Food Hygiene Regulations Act 2006 - Food Safety Training Course

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

Recap

The Food Hygiene Regulations Act Law This section was designed to provide you with a brief knowledge of the law, the EHO, and your actions and objectives going forward. This is part of your understanding needed to implement a Food Safety Management System within your own food business.

You do not need to have an in-depth knowledge of the law; only that it's now a legal requirement and your responsibility to comply.

All food businesses are obliged to identify steps in their processes that are critical to food safety. Documentation recording the performance of the system is essential to demonstrating compliancy with the legislation and to due diligence (covered later).

By law your system must include the following:

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

You and your EHO

They are there to ensure safe food production and part of this is the enforcing of the law implemented in 2006. They have the power to force an inspection on your premises, to issue notices you must comply with, and if they deem it necessary, to force the closure of your business.

Quick test questions

1. A Food Safety Management System will help a defence of 'Due Diligence' if it is :

Developed by a HACCP team
Verified by an environment health officer
Audited by a consultant
Actually implemented, documented and kept up-to-date

2. An Environmental Health Officer is which of the following?

Available to help and advise you
Can help verify your Food Safety Management System
Have the power to close your business and to implement a large fine if a documented Food Safety Management System is not implemented
All of the above

3. Which one of the following is the main role of the Environmental Health Officer?

To help you provide safe food to the general public
To close your business down if you do not produce safe food
To fine your business GBP20,000 if you do not implement a Food Safety Management System including HACCP principles
To advise you

Now move on to the activity tab at the top of the page.