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
E-mail: foodsafety@dover.gov.uk
