Hygiene laws for food business
From 1 January 2006, the Food Hygiene (England) Regulations 2006
replace most of the old hygiene laws. While the majority of the
existing requirements will not be affected in practical terms, one
major change is that all businesses handling food will need to have
a specified safety management system based on the principles of
HACCP - Hazard Analysis and Critical Control Points.
Critical points
This is an internationally recognised
system of food safety management focusing on identifying the
‘critical points’ where hazards could arise, and putting steps in
place to prevent things going wrong.
All food businesses are required to produce food that is safe to
eat. Under the new regulations, they must have written evidence of
the positive steps they take to work with food safely. The type of
system they need will depend on the size and type of business.
To assist businesses in keeping records of their hygiene
routines, a new ‘toolkit’ – Safer Food, Better Business – has been
released by the Food Standards Agency (FSA). The pack allows a
simple, practical approach based on the FSA’s ‘4 Cs’:
cross-contamination, cleaning, chilling and cooking. The toolkit is
aimed at owners and managers of restaurants, cafes and takeaways,
and catering businesses employing fewer than 10 people. Variations
for ethnic cuisines, fish and chip shops and retail food premises
are also being produced. The packs are free, and set out in plain
terms what proprietors need to do to work with food safely, train
their staff and improve their business.
Diaries
The toolkits contain accessible information on how to recognise
important food safety issues, and food hygiene diaries recording
hazard-preventative action, which the owner or manager signs every
day. The diaries are based on daily opening and closing checks at
which any food safety issues are noted, along with the action taken
to make food safe. Each diary also contains a staff list, training
records, a supplier list, and a cleaning schedule. Once it is set
up, the diary takes a minute a day to complete – unless a food
hazard has been identified.
For more information call the Council’s Environmental Health
Section on 01304 872216.
If you would like to order a copy of Safer Food, Better Business
call 08456 060 667 or email foodstandards@ecgroup.uk.com.
A downloadable file of the entire document is available at the FSA
website, www.food.gov.uk.
Acknowledgements to: Ashford Borough Council and the Food
Standards Agency.
Food Safety Team
Environmental Health
Dover District Council
White Cliffs Business Park
Dover
Kent CT16 3PJ
Telephone: 01304 872216
E-mail: envhealth@dover.gov.uk
