Legislations Flashcards
Food Safety Act
Food safety means handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses.
It is a law that makes all food consumed by humans to be treated in a controlled and managed way.
It covers offences for anyone to sell or process food for sale which is harmful to health.
They place an obligation on businesses to ensure that their activities are carried out in a hygienic way.
Food Labelling Regulations
You must show the following (name at least 3)
the name of the food
a best before or use by date
any necessary warnings
a list of ingredients
the country or place of origin
the lot number
any specific storage conditions
instructions for use or cooking
net quantity information (how much it weighs)
Health & Safety at Work Act
The 4 objectives of the Health and Safety at Work Act:
Provide a safe place to work and working environment.
Develop a health and safety policy.
It aims to protect people from the risk of injury or ill health
Ensuring employees’ health, safety and welfare at work; Protecting non-employees against the health and safety risks arising from work activities; and controlling the keeping and use of explosive or highly flammable or dangerous substances
RIDDOR (Reporting of Injuries, Diseases and Dangerous Occurrences Regulations)
Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013 (RIDDOR) places a legal duty on employers, self-employed people and people in control of premises to report when there has been an accident which caused an injury, an accident that was work-related or the injury is of a type which is reportable.
RIDDOR is the law that requires employers, and other people in charge of work premises, to report and keep records of: work-related accidents which cause deaths. work-related accidents which cause certain serious injuries (reportable injuries) diagnosed cases of certain industrial diseases.
COSHH (Control of Substances Hazardous to Health Regulations)
The Control of Substances Hazardous to Health Regulations 2002 is a United Kingdom Statutory Instrument which states general requirements imposed on employers to protect employees and other persons.
The regulations cover: chemicals; fumes; vapours; dusts; germs that cause diseases; gases and biological agents.
Employee Responsibilities under COSHH Ensuring equipment is returned and stored properly.
Manual Handling Operations Regulations
The regulations state that an employer must:
Avoid the need for hazardous manual handling, so far as is reasonably practicable
The Management of Health and Safety at Work Regulations 1999 require employers to carry out risk assessments, make arrangements to implement necessary measures, appoint competent people and arrange for appropriate information and training to be provided for all aspects of workplace health and safety
PPER (Personal Protective Equipment at Work Regulations)
Places a responsibility on every employer in Great Britain to ensure that suitable PPE is provided to employees who may be exposed to a risk to their health or safety while at work.
PPE is defined in the PPER 1992 as all equipment (including clothing affording protection against the weather) which is intended to be worn or held by a person at work and which protects the person against one or more risks to that person’s health or safety.
Food Safety (General Food Hygiene Regulations)
You are legally responsible to keep yourself clean and protect food from harm.
Employees- They make sure that food is safe and is what it says on the label. Every person working in a food-handling area must maintain a high level of personal hygiene.
Employers-The organisation must ensure that strict hygiene rules are followed in order to prevent cross-contamination of food which can lead to ill health.
Fire Regulations
You are complied to stay in the kitchen while you’re frying, grilling, boiling or broiling food to prevent oil spills and fires
Cooking appliances need to be fixed in place and attended at all times, while deep fat fryers must have a metal lid.
Building regulations do not state that a kitchen door needs to be a fire door.
Separate sinks must be provided, where necessary, for washing food and cleaning equipment in food preparation areas
Legal requirement for employers to provide ventilation in every enclosed workplace, including kitchens
Employers are required to identify risks and take steps to remove or reduce them.
