Unit 302(1) - food safety

No 853/2004 of European Parliament and of the council of 29th April 2004

FDA Food Code 2017

ISO 22000:2018

Food Safety Modernization Act (FSMA)

Identifying potential food hazards

Serving food at room temperature

Ignoring minor food spills

Using only organic ingredients

To demonstrate due diligence

To avoid legal action from government agencies

To increase food prices

To ensure safe delivery, storage, preparation, cooking and service of food

Registering the food business

Complying with the law

Reporting illness

Following instructions and procedures

Hygiene improvement notice

Hygiene emergency prohibition notice

Detain or seize suspect foods

Issue a business license

0°C to 5°C

5°C to 63°C

63°C to 100°C

-18°C to 0°C

Spot checks

Regular updates at training

Random hand swabs

Annual performance reviews

5°C to 60°C

Below 0°C

Above 63°C

0°C to 5°C

To ensure food businesses implement food safety management systems based on HACCP principles

To increase food prices

To promote international food trade only

To reduce the number of food businesses