General | Artisan Food Law

General Food Hygiene: Hazard Analysis and Critical Control Points

Hazard Analysis and Critical Control Points (HACCP) as a system derived from the work of the Codex Alimentarius. The HACCP principles to be applied by food business operators carrying out any stage of production, processing and distribution of food after primary production. The flexibilities in HACCP adoption and implementation for small businesses. Non-compliance as an offence. Guides to good practice and status of guides recognised by the Food Standards Agency (FSA). List of recognised guides and range of food safety management packs made available by the FSA.

General Food Hygiene: Registration and Approval of Food Businesses

Duty of food business operator to cooperate with food authorities and register establishments – purpose of registration. Regulation (EC) 852/2004 and Regulation (EC) 853/2004. The supply of ‘small quantities’ of primary products and registration. The requirement to register in its application to ‘undertakings’. The process for registering an establishment. The requirement for the approval of food businesses involved in handling food of animal origin. The responsibilities of the Food Standards Agency and local food authorities.

General Food Hygiene: Introduction

The overall approach taken by the general hygiene Regulation (EC) 852/2004 - scope and general obligations. The direct supply by the producer of small quantities of primary products to the final consumer or local retail establishments directly supplying the final consumer - the meaning of 'small' and 'local'. Outline of the requirements for HACCP-based procedures and the registration and approval of food businesses. Responsibilities for enforcement. The microbiological criteria for food under Regulation (EC) 2073/2005 and requirement to ensure compliance with temperature controls.