Unit 11 Asg.3
Intro – What it’s all about?
I’m doing this PowerPoint presentation because I am currently on placement at a day care centre and the service users would like to raise money for an outing. They would raise the money by holding a coffee morning selling cakes and biscuits. My supervisor has asked that everyone has to know about food safety before we can sell the food products to the public.
This presentation would cover the three legalisations in relation to preparing, cooking and serving food:
• The Food Safety Act 1990
• The Food Safety (General Food Hygiene) Regulations 1995
• The Food Safety (Temperature Control) Regulations 1995
The Food Safety Act 1990
The Food Safety Act 1990 provides the framework for all food legislation in
Britain similar legislation applies in Northern Ireland. The legalisation is there to ensure you do not include anything in the food being served, or remove anything from the food or even treat food in anyway which means it would be damaging to the health of the people digesting it. Also if you serve or sell food which is in the nature, substance or quality in which the buyer would expect. The act is there to ensure that the food isn’t labelled, advertised or presented in anyway which is false or misleading to the consumer. Those who do not followed the act could be prosecuted if the above standards are not met. 3
The Food Safety (General Food Hygiene)
The Regulations came into force on the 15th September 1995. They aim to ensure common food hygiene rules across the European Community, as set out in the Food
Hygiene Directive. These regulations cover the basic hygiene principles that food business owners or managers and staff members must follow on the premises and when food handling. It doesn’t matter weather it is a caravan selling tea, coffee or snacks or a five star hotel all the safety regulations must be met. The regulations cover the following:
• The supply and selling of the food
• Identification of possible food hazards to prevent harm to customers
• The establishment of effective control and monitoring procedures to ensure that harm does not come to consumers.
Generally, anyone who handles food, or whose actions affect its safety, must follow the
Regulations. This includes people who sell food (whether to retailers or to the public) and anyone who cleans articles or equipment, which come into contact with food.
The Food Safety (General Food Hygiene)
Basic Hygiene Requirements
The Regulations aim to set out basic hygiene principles, which are generally not new. But their emphasis is different from previous regulations. They focus more strongly on how to identify and control food safety risks at each stage of the process of preparing and selling food.
Basic Requirements for Food Businesses
Food premises should:
• be clean and maintained in good repair
•be designed and constructed to permit good hygiene practices
•have an adequate supply of portable (drinking) water
•have suitable controls in place to protect against pests
•have adequate natural and / or artificial lighting
•have sufficient natural and / or mechanical ventilation
•provide clean lavatories which do not lead directly into food rooms
•have adequate hand washing facilities
•be provided with adequate drainage
The Food Safety (Temperature Control)
These Regulations require certain foods to be held at temperatures that will prevent the growth of harmful bacteria or the formulation of toxins. It is an offence to allow food to be kept at temperatures that would cause a risk to health, so you must make sure that any foods that need temperature control are kept at the right temperature.
These regulations cover the following aspects of food hygiene:
• The stages of the food chain that are subject to temperature controls
• The temperatures at which certain foods must be kept at
• Which foods are exempt from specific