Food Safety (General Food Hygiene) Regulations 1992 Flashcards
LO2
What is the Food Safety (General Food Hygiene) Regulations 1992?
Ensures all food businesses follow safe practices in food preparation, storage and handling.
Requires premises to be clean, well maintained, free from pests and adequately equipped to handle food safely.
Food safety must be followed for the handling, storage, transportation of food and hygiene for staff.
What are the 5 key points of the FSR 1992?
Food premises cleanliness= ensures premises are kept clean and in good condition.
Personal hygiene of food handlers= must maintain a high level of personal cleanliness, wear appropriate protective clothing and report illnesses.
Safe handling, preparation and storage of food= ensures proper storage, cooking and refrigeration of food to prevent spoilage and contamination.
Equipment cleanliness= all equipment must be cleaned and disinfected regularly.
Food waste disposal= must be removed from food preparation areas to prevent contamination.
What is the key difference between the
FSA 1990 and FSR 1992?
The FSA 1990 sets broad legal requirements for food safety and consumer protection.
The FSR 1992 focuses specifically on maintaining hygiene practice in food premises.
What is the Food Hygiene Rating System (FHRS)?
It is a program that assesses and rates the hygiene standards of food businesses that prepare or sell food.
It provides consumers with info about the food hygiene practices of establishments- this helps them make informed choices about where to eat or purchase food.
Rating scale: 0-5.
What are 3 key points of the FHRS?
Inspections= they are regularly inspected by local authority food safety officers.
Public accessibility= ratings are publicly available- allows consumers to check the hygiene rating before visiting.
Encouragement of improvement= encourages them to maintain and improve hygiene standards to achieve higher ratings.
