Dietary Requirements and Food Laws

Dietary needs seem to be an increasing demand on a food establishment’s time and from religious factors to health issues, the onus is on the food producer to label items correctly, provide comprehensive and accurate ingredients lists and menus and to highlight allergens within a product. Fat and calorie counts are helpful so that consumers can make informed decisions which removes the risk of a negative effect on their wellbeing.

Food safety training is mandatory for new starters and it’s recommended that refresher courses are attended every three years. Decrease the knowledge gaps in your team, training is an investment which could save your business from a kitchen hygiene audit fail or incident, legal action, fines and a loss of reputation.

Knowing the food laws and how to meet them effectively is imperative for every task that is carried out. One slip in processes can have serious ramifications for the consumer; no one wants to eat an allergen and risk anaphylactic shock or death, break their low-fat diet due to a lack of information or eat a product containing a food that offends their religious beliefs.

• Food must be in date, safely produced and stored.
• Kitchen hygiene audits carried out in house should reveal any flaws in processes efficiently. Don’t wait for the FSA/local authority audits. Be committed to meeting food laws, all staff, every day.
• HACCP food safety management systems are a preventative measure and set clear UK and EU law abiding rules for practices.
• Additives must be government approved and not exceed legal limits.
• A retailer or eatery being responsible about food traceability is increasingly important to diners. A full product history, the use of accredited authorities and quality assurance are mandatory for the producer and establishment owner.
• Food should never be treated in any way that poses a risk to consumers or food handlers.
• Health and safety rules must also be adhered to.
• Vegetarian and meat utensils should not mix. Cross contamination is wholly avoidable.
• Accurate labelling, advertising and PR are essential and the product should meet quality expectations.

Many food safety training courses are accredited by the Chartered Institute of Environmental Health or the Royal Society of Public Health.

• CIEH Food Safety Awareness.
• Food Safety Induction Training.
• CIEH level 1 Food Safety.
• CIEH level 2 Food Safety.
• CIEH level 3 Food Safety.
• RSPH level 4 Managing Food Safety
• CIEH level 2 Food Safety in Manufacturing.
• CIEH level 3 Supervising Food Safety in Manufacturing.
• CIEH level 4 Managing Food Safety in Manufacturing.
• CIEH Food Allergens Awareness.
• CIEH Legionella Awareness.
• Level 2 Principles of HACCP.
• Level 3 HACCP in Catering.
• Personalising HACCP plans.

Professional food safety training should alert the attendee to their home-borne habits which are not legally permitted so these can be eschewed. What is deemed acceptable for domestic purposes could prove dangerous in the professional environment.

Ensure that your team complies with dietary food laws, is fully informed and maximises kitchen hygiene audits results by contacting a food safety training company like Food Alert today.