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Outline relevant legislation relating to preparing, cooking and serving food

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Introduction

´╗┐Unit 9 P5 Outline relevant legislation relating to preparing, cooking and serving food Any organisation or establishment preparing and or serving food, must ensure that the food is safe to eat. They must follow all three of the main laws and regulations on preparing, cooking and serving food, which are; The Food Safety Act 1990, The Food Safety (General Food Hygiene) Regulations 1995 and The Food Safety (Temperature Control) Regulations 1995. The Food Safety Act 1990 This is the main piece of legislation that conducts the safety of food and influences all other legislation concerning food safety. ...read more.

Middle

Regulations 1995 This contains the main requirements of the production of food served to the public. It covers the basic hygiene principles that any business, organisation or establishment serving food, must follow. It also relates to the staff, the premises and the handling of food, affecting those who own, manage or work in the food industry. It more importantly concerns the management of food safety within any food business, so it contains basic rules for the handling, transport and storage of the food and lays down rules for the training and hygiene of staff involved in preparing, cooking and serving food. ...read more.

Conclusion

consumers, so according to these regulations, any organisation or establishment dealing with these certain foods that need temperature control, keep them at the correct temperature levels. Hazard Analysis Critical Control Point (HACCP) This is a system recognised internationally that aims to protect food from any contamination. It aims to identify and manage significant food safety hazards, and ensure food safety for businesses or organisations involved in preparing, cooking and serving food. It works by: * Identifying the critical points in the food handling process that may cause contamination * Preventing microbiological, chemical and physical contamination of food by putting controls in place * Ensuring contamination does not occur by monitoring the critical points ...read more.

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