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course chapters
1. Background & Definitions
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
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The law, the Environmental Health Officer (EHO) and your food business
This chapter covers the background of why a Food Safety Management System (FSMS), needs to be implemented in your business. It's important to understand and appreciate why you need a Food Safety Management System, the basics of the recently implemented regulations, and on your EHO's role.
The Food Hygiene Regulations Act 2006
Following recent harmonisation of EU legislation in January 2006, new regulations came into force. Essentially similar to the 1995 Act but with 2 new inclusions:
- A Food Safety Management System must be implemented and records kept demonstrating compliance with the legal regulations.
- Businesses must identify steps critical to food safety & ensure adequate procedures are identified, implemented, maintained & reviewed using HACCP principles.
- Food Hygiene Regulations Act 2006 states:
- A proprietor of a food business shall identify any steps in the activities of the food business which are critical to ensuring food safety, and ensure that adequate safety procedures are identified, implemented, maintained and reviewed on the basis of the following HACCP principles:
- Analysis of Potential Food Hazards
- Identification of points where food hazards may occur
- Deciding which are critical to ensuring food safety
- Implementation of control & monitoring procedures
- Review of the above procedures
Importance of keeping records
Keeping accurate records will help you comply with your legal requirements. It will also be useful as part of any due diligence defence. Your local Environmental Health Officer may ask that you keep your records until at least their next inspection or visit. It is advisable to check with them before destroying anything. It is recommended that you keep records for at least 12 months.
The Role of the Environmental Health Officer (EHO)
Their role encompasses carrying out routine inspections, investigating food poisoning outbreaks, investigating food complaints, and ensuring product safety and fitness. They also monitor conditions and hygienic operations, ensure compliance with legislation, and offer advice and educational facilities at a professional level.
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