Food Safety Act Essay

provender safety regulations places an obligation on viands business operators to ensure that all their activities argon carried out in a hygienic way and make it an offence to supply feed which is shaky or harmful to human health, this applies to all premises that provide fodder whether money is exchanged or not.The nutriment safety team is creditworthy for ensuring that businesses comply with these requirement under the food safety act 1990 and food hygiene (England) regulations 2006 they deal with hygiene except at primary take (farms) where trading standards and other bodies have responsibility.Food safetyThe council sets the following standards for food.* Food businesses are registered.* Food is correctly labelled and described, and meets quality standards.*Manufactures and retailers of food are regularly inspected.* Restaurants and other food premises meet strict hygiene standards.* Food is safe to eat.The food safety team is accountable for the surveillance of food retailers and providers in the borough they ensure that the food hygiene and quality organism made available in premises meets legal requirements. It is also responsible for ensuring food is correctly labelled and compositional standards are met. The cook in charge has to make sure all the fridges are set at the castigate temperature. All food that is cooked is set at the right temperature, is cooked to the right temperature before it is served. All dates are monitored regularly, only order what is needed. Documentation is fill up in properly. The kitchen is kept clean. Gloves, hats and aprons are worn, hair tied back. Regular food and hygiene courses, all equipment is kept clean and stored in the correct place. intensity coded chopping boards are used. Inspectors can visit you at anytime to make sure you are doing your job to a high standard.