1. Food Safety Act, food hygiene regulations, HACCP, HASAWA, HSE.
Food Legislation
Food Safety Act, food hygiene regulations, HACCP, HASAWA, HSE.

2. The Food Safety Act. This covers: Food quality Food safety
Food composition
Food labelling and advertising.
Under the Food Safety Act- Environmental Health Officer (EHO) can:
Close down dirty premises on the spot
Impose fines of £20,000 or imprisonment
Take legal action for manslaughter.
Premises can be inspected at anytime.

3. Food Hygiene Regulations:
Regulations to prevent outbreaks of food poisoning
Three main areas:
Food premises- Clean, well maintained, have hot and cold water, first aid, fire prevention, good ventilation etc.
Personal hygiene- Correct footwear, uniform, headwear, good personal habits, good health and cleanliness.
Hygienic practices- Food stored correctly, waste disposed of hygienically, good cleaning schedules.

4. HACCP (Hazard Analysis Critical Control Point)
Hazards and how to prevent them from occurring-
Flow of work (At each stage potential hazards can occur)
Prevention
Purchase of food
Buy from a reputable supplier
Receipt of food
Checking deliveries
Storage of food
Correct storage
Cooking of food
Cooking thoroughly (Above 75 degrees)
Cooling
Cool through the danger zone as quickly as possible (5-63 degrees)
Hot-holding
Above 63 degrees
Reheating
Not for high risk groups (Above 63 degrees)
Chilled Storage
Between 1 and 5 degrees
Serving
Obey the 4 hour rule for cold food & the 2 hour rule for hot food.

5. HASAWA (Health & Safety at Work Act)
This covers all aspects of health & safety:
Employers must provide safe working area, supervision, instructions, training of staff, cleaning, first aid and clothing.
Employees must also take care of their own health and safety, not endangering others and no misusing premises or equipment.

6. Risk Assessment A summary of what could cause harm to people.
It is carried out in the following way:
Identify risks and hazards E.g. Fire risk
Decide how could be harmed and how.
Evaluate the risks and decide what precautions needs to be taken.
Put into practice precautions
Review risk assessment regular and update when necessary.

7. The health & Safety Executive (HSE) 5 point plan
Each organisation must:
Provide a written health and safety policy
Assess the risks to employees, customers, partners and any people who could be affected by their activities.
Arrange the planning, organisation, control, monitoring and review of preventive and protective measures.
Ensure they have assess to health and safety advice.
Consult employees about their risks at work and current measures in place.

8. Fire regulations
Fire alarms should be tested weekly. Staff should be instructed in the use of fire-lighting equipment.

9. Fire Regulations: Raise the alarm Call the fire brigade.
If possible, turn off gas supply, electricity, fans
Try to fight the fire with the appropriate extinguisher
Close doors and windows
Leave the building and go to the assembly point
Do not delay in raising the alarm or calling the fire brigade
Do not use lifts
Do not stop to collect belongings
Care must be taken to use the correct fire extinguisher