Legislation and food safety hazards
Food Safety Legislation
- The Food Safety Act 1990: This act requires all food businesses in the UK to ensure that their activities are carried out in a hygienic way. It also makes it an offence to sell food that is not safe for consumption or misleading to the consumer.
- Food Hygiene Regulations 2006: These regulations detail the practical standards that must be observed so the requirements of food law are minimized. It provides guidelines for the management of food safety control procedures, hygiene of foodstuffs, and specific hygiene rules for food of animal origin.
- EC Regulation 852/2004: This is a European piece of legislation that deals with hygiene of foodstuffs. It requires food businesses to put appropriate food safety control procedures in place.
Understanding Food Hazards
Biological Hazards
- Bacteria: Represent the majority of foodborne illnesses with bacteria such as E.coli, Salmonella and Campylobacter being the common origins. They can multiply quickly in certain conditions, particularly between 5°C and 63°C (known as the 'danger zone').
- Viruses: While they can't multiply in food, they can still create food poisoning if consumed, most commonly a virus such as Norovirus or Hepatitis A. They are often spread due to poor hygiene practices.
Chemical Hazards
- Cleaning chemicals: These can contaminate food if not stored or used properly.
- Natural toxins: Certain foods carry natural toxins. For example, green potatoes contain solanine and some types of beans contain lectins, both are naturally occurring toxins.
Physical Hazards
- Physical contamination: This includes anything that should not be in food, like glass shards, metal pieces from can openings, or hair.
Allergenic Hazards
- Some individuals have allergies or intolerances to certain types of food such as nuts, milk, or gluten. Preparing food without cross-contamination is key to prevent allergic reactions.
Remember, it's crucial to maintain a safe and hygienic kitchen environment to prevent food hazards and consequential illnesses. Also, staying updated on food legislations is a part of any professional cook's tasks and responsibilities.