The Food Safety Act 1990 and regulations made under it make it an offence for anyone to sell or process food for sale, which is harmful to health. They also place an obligation on businesses to ensure that their activities are carried out in a hygienic way.
An estimated five million people suffer from food poisoning in England and Wales each year. Running a food business means that you have a particular responsibility in protecting the health of your customers.
Food Hygiene Checklist
This is a simple checklist of some the main things you may need before opening your food business.
You must register your food premises with Rhondda Cynon Taf.
All food handlers must be trained in food hygiene to a level relevant to their duties. Those who handle open high-risk foods should be trained to the CIEH Level 2 Award in Food Safety in Catering or equivalent.
Food Safety Management (HACCP)
You must have a documented food safety management system based on the principles of HACCP. You must examine the activities of your food premises and identify all food hazards, you must then implement control measures for these food hazards. The control measures must be then be monitored. For some food businesses completing and implemsnting a Safer Food Better Business Pack may help to fulfil this requirement. A Safer Food Better Business pack can be ordered by telephoning the Food Standards Agency order-line on 0845 60 60 667.
In order to monitor cooking, reheating, hot holding and chilled storage temperatures you will need a probe thermometer which must be cleaned each time using antibacterial probe wipes.
Wash hand basin
You must have a designated wash hand basin with a supply of both hot and cold water, soap and hand towels, correctly drained and is used for hand washing only. Antibacterial soap and paper towels are recommended.
Your premises must be in a good condition, with smooth washable surfaces. There must be good ventilation and lighting, and toilets must not lead directly into rooms where food is handled.
You must ensure that raw and ready to eat foods are kept separate when being stored and handled.
Sinks and water supply
You must have a sink with a supply of both hot and cold water, which is correctly drained. If you wash food you should have a separate sink, if you only have one sink it should be disinfected between uses.
You must have a supply of appropriate cleaning chemicals, an antibacterial food safe spray is essential.
You must have a bin for the storage of rubbish and make suitable arrangements for the collection and disposal of waste. This includes waste oil, which must not be put down the drain. Environmental Services can be contacted on 01443 494700 who can provide a collection and recycling service.
You must make sure that your premises is pest proofed, and that you have procedures to make sure that any pests are dealt with swiftly. If you have a problem with pests at your premises you may contact Rhondda Cynon Taf’s pest control service for advice and to arrange treatment. (Charges apply to treatments in commercial premises).
Further information can either be found on this website or by contacting a member of the Business Advice Team.
Business Advice Team,
Food and Health and Safety,
Public Health and Protection Division,
Dinas Isaf East,
Telephone: 01443 425001
Fax: 01443 425301