FOOD SAFETY LEGISLATION
In addition to the Health and Safety at Work Act 1974, which stipulates that an organisation has a duty to protect its employees and non-employees from the risk of ill health arising, there is wide ranging Food Safety Legislation which also applies to Food Hygiene.
The main piece of legislation that applies is the Food Safety Act 1990. Under this Act you must not;
FOOD SAFETY LEGISLATION
All the above requires that you must be able to demonstrate the positive steps taken by your business to ensure good food hygiene. For example, if you were prosecuted under the Food Safety Act, you would need to convince the Court that you had taken all reasonable steps to avoid the offence you had been accused of. In other words, that your organisation had shown and executed ‘Due Diligence’.
The Act covers a range of activities including Food Handling and Preparation, Storage, Temperature Control and Cleaning. You must be able to demonstrate that an effective cleaning protocol is in place, to assist in maintaining the highest standards of hygiene.
A further applicable statute is the Food Safety (General Food Hygiene) Regulations 1995. This puts the onus on you to manage all aspects of food safety and to identify how things might go wrong and introduce control measures to prevent that happening. This includes the cleaning regime that you have in place to help maintain hygienic standards and prevent a food safety incident.
Professional Catering Deep Cleaning is designed to supplement routine cleaning protocols, as well as penetrating and hygienically cleaning areas which may be inaccessible to ‘clean as you go’ schedules.
Professional Catering Deep Cleaning is outside the scope of general cleaners and is a specialist operation. It assists our client in complying with the above legislation as they are showing and executing ‘Due Diligence’.
In respect of the frequency of kitchen deep cleaning this is a subjective judgement which should be made based on the usage and demands placed upon the kitchen itself. It is generally accepted good practice within the industry that two deep cleans per annum is acceptable.
Upon completing a kitchen deep clean we issue a Certificate of Work Completion for ‘EHO’ purposes.Specialist advice on this matter can be secured from your local Environmental Health Officer.