Food Hygiene Legislation
There were changes to the Food Hygiene legislation on 1st January 2006, in particular EC Regulation 852/2004. Under this regulation, all food businesses must have procedures to manage food safely and these procedures must be written down.
This change was introduced to condense the large number of food hygiene regulations that were in force and to incorporate some new European Regulations at the same time. The new requirements are European-wide and should help to improve food-handling practices in catering businesses and reduce food poisoning cases (currently approximately 5.5 million cases each year).
The regulation is based on Hazard Analysis Critical Control Point (HACCP). This is a systematic way of identifying all hazards in a business and determining effective control measures for the hazards, along with corrective actions and documentation.
To help smaller businesses meet this legal requirement the Food Standards Agency have put together a pack called 'Safer Food Better Business'. This is available from the Health Protection Section or can be downloaded from:
Officers from the Health Protection Section are able to give coaching sessions on how this can be implemented within your food business. These sessions can be arranged at a convenient time for the business. For further information on this or to make an appointment for an officer to visit you, please contact us using the contact details below.