Food Safety & Workplace Catering

Food-poisoning organisms grow during food storage or preparation in manufacturing plant or kitchens. Food-poisoning hazards are workplace-related if:

• restaurants, canteens, are provided by the employer
• outside caterers are hired by the employer for buffets, presentations, etc
• the business concerned is a food business.

It should also be noted that the term 'food' also covers drinks and ice. The person or business offering the food for sale is always legally responsible for its safety.

Food Hygiene Regulations

The regulations of concern are the Food Hygiene Regulations 2006, which lay down standards for:

• risk assessment of food hazards (hazard analysis) and management controls
• temperature control
• training of food handlers
• the structure of food premises, construction of equipment and disposal for food waste
• personal hygiene
• transport of food.

There are separate regulations for England, Wales, Scotland and Northern Ireland.

Safe Food Preparation and Hazard Analysis

You must put in place food safety management procedures base on risk management principles and:

• keep these in place permanently
• keep up-to-date documents and records relating to your procedures
• review your procedures if you change what you produce or how you work.
• In practice, this means that you must have procedures in place to manage food safety hazards in your business.

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