new food law guide

If you are thinking of setting up a food business?

The Food Safety Authority of Ireland has launched a new guide to food law. The guide is very useful for artisan and small food producers who are starting their own businesses.

The guide has been published as the FSAI state new food business information enquiries has increased by 50%. The guide provides concise and clear details on the legal requirements.

It provides simplified summaries on food legislation including:

• General food law
• Food hygiene
• Microbiological criteria
• Labeling and marketing standards
• Additives, packaging, contaminants and pesticides

The key points to operating legally are:

1. Ensure the food business is registered, or approved;
2. Ensure a food safety management system based on HACCP is in place
3. Ensure the business has an effective traceability system.
4. Businesses must also ensure that staff handling food has received food safety training

Double Click on the above to download New Food Law Guide

About Hygiene Ltd, are safe food specialists, providing public Food Safety & HACCP Training, in house Food Safety advice and guidance at times to suit your needs.

If you require help setting up your food safety system, require easy to manage HACCP recording forms, documentation, or need Food Hygiene and HACCP training for you and your staff contact:- About Hygiene Ltd, High Street, Ballinamore, Co. Leitrim 071 9645111 or info@about-hygiene.com

About Hygiene Ltd would like to congratulate all the participants who attended the FETAC Level 5 HACCP Training for Food Handlers. Participants attending this training programme where completing their FETAC Level 5 Major Award in Childcare. Participants choose HACCP Training as their elective module.

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Food Hygiene Training and HACCP Training is a legal requirement for all Food Handlers. For details contact us at our office 071 9645111, or e-mail us info@about-hygiene.com

About Hygiene Ltd would like to congratulate all the participants who attended the FETAC Level 5 HACCP Training for for Food Handler in Carrick-on-Shannon, Co. Leitrim.

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The HACCP Training programme for Food Handlers was run in conjunction with National Organic Training Skillnet who part funded the training programme.

Food Hygiene Training and HACCP Training is a legal requirement for all Food Handlers. For details contact us at our office 071 9645111, or e-mail us info@about-hygiene.com

Nutritional "Traffic Light System"

Our MEPs have rejected proposals for the mandatory coloured coded nutrition information warnings to be placed on food packaging.

Ireland is represented on the committee by Labour’s Nessa Childers. She stated “it is likely the traffic light proposals would get another chance when the issue comes before the full parliament in June”

The system would have required companies to put red, green or amber labels on all packets to indicate the salt, sugar, fat and calorie content.

The colour-coded traffic light system is a means of warning increasingly obese consumers of the dangers lurking in the food they consume.

The compulsory country-of-origin labelling for chicken and fish has moved a step closer following a vote by MEPs last week. MEP’s public health and food safety committee has also voted to introduce labelling showing whether free-range or battery eggs were used.

Germs On Food

A European Food Safety Authority (EFSA) study has shown there is a high level of Campylobacter contamination in poultry carcasses.

An FSAI report, which is currently being finalised, highlights that 13.2% of the external surface of chicken packaging and 10.9% of the surface of retail display cabinets were contaminated with Campylobacter species.

Campylobacter infections can cause acute gastroenteritis with diarrhoea and/or vomiting, and can be severe and life threatening in vulnerable people, such as the very young, the old and those with any underlying health condition.

Similar to all bacteria found naturally on meat and poultry, the danger posed by Campylobacter can be removed by thoroughly cooking products and by preventing cross-contamination between raw meat and ready-to-eat foods.

Cross-contamination can occur from a whole chicken, if the packaging allows the meat juices to leak out. This can cross contaminate other food products and is especially serious if it leaks on to food which will not be cooked prior to consumption.

• Leak-proof packaging should be provided to prevent the spread of Campylobacter.
• Where chicken is sold in conventional packaging, retailers should review their food safety management systems to control the risk of Campylobacter spreading to ready-to-eat foods.
• Conventional packaging, it is recommend that retailers consider providing specific bags to place the chicken in and therefore, better protect against leakage.

In Ireland, Campylobacter is now the number one cause of foodborne illness, with some 1,758 cases of campylobacteriosis reported in 2008 and provisional data for 2009 shows 1,823 cases reported.

Campylobacter is a naturally occurring bacterium found in the intestinal tract of livestock and poultry used for food production and can therefore, be transmitted through a variety of foods of animal origin.

Advice to Food Business

• Ensure the use of good hygienic practices at all times to prevent cross-contamination between raw poultry and ready-to-eat food, to always store raw poultry correctly, and never to sell undercooked poultry.
• Handling and storing raw poultry correctly to avoid cross-contamination with ready-to-eat food.
• Hands and utensils should always be washed after handling raw poultry, and poultry should be cooked thoroughly until there is no pink meat and the juices run clear,” said Prof Reilly.

Advice to Consumers to prevent contamination of their foodstuffs

• When shopping, designating a bag for packing raw poultry and raw meats only;
• Always washing hands after handling raw poultry;
• Storing raw poultry in the fridge separated from ready-to-eat foods;
• Always cooking poultry meat thoroughly, until there is no pink meat and the juices run clear

Services Provided by About Hygiene Ltd include

• HACCP Food Safety advice and guidance
• Easy to use HACCP Food Safety Recording documenting books tailored to your needs
• HACCP Food Safety Audits to ensure food safety
• Quality Assured HACCP Training for both Food Handlers and Management
• Food Nutrition & Hygiene Training

Contact: About Hygiene Ltd, High Street, Ballinamore, Co. Leitrim. Telephone 071 9645111 or info@about-hygiene.com or www.about-hygiene.com

Is your business effected by the New Food Waste Regulations?

Food waste is any food that you normally throw out into the bin for disposal to landfill.

If you have a business or premises that generate food waste you now have obligations under the new Food Waste Regulations to separate it for collection or treatment by 1^st July 2010.

EXAMPLES OF FOOD WASTE CAN INCLUDE,

• Leftover food from meals (plate & pot scrapings)
• Leftover lunches / sandwiches / rolls / Panini’s etc
• Soups
• Meats (Cooked & Uncooked)
• Fish (Cooked & Uncooked)
• Vegetables (Cooked & Uncooked)
• All Peelings
• Dairy Products
• Bread Products
• Pastas & Rice Products
• Salads and fruits
• Fruit Products
• Seasonings & Flavourings
• Dough’s & Batters
• Cereals & grains
• Tea Bags / Coffee Grinds
• Eggs, Egg shells (Cooked & Uncooked)
• Pot & Plate Scrapings

NOT ACCEPTED AS FOOD WASTE

• No Milk/Juice Cartons (Tetrapak)
• No Knives/Forks
• No Plastics
• No Ceramics
• No Cooking Foils, Greaseproof Paper
• No Butter Wraps, Jam or Condiment Sachets
• No Glass or No Metals

What does this mean?

Under the New Food Waste Regulations that came into effect from January 2010 all premises listed will not be able to dispose of any food waste through their regular waste collection for disposal to landfill or dispose of food waste by shredding or dehydrating.

PREMISES EFFECTED

• Premises supplying hot food for consumption both on and off the premises
• A public house where food is supplied
• Premises where food is supplied to employees
• A guesthouse, hostel or hotel providing overnight accommodation excluding premises comprising not more than four bedrooms
• A shop or supermarket involved in the sale of food to the public including premises for the sale of sandwiches or hot food
• A restaurant, café, bistro, wine bar or other similar premises where food is prepared on the premises.
• A hospital, nursing home or other premises for the long-term residential accommodation of people in need of care where food is prepared on the premises
• Institutions providing adult education, continuing or further education, a school, college or training centre, or a university or any other third level or higher level institution where food is prepared on the premises.
• State buildings where food is prepared including, Garda Stations, prisons, barracks, office buildings for Government departments and Local Authorities.
• Canteen services where food is supplied to employees, where it is situated on construction site for a period of more than 9 months
• Stations, Airports, Port, Harbours and Marinas where trains, planes, and boats which engage in the supply of food to the public (other than food being transported internationally).

Are there any exemptions?

Contact your local council for advice

Services Provided by About Hygiene Ltd include

• HACCP Food Safety advice and guidance
• Easy to use HACCP Food Safety Recording documenting books tailored to your needs
• HACCP Food Safety Audits to ensure food safety
• Quality Assured HACCP Training for both Food Handlers and Management
• Food Nutrition & Hygiene Training

Contact: About Hygiene Ltd, High Street, Ballinamore, Co. Leitrim. Telephone 071 9645111 or info@about-hygiene.com or www.about-hygiene.com

“Food Safety must be on Menu”

Consumers urged to speak out if food hygiene standards are lacking in premises they visit. The FSAI get vast numbers of complaints each year regarding the sale of unfit food or suspected cases of Food Poisoning. In 2009, they received a total of 9,444 queries and 27% of where from consumers reporting issues concerning food and food establishments.

These 1,981 complaints from consumers for the following reasons

• 858 complaints on unfit food
• 363 complaints on suspect food poisoning
• 408 complaints on hygiene standards
• 112 complaints on incorrect information on food labeling
• 20 complaints on incorrect advertising of food products & 220 other complaints

Contamination ranged from foreign objects such as insects, hair, pieces of skin, glass and rodent droppings, even horse faeces in a sandwich, a biro in a sliced pan loaf where among the complaints concerning unfit food.

Misleading labeling and out of date food remaining on sale were among the most regular grievances from consumers.

They received an increased number of complaints regarding supermarkets mislabelling the country of origin of vegetables and fruit.

Common complaints where poor hygiene standards, staff not washing their hands; touching their face and then handling food and, handling raw and cooked food with the same kitchen utensils.

All complaints received by the FSAI are referred to environmental health officers who investigate each complaint thoroughly.

About Hygiene Ltd provide services to aid new and existing business meeting good hygiene standards.

Services Provided by About Hygiene Ltd include

• HACCP Food Safety advice and guidance
• Easy to use HACCP Food Safety Recording documenting books tailored to your needs
• HACCP Food Safety Audits to ensure food safety
• Quality Assured HACCP Training for both Food Handlers and Management
• Food Nutrition & Hygiene Training

Contact: About Hygiene Ltd, High Street, Ballinamore, Co. Leitrim. Telephone 071 9645111 or info@about-hygiene.com or www.about-hygiene.com.

The Food Safety Aurthority of Ireland have been advised that Foxhill Foods Ltd., UK, have recalled three batches of Basil Pesto. The product is sold in Ireland.

The product is sold under the brand name

Marinellos Basil Pesto in 190 ml jars with best before dates of 28.09.2010, 28.10.2010 and 28.11.2010

“Marinellos Basil Pesto” – 190 ml jars

The product bears the best before dates

28.09.2010

28.10.2010

28.11.2010

The recall is as a result of some of the jars contain a different pesto containing cheese.

This makes the product unsafe for people who are allergic or intolerant to milk or its constituents as dairy is not listed on the ingredients list.

This product recall like the previous recalls demonstrates the need for Food Business Operators to have a Food Safety HACCP & Traceability Food Safety System.

It demonstrates the need for staff to be aware of allergens and understand the harmful effect on consumers if they where to eat a product with an undeclare allergen.

Allergen Awareness Training is essential for all Staff. If you or your business require help with allergen awareness training or implementing Allergen Risk Assessment contact About Hygiene Ltd, High Street, Ballinamore, Co. Leitrim 071 9645111 or info@about-hygiene.com.

All our trainers are fully qualified and have received training from SAFEfood, the Irish Food Safety Promotion Board.

We provide public or in house allergen awareness training courses at time to suit your needs.

FETAC Food Hygiene Training - Longford

About Hygiene Ltd would like to congratulate all the participants at Longford Womens Link who completed the FETAC Level Food Safety & Food Hygiene Training Course.

Food Hygiene Training and HACCP Training is a legal requirement for all Food Handlers and our next course in Longford start the 27th March. Contact 071 9645111 or info@about-hygiene.com for more details.

If you require assistance in setting up your HACCP Food Safety system, or require easy to manage HACCP forms – documentation, records or need Food Hygiene Training and HACCP Training please contact us.