- Food hygiene regulations 2006
- Food Safety and Standard Act ,2006 part -1
- The Food Hygiene (England) Regulations 2006 - legislation
- What is a 'food business activity'?
- Food hygiene regulations 2006 summary of the book
- Food Hygiene Regulations 2006 – Understanding Your Duties
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- The Food Hygiene (England) Regulations 2006
Amidst the bustle of daily work life the legalities of managing food safety can sometimes be forgotten.
You have people to manage, customers to serve, resources and budgets to allocate, and all the rest of it. But you also know you have legal responsibilities for food safety. And the food hygiene regulations are a big fish to fry — a huge and very important fish — the whale of food safety legislation.
Food hygiene regulations 2006
But at the end of a long day of sore feet and high stress, going over mind-bending legal stuff can seem like a step too far. So, to keep things concise, this blog post will summarise the food hygiene regulations , providing an overview of your main duties and need-to-know info. What the law says The food hygiene regulations are divided between England and Scotland. The differences between the two will be discussed later in this post. For the benefit of this document we will discuss the particulars of the Food Hygiene England Regulations First things first.
What do these regulations cover?
Food Safety and Standard Act ,2006 part -1
They can be broken down into:. You, as a food business operator, need to know your responsibilities for food safety.
The Food Hygiene (England) Regulations 2006 - legislation
Not only does this ensure that you comply with your legal obligations, but it also gives you a good defence should you be prosecuted. Underpinning the daily activities of everybody in your establishment are the food hygiene regulations These regulations also put requirements on you to ensure that the establishments from which you source your food comply with food hygiene regulations.
Regardless of your type of food business — retail, food manufacturing, restaurant, or occasional-cake-baker-from-home-that-sells-to-the-public — the food hygiene regulations are relevant to you. Responsibility — the food business operator you, as manager, owner, etc maintains responsibility for food safety. It is this role that would be liable for prosecution if mistakes are made. This is a set of procedures which covers all of your food safety activities and ensures that you comply with all relevant food safety regulations.
Traceability — Do you know where the food you handle comes from? Can you trace it throughout the entirety of its journey, and ensure that every step of the way food hygiene standards have been maintained?
Hygiene — basic hygiene requirements must be applied, especially for specified categories of food. More on this here.
What is a 'food business activity'?
Evidence — maintain written records and documentation that prove your legal compliance. These may be requested by authorities.
And must be kept for an appropriate period. Authorities — notify authorities of all food business establishments under your control, and always provide up to date information on each.
You must cooperate with all authorities. Offences and enforcement Below are some details on the powers of enforcement officers, and what to expect if prosecuted. Samples — authorised officers may purchase or take a sample of any food, substance or contact material on the premises. That sample can be sent for analysis if deemed necessary. Powers of entry — an authorised officer can enter any premises at any reasonable hour hour notice must be provided for private domestic dwellings.
The authorised officer must not be obstructed. Prosecution — Any failure to comply with your duties under the food hygiene regulations is an offence and could result in a fine or imprisonment. Liability lies with company directors, managers, or any other persons of responsibility.
Temperature control requirements Temperature control relates to the way you manage the conditions in which bacteria can grow. Failure to do this properly can lead to food poisoning.
You have requirements to perform hourly checks and keep suitable records. This section refers to specific temperature brackets and timescales for storage at hot, cold and ambient temperatures. As such, we really would advise that you seek advice or get some training for food hygiene if you are unsure of your legal requirements for managing these conditions.
Food hygiene regulations 2006 summary of the book
Contact us today for advice or guidance. We can point you in the direction of an appropriate training course which covers temperature control, or advise of consultancy support options and costs.
Producers of meat slaughtered on the farm If you are a small meat production facility, your main duties under this schedule of the food hygiene regulations are below.
If your food business uses fresh meat suppliers — for example sourcing meat from local farms hats off to you! Packaging — should display the name and address of the farm where the animal was slaughtered.
Food Hygiene Regulations 2006 – Understanding Your Duties
Records — The producer should keep records of animal quantities received into and fresh meat dispatched from the premises. In addition to this, they should be able to show general food hygiene regulation compliance. Restrictions on the sale of raw milk The sale of raw, un-pasteurised milk intended for direct human consumption is an offence.
Raw milk may be seen in some circles as an organic superfood or detoxing dietary fad, but contaminated dairy products can lead to serious illness. Hence the imposed restrictions.
Need to know the Scottish variant of the food hygiene regulations ? View it here. How to implement this information A good place to start is a training course , as previously mentioned.
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Putting together or checking the soundness of your HACCP management system is possibly the most important go to action from here. It analyses the risks and activities undertaken in your food business and breaks up food safety management into manageable chunks.
Of course, familiarising yourself with your duties as a food business operator is a must. See how we can help you with your food safety management. First Name.
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Last Name. Subscribe Now. Subscribe to our blog and receive the latest news, updates and content from our team. The need-to-know info Amidst the bustle of daily work life the legalities of managing food safety can sometimes be forgotten.
The Food Hygiene (England) Regulations 2006
They can be broken down into: Your requirements as a food business operator; Offences and enforcement; Temperature control requirements; Producers of meat slaughtered on the farm; Restrictions on the sale of raw milk; Transportation by sea of liquid oils, fats, or raw sugar.
Alternatively, if you have a query concerning any of the legislation referenced in this blog post, please do contact us for advice or support.
Why are the food hygiene regulations so important?
How to implement this information. A good place to start is a training course , as previously mentioned. Subscribe To Our Blog Everyone has safety questions Yes, Sign Me Up!