food safety (general hygeine) regulations

Question 1

key aspects

Answer 1

-risk assesments + control measures to reduce cross contamination of food

-good personal hygeine of staff + food prep areas

-aims to reduce spread of disease

Question 2

advantages

Answer 2

-reduces risk of food poisoning from contaminated food

-provides service users with confidence in company providing food

-ensures unwell staff don’t come into work + transmit infections to food

Question 3

drawbacks

Answer 3

-cross contamination if not followed, leads to food poisoning, time off for staff + legal action from customers

-loss of business, reputation, fines from customers

-spread of infection from staff to food

Question 4

implementation (how to use) in HSC settings

Answer 4

-coloured chopping boards + knives to reduce cross contamination

-procedures in place incase of outbreak of infection

-report accidents relating to death, serious injury or diseases