Food Hygiene Legislation Guides

Since January 2006, the food hygiene legislation changed to include all food-related businesses, including primary producers.  For this reason, it is more important than ever that any company with any food-related dealings investigate whether they are required to register with the local authorities and seek out food hygiene training for their staff.  EU regulations require all food business operators to register under the legislation, including those that have already registered but have changed the nature of their work.  It is highly recommended that any new food-related businesses register their premises before starting work.

Given new updated legislation, the chances are that any business involved with food in any way will need to contact their local authority.  Food manufacturers, distributors, retailers and caterers will all need to register their work premises with the local authority, as will all primary producers like famers.  Other food business operators that do not fall into these categories will still need to get in touch with the relevant local authority for approval even if they do not have to be registered.  This includes producers of eggs, milk (and dairy products), meat (and meat products), and (and fish products).

In order to help companies comply with the food hygiene legislation, the Food Standards Agency has approved a series of guides to working within the food industry; the sixth of which is now available to be purchased.  The guides are designed to provide simple explanations of the responsibilities of food businesses under food hygiene legislation, in order to help them meet the legal obligations put in place to maintain levels of food safety.  Based on the principles behind HACCP(Hazard Analysis and Critical Control Points), the guides also offer advice to help business put in place a preventative food safety management system to meet the appropriate food safety standards.  The most recent guide – the sixth in the series – includes direction for grocers, greengrocers, butchers, delicatessens and fishmongers, as well as supermarkets and businesses that offer food services in addition to their primary role; including department stores, petrol stations and newsagents.

The Food Standards Agency is in full support of these guides, but wants to make it clear to food business that use of the guides is not mandatory; as long as food business are in compliance with the food hygiene legislation, they can get their information for any relevant source.  There are also many different forms of food safety training available for any and all staff required to meet the standards set out in the most recent adaption of the legislation. These requirements do not state that all staff must take monitored courses in food hygiene; just that they can prove they have had training to the standard required by their role and position, by possession of a  food hygiene certificate, for example.  For this reason, online  food safety training, is a popular way of ensuring all staff are appropriately training and can provide evidence of this training, should it be required.

About the author

Carl Price takes food safety training courses across the UK. For more information about food safety training, please visit http://www.highspeedtraining.co.uk/

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