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following general requirements: 3.2.1 The kitchen must be designed and built in a way that allows you to keep the place clean and to work hygienically. They must also be designed to keep out...
Code of Practice (England) (Issued March 2017) Presented to Parliament pursuant to section 40(1) of the Food Safety Act 1990, regulation 26(1) of the Food Safety and Hygiene (England)...
Food Law and Regulation (EC) No 852/2004 on the hygiene of foodstuffs. Most food and feed safety law applied from 1 January 2021 in the UK in much the same way as it
You can use the 4Cs to prevent the most common food safety problems. To manage food hygiene and safety procedures in your food business, you should follow Hazard Analysis and Critical Control Point...
Food safety. If your business deals in food you must: make sure food is safe to eat. make sure you do not add, remove or treat food in a way that makes it harmful to eat. make sure the food is...
3.5.2 Training for staff on import controls on aquatic animals, products of animal origin, animals, germinal products, or animal by-products at
To keep food safe for consumption: make sure food contact materials don’t transfer anything to food they touch. make sure food contact materials don’t change the food they touch. when ...