1 Legislation service to the consumer, and appropriate controls put in place. The two main pieces of Legislation governing food Safety in England are: Anyone providing food must have a food Safety management system in place. his The food Safety Act 1990 means conducting a methodical analysis of The food Hygiene (England) the food business, defining the potential food Regulations 2006 Safety hazards, implementing controls and keeping documentation to support this. food Safety Series ( ) It is an offence to supply any food or MAS Environmental can also provide drink that is not safe for human September 2012 assistance with the productions of HACCP. consumption. systems including SFBB.
2 Offences carry penalties of a 20,000 fine Premises and/or 6 months in prison, per offence. University premises providing catering must It is not only the caterer that can be register with the local Environmental Health food Safety prosecuted for a breach of food Safety but also the University and/or individuals Office. responsible for employing the caterer. Work surfaces, walls, floors, ceilings etc in An Introduction to the catering area must be in a good condition Due Diligence and easy to clean and disinfect no flaking Legislation for To defend against prosecution we must be paint, chipped tiles etc. The catering area University Premises able to show due diligence'.
3 Must be well lit, have good ventilation and well maintained drainage. Due diligence means evidence that all reasonable precautions were taken to All windows and doors in the catering area WEB version ensure the Safety of the food . that open to the outside must be kept closed or fitted with insect-proof screens. When providing food you must make a note of where it was purchased and how There must be washbasins designated you stored/handled it. This is important for specifically for hand washing that are traceability and will be useful in proving supplied with hot and cold running water, due diligence in the event of alleged soap and clean/disposable towels for drying illness due to the food .
4 Hands. Hazard Analysis There must be adequate facilities for the cleaning and disinfection of utensils, crockery food borne illness can be extremely etc ( dishwasher, sink for washing up). distressing and in some cases fatal. To comply with Legislation and best practice, prevention of contamination must be There must be sufficient internal and external considered whenever handling/dealing bins for storage of waste and systems in with food , from purchase through to place for its removal. be kept either:- departments and faculties There must be a supply of potable (drinking) Hot above 63 C 3 Staff Kitchens and Tearooms General water. or hygiene requirements Toilets must not open directly into a room Cold below 8 C 4 food Hygiene Training Requirements where food is stored, prepared or consumed.
5 However, it is important to check storage 5 Guidance on Departmental Barbecue Staff instructions on packaging as many foods Safety manufacturers now state lower Individuals that regularly prepare or handle 6 Purchase, Delivery and Storage of temperatures than this. food , even if it is not part of their main duties, food must be trained in food hygiene. The level of food may be kept outside these 7 Preparation and Service of food training required is dependent on the role of temperatures during service for a limited the individual and the types of food involved period. 8 Personal Hygiene Requirements for (see the food Hygiene Training Individuals Preparing or Serving food Cold foods must be used within 4 hours of Requirements' leaflet).
6 Removal from refrigeration, after this time 9 Cleaning and Pest Control in food they must be thrown away. Preparation Areas Everyone working with food must maintain a high standard of personal hygiene and wear Hot foods must be kept above 63 C or 10 food Safety Guidance for Departmental suitable, clean and, where appropriate, eaten within 2 hours, after this time they Christmas Parties protective clothing. must be thrown away. 11 food Safety for Charity Events A guide Staff that work with food must report Further Information for departments and faculties symptoms of food poisoning, such as diarrhoea, vomiting or stomach pains to their Further information can be found: manager and must be excluded from working on the food Standards Agency with food .
7 Website ( ). University Centre Temperature Control in other leaflets in the food Safety Series Granta Place Temperature control is essential to maintain Mill Lane food Safety . from MAS Environmental Cambridge CB2 1RU. The information given in this leaflet deals with ( ). the minimum legal requirements. For information on best practice regarding University of Cambridge temperature controls see the Preparation and Service of food ' leaflet. Dairy products, meat, fish, poultry, eggs, sandwiches, salads, cooked foods etc must Other leaflets in the food Safety be stored correctly at appropriate Guidance Notes Series temperatures. 2 Catering Options - A guide for Foods that require temperature control must