Legislation Relating to Preparing, Cooking and Serving Food.

Two relevant pieces of legislations (P5)

The Food Safety (General Food Hygiene) Regulations 1995

This contains the main requirements of the production of food served to the public. It covers the basic hygiene principles that any business, organisation or establishment serving food, must follow. It also relates to the staff, the premises and the handling of food, affecting those who own, manage or work in the food industry. It more importantly concerns the management of food safety within any food business, so it contains basic rules for the handling, transport and storage of the food and lays down rules for the training and hygiene of staff involved in preparing, cooking and serving food.

The Food Safety Act 1990

This is the main piece of legislation that conducts the safety of food and influences all other legislation concerning food safety. Under this Act it is the responsibility of all food businesses and organisations or establishments serving food to;

- ensure they do not include anything in the food, remove anything from the food or treat the food in any way that would result in it becoming harmful to the people eating it

- Ensure that the food served or sold is not labelled or advertised in any way that is not of the nature, substance or quality which consumers would expect

- Ensure that the food is not labelled, advertised or presented in a way that is false or misleading

Explain safe practices when preparing cooking and serving food (P6)

Food contamination refers to foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for consumption.

D2

If safe practices in a health and social care setting are not being followed then there can be many unpleasant outcomes such as food poisoning, diarrhoea, vomiting and nausea. There are three types of food contamination; biological contamination, physical contamination and chemical contamination....