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Food Safety

Food Safety. Jackie Paterson Solihull MBC Public Protection. Introduction. Food Safety - does it matter? Every year thousands of people suffer from food poisoning. In 2011 there were a total of 24,362 food poisoning cases

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Food Safety

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  1. Food Safety Jackie Paterson Solihull MBC Public Protection

  2. Introduction • Food Safety - does it matter? • Every year thousands of people suffer from food poisoning. • In 2011 there were a total of 24,362 food poisoning cases • Aim of this session is to explain role of the Environmental Health Officer in relation to food safety.

  3. Topics to be covered • Who are Environmental Health and What do we do? • Legislation and Legislative Requirements • Food Safety Management Systems • Food Hygiene Rating Scheme • Gallery

  4. Who are we? • Food Safety is enforced by officers within local government Food Safety Officers and Environmental Health Officers. • Solihull has a team of 6 enforcement officers (5.5 FTE).

  5. Our Aim • To ensure satisfactory standards of food safety within all premises for which the Council has enforcement responsibility, by securing compliance with legal requirements • To provide advice and information to business and residents.

  6. What do we do? • Sampling • Investigation of Food Borne Illnesses • Imported Food inspection • Education and Training • Food Standards Inspections • Investigate Food Complaints • Investigate Food Hygiene Complaints

  7. What do we do? • Food Safety Inspections • In Solihull we have approximately 1800 food premises which are inspected on a risk related basis . Frequency of visits varies from 6 months to 3 years. Inspections are carried out whenever a premises is open which can be at evenings or weekends. • Inspections are unannounced we are not required to make appointments

  8. Food Safety Legislation • Inspections are carried out to ensure compliance with food legislation and to provide advice to food business operators. • The legislative requirements are contained in Statutory instruments i.e Acts and Regulations • The Food Safety Act 1990, • The European Communities Act 1972 • The Food Hygiene (England) Regulations 2006 • The General Food Regulations 2004 • - and numerous EU Regulations

  9. Inspections • Check for compliance with regulations using various techniques: • Questioning to establish scope of catering business, existing controls, knowledge of staff. • Observations to check application of safe methods. • Testing and measuring. Temperature checks, sampling and swabbing. • Auditing of records check for discrepancies and suitable follow up actions.

  10. Inspections • Potential Hazard • Method of Processing • Numbers of Consumers at risk • Structure • Hygiene • Management/control procedures • Significant risk

  11. Food Safety Management • The Food Hygiene (England) Regulations 2006 require businesses to implement food safety procedures based on HACCP principles. • Food Businesses are required to have a written food safety management system

  12. Food Safety Management • Regulations state that businesses must be able to show what they do to ensure food is safe and have this written down. System referred to as Hazard Analysis Critical Control Points (HACCP). • To help small businesses comply with the new legislation the Food standards Agency developed a pack called SFBB (Safer Food Better Business).

  13. Outcomes • Each inspection generates a report which is left on site at the time of the visit. • Report stipulates any actions required by law or recommendations. • It is expected that follow-up action will be taken to address the items raised in a report.

  14. Outcomes • Contravention's can result in an improvement notice being served. This is a legal notice which gives an amount of time during which the specified work must be undertaken. Failure to comply with a notice is an offence. • Contravention's which pose an imminent risk to health can result in a prohibition notice being served.

  15. Food Hygiene Rating Scheme • Following an inspection a premises will be given a food hygiene rating. The national Food Hygiene Rating Scheme (FHRS) has recently been introduced in Solihull. • The ratings are on a scale of 0 (lowest) to 5 (highest). • Consumers can look up the hygiene rating of a premises on line at: www.food.gov.uk/ratings • Window stickers are also provided so you can show consumers how good your hygiene standards are.

  16. There’s a rat in the kitchen • One of the grounds for closing a food premises down ! • Imminent risk to health

  17. You may find this hard to Swallow • An example of one of our food complaints • The Food Safety Act makes it an offence to sell food not of the nature substance or quality demanded by the consumer.

  18. Can you Guess what this is ? • An instrument of torture ? • or a home made piece of equipment being used in a bakery ! • Articles of equipment for food use must be kept clean...

  19. Premises must be kept clean • A member of the public saw a mouse behind the counter of these premises • This is an indication of the conditions the inspector found on investigation

  20. Summary • Recent developments in food safety such as the “Food Hygiene Rating Scheme” are driving standards up. The scheme enables consumers to choose places that have good hygiene standards.

  21. Gallery

  22. Insect Infestation in Stored Food

  23. Contact Details • Jackie Paterson – Food and Safety Team • Tel: 0121 704 8658 • jpaterson@solihull.gov.uk • Diane Hurt – Food and Safety Team • Tel: 0121 704 8476 • dhurt@solihull.gov.uk • Mark Hooker – Public Protection • Tel: 0121 704 6857 • mhooker@solihull.gov.uk

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