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product chapters
1. Background & Definitions
2. Legal Requirements
3.1. Benefits of a Food Safety System
3.2. The 7 Principles of HACCP
3.3. Hazards
3.4. Intrinsic Factors
3.5. Pre-requisites
4.1. Process Flow
4.2. Groupings for Process Flow
4.3. Identifying Hazards
4.4. Assessing the Risk and Severity
4.5. Control Measures
4.6. Controlling Hazards
4.7. Decision Trees
4.8. Control Points & Critical Control Points
4.9. Critical Limits
4.10. Monitoring Critical Limits
4.11. Corrective Action
4.12. Verification
4.13. The HACCP Plan
5.1. Suppliers
5.2. Chilling
5.3. Cooking & Reheating
5.4. Cleaning
5.5. Control Management
5.6. Control Management Part 2
5.7. EHO Visits
5.8. Cross Contamination
6.1. HR Records
6.2. Staff Training
6.3. Customer Service
7.1. Assessment Overview
7.2. Assessment Task
2. Legal Requirements
Explore
Find out who your EHO is
Use the web to find out the Environmental Health Officer EHO covering your area. Most will be working under the local authority (council) and there may be more than one in larger or more densely populated regions.
Please remember that an Environmental Health Officer is there to help you. Their key role is to ensure that you supply to the public – SAFE FOOD. They will help and assist in anyway possible. Later on when you have your FSMS nearing completion we will recommend that you actually make contact and invite them into the premises to advise and assist with the final step – validation.
Also remember if you are a new food business or have recently bought an existing food business you need to make sure that your business is properly registered with your local authority.
Interesting facts - EHO Inspections 2006
- EHOs visited 619,600 food outlets in 2006
- EHOs issued 153,589 written warnings (25% of all food businesses)
Other EHO and law related information
Food Poisoning and the EHO
- The EHO will establish if illness is associated with food from your business & trace persons consuming this food
- The EHO will interview staff & obtain specimens if needed
- They will ascertain the organism responsible
- Investigate premises & cooking utensils
- Check storage of chemicals
- Swab of work surfaces and samples of food
- Trace origin of food
- Discuss/Advise or prosecute if necessary
Now move on to the recap tab at the top of the page.