Comprehensive Food Hygiene & HACCP Training for UK Food Businesses
Main Law: Governs food safety and hygiene in England, Wales, and Scotland
Offences: Selling food unfit for human consumption, rendering food injurious to health
Penalties: Unlimited fines and up to 2 years imprisonment
Requirement: All food businesses must implement HACCP-based food safety management
Training: Staff must be supervised, instructed, and trained in food hygiene
Records: Must keep records of food safety procedures
• Hot food: above 63°C
• Cold food: below 8°C
• Danger zone: 8°C - 63°C
• Freezer: -18°C or below
• Wash hands regularly
• Clean protective clothing
• Report illness
• No smoking/eating in food areas
• Clean and well-maintained
• Pest control
• Adequate lighting
• Proper ventilation
HACCP: Hazard Analysis and Critical Control Points system
Documentation: Written procedures and records
Training: Regular staff training and supervision
• Identify biological hazards (bacteria, viruses)
• Identify chemical hazards (cleaning chemicals)
• Identify physical hazards (glass, metal)
• Assess likelihood and severity
• Points where control is essential
• Cooking temperatures
• Cooling procedures
• Cross-contamination prevention
• Minimum/maximum values
• Temperature: 63°C minimum
• Time: maximum 2 hours in danger zone
• pH levels for certain foods
• Regular checks of CCPs
• Temperature monitoring
• Visual inspections
• Record keeping
• What to do when limits exceeded
• Re-cooking procedures
• Disposal of unsafe food
• Investigation of causes
• Regular review of procedures
• Testing and sampling
• Staff training assessment
• System effectiveness
HACCP Plan: Written procedures for each CCP
Monitoring Records: Temperature logs, cleaning schedules
Training Records: Staff training and supervision records
Review Schedule: Regular review and update of procedures