Food Safety Industry Guide to Hygiene) Good Regulations ...

1 Food Safety Industry (General Food Guide to hygiene ) good Regulations hygiene 1995. Practice: Food Safety Baking (Temperature Guide Control). Regulations 1995. Chad wi ck Ho use Gr o up Lt d . Food Safety Industry (General Food Guide to hygiene ) good Regulations hygiene 1995. Practice: Food Safety Baking (Temperature Control). Guide Regulations 1995. Chadwick House Group Ltd. Food Safety and hygiene Working Group for The Baking Guide Applications for reproduction should be made to Chadwick House Group Ltd. First impression 1997.

2 ISBN 0 900 103 55 8. PUBLISHED BY CHADWICK HOUSE GROUP LTD. Chadwick Court 15 Hatfields London SE1 8DJ. Tel: 0171 827 5882 Main switchboard: 0171 827 9929 Fax: 0171 827 9930. Chadwick House Group Ltd. (CHGL) is a commercial company, wholly owned by the Chartered Institute of Environmental Health (CIEH). The company's mission is to provide quality products and services to create awareness and to raise standards in the health environment and Safety of the public. We intend to remain the premier provider by continual investment in our people, products and services in support of the aims of the CIEH.

3 Our main activities are focused on training, communications and conferences and exhibitions. It also markets a wide selection of books and videos relating to environmental health. The CIEH is a professional and educational body, founded in 1883 and dedicated to the promotion of environmental health and to encouraging the highest possible standards in the training and the work of environmental health officers. The Chartered Institute has over 9,000 members most of whom work for local authorities in England, Wales and Northern Ireland.

4 Apart from providing services and information to members, the Institute also advises government departments on environmental health and is consulted by them on any proposed legislation relevant to the work of environmental health officers. The Chartered Institute is a Registered Charity. Part 1 Preface Chapter 0 Chapter Heading This Industry Guide to good hygiene practice gives advice to bakery businesses on how to comply with the Food Safety (General Food hygiene ) Regulations 1995 and the corresponding Regulations in Northern Ireland.

5 This is an official Guide to the Regulations which has been developed in accordance with Article 5 of the EC Directive on the hygiene of Foodstuffs (93/43/EEC). The Guide also contains advice on how to comply with the Food Safety (Temperature Control) Regulations 1995. Whilst this Guide is not legally binding, Food Authorities must give it due consideration when enforcing the Regulations . It is hoped that the information which this Guide contains will help bakers both to meet their legal obligations and to ensure food Safety .

6 Iii Part 1 Acknowledgements Chapter 0 Chapter Heading Thanks are due to the following organisations and their representatives who formed the working party responsible for the development of this Guide : National Association of Master Bakers Janet Carr (Chairman of the working party) - Warings Master Bakers Ltd Chris Dabner (Secretary to the working party) - hygiene & Safety Officer Biscuit, Cake, Chocolate and Confectionery Alliance Nigel Shipman - Lyons Cakes Ltd Federation of Bakers Tony Casdagli - Director Kate Hodgetts - Three Cooks Ltd Scottish Association of Master Bakers Ian Hay - Chief Executive David Clark - Aulds (Foods) Ltd LACOTS.

7 Mark Du Val Clare Cunningham David Lock Department of Health William Connon Peter Martin The working party are grateful to all those members of their Associations/Organisations who read and commented on the drafts during its development. They would also like to thank all those individuals, organisations including Consumer Groups and local authority environmental health departments and liaison groups for their comments submitted during the public consultation exercise. These were very useful and much appreciated.

8 Finally the working party would like to express their thanks to Gillian Smith of the NAMB for her keyboard skills. iv FOR INFORMATION: If you need help to understand the guidance in this booklet contact your local environmental health department. (Bengali). (Gujarati). (Punjabi). (Urdu). (Chinese). (Greek). (Turkish). Contents Page Part 1 Introduction 1. General Introduction 1. Scope of the Guide 2. Part 2 Hazard Analysis (Regulation 4(3)) 3. The legal requirement to identify hazards, measures to control them and those steps in the process which are critical to Food Safety Part 3 Schedule One of the Regulations -The 'Rules of hygiene ' 23.

9 A detailed Guide to the requirements Chapter I General Requirements for Food Premises 24. Chapter II Specific Requirements for Rooms where Foodstuffs are prepared, treated or 31. processed Chapter III Requirements for Moveable and/or Temporary Premises (such as marquees, 36. market stalls, mobile sales vehicles) premises used primarily as private dwelling houses, premises used occasionally for catering purposes and vending machines (No guidance has been given as this Chapter is not applicable to the baking Industry ).

10 Chapter IV Transport of Food 37. Chapter V Equipment Requirements 40. Chapter VI Handling and Disposal of Food Waste 43. Chapter VII Water Supply 45. Chapter VIII Personal hygiene Requirements for anyone working in 47. or entering a food business Chapter IX Requirements for the Handling of Foodstuffs 50. Chapter X Training - 54. The requirement for the supervision and instruction and/or training of food handlers Part 4 Temperature Control 64. A detailed Guide to the requirements of the Food Safety (Temperature Control) Regulations 1995.