Legislation Flashcards
1
Q
What is the Health and Safety at Work Act (1974)
A
- Provides a comprehensive legal framework to ensure health and safety of these at work
- Health and Safety Executive
- Sets the general duties which:
○ Employers have towards employees and
members of the public
○ Employees have to themselves and each other
○ Certain self-employed have towards themselves
and others - Employers should look at possible harms and ways to prevent these
○ Training
○ H & S posters or pocket cards
○ Proper equipment (chef whites, ppe etc) - Provide adequate first aid facilities
2
Q
What is COSHH?
A
- Control of Substances Hazardous to Health Regulations 2002
- Places a duty on all employers to reduce employee exposure to hazardous substances with acceptable limits
- Includes hand sanitiser, dishwashing fluids, oven cleaning liquid etc
3
Q
What is the Fire Precautions Act 1971?
A
- Passed to improve fire safety standards in premises that has frequent public visitors
- Some premises require a fire certificate which specify
○ Details of storage of flammable liquids
○ Warning notices / staff training
○ Plan of escape routes
○ Location of assembly points
○ Number and location of fire doors
4
Q
What is the Employers Liability Act 1969?
A
- A compulsory insurance
- Requires employers to insure against liability for bodily injuries or disease sustained by employees
- Insurance company needs to issue a certificate of insurance (which the employer must display)
5
Q
What are the Health and Safety (First-Aid Regulations) 1981?
A
- States that an employer must provide first aid equipment and that they are adequate and accessible.
- Should be able to be used immediately if an employee becomes injured or ill
- Should have a suitable area where anyone ill can stay until they feel better
6
Q
What is RIDDOR?
A
- Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995
- Requirement to report and notify accidents and dangerous occurrences
- Serious injuries
○ Fractures, other than to the fingers or toes
○ Crush injuries that may cause damage to brain
or internal organs
○ Amputations (small part of finger)
7
Q
What is HACCP?
A
- Hazardous Analysis Critical Control Points
- Points in the control process where if critical errors occurs it can prove dangerous or fatal to the customer
- See Food Safety and Hygiene HACCP notes for further details
8
Q
What is the Disability Discrimination Act 1995?
A
- Committed if a less-abled person is treated less fairly than others due to their disability and can not be justified
- Came into force in 1996 and all new build hospitality establishments must provide facilities for people who are less-abled
- First stage requires service providers to take reasonable steps to change practices, policies or procedures which make it difficult for less-abled people to use a service
9
Q
What is the Food Safety Act 1990?
A
- Creates new offences and strengthens the powers of the enforcement agencies
- Food business must register with local authorities
- Be able to show due diligence about following HACCP and the food safety act
- FSA Section 7 – Rendering food injurious to health
- FSA Section 8 – Selling food which does not meet food safety requirements for human consumption
- FSA Section 14 – Selling food not of the nature, substance or quality demanded by the purchaser (the customer not person ordering ingredients)
- FSA Section 15 – Falsely advertising or presenting food
- FSA sections 7,8,14 & 15 are important for exam
10
Q
How can food and beverage outlets defend prosecution?
A
- Due diligence is a key defence to prosecution
○ Up to the person charged to prove that they
took all reasonable precautions and exercised
due diligence to avoid the offence occurring
○ Stock taking, records of staff training and
temperature records are all examples of due
diligence
11
Q
What are the Food Safety Regulations 1995?
A
- Set out the basic hygiene principles that food businesses must follow in relation to staff, premises and food handling
- Temperature Control
12
Q
What is the Licensing Act 2003?
A
- Legal requirement for all retail sales of alcohol to be made or authorised by a personal license holder who has an approved qualification (the BII licensing course)
- All premises that are licensed must have a designated license holder
- 4 main principles
○ Prevention of crime and disorder
○ Public safety
○ Prevention of public nuisance
○ Protection of children from harm - To apply for a personal license you must
○ Be 18 years old or older
○ Have a recognised license qualification
13
Q
What is the Weights and Measurements Act (intoxicating liquor) Order 1988?
A
- Draught Beer and Cider must be sold in measures of 1/3 pint, 1/2 pint or multiples of 1/2 pint (minimum 95% liquid)
- Gin, rum, vodka, whisky - these spirits must be served in measures of 25ml or multiples of 25ml, or 35ml or multiples of 35ml. A mix of the two is not permitted
- Wine must be sold in measures of 125ml, 175ml or multiples of 175ml. Both measures can be used in the same premises