Health and Social Unit 11 P5

Legislation is there to make sure that everyone follows the correct rules, resulting in foods being safe for human consumption.

There are three different laws and regulations that have to be followed and those are:

The Food Safety Act 1990

This act is the main piece of the legislation that ensures the safety of the food. This act is in place so that people have the knowledge that it is illegal to sell or keep for sale foods that are not acceptable (for example out of date) for people to consume as it may be extremely dangerous for that individuals health.

It also tells people that are illegal to label and advertise foods that may mislead the customer. Those who work with food must show that they have taken all reasonable steps to avoid from causing any of the above as it is highly important in doing so for the obvious safety reasons.

Hazard Analysis Critical Control point (HACCP)

This food safety system aims to protect the food from any risk of contamination. It ensures that the person managing the food is aware of the critical points in the food handling process that may cause contamination, this regulation also puts controls in place to prevent microbiological, chemical and physical contamination of foods and it ensures that people managing the foods monitor the critical points in order to prevent the contamination.

This means that all potential hazards at each stage of food handling, from delivering the raw products to serving the cooked meals must be identified and if any hazards to occur they can be dealt with before they cause any health problem.

The food safety (Temperature Control) regulations 1995

An individual who is managing a food business has to ensure that they are following every correct necessary rule in order to keep the food as up to high healthy standards for the customers, keeping it in the right temperature is a very important regulation as if food is not stored in the right temperature it can easily go off, also how it...