Food Enterprises and Food Control
Inspection of all food premises
Investigation of complaints relating to food premises
Examination of food in respect of food complaints in food premises
Condemnation of unfit food and supervision of its disposal including issue of the necessary certificates
Advice to all food handlers
Sampling of foods
Temperature control of foods
Registration of food premises
All premises (including
vans, carts, stalls and other street vendors) that sell, store, manufacture or otherwise
handle foods are inspected to ensure compliance with numerous laws and standards. The Food
Hygiene Regulations give the minimum requirements for such premises and specify the
standards of cleanliness, construction, layout and practices that are necessary and much
free advice is given to all involved from the owners of the establishment to the actual
food handlers and the cleaners. The inspection is very involved and looks not only at the
cleanliness of the premises but other areas like the correct storage of foods, temperature
control and stock rotation, pest proofing of the premises, disposal of food waste, staff
training and awareness.
 Maintenance of the correct temperature of food is essential to prevent
the growth of food poisoning and spoilage bacteria. At all stages of manufacture,
transport, preparation and service of the food the correct temperature must be observed.
At all times the temperature of all foods not otherwise preserved must be maintained
either below 5o C. or above 63o C.
A system for identifying hazards, originally developed by NASA, is used
now world-wide in many areas of Health And Safety and is useful in food premises to
eliminate exposing food to the risk of contamination. Known as Hazard Analysis and
Critical Control Point (HACCP) it is a systematic approach to the identification,
evaluation, and control of food safety hazards based on the following seven principles:
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.
This system is gaining more ground not only in the field of food
hygiene but also in other aspects of Health and Safety work. Any one considering starting
a food business should contact one of the Environmental Health Officers at an early stage
as this will help foresee problems, establish a good working relationship and even save
time and money.
All premises handling open food must be registered under the Food and
Drugs Act and all premises handling food must comply with the Food Hygiene
Regulations. Complaints from the public as to the nature, quality or substance of a food
or the premises where it was purchased or consumed are always investigated and may result
in prosecution of the premises or the importer of the food. Samples are taken of foods
from their point of sale routinely to monitor the quality of the product as purchased by
the consumer. Any food found which is deemed to be unfit for human consumption may be
seized and subsequently destroyed under supervision or re-exported. If the food is not
surrendered voluntarily the officer may seize it and then apply to a Justice of the Peace
for a warrant to destroy the merchandise.
|
