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Breakfast Bites is an initiative by the FSAI to allow small food businesses to have access to key information in relation to food safety. The presentations have been shared with DCEB to allow our local companies to have access to the information.
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© FSAI
How to Contact UsAdvice Line - Mon-Fri 9am to 5pm: 1890 336677
Email: [email protected]
Website: www.fsai.ie/subscriptions
www.facebook.com/FSAI
@FSAIinfo
© FSAI
Starting a Food Business
© FSAI
Where to Start?
You must familiarise yourself with food hygiene legislation
You need to register your business
Your business may also need approval
You need to develop a food safety management system based on HACCP
You must have a traceability system
You may require some form of food safety training There are special considerations when operating from home or selling at farmers’ markets
© FSAI
The Food Hygiene Rules
Know the rules for making food safely and hygienically
Regulation 852/2004 – general hygiene Regulation 853/2004 – animal products
Regulation 178/2002 – principles of food safety
© FSAI
The RulesApply to all food businesses – big or small
Sets out requirements for:
registration, food safety management system and training
food premises (layout, design, construction, siting and sizing)
rooms for food preparation, processing or treatment
moveable or temporary premises (market stalls, mobile food vans) and home businesses
© FSAI
Transport
Equipment
Food Waste
Water Supply
Personal Hygiene
Provisions applicable to foodstuffs (contamination, temperature control)
Wrapping and packing
Heat treatment
© FSAI
Keep cold food cold (below 5C)
Keep hot food hot (above 63C)
Wash hands frequently
Don’t cross-contaminate – keep raw and cooked foods separate
Clean as you go
Use reputable suppliers
Have good work flow to reduce risks
Train staff
Common Sense Stuff
© FSAI
NB!
You are responsible for ensuring the food you produce/process/prepare/sell
is safe
© FSAI
Register Your Business
Must register as a food business with relevant Competent Authority
HSE Local Authority DAFM SFPA
Give them a call to discuss your business and to get a registration form
Contact details are on our website
© FSAI
Approval
Some businesses require approval
Generally producers/manufacturers/processors of foods of animal origin
Slaughterhouses Meat processers Meat product manufacturers (e.g. hams, salamis, sausages) Egg producers Producers of dairy products (e.g. milk, cheese, yoghurt), fish
processors Producers of processed fishery products (e.g. smoked fish,
marinated fish)
© FSAI
Remember!
Contact Competent Authority at earliest stage of business development
These are your inspecting officers
You won’t always be inspected before you start trading
Frequency of inspection is based on risk assessment
Once registered you can start trading
© FSAI
Food Safety Management SystemBased on Principles of HACCP
© FSAI
HACCP ...... Is it a bird? Is it a plane?
© FSAI
No..it’s just a really bad name for a system that helps you control risks and hazards
HACCP = Your food safety management system
HACCP stands for Hazard Analysis and Critical Control Points
© FSAI
Law requires that you have a food safety management system in place based on the 7 principles of HACCP
© FSAI
What are the 7 Principles of HACCP?
• Indentify hazards e.g. Bacteria, metal, detergents• Determine critical control points (CCP) e.g. Cooking to
70C for 2 mins• Establish critical limits e.g. Centre of food must reach
70C for 2 mins• Establish system to monitor control of CCP e.g.
Recording final cooking temp• Establish corrective action to be taken if CCP out of
control• Verify system is working• Documentation of procedures
© FSAI
Your Food Safety Management System
allows you to:
Identify risks and hazards
Put a system in place to control them
Develop a plan of action for when things go wrong
© FSAI
FlexibilityNot necessary to always apply full HACCP principles
Risk assess your business and decide how best to control hazards then decide on an option below
Comply with basic hygiene prerequisites (Article 4 and Annex II of Regulation 852/2004)
Use an established standard e.g. NSAI standard for caterers
Apply HACCP principles e.g. using FSAI’s Safe Catering Pack
© FSAI
Very Important!
There should be ownership of this system – not just a folder on a shelf
It should be constantly reviewed, tested
and updated
All staff should be aware of their role in making the system work
© FSAI
Designed for caterers
Helps business to put system in place
DVD
Record Books
Workbooks
Safe Catering Pack
© FSAI
Traceability
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What Comes In and What Goes Out
Must have a system in place that records food and ingredients that are supplied and food and ingredients that are sold on
Exception where sale is to the final consumer e.g. shop, restaurant, café, butcher shop
Further InformationFSAI’s Guidance Note No.10 – Product Recall and Traceability
© FSAI
Why is Traceability Important?
If something goes wrong with a food product you have supplied, an up-to-date and detailed traceability system:
Allows for speedy identification of the problem
Permits quick recall/withdrawal of affected product(s) if necessary
Minimises risk to the consumer
Minimises reputational and financial damage to the food business
© FSAI
Food Safety Training
© FSAI
What you need to know about training
Legally required to undertake food safety training and/or be supervised in line with the level of activity you are involved in Important! You do not necessarily have to attend a food safety training course. There are a number of ways you can fulfil your legal requirements for training
A certificate is not necessary. It is more important that you can demonstrate working safely and hygienically with food
© FSAI
Use our training guides and other training resources
Attend the FSAI’s Food Safety and You course
Get an in-house Trainer
Avail of e-learning programmes
Attend a course
Help yourself or get help
© FSAI
Starting a Food Business in the Home
© FSAI
What to consider?
Contact competent authority straight away to discuss feasibility
Home environment may not be suitable for some activities
Kitchen may not be suitable for type/volume food to be produced
Must keep domestic and business activities separate
© FSAI
Additional legislation you may need to think about
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General Labelling rules
Product specific labelling rules e.g. Beef, fish, honey, jam
Nutrition and health claims
Microbiological criteria
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Useful Publications
HACCPHACCP Pack
Guidance Note No. 11
Traceability and recall – Guidance Note No. 10
Food stalls – Guidance Note No. 16
Shelf-life Determination – Guidance Note No. 18
Microbiological criteria – Guidance Note No. 26
© FSAI
How to Contact UsAdvice Line - Mon-Fri 9am to 5pm: 1890 336677
Email: [email protected]
Website: www.fsai.ie/subscriptions
www.facebook.com/FSAI
@FSAIinfo
© FSAI
