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Food Legislation
Food Safety Act, food hygiene
regulations, HACCP, HASAWA, HSE
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This covers:
• Food quality
• Food safety
• Food composition
• Food labelling and advertising
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Premises can be inspected at anytime
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Food premises- Clean, well maintained, have hot and cold water,
first aid, fire prevention, good ventilation etc
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Personal hygiene- Correct footwear, uniform, headwear, good
personal habits, good health and cleanliness
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Hygienic practices- Food stored correctly, waste disposed of
hygienically, good cleaning schedules
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HASAWA (Health & Safety at Work Act)
This covers all aspects of health
& safety:
• Employers must provide safe
working area, supervision,
instructions, training of staff,
cleaning, first aid and clothing
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Risk Assessment
A summary of what could cause harm to people
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g
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• Evaluate the risks and decide what precautions
needs to be taken
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The health & Safety Executive (HSE) 5 point plan
Each organisation must:

1
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Assess the risks to employees, customers,
partners and any people who could be affected
by their activities
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Arrange the planning, organisation, control,
monitoring and review of preventive and
protective measures
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Ensure they have assess to health and safety
advice
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Consult employees about their risks at work and
current measures in place
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Staff should be instructed in the use of fire-lighting equipment
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• If possible, turn off gas supply, electricity, fans
• Try to fight the fire with the appropriate extinguisher
• Close doors and windows
• Leave the building and go to the assembly point
• Do not delay in raising the alarm or calling the fire brigade
• Do not use lifts
• Do not stop to collect belongings
• Care must be taken to use the correct fire extinguisher



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