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The Food Safety (General Food Hygiene) Regulations 1995

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Obligations upon proprietors of food businesses

4.—(1) A proprietor of a food business shall ensure that any of the following operations, namely, the preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling and offering for sale or supply, of food are carried out in a hygienic way.

(2) A proprietor of a food business shall ensure that—

(a)the requirements set out in Chapter I of Schedule 1 are complied with as respects any food premises used for the purposes of that business;

(b)the requirements set out in Chapter II of Schedule 1 are complied with as respects any room where food is prepared, treated or processed in the course of activities of that business, other than dining areas and premises covered by Chapter III of Schedule 1;

(c)the requirements set out in Chapter III of Schedule 1 are complied with as respects any of the following used for the purposes of that business—

(i)movable or temporary premises (such as marquees, market stalls and mobile sales vehicles),

(ii)premises used primarily as a private dwelling house,

(iii)premises used occasionally for catering purposes, and

(iv)vending machines; and

(d)the requirements set out in Chapters IV to X of Schedule 1 are complied with as respects that business.

(3) A proprietor of a food business shall identify any step in the activities of the food business which is critical to ensuring food safety and ensure that adequate safety procedures are identified, implemented, maintained and reviewed on the basis of the following principles—

(a)analysis of the potential food hazards in a food business operation;

(b)identification of the points in those operations where food hazards may occur;

(c)deciding which of the points identified are critical to ensuring food safety (“critical points”);

(d)identification and implementation of effective control and monitoring procedures at those critical points; and

(e)review of the analysis of food hazards, the critical points and the control and monitoring procedures periodically, and whenever the food business’s operations change.

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