Food Safety Regulations
The Food Safety Act 1990 and regulations made under it make it an offence for anyone to sell or process food for sale which is harmful to health. They also place an obligation on businesses to ensure that their activities are carried out in a hygienic way. The council is responsible for ensuring that local businesses comply with these regulations.
An estimated five million people suffer from food poisoning in England and Wales each year. Running a food business means that you have a particular responsibility in protecting the health of your customers.
- What are the requirements for a food business?
- What do I need to start a food business?
- What law applies?
For more detailed information please go to the Food Standards Agency website.
Staff in the Environmental Health Service are always willing to give guidance on how the law relates to your business. If you need advice, please ask.
Requirements for a Food Business
The Food Safety (General Food Hygiene) Regulations 1995 require that you consider these areas of your business - the layout of the premises; the requirements for the rooms where foodstuffs are prepared, treated or processed and what to do with the food waste, along with equipment, training, water supply and transport.
Food premises must be kept clean and maintained in good repair and condition. The layout, design, construction and size should allow for:
- adequate cleaning and/or disinfecting
- protection against the accumulation of dirt, contact with toxic materials, the shedding of particles into food and the formation of condensation or undesirable mould
- good food hygiene practices, including protection against cross contamination between and during operations
- suitable temperature conditions for hygienic processing and storage
- an adequate number of wash basins must be available, suitably located and designated for cleaning hands and an adequate number of flush lavatories must be available and connected to an effective drainage system (must not lead directly into rooms in which food is located).
- wash basins for hand cleaning must have hot and cold running water and materials for cleaning hands and for hygienic drying.
- suitable and sufficient means of natural or mechanical ventilation. All sanitary conveniences must have adequate natural or mechanical ventilation.
- adequate natural or artificial lighting.
- drainage must be adequate for the purpose intended.
- adequate changing facilities for personnel must be provided where necessary.
The requirements in the rooms where food is prepared, treated or processed
- The floor and wall surfaces must be maintained in a sound condition and they must be easy to clean and where necessary, disinfect.
- Ceilings must be designed, constructed and finished to prevent the accumulation of dirt and reduce condensation, the growth of mould and the shedding of particles.
- Windows must be constructed to prevent the accumulation of dirt and where necessary be fitted with insect-proof screens capable of removal for cleaning.
- Doors must be easy to clean and where necessary disinfected.
- Surfaces (including equipment) in contact with food must be maintained in a sound condition and be easy to clean and where necessary disinfect.
- There must be adequate facilities for cleaning of work tools and equipment.
- There must be adequate provision for washing of the food.
Requirements for food waste.
- Food waste and other refuse must not be allowed to accumulate in food rooms and must be deposited in closeable containers (unless you can satisfy the food authority that other types of containers are appropriate).
- Adequate provision must be made for the removal and storage of food waste and other refuse.
Starting a Food Business
You will need to consider the type of premises, the availability of suitable services, the provision of pest control, deliveries of supplies, storage of equipment and foodstuffs and waste removal.
You will need to consider the design and layout of a food premises e.g. narrow gaps should be avoided as this will allow the accumulation of dust and will encourage pests and will hinder cleaning.
Thought should be given to:
- Access for cleaning
- Mobile equipment
- Material that can be easily cleaned
- Protection against cross contamination
- Temperature conditions
- Adequate lighting and ventilation
- Wash hand basins - how many?
- Hot and cold water and drainage
- Changing facilities and storage space
You will need to determine which services are available in your premises e.g. water, gas, electricity etc.
Vigilance and positive action should be used to avoid pests being found on the premises, and setting up a pest control contract may be the answer.
You should use reputable suppliers and provide adequate access and space for deliveries.
You will need to consider storage in relation to
- materials and packaging
- cleaning equipment
- raw materials separate from the process
- adequate temperature controlled storage
- correctly sited cleaning equipment areas
- ingredients and other foodstuffs
- space for staff rooms and smoking areas
- separate areas for returned goods
Consider refuse removal contracts, number of times collection occurs weekly (is it enough?)
Separate area away from food preparation areas
Short and direct routes for waste disposal
Training of staff and food handlers
Legislation
The main requirements are contained in the following regulations
- Food Premises (Registration) Regulations 1991
- Food Safety (General Food Hygiene) Regulations 1995
- Food Safety (Temperature Control) Regulations 1995
- Food Labelling Regulations 1996 (as amended)
- Food Safety (General Food Hygiene) (Butchers' Shops) Amendment Regulation 2000
- Food Hygiene (England) Regulations 2005
Further information can be found on the Food Standards Agency website.
Page updated: 28 Jan 2008