Q. Do staff have to be trained in food safety/hygiene?
It is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff lies with the proprietor of the food business.
Staff responsible for the development and maintenance of the food business's Hazard Analysis Critical Control Point (HACCP) system must have received adequate training in the application of the HACCP principles. There is, however, no legal requirement for individuals to undergo certified training programmes.
Q. Does Newmarket Kitchen carry out food safety/hygiene training?
Yes, Newmarket Kitchen carries out regular level 1 and 2 food safety training. Click here for more information on the next training at Newmarket Kitchen
What's unique about the food safety training held in Newmarket Kitchen is that it is a mixture of theory and practical work, with access to a fully operational, commercial kitchen.
Guide to Food Safety Training Level 1 and Level 2
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Having a nutrition declaration on prepacked foods becomes mandatory from 13 December 2016.
When providing nutrition information FIC requires that the declaration consists of:
(a) The energy value and
(b) The amounts of fat, saturates, carbohydrate, sugars, protein and salt
The content of the mandatory nutrition declaration may be supplemented with an indication of the amounts of one or more of the following:
(f) Any of the vitamins or minerals listed in point 1 of Part A of Annex XIII to FIC, and present in significant amounts as defined in point 2 of Part A of Annex XIII to FIC
Once the mandatory and the supplementary nutrients are declared, no other nutrient can be added to the nutrition declaration as it is a ‘closed list’. Where another nutrient, not on this list, must be declared on the label, as a result of a requirement of the nutrition or health claims legislation (Regulation (EU) No. 1924/2006), the nutrient must be declared below, but not in, the nutrition table.
For more information, please see FSAI
So you have the perfect product. You’ve done your HACCP training and designed your packaging. Now it’s time to write your HACCP Plan.
As you probably remember from the HACCP training, the HACCP plan is a written document based upon the principles of HACCP. It is a document that describes the procedures that will be followed in order to assure the control of specific processes or procedures. The HACCP system is then the result of the implementation of the HACCP plan.
There are many consultants and agencies out there helping small companies write their HACCP plans. You can ask for different services, depending on your needs but we recommend avoiding third parties. The reason being that nobody knows your product like you do. Nobody knows the procedures and steps you take when making your product better than you. If you understand HACCP (which you should after your HACCP training), then you might as well be the one to identify the potential hazards in your production.
This can also be the perfect opportunity to re-think your production process, to see if it’s good enough, efficient enough and safe enough. Ask yourself; Is there a way to make it simpler, easier or cheaper?
Writing your HACCP plan can help you take a step back and re-evaluate your processes and production from another perspective.
Keep in mind you are not alone in this. Contact your local Environmental Health Officer and ask for help. They will be able to assist you with any questions you have. Ask him/her to revise your plan. Implement any changes needed, improve the plan, and then contact the officer again. It is good to be eager in this process. It will prove to your local Environmental Health Officer that you are serious about food safety and the safety of your production.
It can be a tedious task but in the long run it will pay off and you will learn more about your production process. You will also have a very specific HACCP plan tailor-made for your product.
Additionally, you will have the local Environmental Health Officer on your side and benefit from the fact that he/she will know you are fully committed to the safety of your product.
It is for this reason that we recommend you do your HACCP plan yourself. It will strengthen your food safety knowledge, improve your relations with your local Environmental Health Officer and ensure that your systems are correct, up-to-date and working.
If you’ve done your market research, identified an opportunity for a new product, completed your HACCP training and contacted your local Environmental Health Office we want to hear from you.
Newmarket Kitchen offers commercial grade kitchen facilities, storage and consulting services for anyone looking to start and grow their food/drink business.