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Health and Safety: Fact Sheet

25 Jun 2019

Health and Safety: Fact Sheet

Tips to help get you started in the food and hospitality industry, including health and safety information and procedures to follow in the kitchen.

Chef Skills

As of December 13, 2014, the Food Standards Agency (FSA) have imposed new standards and regulations for Health and Safety within the food industry.

Health and Safety

These new guidelines and rules are expected to be followed by ALL food agencies, no matter how big or small. This includes restaurants, cafes, bakeries, care homes and supermarkets.
It is thought that these new regulations will be far more sufficient in making sure that people don’t suffer from allergic reactions as frequently as they have been when eating out.
Lindsey McManus, a key figure at Allergy UK, told the BBC that the new regulations will “offer huge benefits to the allergic customer and this will only encourage business”. – Lindsey McManus BBC quote
The FSA also hope that the new regulations will improve the way in which information is distributed and they hope the detail of the information is much more beneficial to both people within the industry as well as customers. – information from Talk To Tim.
Punishments have also been outlined by the FSA if businesses do not adhere to the updated regulations. The first breaches of the law by any business will be punished either by further advice or by formal enforcement notices. If these are ignored then businesses could face a fine of up to £5,000, which could become more serious if they continue to neglect the law. - Talk To Tim
All food businesses are now expected to clearly pinpoint and label which of their product contents contain any of the 14 allergens.
The 14 allergens to be distinctively pinpointed are as follows: Milk, Soya, Gluten, Fish, Celery, Mustard, Eggs, Peanuts, Tree nuts, Sesame, Lupin, Molluscs, Crustaceans and Sulphites.

Whether or not any particular food products contain any of these allergens must be made clear in visible places such as menus, chalkboards and information packs.
Food businesses are no longer allowed to state that they do not know whether any of these products contain any of the allergens.
Food businesses are also no longer allowed to state that their products “could” or “may” contain any of the allergens.
Oral statements must now be backed up by writing if required or requested.
EHO’s must reinforce the regulations, and failing to do so will result in large fines.

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