Food legislations

Question 1

Food hygiene regulations 1950-1989

Answer 1

• Prohibits the sale of food that is diseased , contaminated or unfit for human consumption.
• ensures food handlers follow food safety and hygiene regulations and HACCP systems.
• requires food premises to have hygienic conditions
• requires mobile food stalls to have a licence

Question 2

Food information to consumers ( FIC) 2011

Answer 2

• Information must be clear, legible, in English / the language of the country , not misleading
• labelling on pre-packaged foods must contain the following information: name of food, ingredients in descending order of weight, allergens declared, country of origin, instructions for use, special storage instructions, date of minimum durability

Question 3

European communities ( hygiene of foodstuffs ) regulations 2010

Answer 3

• all staff/ food handlers must be trained in food hygiene
• a HACCP system must be in place
• closure orders can be issued if there is an I mediate threat to public health

Question 4

Sale of food and drugs acts 1936

Answer 4

• acts protects consumers against fraud and adulteration ( make impure by adding inferior ingredients )
• makes it an offence to mix, colour or stain food with any ingredient which may make the food dangerous to public human health.
• makes it an offence to sell any food that is not of the nature and quality demanded by the consumer e.g beef injected with protein to increase weight

Question 5

Health acts 1947-1970

Answer 5

• Prevents danger to public health arising from importation , manufacturing, distribution or sale of food
• controls compositional standards of certain food e.g dairy spreads must have at least half the fat of butter or margarine