Are you up to date with regulations?

You must demonstrate what you do to make sure that the food you make or sell is safe to eat. Food safety management procedures ought to be implemented which are based on the principals of HACCP (Hazard Analysis Critical Control Point). You must ensure that these procedures are kept in place permanently, that documents and records are kept up-to-date and that you review your procedures at regular intervals.

In order to produce food safely, you must ensure that where and how it is produced is hygienic. You must make sure that your premises are kept clean and are properly equipped. Foods must be hygienically handled – this means having an adequate number of toilets and that every person working in food handling area must have a high level of personal cleanliness. You must have enough ventilation in your premises, adequate lighting, adequate drainage facilities and the design and layout of the room where food is prepared (not the dining room) must allow good food hygiene practices.

Food waste and other rubbish from rooms where food is present must be removed as quickly as possible to avoid them building up. You must put food waste and other rubbish in containers that can be closed unless there are other suitable containers. There should be adequate facilities for storing and disposing of food waste and you must get rid of all waste in a hygienic and environmentally friendly way in accordance with EC Legislation.

Staff must be appropriately supervised and be instructed and/or trained in future hygiene matters so that they can carry out their work hygienically. The person or people responsible for developing and maintaining the business food safety management procedures must have received adequate training to enable them to do this as well.

Your Local Authority is responsible for enforcing Food Hygiene Laws. To do this Enforcement Officers may visit your premises to inspect them either on a routine inspection or because of a complaint. They have a right to enter and inspect your premises at any reasonable time and will usually come without telling your first.

Where necessary Officers can take enforcement action to protect the public. This can include: taking samples of food, inspecting your records, writing to you, serving a formal legal notice e.g. making improvement stipulations or prohibiting you from using facilities until they have been improved or recommending a prosecution in a serious case which can result in imprisonment and/or a fine.

As you can see the regulations are broad and onerous and range from washing equipment, to the transportation of food, the storing of food and the temperature at which food is kept. It is important to ensure you are compliant with these regulations.

We at Linder Myers have an experienced team that can advise you about the regulations and represent you in any action brought by your Local Authority.