FOOD SAFETY

​FOOD HYGIENE REGULATIONS

By rob winter

FOOD AND PREMISES MUST BE KEPT CLEAN

​CLEANLINESS

​FOOD HANDLERS MUST MAINTAIN HIGH STANDARDS

​PERSONAL HYGIENE

​BUSINESSES MUST CONTROL / MANAGE FOOD SAFETY

​CRITICAL CONTROL POINTS

STRICT CONTROLS ARE NEEDED IN FOOD PREPARATION AND CONSUMPTION

​TEMP CONTROL

WASTE MUST BE DISPOSED BY SPECIFIC LEGISTATION / RULES

​WASTE DISPOLSAL

BUSINESSES MUST BE ABLE TO TRACE FOOD BACK TO SUPPLIERS AND FORWARD TO CUSTOMERS

​TRACEABILITY

​WORKING WITH AUTHORITIES

BUSINESSES MUST NOTIFY WHEN THEY SET UP