Since January 2006, the food hygiene legislation changed to include all food-related businesses, including primary producers. For this reason, it is more important than ever that any company with any food-related dealings investigate whether they are required to register with the local authorities and seek out food hygiene training for their staff. EU regulations require all food business operators to register under the legislation, including those that have already registered but have changed the nature of their work. It is highly recommended that any new food-related businesses register their premises before starting work.
Given new updated legislation, the chances are that any business involved with food in any way will need to contact their local authority. Food manufacturers, distributors, retailers and caterers will all need to register their work premises with the local authority, as will all primary producers like famers. Other food business operators that do not fall into these categories will still need to get in touch with the relevant local authority for approval even if they do not have to be registered. This includes producers of eggs, milk (and dairy products), meat (and meat products), and (and fish products).
In order to help companies comply with the food hygiene legislation, the Food Standards Agency has approved a series of guides to working within the food industry; the sixth of which is now available to be purchased. The guides are designed to provide simple explanations of the responsibilities of food businesses under food hygiene legislation, in order to help them meet the legal obligations put in place to maintain levels of food safety. Based on the principles behind HACCP(Hazard Analysis and Critical Control Points), the guides also offer advice to help business put in place a preventative food safety management system to meet the appropriate food safety standards. The most recent guide ? the sixth in the series ? includes direction for grocers, greengrocers, butchers, delicatessens and fishmongers, as well as supermarkets and businesses that offer food services in addition to their primary role; including department stores, petrol stations and newsagents.
The Food Standards Agency is in full support of these guides, but wants to make it clear to food business that use of the guides is not mandatory; as long as food business are in compliance with the food hygiene legislation, they can get their information for any relevant source. There are also many different forms of food safety training available for any and all staff required to meet the standards set out in the most recent adaption of the legislation. These requirements do not state that all staff must take monitored courses in food hygiene; just that they can prove they have had training to the standard required by their role and position, by possession of a, for example. For this reason, online , is a popular way of ensuring all staff are appropriately training and can provide evidence of this training, should it be required.
First, why use different chopping boards for different foods? This is a basic sanitation issue. Any time you cut with a blade, there can be tiny grooves left in the cutting boards. The grooves can harbor germs, and bacteria. It is very important to separate raw from cooked foods, in particular meats and poultry. You should also separate the meat from the poultry. This is accomplished by having several boards available and marked for each particular use.
By cutting raw meat on a board and later using the same board for working with cooked meat, the juices and any bacteria from the raw meat are transferred to the cooked meat, and can cause intestinal problems for the person who then eats that cooked meat. The same is true for raw vegetables. Of course, you would wash the vegetables to rid them of dirt and any contaminants, but with the groove situation and bacteria, you could also transfer the raw vegetable problems to your cooked food.
A far better solution is to purchase several chopping boards. If you have ever watched a certain popular cooking show chef, surely you would have heard him caution regarding the important of using different chopping boards. He mentions the 'chicken police' and 'pork police', and even has different colored cutting boards for each so they do not get mixed up. This is a great idea you can copy!
You can wash and disinfect chopping boards with soapy warm water, and a light diluted bleach solution. You can re-plane wood boards, and clean with coarse salt. Replace your board when needed. Do not put wood boards into dishwashers or soak them in water. A very light grade food quality mineral oil can be used on wood boards to help keep water out of the grooves.
Second, what about the materials chopping boards are made from? Common kitchen chopping boards are made from wood or plastic. Others are available, made from steel, glass, marble, or corian, but although these may be easier to clean than wood or plastic, they can damage your knife blade edges.
Food Hygiene starts with the importance of using different chopping boards for different foods. It ends with healthy meals and healthy, happy people!
Both Henry & Andrea Flint are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Henry has sinced written about articles on various topics from Home Improvement, Debts Loans and Credit Cards. Carl Price takes food safety training courses across the UK. For more information about , please visit http://www.highspeedtraining.co.uk/. Henry's top article generates over 1000000 views. to your Favourites.
Andrea Flint has sinced written about articles on various topics from Disease & illness, College Education and Food and Drink. Andrea writes for a site where you can browse a huge range of cooking products including. Andrea Flint's top article generates over 4400 views. to your Favourites.