Laws around food

Question 1

What year were the Food Hygiene Regulations put into place?

Answer 1

2006

Question 2

What are the 3 main points of the Food Hygiene Regulations?

Answer 2

1. Regulation on hygiene and food stuff
2. Regulation laying down specific hygiene rules for food or animal origin
3. Regulation laying down specific rules for the organisation of artificial controls on products of animal origin intended for human consumption

Question 3

What must all food businesses do under the Food Hygiene Regulations?

Answer 3

Depending on the nature of the business, they must register with the competent authority e.g. a butchers would have to register with the meat hygiene service

Question 4

Who does the Food Hygiene Regulations apply to?

Answer 4

• Owns/manages a food business
• Works within a food business
• All types of food and drink and their ingredients

Question 5

What are the main aims of the Food Hygiene Regulations?

Answer 5

Food business operators put in place and maintain permanent procedures based on HACCP principles regarding the handling, preparation, serving and overall hygiene of their products sold in order that it is save to eat by the consumer

Question 6

How can training based on HACCP principles be obtained?

Answer 6

• Formal training course
• Self study
• On the job training
• Certificate training
• Reading/internet research

Question 7

What year was the Food Safety Act put into place?

Answer 7

1990

Question 8

What are the main responsibilities of the Food Safety Act?

Answer 8

1. Do not include/remove/treat anything from/in food which would mean it would damage the health of the consumer
2. Ensure food sold is of the nature, substance and quality which the consumer would expect
3. Ensure food is labelled, advertised and presented in a way that is not false or misleading

Question 9

Who must comply by the Food Safety Act?

Answer 9

All food business selling/working with food stuff

Question 10

What is the main aim of the Food Safety Act?

Answer 10

Treat food intended for human consumption in a controlled and managed way so it will bring no harm to health and is save for consumption, i.e. will not cause illness

Question 11

What year were the Food Labelling Regulations put into place?

Answer 11

1996

Question 12

What are the main points of the Food Labelling Regulations?

Answer 12

• Any nutritional/health claims must be clearly labelled on the packaging of the product e.g. low in fat , calcium helps build strong teeth and bones
• Fortification (voluntarily adding vitamins of minerals to food) must be stated e.g. cereals

Question 13

Which of the following things must be labelled before the product is fit for trade/retail?

Answer 13

• Name of product
• Ingredients, with allergens in bold
• Instructions
• Storage guidelines
• Weight
• Name/address of manufacturer
• Best before date
• Country of origin

Question 14

What is the main aim of the Food Labelling Regulations?

Answer 14

To ensure the product is correctly and accurately labelled, by abiding by the regulations, so the consumer is fully aware of all the information of the product so it can be prepared properly, safe for consumption and will not cause illness/allergic reaction and in some cases death (if fatal)