The Food Safety Act – Coffee
Morning
Unit 11 Asg.3

1

Intro – What it’s all about?
I’m doing this PowerPoint presentation because I am currently on placement at a day care centre and the service users would like to raise money for an outing. They would raise the money by holding a coffee morning selling cakes and biscuits. My supervisor has asked that everyone has to know about food safety before we can sell the food products to the public.

This presentation would cover the three legalisations in relation to preparing, cooking and serving food:
• The Food Safety Act 1990
• The Food Safety (General Food Hygiene) Regulations 1995
• The Food Safety (Temperature Control) Regulations 1995

2

The Food Safety Act 1990
The Food Safety Act 1990 provides the framework for all food legislation in Britain similar legislation applies in Northern Ireland. The legalisation is there to ensure you do not include anything in the food being served, or remove anything from the food or even treat food in anyway which means it would be damaging to the health of the people digesting it. Also if you serve or sell food which is in the nature, substance or quality in which the buyer would expect. The act is there to ensure that the food isn’t labelled, advertised or presented in anyway which is false or misleading to the consumer. Those who do not followed the act could be prosecuted if the above standards are not met.

3

The Food Safety (General Food Hygiene)
Regulations 1995
The Regulations came into force on the 15th September 1995. They aim to ensure common food hygiene rules across the European Community, as set out in the Food Hygiene Directive. These regulations cover the basic hygiene principles that food business owners or managers and staff members must follow on the premises and when food handling. It doesn’t matter weather it is a caravan selling tea, coffee or snacks or a five star hotel all the safety regulations must be met. The regulations cover the following:

• The supply and selling of the food
• Identification of possible food hazards to prevent harm to customers • The establishment of effective control and monitoring procedures to ensure that harm does not come to consumers.
Generally, anyone who handles food, or whose actions affect its safety, must follow the Regulations. This includes people who sell food (whether to retailers or to the public) and anyone who cleans articles or equipment, which come into contact with food. 4

The Food Safety (General Food Hygiene)
Regulations 1995
Basic Hygiene Requirements
The Regulations aim to set out basic hygiene principles, which are gener...

.. 1 10 11 12 13 14 140 15th 16 165 18 1990 1995 2 24 3 36 4 40 48 5 500 6 60 7 8 9 abdomin accommod accord across act action actual adequ advertis affect afterward aim allow also although among anim anoth antbacteri anti antibiot anyon anyth anyway appear appli appropri apron aris articl artifici asg.3 ask aspect assum attent aureus avail avoid away bacillus back bacteria basic becom better biolog biscuit bleach blood bloodi bowel britain busi butter buyer cake came campylobact caravan cardigan care case caus centr cereal cereus certain chain check chemic chicken children clean clostrifum cloth coffe cold collect come common communiti condit construct consum contact contamin control cook correct could cover cramp cross current custom damag danger date day depend design develop diarrhoea differ digest direct display doesn drainag drink drop dust e.coli e.g easili eat eaten effect egg emphasi england ensur enter environ equip establish etc european evalu even everi everyon exampl exempt expect expir extens f facial facil faec failur fall fals farm faster fault fell fever fingernail finish first five flexibl fluff fluffi focus follow food forc form format formul found four framework fruit gather general get glass glove go good group grow growth hair ham hand handl harm haven hazard health healthi heat held help highest hold hospitalis hotel hour howev huge human hygien identif identifi ill import includ incorrect individu infect influenc ingredi insect intermedi interrupt intestin intro ireland isn issu jewelleri jewelri keep kept kidney knife know label last lavatori law lead legalis legisl light like limit live long longer loos lot low m made maintain make manag mani materi matter may meal mean meat mechan member met micro micro-organ might milk mislead money monitor morn mouth must natur nausea need net new next normal northern nose notic number observ occur offenc often old older one organ orgasm outbreak outcom outing outlet outsid owner packag pain paper pathogen pay peopl perfringen period permit person pest pet physic piec pierc place placement poison poor portabl possibl potenti poultri powerpoint practic premis prepar present prevent previous principl problem procedur process product proper prosecut protect provid pubic public put qualiti quick quit rais rang rash raw re re-heat readi recent recov regul regular relat remov repair repel report reproduct requir result retail rice right risk roll room rule safe safeti salmonella sandwich sanit sell separ septemb serv servic set seven sever sewag similar sink six skin sleev slice small snack soap social soft soil someon someth sort sourc specif spilt spray staff stage standard staphylococcus star storag store strain stroke strong subject subsid substanc suffici suitabl supervisor suppli support sure surfac symptom system take take-away taken tea temperatur though three throw tie tight time toilet touch toxin tract transport treat type un un-saf undercook unit unpleas use user usual vaild valid veget ventil visit vomit wale warm wash wasn water way wear weather week weren whether whilst whose wit within without work would wrong young zone