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The food safety and hygiene regulations you must follow - the law, regulations

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You can be inspected by your local council at any point in the food production and distribution process. All inspectors must follow the Food Law Code of Practice. Usually, you won't be told an inspection is going to happen.

How often you're inspected depends on the risk your business poses to public health. You might not be inspected as often if you're a member of a recognised assurance scheme. You can search for a registered assurance scheme online.

If you're a food retailer or caterer you will be inspected on a more regular basis to make sure you comply with food safety laws.

Your premises, food, records and procedures can be inspected. Food samples can be taken as well as photographed.

After the inspection

You'll be sent a letter confirming any improvements you need to make and by when. Usually, you're responsible for confirming these improvements have been made.

For serious food safety problems you may be sent a 'notice'. The notice can include banning you from using certain equipment or processes until improvements have been made. Your business will be revisited to make sure you have followed the improvements in the notice. Example notices include a:

Hygiene Improvement Notice

Hygiene Emergency Prohibition Notices - banning you from using certain equipment or following certain processes

Appeals

Your letter or notice should tell you how you can appeal a decision by an inspector.

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You can be inspected by your local council at any point in the food production and distribution process. All inspectors must follow the Food Law Code of Practice. Usually, you won't be told an inspection is going to happen. How often you're inspected depends on the risk your business poses to public health.

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Part of complying with food safety is managing food hygiene.

Hazard Analysis and Critical Control Point (HACCP) plan

You usually have to write a plan based on the HACCP principles if you run a food business. This keeps your food safe from biological, chemical and physical safety hazards.

Materials and packaging that can be reasonably expected to come into contact with food are called 'food contact materials'. These can include:

packaging

food processing equipment

cookware

work surfaces

To keep food safe for consumption:

make sure food contact materials don't transfer anything to food they touch

make sure food contact materials don't change the food they touch

when inspected, be able to show where the food contact materials came from

Bacteria and food poisoning

To keep food safe from bacteria, you should follow HACCP. Bacteria that cause serious health problems are:

Food hygiene training

Employers are responsible for staff hygiene training. It can be either a formal programme or informal training, such as on the job training or self study.

Food allergies

If you are a food retailer or caterer you need to manage food allergies when preparing and selling food.

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The food safety and hygiene regulations you must follow - the law, regulations

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The food safety and hygiene regulations you must follow - the law, regulations

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20 Issues that could happen with a healthy lunch bar proposal. This is a group task.

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Recipies that influence possible menu options.

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Group name decided in team, orginal idea belongs to Luke. Logo design made by Isabel and approved by team.

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This is the template for the questionnaire. Created by Luke, edited by Isabel. Khalid also gave input on questions. Team effort.