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WorksheetsFood legislation
Total questions: 18
Worksheet time: 18mins
Which UK government agency is responsible for creating the policies and preparing legislation on Food Safety?
Local Council
The Food Standards Agency
Environmental Health Department
Department of food
Which legislations do you need to know for this course?
Food Safety Act
Food Safety (General Food Hygiene Regulations)
Food Labelling Regulations
All of them
Why do we need Food Safety Legislation?
So that food tastes good
Customers need to know that food is safe to eat
Because food goes off and causes food borne illness
So the government can prosecute if things go wrong
Food safety and hygiene regulations are enforced by (a) who regularly check all food premises.
Food Safety (General Food Hygiene Regulations (1999) covers:
Food premises, personal hygiene of staff, hygienic practices
Restaurants, cafes and hotels
Hospitals, hand washing and safe food prep and cooking
How food is handled and stored
How are premises set up to comply with the Food Safety (General Food Hygiene Regulations (1995)
Food handlers must:
Have a certificate/regular training in food safety.
Be dressed in clean ‘whites’ or other uniform.
Be in good health (they cannot work with upset stomachs).
Have hair tied back (and ideally wear a hat or hair/beard net).
Have short, clean nails – no nail varnish or jewellery.
Have ‘good’ habits, e.g. no coughing or sneezing over food.
–Wash their hands after handling raw meat, after blowing nose,
after going to the toilet, etc.
Cuts should be covered with coloured waterproof plasters.
All of them
All food deliveries should be checked before use because......
The food could have gone off
It may not be delivered at a safe temperature
The packaging maybe damaged
All of them
When food is delivered, why should the food label storage instructions be checked first?
What is food rotation?
Turning the food around so you can see the labels clearly
Foods which are 'first in are first out' so they are used up before the new delivery of food.
Shaking up the tins so they a fully mixed before opening
The danger zone of food poisoning bacteria is (a)
The core temperature of hot food should be:
63C
45C
75C
100C
Chilled food should be served at:
Below 63C
Below 100C
Below 5C
At 0C
Food Safety Act (1990) gives Environmental Health
Officers the power to:
Enter any food premises & Inspect food
Take samples of food away for analysis & Confiscate any food they judge to be unfit
Issue ‘improvement notices’ to food businesses & Close premises down
All of them
Explain why it is important to follow Food Safety Legislation.
Which Legislation covers the regulations on food labelling and allergens?
Sarah's Law
Mary's Law
Matthew's Law
Natasha's Law
How do allergens have to be displayed on food products for sale?
In English and clear
Clear and Bold
In Italic as a list
Any way as long as they are listed
What powers do the Food Safety officers have?
They can enter food premises without a warrant
They can close down food premises and issue improvement notices
They can prosecute business owners
All of them
