In the UK today the food industry have to adhere to the strict regulatory compliance law laid down by the Food Standard Agency. The Food Hygiene (England) Regulations 2006 has laid down strict guidelines for people to follow. It also complies with the European Regulations 852/2004. Since then the law has been amended by the Food Hygiene (England) (Amendment) Regulations 2007 (SI 2007/56), which applied some further EU implementing and transitional legislation.
These regulatory compliance laws cover anyone who owns, manages or works in a food business. From five star restaurants to a village food hall, everyone has to adhere to this law. People working in the primary food production such as harvesting, slaughtering or milking do not however come under the purview of these regulations. Also home cooked food meant for private consumption isn’t covered under this law. The regulatory compliance law makes it mandatory for food businesses to have a documented food safety management system in place.
The main aim behind this regulatory compliance law is to set out basic hygiene principles and focus on how to identify and control food safety risks at each stage of the process of preparing and selling food. It also aims to make sure that the safety controls are in place, maintained and reviewed regularly. It also describes the steps and activities which are critical for food safety. The Hazard Analysis and Critical Control Points (HACCP) are used by food businesses to ensure that hazards are identified and controls are in place.
Highlights of the Food Industry Regulatory Compliance Laws in the UK are –
- It is now mandatory for all food handling stuff to undergo food safety training. There are several levels of these trainings namely, induction or level 1, level 2 for food handlers dealing with open food, level 3 for supervisors and level 4 for managers/proprietors/trainers.
- Food businesses should keep their premises clean and maintained in good repair. The regulatory compliance makes it mandatory for the premises to be designed and constructed to permit good hygiene practices.
- The food premises should have adequate facilities for washing food and equipment and also for the storage and removal of food waste. It should also have suitable control measures in place to protect against pests.
- The regulatory compliance laws for businesses trading from temporary or occasional locations like marquees or stalls are mentioned to ensure there is enough flexibility. However food preparation and prevention of contamination rules have to be strictly followed.
- Food handlers must protect food and ingredients against contamination which is likely to render them unfit for human consumption or a health hazard. Food items like uncooked poultry etc. are covered under this law.
- Under the regulatory compliance raw materials which could be unfit for human consumption shouldn’t be used by businesses. Food items which are infected or contaminated with parasites or foreign substances should be rejected.
- These should be adequate supply of potable drinking water to prevent contamination of food prepared. Water from public water supply is permitted to be used for preparation under the law.
