Items related to Mail order food: food industry guide to good hygiene...
This booklet is a guide, and covers the sale of perishable foods supplied by food businesses operating by mail order, on compliance with Regulation (EC) no. 852/2004 on hygiene of foodstuffs and the temperature control requirements of the Food Hygiene (England/Scotland/Wales/Northern Ireland) Regulations 2006. It is an official guide to the regulations and has been developed in accordance with article 7 of the EU Regulation. The guide is not legally binding, but officers from food authorities must "take into account" the guidelines when assessing compliance with the regulations. The use of this guide by businesses is voluntary. The guide deals only with the regulations listed above, and refers to only issues of food hygiene and safety.
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Synopsis:
This is the first in a series of practical guides for Food Industry and related industries giving guidance on how to comply with food hygiene legislation. "Food Industry Guide to Good Hygiene Practice: Mail Order Food" has been officially recognised by the UK Food Standards Agency (FSA) and agreed with enforcers, industry, and other relevant stakeholders. Where an operator is following the guidance in this guide, any enforcement authority must take this into account when assessing compliance with legislation.This guide covers the sale of perishable foods by mail order, when delivery to the final consumer is in an unrefrigerated vehicle. The term 'mail order' is used throughout to include all distance-selling operations, irrespective of how orders are received. 'Perishable foods' are defined in this context as those that are required by law, for food safety reasons, to be kept chilled/refrigerated and marked with a 'use by' date when prepacked for retail display.The information in this guide will help operators in the mail order food industry both meet legal requirements and ensure food safety.Contents include: temperature control requirements for mail order foods; application of food safety management procedures based on the principles of HACCP; and, training and supervision.
"About this title" may belong to another edition of this title.
- PublisherStationery Office
- Publication date2007
- ISBN 10 011243097X
- ISBN 13 9780112430971
- BindingPaperback
- Number of pages53
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