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Health And Social Unit 11 P5

628 words - 3 pages

Legislation is there to make sure that everyone follows the correct rules, resulting in foods being safe for human consumption.
There are three different laws and regulations that have to be followed and those are:

The Food Safety Act 1990
This act is the main piece of the legislation that ensures the safety of the food. This act is in place so that people have the knowledge that it is illegal to sell or keep for sale foods that are not acceptable (for example out of date) for people to consume as it may be extremely dangerous for that individuals health.
It also tells people that are illegal to label and advertise foods that may mislead the customer. Those who work with food must show that they have taken all reasonable steps to avoid from causing any of the above as it is highly important in doing so for the obvious safety reasons.
Hazard Analysis Critical ...view middle of the document...

The food safety (Temperature Control) regulations 1995
An individual who is managing a food business has to ensure that they are following every correct necessary rule in order to keep the food as up to high healthy standards for the customers, keeping it in the right temperature is a very important regulation as if food is not stored in the right temperature it can easily go off, also how it is stored alongside other food sources such as raw meat and cooked meat is a must not as it can cause contamination of salmonella, which could cause the customer have health difficulties such as food poisoning.
They also have to make sure that they have the correct machines to keep the food products in the right temperature, for instance, cold food has to be kept at the temperature of 8C at the highest so they have to be kept in a fridge. Hot food has to be kept at the temperature of 63C so the food has to be kept in hot ovens, Also any packaging has to be kept in a stable sled condition in order to stop the germs from contaminating food products.
The food safety (general food hygiene) regulations 1995
This legislation covers the basic hygienic principles that establishments must follow and relate to all staff, premises and food handling. This affects anyone that manages or works in a food business as they need to have a good knowledge of food hyena standards when handling food, preparing, storing and cooking.
The person has to ensure that the supply and selling of the food is kept hygienic with carrying out all the correct procedures, they have to be aware of any possible food hazards, they have to identify the hazards in order to prevent harm to the costumers, the procedures also have to be carefully monitored to ensure that no harm comes to the costumers. The owner should ensure that they have pest control; therefore, no insects can contaminate the food, making sure it is safe for human consumption.

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