders, and reputation damage.
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Understand the roles of enforcement officers and penalties they can impose under the Food Safety and Hygiene Regulations 2013.
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Be aware of the importance of complying with all legislation and regulations to avoid detrimental consequences for both individuals and businesses.