LO2 - Legalisation: food safety (general hygiene) regulations 1995.

Question 1

what does this act do?

Answer 1

prevent food poisoning, it also applies to all health and social care settings/early years settings providing food.

Question 2

what must an employer ensure that are identifying?

Answer 2

1. food is supplied in a hygienic way
2. food safety hazards are identified
3. staff know which steps to take in all activities of a critical food safety
4. safety controls are in place, maintain and reviewed (HACCP)
   ‘Hazard analysis and critical point of control’

Question 3

what are the hygiene requirements?

Answer 3

1.the premises must be kept in good repair, clean, and protected against any entry of pests
2. adequate lighting and ventilation
3. waste must not accumulate

Question 4

what are the equipment requirements?

Answer 4

1. non-absorbent materials
2. clean
3. good working conditions
4. applies to food containers

Question 5

what food hygiene must the food handlers have?

Answer 5

1. keep clean (good personal hygiene)
2. cover cuts with waterproof dressing (blue plasters)
3. wear suitable protective overclothing
4. must not smoke or spit
5. must report to your supervisor if they are suffering from food poisoning or a food-borne illness
6. receiving adequate training in food hygiene.

Question 6

what needs to happen with washing facilities (in all settings)

Answer 6

1. there needs to be hand washing sink, fruit & veg sink and a sink for equipment
2. soap needs to be used, clean under nails and drying facilities must be provided at the hand washing sink.
3. hot & cold water must be supplied

Question 7

what must services that provide food have?

Answer 7

1. big enough supplies of water
2. first aid materials
3. accommodation for outdoor clothing must be provided
4. sanitary conveniences must be well-lit, ventilated and kept clean

Question 8

what must practices make sure that they are doing?

Answer 8

1. restrict food exposure to reduce risk of contamination (eg, separate chopping boards)
2. high risk foods must be kept out of the danger zone (5-65 degrees)
3. food must be covered.