Food Hygiene, you and the LawThe Law Record inspection Written letters requesting that problems are corrected In more serious cases, enforcement actions can involve one or more of the following: Serving of legal notices Serving of hygiene improvement notices Prohibition notices Closure of premises Prosecution, fines and even imprisonment To prevent any of the above, you should invest in a wireless temperature monitoring system that monitors your critical control points, alerts you when your set limits exceed their set parameters, and produces the reports you need to satisfy your local enforcing authority. Legal Requirements Schedule 4 of the Food Hygiene Regulations regarding Temperature Control Requirements states that foods that are likely to support the growth of pathogenic micro-organisms or encourage the formation of toxins are to be held at or below 5°C or at or above 63°C (this being the danger zone). Responsibilities of a Food Business Operator The following specification relating to temperature monitoring has been taken from Article 4 of Regulation (EC) No.852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. “Food business operators shall, as appropriate, adopt the following specific hygiene measures: 3.(c) compliance with temperature control requirements for foodstuffs;” Use a Temperature Monitoring System as Your First Form of Defence The aspects of the law relating to temperature monitoring/control have been outlined above,however, the responsibility of proof rests with you as the food business operator. EHO’s can enter premises without notice, (at a time of day which is considered to be reasonable), and request to see audit trails and all due diligence data. It is becoming more apparent that pen and paper is just not good enough! Get an automated wireless temperature monitoring system for protection, accuracy and proof that your foods are being ‘temperature- monitored’ appropriately. It is also necessary to highlight that there are certain foods that are exempt from temperature control and can be kept at ambient temperature if they have been treated in a certain way and their packaging remains intact .e.g. foods kept in jars, canned foods or air-dried foods. Any specific instructions on packaging should also be taken into account. Temperature control requirements should be understood and interpreted within the general context of HACCP. HACCP covers various aspects of food safety and hygiene of which temperature monitoring is a part. Hazards are identified and controls put into place to minimise, even eliminate the risk to the consumer. Therefore being able to prove due diligence and have your stock and reputation protected is highly important. In addition you can run your business with the peace of mind that you areoperating within the guidelines of HACCP and food safety legislation. |