Food Safety

The EU General Food Law refers to all stages of the  production, processing and distribution of food as stated in Regulation (EC) No 852/2004.  It is being implemented in two stages. The first phase, effective 1st January 2005, required operators to achieve 'Traceability' - to be able to trace a suspect food batch forward to customers and back to suppliers.

The second phase, to come into effect on 1st January 2006, requires operators to have a HACCP (Hazard Analysis Critical Control Point) food safety system in place.  In particular, it requires logging of corrective actions for all events out of limit and demonstration of full data integrity.

Regulation (EC) No 852/2004 replaces the EC Directive 93/43. For more information go to http://europa.eu.int

These regulations are made under the Food Safety Act 1990.  They apply to all types of food and food business.  Primary production and food prepared at home are exempt.  Under these regulations it is an offence to allow food to be kept at temperatures that would cause a risk to health.

Hot food must be kept at or above 63°C; cold food must be kept at or below 8°C.

This covers the hygiene of foodstuffs. The Directive covers the preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling and offering for sale or supply of foodstuffs not covered elsewhere by product-specific hygiene Directives.  The Food Safety (Temperature Control) Regulations 1995 implements in the UKthe relevant parts of the Directive 93/43/EEC.

This acts provides consumer protection in the food sector throughout Great Britain.  The act is relevant to anyone working in the production, processing, storage, distribution and sale of food.  It aims to ensure that all food produced for sale is safe to eat and reaches quality expectations.  It requires due diligence to prove innocence in a court of law.

Contact Monika Operations, for further information.