In a separate file - Flow Diagram to determine if approval is required (Simplified). 2 pages.
|
|
- Hilary Park
- 6 years ago
- Views:
Transcription
1 Training on the Approval of food establishments - an introduction to Approvals, and some issues for enforcement officers For the London Region Food Study Group seminar on 20 June This presentation is a shorter version of my four hour training course for food officers in Hackney. Nigel Whiteley, Chartered Environmental Health Practitioner, L B Hackney. nigel.whiteley@hackney.gov.uk. Tel: Joint Co-ordinator, London Food Co-ordinating Group's Approvals Sub Group. (See 'The Region', then scroll down to the link to our webpage). Contents 1 - Reminder 2 - What further guidance on approvals will the EC and the FSA provide? 3 - How do you determine if Approval is required? 4 - What Approved establishments are there in Hackney? 5 - What difference do the requirements for Approval make to a business? 6 - The procedure for approving an establishment 7 - What standards are required for Conditional Approval? 8 - What is the purpose of Approvals? 9 - What foods have officers found coming from establishments operating without approval, which involved Hackney? 10 - Procedures on discovering an establishment operating without Approval - suggestions. Appendices 1 - Map showing the 'local' area for an establishment in London 2 - Checklist of the relevant requirements of food law... for Approval. 3 - Lists of establishments requiring approval in L B Hackney. 4 - Enforcement options for dealing with establishments operating without approval. 5 - Discussions - some suggested answers In a separate file - Flow Diagram to determine if approval is required (Simplified). 2 pages. 1 - Reminder of what officers already know something about Food hygiene regulations Requirements for food business operators Regulation (EC) 852/ The general hygiene requirements for all establishments, including HACCP-based procedures, training, etc. Regulation (EC) 853/2004 and amendments - The specific hygiene rules for food of animal origin. (In addition to those in Reg 852). - Applies mainly to approved establishments. A few parts apply at retail level, eg fishery products. - Many Annexes containing extra requirements for specific foods, eg for Meat of domestic ungulates, Meat products, Fishery products, Raw milk and dairy products, Gelatine, etc. Regulation (EC) 2073/ Microbiological Criteria for foodstuffs. Includes many foods produced in Approved establishments. Approval of food establishments June 08.doc Page 1 of 10
2 Requirements for food authorities Regulation (EC) 882/ Approval procedure. (Art 31). Regulation (EC) 854/ What to audit on an inspection. (Art 4). Food Hygiene (England) Regulations Remedial action notice, and Detention notice. (Reg 11). For establishments subject to approval. - Temperature control requirements. (Sch 4). Do not apply to Approved establishments Approval codes UK HY001 EC - Health mark for carcasses of large mammals. Applied by Official Veterinarian. Reg 854, Annex I - Identification mark for other products of animal origin. Applied by food business operator. Reg 853, Annex II. - How to find whether an establishment is approved, using the approval code. See the FSA and EC websites. ( and Enforcement authorities for meat establishments subject to approval Food Standards Agency. Enforced by the Meat Hygiene Service, (the Official Veterinarian). - Slaughterhouses, and Meat cutting plants, including catering butchers and some butchers shops (which supply significant amounts of meat to other retailers). - combined premises, (eg, doner kebab manufacturers who also cut and supply fresh meat). Food Authority. Enforced by Food Safety or Environmental Health. - All other approved establishments handling meat, eg, minced meat, meat preparations, meat products, cold stores. - All meat establishments subject to approval but which have not been approved. (Eg, the one which was in Carpenters Road). 2 - What further guidance on approvals will the EC and the FSA provide for food business operators and food officers? - EC: nothing expected. - FSA: have just started issuing it. The first is the enforcement letter on Retailers' distribution centres, and the supply by the producer to the final consumer at markets, (ENF/E/08/036). 3 - How do you to determine if Approval is required? See the separate paper - 'Flow Diagram to determine if approval is required (Simplified)' (2 pages). See Appendix 1 - Map showing the 'local' area for an establishment in London 'Approval Determinator'. An interactive on-line version of the Approval's Group's 'Flow Diagram to determine if approval is required' has been developed by ABC Courses and is available free on their website at See the approval determinator link on the home page. Approval of food establishments June 08.doc Page 2 of 10
3 4 - What Approved establishments are there in Hackney? See Appendix 3 - 'Lists of establishments requiring approval in L B Hackney'. (Trainer to describe some of them). 5 - What difference do the requirements for Approval make to a business? Think of a ham factory, which requires approval because it takes in fresh meat, and processes it, and supplies the ham to other establishments. Compare this with a sandwich factory, which does not require approval, for the reason that it takes in processed foods of animal origin, (eg, ham and cheese). Before approval. The ham factory, (unlike the sandwich factory) - - Must not operate until it is approved by the food authority. Approval is a type of licensing. - Must comply with the one extra requirement for all approved establishments, ie, print the identification mark on the wrapping and packaging, (for the authorities to check). - Must comply with the extra requirements for approved meat products establishments, which are similar to those for meat cutting plants, (eg, chilled temperatures of meat and cutting rooms, non-hand operated taps, tool disinfection facilities). After approval. The ham factory - - May be prohibited from operating immediately, without the food officer having to go to court, by service of a 'remedial action notice'. - May have its approval suspended, or withdrawn. DISCUSSION (briefly) - Is Approval a burden on businesses? 6 - The procedure for approving an establishment An establishment subject to Approval - - Must not operate until it meets 'all the infrastructure and equipment requirements'. The establishment must first be inspected by a food officer, and may be granted Conditional Approval by the food authority. - Must complete all the remaining requirements of relevant food law within six months. The establishment must be inspected one or two more times by a food officer, and may be granted Full Approved by the food authority. 7 - What standards are required for Conditional Approval? See Appendix 2 - 'Checklist of the relevant requirements of food law... for Approval'. DISCUSSION (briefly). Contrast the standards required for an establishment for Conditional Approval with those for an establishment which is 'broadly compliant' with the law on food hygiene. Approval of food establishments June 08.doc Page 3 of 10
4 8 - What is the purpose of Approvals? Is the purpose of approving small establishments: - a pointless bureaucratic exercise? - or is it to ensure a strong control over food safety? Bureaucracy? The food officer must: - Record which legal requirements the establishment has yet to meet, and update this record after one or two revisits. - Send a Notification of Conditional Approval, or of Full Approval, to the FBO, or a notification of Refusal. - Inform the FSA of this. - Food officers when inspecting shops etc should check any foods of animal origin on the premises to see if they have an identification mark or health mark, and then check the approval code on the FSA or EC websites, and/or check with the Home Authority or the Originating Authority. The food business operator must: - Fill in an Application form. - Provide information on the proposed activities before operating. - If approved, apply his establishment's identification mark to food of animal origin which he supplies to other establishments. DISCUSSION (briefly). Which of these do you think is bureaucratic? or pointless? A strong control over food safety? Regulations (EC) 853/2004 and 882/2004, as interpreted by the Food Law Practice Guidance, ensure the safety of certain foods of animal origin by a tight procedure on approval, backed up by tough enforcement. - A food officer may prohibit from operating an establishment, which does not meet the important hygiene requirements. This really does ensure food safety. - A food officer can require an establishment to meet most of the hygiene requirements before it may even start operating. The express purpose of this stage is to ensure that a business is able to produce safe food. - After granting conditional approval, a food officer can require compliance with all the remaining hygiene requirements within six months. This fully controls the safety of the food within a tight timeframe. What greater controls over businesses could enforcement officers want for the purpose of benefiting public health? Examples of where immediate enforcement action was taken to control food safety. (Trainer to give the two examples in the article in Appendix 10). DISCUSSION (briefly). What do you think? Approval of food establishments June 08.doc Page 4 of 10
5 9 - What foods have officers found coming from establishments operating without approval, which involved Hackney? Food of animal origin found Smokies (singed mutton carcasses) Various cuts of meat African-style smoked turkey in small sealed plastic bags Fried fish balls on a tray wrapped in clingfilm Smoked prawns in plastic bags Salted mackerel in vacuumpacked bags Cut meat in large plastic bags Establishment they came from farms in Wales a meat cutting plant in Carpenters Road via a computer shop in Pearson Street a fish shop which also makes delicatessen products in Dunsmure Road a warehouse for storage and wholesale distribution, with some re-wrapping, in Waterden Road. a home in Bushberry Road a butchers shop in Chatsworth Road Establishments they were supplied to butchers shops in Ridley Road shops? (but surprisingly not butchers shops in Ridley Road) grocers shops in Thurrock shops in Barnet the cash and carry next door shops in Islington a shop in Cardiff 10 - Procedures on discovering an establishment operating without Approval - suggestions What you could do if you do find an establishment which is operating without approval. See Appendix 4 - Enforcement options for dealing with a business operating without approval Approval of food establishments June 08.doc Page 5 of 10
6 Appendix 1 - Map showing the 'local' area for an establishment in London A retail establishment in London may be subject to Approval if it supplies food of animal origin to other retail establishments beyond the 'local' area - Shown below. Approval of food establishments June 08.doc Page 6 of 10
7 Appendix 2 - Checklist of the relevant requirements of food law which an establishment must comply with for Conditional Approval or Full Approval London Food Co-ordinating Group's Approvals Sub Group. 18/04/2008. NWh This interpretation is based on: Regulation (EC) 882/2004, Article 31, (the approval procedure), Regulation (EC) 854/2004, Article 4, (the official controls), and Food Law Code of Practice, paragraph 5.1.8, (which states: 'Professional judgement should be used in deciding whether it would be appropriate to grant conditional approval, on a case by case basis',) The infrastructure and equipment requirements - for Conditional Approval which include 'the systems and services necessary... to produce safe food'. (Practice Guidance, A.3.4) Requirement Regulation General requirements of food law Regulation (EC) 178/2002, Articles See Reg 854, Art 4.4(i) Satisfactory Y / N Officer Manager General hygiene requirements Specific hygiene requirements for food of animal origin - for most products of animal origin, particularly imported products Regulation (EC) 852/2004, Annex II Regulation (EC) 853/ Articles 3-8, & Products of Animal Origin Regulations - for specific products of animal origin - Annex III, the relevant Section(s) HACCP-based procedures (possibly excluding verification) Microbiological criteria including initial shelf-life studies... Conditional Approval for short shelf lives only until longer shelf lives are validated. Residues, contaminants and prohibited substances, & physical hazards (possibly excluding analysis) Regulation (EC) 852/2004, Article 5 Regulation (EC) 2073/ See: Reg 854, Art 4.5(a) and Food Labelling Regulations - use-by date, storage conditions, conditions of use. Community legislation - See Reg 854, Art 4.5(b) & (c) Animal by-products Regulation (EC) 1774/ See Reg 854, Art 4.2(c) The remaining requirements of food law - for Full Approval The general requirements (including minor matters) HACCP-based procedures (including verification) Microbiological criteria including testing... to validate longer shelf lives. Residues, contaminants & prohibited substances (including analysis) The regulations listed above Regulation (EC) 852/2004, Article 5 Regulation (EC) 2073/2005 Community legislation - See Reg 854, Art 4.5(b) Approval of food establishments June 08.doc Page 7 of 10
8 Appendix 3 - Lists of establishments requiring approval in L B Hackney. (Shortened for training purposes) M- Meat of domestic ungulates, poultry, game, etc (Sec I-IV). MM Minced meat (Sec V). MPrep Meat preparations (Sec V). MP Meat products (Sec VI). FP Fishery products (Sec VIII). DP Dairy products (Sec IX). EP- Eggs & egg products (Sec X). Others (Sec VII, XI-XV). PoAO- Products of animal origin. FoAO- Food of animal origin. PoPO- Products of plant origin. Approved establishments (enforced by the food authority) Trading name Address PoAO entering the establishment Operations FoAO supplied to other establishments Business customers Approval code Type of establishment Notes Manufacturing Fresh meat Cures, steams, etc. Fishmongers shop with manufacturing. Fresh fish. Fillets, minces, adds PoPO, cooks, etc. MP - Ham. FP- Fried fish balls, fish pate etc Restaurants, distributors, etc Grocers shops HY005. HY010. Conditional approval. Establishments to be investigated to determine whether approval is required Listed in order of priority for investigation Trading name Address PoAO entering the establishment Operations FoAO supplied to other establishments Manufacturing Eggs Boils, adds PoPO, & minces Manufacturing Dips containing egg products, in tubs. Fresh meat Cooks Meat-based ready to eat meals Frozen raw kebabs, & cut meat. at home Butchers shop Fresh meat Minces. Cuts & rewraps. Business customers Shops Shops in London Supplies kebab takeaways & restaurants, some outside 'local' area. Type of establishment Notes Officer Also makes dips from canned fish & vegetables. Wants to supply shops in Manchester. Private dwelling. Intends cooking at home and delivering to local shops. Butchers shop. Requires approval by FSA for cutting meat, and producing meat preparations. - Told FBO to stop supplying establishments outside the 'local' area. Approval of food establishments June 08.doc Page 8 of 10
9 Appendix 4 - Enforcement options for dealing with establishments operating without approval. (Some suggestions) (Establishments which most businesses and officers know require approval). The appropriate action could be decided on a case by case basis, and may depend on a range of matters. Eg: - An establishment which has been operating for years but which did not require approval before Jan'06, (eg, a fishmonger who supplies more than a marginal amount of his fish to restaurants). - An establishment whose operations include those which require approval, but which the food authority did not know about until recently, (eg, a delicatessen shop who supplies mainly the final consumer, but whose supplies to other shops has increased considerably). - A type of establishment which officers recognise might require approval, but no-one in the country has done so yet, (eg, a school with a large kitchen supplying other schools with satellite kitchens). - The apparent willingness and ability of food business operator to comply with the remaining items quickly. Type of establishment Suggested enforcement action Type Management of food safety Prosecution Require withdrawal of products Remedial Action Notice Manufacturing Poorly run Possibly Possibly Yes - Stop operations immediately Retail with Poorly run Possibly - Yes - Reduce operations manufacturing immediately to less than 25% food of animal origin per week, Manufacturing Controversial Retail with manufacturing Well run, but not quite up to standard for Conditional Approval. Well run, but not quite up to standard for Conditional Approval, (or 2 tonnes/week of meat). Possibly Possibly Possibly - Stop operations immediately Hygiene Warning letter Improvement Notice - - Possibly Possibly - Possibly - Permit operations to continue, but warn of prosecution if not fully compliant within 6 months. (See the suggested procedure in Appendix 5). Possibly - Possibly - Reduce operations immediately to less than 25% food of animal origin per week, (or 2 tonnes/week of meat). - Require improvements. Approval of food establishments June 08.doc Page 9 of 10
10 Appendix 5 - Discussions - some suggested answers (5) - What difference do the requirements for Approval make to a business? Discussion - Is Approval a burden on businesses? - Not operating until approved. "A business with no customers is no business". (7) - The standards required for Conditional Approval Discussion - Contrast the standards required for an establishment for Conditional Approval with those for an establishment which is 'broadly compliant' with the law on food hygiene. - Conditional Approval - high standards - 'Broadly compliant' - lower standards? (NI 184. Score <30 for food hygiene + structure + management) (8.1) - Is the purpose of approving small establishments a pointless bureaucratic exercise? Discussion - Recording what requirements have been met. - Tedious but necessary. - Information on proposed activities. HACCP and tracing suppliers and customers are the only legally required documents. Providing documented information on other matters may be unnecessarily bureaucratic for small businesses. (Craft bakers have complained to the FSA about this). - Applying the identification mark. Bureaucratic to require this for an establishment only supplying others in its own ownership. - Checking FSA websites or the Originating Authority. - Time-consuming, but food officers enquiring about food without identification marks is the main way we discover establishments operating without approval. (8.2) - Is the purpose of Approvals to ensure a strong control over food safety? Discussion - A food officer may prohibit from operating an establishment, which does not meet the important hygiene requirements. Quick. FBO may appeal against a RAN. - A food officer can require an establishment to meet most of the hygiene requirements before it may even start operating. In practice we discover that most establishments are already operating. - After granting conditional approval, a food officer can require compliance with all the remaining hygiene requirements within six months. In practice it takes a lot longer. Approval of food establishments June 08.doc Page 10 of 10
Checklist of issues to be considered by food business operators when implementing Commission Regulation (EC) No 2073/2005
Checklist of issues to be considered by food business operators when implementing Commission Regulation 1. General requirements 2. Sampling foodstuffs and testing against the relevant criteria 2.1 Validation
More information28 May 2012 Reference: ENF/S/12/017
To: Lead Food Officers Heads of Service Cc: REHIS, CoSLA, SFELC 28 May 2012 Reference: ENF/S/12/017 Dear Colleagues GUIDANCE ON THE MORATORIUM ON THE PRODUCTION AND USE OF DESINEWED MEAT FROM NON RUMINANT
More informationA Guide to Food Hygiene Regulations in the UK
A Guide to Food Hygiene Regulations in the UK Business Information Factsheet BIF193 February 2016 Introduction UK food hygiene regulations (the Regulations) consist of four separate sets of national legislation:
More informationhttps://www.businesscompanion.info/en/quick-guides/food-and-drink
https://www.businesscompanion.info/en/quick-guides/food-and-drink Food & drink In the guide Food hygiene & safety Food safety: quality & composition Food safety: quality & labelling Prepacked food Best
More informationTHE HYGIENE PACKAGE A NEW APPROACH TO FOOD SAFETY
24 THE HYGIENE PACKAGE A NEW APPROACH TO FOOD SAFETY Dwinger, R. H., Golden, T. E., Hatakka, M. and Daelman, W. European Commission, Health and Consumer Protection Directorate-General (DG SANCO), Unit
More informationInspection Report Item 29: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria, and HACCP Plan
Inspection Report Item 29: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria, and HACCP Plan FDA Food Code References: 3-502.11, 3-502.12, 8-201.13, 8-201.14 Special Processes
More informationRegulation (EC) No 2073/2005 on Microbiological Criteria for Foodstuffs Information for Manufacturers/Processors
ISSUE NO. 1 OCTOBER 2011 This factsheet outlines the main issues to be considered by manufacturers/processors to ensure compliance with Regulation (EC) No 2073/2005. It should be read in conjunction with
More informationLearning Resource HACCP & Food Safety Management - Hazard and Analysis Critical Control Point
Babcock International Group www.babcock.co.uk/theknowledge Learning Resource HACCP & Food Safety Management - Hazard and Analysis Critical Control Point Food businesses have a legal obligation under the
More informationGuidance document on the implementation of certain provisions of Regulation (EC) No 853/2004 on the hygiene of food of animal origin
EUROPEAN COMMISSION Brussels, XXX SANCO/10098/2009 Rev. 3 (POOL/G4/2009/10098/10098R3 - EN.doc) [ ](2014) XXX Guidance document on the implementation of certain provisions of Regulation (EC) No 853/2004
More informationThe Importance of Hygiene
The Importance of Hygiene Kaarin Goodburn MBE Chilled Food Association cfa@chilledfood.org Appetite for Engineering, 29/4/10 1 Content The unique UK chilled prepared food sector and CFA Hygiene enforcement:
More informationFAO/WHO GLOBAL FORUM OF FOOD SAFETY REGULATORS
E Agenda Item 4.2. a) GF/CRD UK-1 ORIGINAL LANGUAGE FAO/WHO GLOBAL FORUM OF FOOD SAFETY REGULATORS Marrakesh, Morocco, 28 30 January 2002 Conference Room Document submitted by the United Kingdom ESCHERICHIA
More informationGuidance on the Revised
Guidance on the Revised Provisions on Nitrites/Nitrates in Meat Products set out in The Miscellaneous Food Additives and Sweeteners in Food (Amendment) (England) Regulations 2007 and parallel regulations
More informationAnnual report on UK local authority food law enforcement 1 April 2015 to 31 March 2016
Annual report on UK local authority food law enforcement 1 April 2015 to 31 March 2016 TABLE OF CONTENT 1. Introduction... 2 2. Summary of key findings... 4 3. Data return levels from local authorities...
More informationCOMMISSION STAFF WORKING DOCUMENT
EUROPEAN COMMISSION Brussels, 25.3.2015 SWD(2015) 79 final COMMISSION STAFF WORKING DOCUMENT ILLUSTRATIVE GUIDANCE ON IMPORT/TRANSIT CONDITIONS AND CONTROLS OF CERTAIN COMPOSITE PRODUCTS, AND PRODUCTS
More informationFood Commissaries under FSMA and the US FDA model Food Code
Food Commissaries under FSMA and the US FDA model Food Code Introduction A food commissary is a facility or operation that procures and/or produces foods intended for distribution. A retail or foodservice
More informationOiva Evaluation Guidelines for registered food premises
Oiva Evaluation Guidelines for registered food premises Oiva Evaluation Guidelines include Evira's Guidelines 10205-10243 and 10245-10262,10324-10327, 10331-10332 and Guideline 18248. The headings of the
More informationHOME FOOD PROCESSING FACT SHEET
HOME FOOD PROCESSING FACT SHEET I. INTRODUCTION Amendments to The Food Safety Regulations allow home food processors to prepare low risk foods in their own home for direct sale to the public and to retail
More informationOctober 2018 Important Update: MUST READ
October 2018 Important Update: MUST READ The U.S. Food and Drug Administration updated the FDA Food Code in 2018. The Food Code update has changed information critical to your training and examination.
More informationFood Hygiene Guidance For Childminders
Food Hygiene Guidance For Childminders Produced by the Food Safety Team, Public Health Services, Bristol City Council First Published January 2011 Revised February 2018 Food Law and you If you are a registered
More information27 GUIDANCE NOTE. Guidance Note on the Enforcement. Regulation (EC) No 2073/2005 on Microbiological Criteria for Foodstuffs
27 GUIDANCE NOTE Guidance te on the Enforcement of Commission Regulation (EC) 2073/2005 on Microbiological Criteria for Foodstuffs Guidance te. 27: Guidance te on the Enforcement of Commission Regulation
More informationGUIDANCE ON MINIMUM UNIT PRICING FOR RETAILERS GUIDANCE ON MINIMUM UNIT PRICING FOR RETAILERS
GUIDANCE ON MINIMUM UNIT PRICING FOR RETAILERS GUIDANCE ON MINIMUM UNIT PRICING FOR RETAILERS MARCH 2018 1 WELCOME One of the key aims of SGF is to promote responsible community retailing. This guide is
More informationImporting pre-packaged foods
Importing pre-packaged foods Information for those who wish to import pre-packa Starting your business This brochure provides important information for those who wish to import and sell pre-packaged foods
More informationAnnual report on local authority food law enforcement. For England, Northern Ireland and Wales
Annual report on local authority food law enforcement For England, Northern Ireland and Wales 1 April 2017 to 31 March 2018 TABLE OF CONTENTS 1. Introduction... 2 2. Summary of key findings... 3 2.1 Staff
More informationHAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM
The HACCP Inspection/Food Audit HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM The HACCP system was originally designed by the National Aeronautics and Space Administration (NASA) and is used by
More informationName of Event: Date of Event: Details of Event Organiser: [Name, Address, Contact number, ]
FOOD SAFETY PLAN [Template] - Please complete the missing details and change or add to this plan as required so that it is specific to your event and covers all the food safety issues at your event. -
More informationSegment Seven - You and the Law
91 Segment Seven - You and the Law We talked earlier of how little we know about the history of the food we eat. Often we don't even know what country it came from. We have no idea what it might have been
More informationRecall Guidelines. for Chinese Medicine Products
Recall Guidelines for Chinese Medicine Products April 2018 Recall Guidelines for Chinese Medicine Products Chinese Medicines Board Chinese Medicine Council of Hong Kong Compiled in September 2005 1 st
More informationEUROPEAN COMMISSION DIRECTORATE-GENERAL FOR HEALTH AND FOOD SAFETY
Ref. Ares(2017)4871778-05/10/2017 EUROPEAN COMMISSION DIRECTORATE-GENERAL FOR HEALTH AND FOOD SAFETY Health and food audits and analysis DG(SANTE) 2017-6058 FINAL REPORT OF AN AUDIT CARRIED OUT IN PORTUGAL
More informationFOOD STANDARDS AGENCY CONSULTATION Title: Food Standards Agency guidance on the application of date marks to food
www.food.gov.uk FOOD STANDARDS AGENCY CONSULTATION Title: Food Standards Agency guidance on the application of date marks to food Date consultation launched: CONSULTATION SUMMARY PAGE 25 March 2010 16
More informationSITXFSA001A Implement food safety procedures WEB Assessment
Stage 2 Assessment QUESTION 2.1 All businesses that prepare and serve food products must comply with the standards as set out in the Food Safety Code 2001, except for those businesses exempt under the
More informationRegulation 1169/2011. Introduction
Disclaimer: This document is a working draft. The content is therefore subject to change as it is developed into final guidance. Seafish take no responsibility for its content whilst this development takes
More informationFood Purchasing & Receiving Review
Food Purchasing & Receiving Review Food Purchasing and Receiving 1. The first step in maintaining the safety of the food you prepare and serve, is to ensure that the food is safe as it enters your establishment.
More information7th Edition FDA Food Code updates. SERVSAFE Manager. Includes. 7th Edition ES S. Wacker Drive, Suite 3600 Chicago, IL
Includes 2017 FDA Food Code updates SERVSAFE Manager 233 S. Wacker Drive, Suite 3600 Chicago, IL 60606-6383 2018 National Restaurant Association Educational Foundation. All rights reserved. ServSafe and
More informationGuidance for Reduced Oxygen Packaging
Consumer Protection Division Policy, Standards, And Quality Assurance Section Public Sanitation And Retail Food Safety Unit INTRODUCTION Guidance for Reduced Oxygen Packaging While reduced oxygen packaging
More information2. To determine the risk status of all meat processing plants in RSA.
SOP: RISK PROFILING SUPPORTING DOCUMENT INTRODUCTION 1. Risk profiling of food processing plants must be completed in order to determine the risk associated to various processing plants. The category will
More information(Text with EEA relevance)
L 138/92 COMMISSION REGULATION (EU) 2017/893 of 24 May 2017 amending Annexes I and IV to Regulation (EC) No 999/2001 of the European Parliament and of the Council and Annexes X, XIV and XV to Commission
More informationFood safety checklist for business operators
Food safety checklist for business operators GOLD COAST How well does your food business rate? Under the City of Gold Coast s (City) Eat Safe Gold Coast food safety rating scheme, all licensed food businesses
More informationINGREDIENT DECLARATION OF COMPOUND FEEDINGSTUFFS BY PERCENTAGE WEIGHT OF INCLUSION ( PERCENTAGE INGREDIENT DECLARATION )
INGREDIENT DECLARATION OF COMPOUND FEEDINGSTUFFS BY PERCENTAGE WEIGHT OF INCLUSION ( PERCENTAGE INGREDIENT DECLARATION ) GUIDANCE ON NEW LABELLING REQUIREMENTS This document is an introductory guide to
More informationSupervising Food Safety (Level 3) Published 2015, 16 th Edition ISBN
Supervising Food Safety (Level 3) Published 2015, 16 th Edition ISBN 978-1-909749-73-3 This briefing document sets out the changes that have been made in the 16 th edition of the aforementioned publication.
More informationNUTRITIONAL LABELLING GUIDANCE PACK
NUTRITIONAL LABELLING GUIDANCE PACK SECTIONS 1. What is the legislation regarding nutritional labelling? 2. Who will enforce this legislation? 3. Where do we start? 4. What is Pre- Packed Food? 5. What
More informationSOUTH AFRICAN NATIONAL STANDARD
ISBN 978-0-626-28246-2 SOUTH AFRICAN NATIONAL STANDARD Pasteurized milk Published by SABS Standards Division 1 Dr Lategan Road Groenkloof Private Bag X191 Pretoria 0001 Tel: +27 12 428 7911 Fax: +27 12
More informationIndustry Uses of Microbiological Criteria and Testing for Raw Food Products. R. B. Tompkin Food Safety Consultant
Industry Uses of Microbiological Criteria and Testing for Raw Food Products R. B. Tompkin Food Safety Consultant October 31-November 1, 2005 Washington, DC This presentation is limited to food safety,
More informationCOMMISSION REGULATION (EU) / of XXX
Ref. Ares(2016)6396619-14/11/2016 EUROPEAN COMMISSION Brussels, XXX SANTE/10539/2016 CIS Rev. 3 (POOL/G4/2016/10539/10539R4-EN CIS.doc) [ ](2016) XXX draft COMMISSION REGULATION (EU) / of XXX amending
More informationEuropean Community comments ON PROPOSED DRAFT CCFFP STANDARDS AND CODE (OTHER SECTIONS) AT STEP 3 - (CL 2005/14-FFP)
20 December 2005 European Community comments ON PROPOSED DRAFT CCFFP STANDARDS AND CODE (OTHER SECTIONS) AT STEP 3 - (CL 2005/14-FFP) Point 6: Proposed Draft Standard for Quick Frozen Scallop Adductor
More informationThe official control of the food chain in Hungary
The official control of the food chain in Hungary Dr. Lajos Bognár deputy state secretary for food chain control and agricultural administration deputy CVO Budapest, 9th November, 2010. Content: The structure
More informationEUROPEAN COMMISSION DIRECTORATE-GENERAL FOR HEALTH AND FOOD SAFETY
Ref. Ares(2019)290814-18/01/2019 EUROPEAN COMMISSION DIRECTORATE-GENERAL FOR HEALTH AND FOOD SAFETY Health and food audits and analysis DG(SANTE) 2018-6428 FINAL REPORT OF AN AUDIT CARRIED OUT IN PORTUGAL
More informationQuestions from the Food Code Class
Questions from the Food Code Class 1. Question: I m interested in applying TPHC/TILT to the home delivered meals program. At what time would the start time begin for catered hot/cold food? Answer: Actually,
More informationAlberta Food Banks Together We Are Stronger
FOOD SAFETY GUIDELINES Each year millions of dollars of donated food is distributed by Food Banks 1 across Alberta. Food Banks have become an essential service by providing nutritional food to people in
More informationSection I 20 marks (pages 2 6) Attempt Questions 1 20 Allow about 35 minutes for this section
2017 HIGHER SCHOOL CERTIFICATE EXAMINATION Food Technology General Instructions Reading time 5 minutes Working time 3 hours Write using black pen Total marks: 100 Section I 20 marks (pages 2 6) Attempt
More informationCOMPETENT AUTHORITY (UK) MEDICAL DEVICES DIRECTIVES GUIDANCE NOTES FOR MANUFACTURERS OF DENTAL APPLIANCES
COMPETENT AUTHORITY (UK) 10 EC MEDICAL DEVICES DIRECTIVES GUIDANCE NOTES FOR MANUFACTURERS OF DENTAL APPLIANCES (CUSTOM MADE DEVICES) Updated March 2008 CONTENTS PAGE Introduction 3 Definition of dental
More information2017 FDA Food Code. FDA/CFSAN Retail Food Policy Team
2017 FDA Food Code FDA/CFSAN Retail Food Policy Team The FDA Food Code: Provides FDA s current thinking on food safety and sanitation in the retail food sector. Can be uniformly adopted as a statute, regulation
More informationPrepared by Wake County Environmental Services, Environmental Health & Safety Division
Wake County, North Carolina Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types 2015 Prepared by Wake County
More informationOVERVIEW OF FOOD SAFETY REGULATION IN THE UNITED STATES. Presented By William C. Balek International Sanitary Supply Association March 30, 2001
OVERVIEW OF FOOD SAFETY REGULATION IN THE UNITED STATES Presented By William C. Balek International Sanitary Supply Association March 30, 2001 I INTRODUCTION The regulation of food safety in the United
More informationCode of Practice Version 2 Management of Food Allergens
Code of Practice Version 2 Management of Food Allergens Contents Page No. 1. Introduction & Objective 3 2. Risk Assessment 4 3. Allergen Management 8 Appendix 1 10 Appendix 2 11 Appendix 3 12 Appendix
More informationGuidance on the Practical Implementation of the EC Regulation on Microbiological Criteria for Foodstuffs
Guidance on the Practical Implementation of the EC Regulation on Microbiological Criteria for Foodstuffs EDITION 1.2 6 DECEMBER 2006 Published by Chilled Food Association Ltd, P.O. Box 6434, Kettering,
More informationRegulation (EC) No 2073/2005. foodstuffs CA
Regulation (EC) No 2073/2005 on Microbiological criteria for foodstuffs CA 26.02.2008 Ari Hörman Microbiological criteria Main objectives To ensurea high level of human health protection Reduction of human
More informationSchool Canteen/Food Service Policy What is a Healthy School Food Service? A healthy school food service:
School Canteen/Food Service Policy What is a Healthy School Food Service? A healthy school food service: Makes it easy for students to choose healthy snacks and meals. Offers a variety of nutritious foods.
More informationNational Department of Health: Food Control & Food Legislation
National Department of Health: Food Control & Food Legislation 1 SCOPE Overview of Roles & Responsibilities for Food Control & Food Legislation in South Africa South African Food Control System Food Control
More informationBusiness Compliance with the Requirements of Regulation 2073/ Shelf Life Studies Training Workshop. Dr. Karl McDonald Dr.
Business Compliance with the Requirements of Regulation 2073/2005 - Shelf Life Studies Training Workshop Dr. Karl McDonald Dr. Mary Friel Under Article 3.2 of the Regulation... There is a requirement for
More informationLevel 3 Award in Supervising Food Safety and Hygiene (Catering)
Level 3 Award in Supervising Food Safety and Hygiene (Catering) Ofqual Qualification Number 603/2396/6 Paper Number: Specimen IMPORTANT: READ THE FOLLOWING INSTRUCTIONS CAREFULLY 1. This paper must be
More informationCountry of Origin Food Labelling Information Standard Is your business prepared for the food product labelling changes?
Country of Origin Food Labelling Information Standard 2016 Is your business prepared for the food product labelling changes? 1 What has Changed? The Country of Origin Food Labelling Information Standard
More informationOfficial Journal of the European Union. (Non-legislative acts) REGULATIONS
24.8.2017 L 218/1 II (Non-legislative acts) REGULATIONS COMMISSION REGULATION (EU) 2017/1495 of 23 August 2017 amending Regulation (EC) No 2073/2005 as regards Campylobacter in broiler carcases (Text with
More informationTHE MEAT PRODUCTS REGULATIONS 2003 SUMMARY GUIDANCE NOTES
THE MEAT PRODUCTS REGULATIONS 2003 SUMMARY GUIDANCE NOTES These Guidance Notes are designed for butchers and similar small businesses that make and sell meat products. Comprehensive Guidance Notes covering
More informationEUROPEAN COMMISSION HEALTH AND CONSUMERS DIRECTORATE-GENERAL
EUROPEAN COMMISSION HEALTH AND CONSUMERS DIRECTORATE-GENERAL Directorate F - Food and Veterinary Office DG(SANCO) 2009-8072 - MR FINAL FINAL REPORT OF A SPECIFIC AUDIT CARRIED OUT IN THE UNITED KINGDOM
More informationPrecautionary Allergen Labelling (PAL) and the effects for the fruit and vegetable processing industry
PROFEL.2018.006 07 March 2018 Precautionary Allergen Labelling (PAL) and the effects for the fruit and vegetable processing industry Introduction The Dutch delegation raised the issue of non-homogeneous
More informationEuropean Union legislation on Food additives, Food enzymes, Extractions solvents and Food flavourings
European Union legislation on Food additives, Food enzymes, Extractions solvents and Food flavourings European Commission, DG, Unit E3 Chemicals, contaminants and pesticides Serbia-Screening meeting on
More informationAlignment of FSMA with Existing Food Safety Programs International Citrus & Beverage Conference
Alignment of FSMA with Existing Food Safety Programs International Citrus & Beverage Conference Donald Kautter US Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Food
More informationPIC/S GUIDANCE ON CLASSIFICATION OF GMP DEFICIENCIES
PHARMACEUTICAL INSPECTION CONVENTION PHARMACEUTICAL INSPECTION CO-OPERATION SCHEME PI 040-1 3 Appendices 1 January 2019 PIC/S GUIDANCE ON CLASSIFICATION OF GMP DEFICIENCIES PIC/S January 2019 Reproduction
More informationFinal Rules Preventive Controls for Human Food Preventive Controls for Animal Food
Final Rules Preventive Controls for Human Food Preventive Controls for Animal Food http://www.fda.gov/fsma THE FUTURE IS NOW 1 Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive
More informationMicrobiological Criteria
Microbiological Criteria Implementing the EU criteria 2073/2005 in practice Kaarin Goodburn MBE Secretary General, Chilled Food Association Food Safety & Technology Management Consultant www.chilledfood.org
More informationMicrobiological examination of salad served with takeaway meals
Microbiological examination of salad served with takeaway meals K Williamson, G Allen, F J Bolton FEMS, North West, Preston Date of report: September 2006 Survey Code: 604006 Introduction Mixed salad is
More informationCuring as a Single Special Process Regulatory Agency Jurisdiction NAME (fill in form)
Single Hazard Special Process HACCP Template for Curing as a Single Special Process Regulatory Agency Jurisdiction NAME (fill in form) Date Submitted Date Approved Valid until A. General Information This
More informationChapter 9 TOBACCO AND SYNTHETIC NICOTINE CONTROL
1-9-1: PURPOSE: 1-9-2: SCOPE: 1-9-3: DEFINITIONS: Chapter 9 TOBACCO AND SYNTHETIC NICOTINE CONTROL 1-9-4: AUTHORITY AND APPLICABLE LAWS: 1-9-5: TOBACCO RETAIL PERMIT: 1-9-6: TOBACCO RETAILER; ELECTRONIC
More information11. On-pack Information
11. On-pack Information Food Standards Australia & New Zealand (FSANZ) sets out food labelling requirements in the Food Standards Code (http://www.foodstandards.gov.au/code/pages/default.aspx ) with helpful
More informationApril 30, By Electronic Mail
April 30, 2018 By Electronic Mail Dr. Scott Gottlieb, Commissioner Office of the Commissioner Food and Drug Administration 10903 New Hampshire Avenue Silver Spring, MD 20993 CommissionerFDA@fda.hhs.gov
More informationDate Marking User Guide Standard Date Marking of Packaged Food September 2010
Date Marking User Guide to Standard 1.2.5 Date Marking of Packaged Food September 2010 Background Food Standards in Australia and New Zealand The Australia New Zealand food standards system is a cooperative
More informationThe Food Safety Modernization Act A Series on What is Essential for a Food Professional to Know
SPECIAL INTEREST PAPER The Food Safety Modernization Act A Series on What is Essential for a Food Professional to Know [ Article 2. Hazard Analysis and Risk Based Preventive Controls [ Theodora Morille-Hinds*
More informationCouncil of the European Union Brussels, 14 February 2017 (OR. en)
Council of the European Union Brussels, 14 February 2017 (OR. en) 6300/17 AGRILEG 43 VETER 17 COVER NOTE From: European Commission date of receipt: 13 February 2017 To: General Secretariat of the Council
More informationFood2Market South Carolina Food Regulations and Food Safety Education for Food Entrepreneurs. Food2Market. The Idea
Food2Market South Carolina Food Regulations and Food Safety Education for Food Entrepreneurs Kimberly A. Baker, MS, RD, LD Food Safety Associate Food2Market A food entrepreneur assistance program Coordinates
More informationListeria monocytogenes in Food Plants with emphasis on Cold-Smoked Salmon Plants & Dairies. Presented by Rebecca Robertson January 19, 2009
Listeria monocytogenes in Food Plants with emphasis on Cold-Smoked Salmon Plants & Dairies Presented by Rebecca Robertson January 19, 2009 Introduction Why are we so concerned with Listeria monocytogenes?
More informationFOODBALT 2014 MICROBIOLOGICAL QUALITY OF MEAT PREPARATIONS AND MEAT PRODUCTS
MICROBIOLOGICAL QUALITY OF MEAT PREPARATIONS AND MEAT PRODUCTS Aija Melngaile, Elina Ciekure, Olga Valcina Institute of Food Safety, Animal Health and Environment BIOR, Lejupes Street 3, Riga, Latvia,
More informationWriting Food Safety Plans
Writing Food Safety Plans What is a Food Safety Plan? A Food Safety Plan, also often referred to as a HA Plan (Hazard Analysis Critical Control Point) is a set of written procedures that will help to eliminate,
More informationGCC Guide for Control on Imported Foods
Secretariat General of the Gulf Cooperation Council The Cooperation Council for the Arab States of the Gulf GCC GCC Guide for Control on Imported Foods Dr. BANDAR M. ALODIANI April 2018 1 Introduction:
More informationCouncil of the European Union Brussels, 12 November 2015 (OR. en)
Council of the European Union Brussels, 12 November 2015 (OR. en) 14050/15 AGRILEG 222 DENLEG 147 VETER 102 COVER NOTE From: European Commission date of receipt: 12 November 2015 To: No. Cion doc.: D039258/04
More informationDate Marking. User Guide. Standard Date Marking of Food. December 2013
Date Marking User Guide to Standard 1.2.5 Date Marking of Food December 2013 Contents Contents... ii Background... 1 Food Standards in Australia and New Zealand... 1 Responsibility of food businesses...
More informationCook Chill Its not for Dills
Cook Chill Its not for Dills EHPA 2018 Food Forum Karen Ferres Manager, Food Safety & Audit, SA Health Aim To highlight the risks associated with > The food service sector expansion to the realm of extended
More informationIMPORTANT DISCLAIMER. Note
yn EUROPEAN COMMISSION HEALTH AND CONSUMERS DIRECTORATE-GENERAL June 2012 DRAFT GUIDANCE DOCUMENT FOR COMPETENT AUTHORITIES FOR THE CONTROL OF COMPLIANCE WITH EU LEGISLATION ON: Regulation (EU) No 1169/2011
More informationFDA Foodborne Illness Risk Factor Study Data Collection Form
APPENDIX O 2105 Data Collection Wake County Facility ID# Sample # QA FDA Foodborne Illness Risk Factor Study Data Collection Form Date: Time In: Time Out: Inspector: Establishment: Manager: Physical Address:
More informationCALVERT COUNTY HEALTH DEPARTMENT DIVISION OF ENVIRONMENTAL HEALTH P.O. Box 980 Prince Frederick, Maryland 20678
CALVERT COUNTY HEALTH DEPARTMENT DIVISION OF ENVIRONMENTAL HEALTH P.O. Box 980 Prince Frederick, Maryland 20678 Health Officer William E. Haygood, LEHS Director Phone (410) 535-3922 Washington Area (301)
More informationDeclaration of a Temporary Control Zone (Avian Influenza)
Scottish Government Declaration of a Temporary Control Zone (Avian Influenza) The Scottish Ministers have considered the findings of veterinary inquiries at premises where avian influenza is suspected,
More informationThe call for compulsory hygiene rating displays for food outlets in England.
Briefing 16-35 September 2016 The call for compulsory hygiene rating displays for food outlets in England. Key issues Food Hygiene standards are a vitally important to ensure businesses maintain the highest
More informationOverview of biosecurity systems in EU Member States. Milos Juras Food and Veterinary Office Unit F6 Animal and Welfare Grange, Dunsany (MH) - Ireland
Overview of biosecurity systems in EU Member States Milos Juras Food and Veterinary Office Unit F6 Animal and Welfare Grange, Dunsany (MH) - Ireland Who are we? A service of the European Commission verifying
More informationJ&B Woodcock & Sons Yew Tree Dairy Product Specification. PRODUCT: Fresh Pasteurised Homogenised Semi Skimmed Milk
Product Specification PRODUCT: Fresh Pasteurised Homogenised Semi Skimmed Milk Supplier: 1 Pit Hey Place West Pimbo Industrial Estate Skelmersdale WN8 9PS Tel: 01695 725000 Fax: 01695 550800 Raw Material:
More informationQualification Specification Highfield Level 3 Award in Food Allergen Management in Catering (RQF)
Qualification Specification Highfield Level 3 Award in Food Allergen Management in Catering (RQF) Qualification Number: 603/1720/6 Version 1 December 2017 Copyright 2017. HABC Ltd. All rights reserved
More informationFood Safety: Basic Overview of Safely Handling Food
Food Safety: Basic Overview of Safely Handling Food Food Safety Training The Nevada County Environmental Health Department requires that one person be in the food booth at any given time with a working
More informationNational Food Administration s Regulations on the Use of a Particular Symbol 1 ;
National Food Administration s Regulations on the Use of a Particular Symbol 1 ; Translation by the Swedish National Food Administration March 2006 This translation is provided for information and guidance
More informationFSIS DIRECTIVE
UNITED STATES DEPARTMENT OF AGRICULTURE FOOD SAFETY AND INSPECTION SERVICE WASHINGTON, DC FSIS DIRECTIVE 7700.1 2-22-00 I. PURPOSE IRRADIATION OF MEAT AND POULTRY PRODUCTS This directive provides inspection
More informationCanadian Regulations and Guidelines for Listeria. Terry Peters Microbiology Program Specialist Canadian Food Inspection Agency
Canadian Regulations and Guidelines for Listeria Terry Peters Microbiology Program Specialist Canadian Food Inspection Agency OUTLINE Canadian Regulations Field Compliance Guide for Foods Contaminated
More informationDE-DESIGNATION OF YELLOW FEVER VACCINATION CENTRES
DE-DESIGNATION OF YELLOW FEVER VACCINATION CENTRES January 2014 INDEX Page 1. Introduction 3 2. De-designating a YFVC 4 3. The de-designation process 5-6 4. Repeated breaches of the standards for designation
More information