Biomedical Engineering Reference
In-Depth Information
More detailed legislative requirements are specifi ed for those premises where
foods are prepared, treated or processed that cover the hygienic aspects of walls,
fl oors, ceilings, doors and windows, focussing on design and fabrication to prevent
build up of contamination and suitability for cleaning and disinfection.
Considerations are also given in relation to conditions necessary for transporta-
tion of foods with particular emphasis on preventing cross-contamination. Other
areas covered in the regulation include equipment, waste and water. On matters
relating to people, the regulation does not require mandatory training, but instead
requires that food handlers are supervised and instructed and/or trained in food
hygiene matters commensurate with their work activity, and that those responsible
for the development and maintenance of the HACCP-based food safety plan are
suitably trained. It also importantly gives clear guidance on the exclusion of food
handlers during periods of infection.
Each country is responsible for implementing relevant European legislation by
transferring the requirements into their own legislative framework. In the UK, for
example, this is undertaken through national regulations, and where permitted,
additional national requirements can be introduced (Table
7.1
). For example, while
temperature controls are specifi ed during the production and distribution (and in
limited cases retail) of certain foods of animal origin in Regulation (EC) No
853/2004 laying down specifi c hygiene rules on the hygiene of foodstuffs (Anon.
2004b
), no temperature control requirements are specifi ed for chilled foods in
Regulation (EC) No 178/2002 (Anon.
2002a
), nor in Regulation (EC) No 852/2004
(Anon.
2004a
), but the implementing UK regulation, is prescriptive in the require-
ment for perishable foods to be held at a maximum of 8 °C with specifi c provisions
for limited time periods for such foods to be held outside of these temperatures. It
similarly specifi es hot holding temperatures of cooked foods (see Sect.
7.6
).
In addition to the implementation of EU laws into national legislation, individual
countries may have additional legislative requirements detailed in national law. For
example, the UK has food law under the Food Safety Act 1990 and subsequent
amendments (Anon.
1990
). This Act makes it an offence to sell or offer food that
fails to comply with food safety requirements which includes;
(1) If the food has been rendered injurious to health, (2) if it is unfi t for consump-
tion or (3) if it is so contaminated that it would be unreasonable to expect it to be
used for human consumption.
7.3
Supplier Assurance
Food safety management in retail outlets requires a degree of management of raw
material sources and suppliers, as many of the hazards and therefore risks originate
well before the retail establishment. Some of the most serious food safety incidents
in recent times occurred due to the supply, from the manufacturing sector, of con-
taminated products. For example, BSE in beef (Anon.
2000a
),
Salmonella
spp. in
