Supply Of High Standards Of Food Safety

Because one of the requirements is that any space used for working does not exceed ten percent of the livable area, I will need to verify the area I plan on using meets this requirement. Only a few of the restrictions surprised me and need to be conscious of. First and foremost is the amount of clients that can come to my residence during business hours; only one client per hour, with a maximum of 8 per day. Furthermore, you are restricted to a maximum of three people living at the residence to participate in the business so I will need to be cognizant of this regulation. An additional restriction to be aware of is that you are not allowed to have any signage or advertisements displayed. When marketing for my business I will need to be attentive to this restriction and make some adjustments

The facilities must be a minimum of 2000 square feet with the capacity to house our store-front space, for customer use; inventory warehouse, for housing our supply stock; and preparation space, for refilling and servicing our dispensers and preparing our offered toppings for consumption. The facilities must also include customer restroom facilities, back office plumbing for a washing station, and proper electrical

The food safety (General Food Hygiene) regulates 1995, 2005 and 2006 referring to the need of identify and possible risks surrounding food hygiene, and to put controls in place to ensure any risk is reduced. The regulations also specify how premises that provide food should be equipped and organised.

Compliance with legislation. Ensure safety of customers, contractors and staff at all the times. The enjoyment of these standards at the highest levels is a basic human right that should be accessible by each and every worker. Regardless of the nature of their work, workers should be able to

Food Safety Act 1990 This act lists policies and procedures that should be complied with so that food that is bought and served is appropriate for the service users. For example the food must be labelled as well as before the food is bought the care workers/ managers should ensure whether it is suitable for the service user or clients to eat such as; suitable for vegetarians, gelatine free or nut free. This is for religious reasons and for individuals who have allergies.

In the U.S the food is regulated at the federal and state levels. All three branches of government (executive, legislative, judicial) are involved in controlling the food industry. Each branch have their own laws.

Creating a new building for a kitchen is over the budget, so I decided that OLLU can convert one of their lounges to a kitchen. I believe that the Cyber Café’s lounge can easily be converted into a kitchen; the computers can be put somewhere else in need of more computers. Kitchen counters should then be brought and go around the lounge room. Two sinks are to be built for students to clean up the dishes and counters. Three and four tables can be placed in the middle of the kitchen with five chairs for each table; this where people can hang out. The kitchen will have six double hot plates and four toaster ovens for us students use. The kitchen will also have four sets of pot and pans with six sets of cooking utensils, mixing bowls, and measuring cups. The Cyber Café can start carrying spices for students to use. The Cyber Café can also provide one of their refrigerators with fresh cooking ingredients; like eggs, meats, vegetables, and fruits. This can make better use of one of the Cyber Café’s refrigerators because it barely carries anything in it. It is the perfect storage area for students to access fresh foods to cook with. This kitchen can make students happy and it will benefit the OLLU community in many ways to

Food Hygiene Legislation 2006 focuses the responsibility on food business operators to produce food safety. It states that the methods you use to ensure food safety is maintained should be effective and proportionate.

Staff who prepare and handle food must be first receive appropriate training and understand and comply with food safety and hygiene regulations.

It requires anyone who is dealing with food to treat food in a committed, controlled and mannered way so it doesn’t harm any human who consumes it. To protect any human from getting harmed by the food they consume it is important that you do not include or remove anything from the food, do not treat the food in a way which can be damaging the consumer’s health, ensure that the food we serve or sell is meeting those consumers’ standards and make sure that the food is clearly labelled, advertised and presented in a way that is not wrong or in a way that it will not mislead consumers and buyers. This act will make sure all the food that is consumed is safe and eatable for humans and it will not cause them any harm or problems. An example relating to a health and social care setting is using different coloured chopping boards. This will prevent the spread of bacteria and any diseases and will reduce the risk of E.coli and food

.Food preparation areas – In any type of food preparation are, there must be strict rules and regulations laid down by the employer to prevent food from being contaminated. As well as this, it is their responsibility to make sure that their employees and staff aren’t a risk to food safety. This is where employers need to focus on 4 main areas to ensure health and safety: keeping the area clean, reporting any illnesses, clothing and personal cleanliness/hygiene.

Conclusion: These standards of Ethics, conduct and performance is put in place to help promote your development as a nutritionist. They are there to help the growth of knowledge as an individual. You are able to provide a better service for clients by being aware of the

1) “Preventive Control”, this is the first time the FDA have a legislative mandate to require comprehensive, science-based preventive controls across the food supply. This mandate includes: mandatory preventive controls for food facilities, mandatory produce safety standards, and authority to prevent intentional contamination. Mandatory preventive controls for food facilities means food facilities are required to implement a written preventive

The Food Standards Agency deals with the safety of the food regime, established by Parliament to protect the public’s health and consumer interests in respect of food. It has a specific remit to provide consumer education. It is a Government agency, responsible to Parliament through Health ministers and to the devolved administrations. The Food Standards Agency has national offices in Scotland, Wales and Northern Ireland. (Food Standards Agency 2010)

Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason, food safety comes into play. Food safety is a scientific discipline describing handling,