Food saftey (General Food Hygiene) Regulations

Question 1

Key aspects

Answer 1

• Requires that food safety hazards are identified
• Settings should know which steps in their setting are critical for food safety
• Safety controls must be in place, maintained and reviewed
• Food handlers must wear suitable clean and appropriate protective clothing
• Food handlers must be supervised and/or trained in food hygiene to a level appropriate for their job
• The environment where food is prepared and cooked must be kept clean and in good condition
• Requires adequate arrangements for storage and disposal of waste

Question 2

Impact on care settings

Answer 2

• Use of Hazard Analysis and Critical Control Points
(HACCP) to identify food safety hazards:
- Packaging/food containers
- Work surfaces
- Food processing equipment
- Cookware
- Personal hygiene
• Food safety controls and procedures must be in place and reviewed regularly
• Food preparation and serving areas must be well maintained
• Employers must provide appropriate facilities for personal hygiene
• Employers must provide clean protective clothing
- hygiene hats, disposable gloves, aprons