The Food Safety Act 1990 plus various amendments, The Food Safety (General Food Hygiene) Regulations 1995 and The Food Safety (Temperature Control) Regulations 1995 have placed a great deal of responsibility on the 'hospitality and food' industry to ensure that the food served is not injurious to health. Systems of safe food production must be in place. The law now covers all aspects of the food chain from production, storage, distribution to final point of sale. Food handlers are responsible for the food that they use from point of supply, distribution, storage, preparation, production and service. It is imperative that staff now have some form of recognised training.
Breaches of the ACT can incur big penalties, with the possibility of unlimited fines and imprisonment. The defence against conviction is to prove that "DUE DILIGENCE" has been practised.
Singleton Associates CAN HELP.Our consultants will survey your operation, give you a comprehensive report and recommendations, they can also help with the implementation.
You will be provided with the appropriate package of procedures, record keeping documentation and training. Regular updated information, follow up audits and monitoring can be arranged as a continuous service.
Because of the great diversity of the food industry, it is obvious that each report will of necessity be customised to suit your requirements.
Singleton Associates offer the Royal Society of Health "Essential Food Hygiene" certificate course, (aimed at all personnel involved in the production or handling of food, shop assistants, care assistants, waiters etc.)
