The Food Safety Act 1990 was introduced following an increase in cases of food poisoning in the late 1980’s
The Food Hygiene Regulations 2006 require a risk assessment and anticipation of food safety problems before they actually occur
Hazard Analysis and Critical Control Points (HACCP).
The law requires any organization that prepares and serves food to demonstrate that it has done everything within its power to safeguard the health of the consumer!
In this three hour session we will consider and discuss
- The legal requirements of food hygiene
- The implications of poor practice
- The ways in which food may become contaminated
- How the risk of contamination can be prevented or reduced at the different stages of the “food journey”
- The roles and responsibilities of those involved