Outline relevant legislation relating to preparing, cooking and serving food
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. Under this Act it is the responsibility of all food businesses and organisations or establishments serving food to;
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- ensure they do not include anything in the food, remove anything from the food or treat the food in any way that would result in it becoming harmful to the people eating it
- Ensure that the food served or sold is not labelled or advertised in any way that is not of the nature, substance or quality which consumers would expect
- Ensure that the food is not labelled, advertised or presented in a way that is false or misleading
The Food Safety (General Food Hygiene) 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.
The Food Safety (Temperature Control) Regulations 1995
These regulations require that certain types of food that pose risks to health when not kept at the temperature, to ALWAYS be held at the correct temperatures that will prevent in any harmful bacterial growth or any formulation of toxins. It also makes it an offence to keep food at the wrong temperatures resulting in risks to the health of 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