Food Legislation

Question 1

Good Hygiene Regulations 1950-89

Answer 1

• Prohibits sale of food that’s diseased, contaminated or unfit for consumption
• Requiring that precautions are taken at all stages (importation, processing and distribution) preventing contamination
• Ensuring food premises maintain hygienic conditions regarding equipment, food waste, water supply etc
• Ensuring food handlers observe food hygiene and safety rules and adhere to a HACCP system

Question 2

European Communities Regulations 2006,2009,2010,2018

Answer 2

• lay down general hygiene requirements for food businesses involved in production, processing or distribution of food
• Under this legislation, food stuffs deemed to be unsafe can be seized and destroyed and food premises that pose a threat to public health can be closed down.

Question 3

Sale of food and drugs act (1875-1936)

Answer 3

Offence to:
- Mix colour or stain a food with any ingredient that would render the food a danger to human health. Eg: the addition of colouring to raw minced meat
- Sell any food that’s not of the nature and quality demanded by consumers. Eg: it’s ilegal to inject bovine protein into chicken breasts with the purpose of increasing their weight

Question 4

Health acts

Answer 4

• Prevent danger to public health arising from the importation, manufacturer, distribution and sale of food
• Control compositional standards for foods that are of special importance to public health Eg: functional dairy spreads

Question 5

Labelling Regulations 2014 (FSAI)

Answer 5

Must be
Clear and unambiguous- not misleading
Indelible, clearly legible
Not obstructed
Written in English