Chapter 3

Question 1

What is legislation?

Answer 1

a law or a set of rules and regulations created by government and made official and applied by parliament. It aims to protect both food businesses and consumers

Question 2

How does food legislation protect businesses?

Answer 2

-making sure that all food handlers are trained to handle food safely and hygienically
-working conditions are good so that food handlers can comply with all requirements of legislation
-helping to prevent consumers from making false claims about being ill after eating food which could give a business a bad reputation and loss of money

Question 3

how does food legislation protect consumers?

Answer 3

-helping to prevent them from becoming ill after eating food
-ensuring that the highest standards of food safety are in place in all food businesses

Question 4

How is legislation is concerned with a range of issues in relation to production, sale and consumption of food?

Answer 4

-ensuring food is safe and fit for human consumption
-checking and controlling the composition and labelling of foods
-prevent food from contamination
-prevent outbreaks of food poisoning
-ensuring equipment, handlers and premises are hygienic
-ensuring that handlers are trained to understand and implement food hygiene and safety practices
-temperatures and controls are correct
-water supplies and toilet and washing facilities are safe and hygienic
-implement a HACCP
-registering, licensing and monitoring food premises and transport vehicles

Question 5

what does HACCP stand for?

Answer 5

Hazard Analysis of Critical Control Points - a safety management system to identify hazards to food safety and produce evidence of due diligence in their everyday activities

Question 6

what did the UK government set up to be responsible for working with local authorities to enforce food safety legislation and to offer advice and information?

Answer 6

Food Standards Agency

Question 7

What are the 3 main pieces of legislation we need to know about called?

Answer 7

1. Food Safety Act 1990
2. The General Food Law Regulations 2004
3. The Food Safety and Hygiene Regulations 2013

Question 8

Who does the Food Safety Act 1990 apply to?

Answer 8

all food businesses and also includes non-profit making organisations such as charities

Question 9

What is the definition of food under the Food Safety Act?

Answer 9

-anything used as a food ingredient
-animals eaten live e.g. oysters
-drinks
-slimming aids
-dietary supplements
-water sold in bottles, used in production or from tap as an ingredient/drink

Question 10

What does the Food Safety Act not cover?

Answer 10

-animal feed
-medicines

Question 11

What commercial operations does the Food Safety Act cover?

Answer 11

-selling food
-possessing food with the intention to sell
-storing, preparing and delivering food
-labelling
-importing and exporting
-small restaurants and cafes
-food sales at fundraising events
-food given as prizes
-food in promotional packs

Question 12

What is the definition of a consumer under the Food Safety Act?

Answer 12

-a customer buying food from a supermarket, shop, market stall or other outlet
-one company buying food from another company
-a person winning a food prize in a raffle or receiving a free trial of a food product
it does not cover food prepared in the home for domestic purposed once the food is sold to a consumer it is their responsibility ie transport, prep and cooking

Question 13

The food safety act requires that all food businesses make sure that all food they produce for sale is…

Answer 13

1. safe to eat
2. what people expect it to be - the nature, substance or quality demanded
3. not labelled, advertised or presented in a way that is false or misleading

Question 14

How many days before trading should premises be registered with the local authority for EHO to inspect and advise them on food safety legislation matters and give them a food hygiene rating?

Answer 14

28

Question 15

Why were The General Law Regulations 2004 developed?

Answer 15

To bring Food Safety Act in line with the principles and requirements of EU Regulation Number 178/2002 and give enforcement powers to Food Standards Agency

Question 16

Who does the Food Safety and Hygiene Regulations 2013 apply to?

Answer 16

apply to all types of food and drinks and their ingredients at all stages of food production except primary production e.g. slaughter of livestock, harvesting crops etc

Question 17

According to the Food Safety and Hygiene Regulations 2013 what must anyone who owns manages or works in a food business develop?

Answer 17

a system of compliance to ensure that food safety controls are in place are always followed and are regularly maintained and reviewed

Question 18

Name some examples of system of compliance?

Answer 18

-making sure food is handles, supplied and sold in a hygienic way
-identify potential food safety hazards in the operation and activities of the food business
-know which stages in their food handling activities are critical for food safety
-decide what controls can be put in place to prevent risks to food safety
This can be achieved by using HACCP

Question 19

What is due diligence?

Answer 19

being able to prove that reasonable actions to avoid a health risk have been taken

Question 20

What are critical control points?

Answer 20

stages in a food production operation where food safety could go wrong and where controls can be put in place to prevent this

Question 21

What is the aim of HACCP for food businesses?

Answer 21

To look at each stage of their production, step by step and identify and analyse where there are potential risks to food safety and decide what controls they can put into place to prevent this and how they will monitor their controls

Question 22

In order to meet the requirements of food safety and hygiene what are some of the basic requirements for the food premises?

Answer 22

-be clean and maintained in good repair
-be designed and built in a way that allows good hygiene practices
-have a sufficient supply of potable water hot and cold
-have suitable controls to protect against contamination by pests
-have adequate lighting
-have sufficient ventilation
-ceilings and light fittings that do not accumulate dirt/mould etc
-provide clean staff toilets
-have proper hand washing facilities
-have sufficient drainage
-have surface finished that are in good condition, smooth etc
-have proper facilities for washing food and equipment
-have proper and sufficient facilities for storing and removing food waste
-have proper and sufficient space and facilities to prepare, cook and serve food safety
-have a separate storage area for cleaning materials and equipment well away from food preparation areas

Question 23

The food preparation areas should be designed and set out so that?

Answer 23

-equipment, ingredients, cooking areas and water supply should be within easy reach for different food preparation processes to prevent them from having to walk (wastes time and is tiring)
-enough working space for each food handler so they can work efficiently, prevent cross contamination and avoid accidents
-well lit and ventilated with fresh air to avoid heat exhaustion and illnesses. No higher than 26 C in cooking areas and between 16 and 18 C for food preparation areas
-extractor fans and hoods to remove fumes and humidity should be no more than 60% and floor should be made from non-slip surface
-signage throughout to alert and remind food handlers of food hygiene and safety and personal safety

Question 24

To prevent cross contamination of microbes into food the hands must always be washed

Answer 24

-before handling food
-after going to the toilet
-after coming in from inside
-after coughing, sneezing or blowing your nose
-after touching money
-after handling rubbish/bin
-after touching animals and insects
-after handling raw eggs, raw meat, raw fish and poultry

Question 25

Food handlers should always

Answer 25

- tell employer if they have skin, nose, throat, digestive/bowel infections or illnesses -any cuts and skin sores should be covered with a food grade waterproof dressing (blue) and wear a pair of disposable gloves -personal hygiene and wear clean clothing for every working shift -do not allow loose hair to dangle or drop in food -do not smoke in food preparation room -never cough or sneeze over or near food

Question 26

What is cross contamination?

Answer 26

The transfer of bacteria from contaminated foods, liquid and solid substances, surfaces, materials or animals to other foods. Most bacteria cannot move by themselves so rely on vehicles to transfer them to food e.g. hands, equipment, fabric, pests etc

Question 27

Cross contamination is prevented by?

Answer 27

- training and monitoring staff in food safety practices -removing the sources of contamination -preventing exposure of food to contamination by putting barriers between sources of contamination and the food e.g. fly screens, disposable gloves -cleaning and disinfection of kitchen , work surfaces and equipment at regular intervals using very hot water and clean dishcloths -limiting the places in a kitchen that have to be handled e.g. automatic taps, foot bins etc - checking food supplies carefully and storing them away correctly -using high risk foods within the use by date and correct storing -separating raw and cooked foods at all stages -controlling and eliminating pests -controlling and limiting the number of people who coming into a food preparation area -using colour coded chopping boards, knives and other equipment -removing waste and rubbish regularly and storing it outside the kitchen -regular hygiene inspections of the kitchen

Question 28

Why do the chef's have a dress code?

Answer 28

-represents the business -is professional, clean and hygienic, neat and tidy

Question 29

What does the traditional chef's uniform consist of?

Answer 29

-a white hat (toque) -a necktie -a long-sleeved, double cuffed, double breasted, white cotton buttoned jacket -a dishcloth (torch) -a knee length cotton apron -patterned or plain cotton trousers -sturdy, well fitting, slip resistant shoes with toe protectors and low heels

Question 30

What is the chef's uniform designed to do?

Answer 30

-protect the body from burn injuries causes by splashes and spills from boiling hot liquids -fit the body well and be comfortable to wear whilst working in a hot and steamy kitchen -absorb sweat -be easy to wash and iron look clean, fresh and smart -be a hygienic barrier between food handler and food -portray a professional image

Question 31

What is the chef's hat designed to do?

Answer 31

-protect hair from smoke and oil -allow air to circulate at the top of the head -stop loose hairs from falling onto the food -absorb perspiration from the forehead

Question 32

what is the apron designed to do?

Answer 32

-protect the lower body from burns and spills -be tied around the waist at the front so it can be removed easily

Question 33

what are the rules for wearing a chef's uniform?

Answer 33

-should change into their uniform at their place of work -they must not wear their uniform in public areas -chef jacket, apron and necktie should be changed at least nonce a day -should be washed before being worn again -jewellery must not be worn -heavy makeup, false nails and nail polish must not be worn -strong scents should not be worn -a hair net.bear net should be worn if hair is longer than the collar line or a full beard

Question 34

Training food handlers?

Answer 34

To ensure that food handlers can comply with the law and that businesses are able to provide evidence of a defence of due diligence. There are three levels 1=FOH, porters, delivery drivers etc 2=chefs 3=head chef, managers, supervisors