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Health And Social Care Essay

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The Food Safety Act – Coffee
Unit 11 Asg.3


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


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.


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...

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