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Food Hygiene Laws can be complex and the businesses owner needs to understand what laws do and don’t apply to their food business.
Below there are is a Q&A which we find many food businesses are asking us.
Do I need to Train my Staff in Food Hygiene?
YES. Food handlers must receive appropriate supervision, and be instructed and/or trained in food hygiene, to enable them to handle food safely.
What Temperature should Food be cooked to?
The FSA recommends that Cooked and Reheated food should be cooked to a minimum of 75oC for at least 30 seconds.
Is there a legal requirement for what temperature chilled food should be stored at?
Yes. In England and Wales certain chilled food should be stored at 8oC or below.
If I am keeping food hot so to sell it hot is there a temperature I should be storing it at.
Yes. The legal requirement states that the Hold Holding of Food must be kept at above 63oC.
I am a Butcher producing Shawarma do I need to do micro testing on this product.
Yes depending on how much you are producing. The Micro criteria legislation states that you should be testing this product for e-coli and salmonella weekly. However this applies to butchers which produce over certain tonnage.
Do I need to record all the checks I do?
Yes. You need documented evidence that are producing safe food. The EHO will inspect your paperwork when they audit you.
Global Food Consultancy specialises in advising clients in the latest food legislation. For more information about or services please contact us now.
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