The Food Safety (General Food Hygiene Regulations) (1995) set out basic food hygiene standards that apply across the European Community as part of the Food Hygiene Directive (93/43/EC). These affect the whole food chain - from the farm to the shop or the restaurant. Each ‘food preparation premises’ must be registered with the Local Authority, where environmental health officers ensure that correct procedures and standards are being followed.
The Management of Health and Safety at Work Regulations (1999) cover the use of machinery and the safety of the premises in which food is prepared. The employer must take a reasonable care to ensure that the place of work is safe.
A careful assessment of risk and the maintenance of equipment and premises are needed to ensure employee safety.
Employees who handle food should be trained to an appropriate level of food hygiene awareness so that they understand the principals of food safety, sanitation and the importance of personal hygiene.
