Level 3 Kitchen and Larder BTEC

Food safety legislation and procedures

Food Safety Legislation

• The Food Safety Act 1990 outlines the responsibilities businesses and individuals have for food preparation and service. It covers elements such as sale of food that is harmful to health, labeling food in a misleading manner, and ensuring food meets consumers' expectations based on description.
• The Food Hygiene Regulations 2006 specifies the procedures for controlling and managing food safety in businesses. This includes maintaining cleanliness, preventing contamination, cooking food thoroughly, cooling food correctly, and managing the use-by dates.
• The European Regulation (EC) No 852/2004 sets out the general hygiene requirements for all aspects of the food chain from primary production to sale or supply to the food consumer.
• The Health and Safety at Work Act 1974 sets general principles for maintaining health and safety in the workplace. It includes key responsibilities for employers and workers, with implications for food safety management.

Key Steps in Food Hygiene

• Practise good personal hygiene. This means washing hands thoroughly, especially before handling food, after using the toilet, after handling raw foods, and after touching bins or pets.
• Store food safely. Keep raw and cooked foods separate to avoid cross-contamination. Store food at correct temperatures - cold foods at 8°C or below and hot foods at 63°C or above.
• Prepare food safely. Use different utensils for different food types to avoid cross-contamination. Clean everything that comes into contact with food.
• Cook food thoroughly. Make sure food is cooked through and hot all the way through before serving. Use a food thermometer to ensure food reaches a safe temperature.
• Serve food safely. Don't leave food out too long – harmful bacteria can grow. Don't reheat food more than once.

Hazard Analysis and Critical Control Points (HACCP)

• HACCP is an internationally recognised food safety system. It identifies where hazards might occur in the food production process and puts into place stringent actions to prevent hazards from occurring.
• By carrying out a HACCP plan, food businesses can ensure their products are safe for consumers. This includes consistently monitoring and adjusting processes and training staff appropriately.
• The seven principles of HACCP include: identify hazards, identify critical control points, set up controls, monitor controls, take corrective action, verification, and documentation.
• Failure to implement HACCP can result in severe penalties, including closure of businesses, as it is essential to maintaining a food safety management system.

Consequences of Poor Food Safety Management

• Food poisoning is a major consequence of poor food safety management. It includes symptoms such as vomiting, stomach cramps, diarrhoea, nausea and fever.
• Poor food safety can damage the reputation of a business as well as result in legal consequences.
• Violations of food safety regulations can result in penalties including fines, prosecution, or closure of the business.
• Poor food safety practises can lead to outbreaks of Foodborne illnesses, which can be fatal in some cases. High-risk groups include pregnant women, young children, the elderly, and people with weakened immune systems.