« Food Safety

Introduction to Food Safety Legislation


Date Venue Days
Of Your ChoosingIn-House1Enquire

Introduction to Food Safety Legislation

One Day Training Course

BACKGROUND

Laws controlling the manufacture of foods have evolved since 1266 AD when the weight and prices of bread was fixed. The Assize of Bread and Ale was a 13th-century statute in late medieval English law that set standards of quality, measurement, and pricing for bakers and brewers. It was the first law in British history to regulate the production and sale of food. At the local level, this resulted in regulatory licensing systems, with arbitrary reoccurring fees, and fines and punishments for lawbreakers. Today’s food legislation regulates the manufacture of most foods to ensure that they are produced and sold in a safe and honest manner.

Complying with relevant Food Safety Legislation is the basic legal responsibility imposed on all Food Business Operators by the State. Therefore each FBO needs to know the pieces of legislation applicable to their business before any competent authority audit. Those FBOs who have achieved certification against BRC-Global Food Safety Standard- Issue 5, know that the definition of a ‘Critical Non Compliance’ is “Where there is a critical failure to comply with a food safety or legal issue.”

Lack of knowledge of the law and therefore not complying with the law is viewed as a potential reason for failure in any audit protocol. It is argued that one cannot comply with the law until one knows the law.

The Four objectives of EU food law are to :

  • Protect human health
  • Prevent fraud
  • Inform the consumer
  • Facilitate trade

This training course will focus on objectives one and three (above), to protect human health and provide the consumer with the correct information which will allow them to make an informed decision. The F.S.A.I. website will be used as the source of legal reference during the course.

COURSE OBJECTIVES

On completion of the programme the delegate will:

  • Understand the development of Food Safety Legislation within the EU
  • Know how to source legal information relevant to their food business operation
  • Understand the legal responsibilities placed on Food Business Operators
  • Be able to deal more confidently with 3rd party auditors
  • Understand the categorisation of food safety legislation

WHO SHOULD ATTEND

  • Food Safety Team Leaders/Members
  • General Management
  • Quality Assurance / Technical Managers
  • Retail Fresh Food Managers
  • Catering Managers
  • R & D personnel
  • Corporate Compliance personnel


COURSE PROGRAMME

  • Development of Food Safety Legislation within the EU
  • Key Policy Priorities
  • Consumer Protection
  • Specific Legislation
    • Food Hygiene
    • 178/2002
    • Hygiene 1 - 852/2004
    • Hygiene 2 - 853/2004
  • Workshop 178/2002
    • 2073/2005 – Microbiological Criteria for Foodstuff
  • General Labelling, Presentation & Advertising of Foodstuffs (2001/13/EC)
  • Traceability requirements (Article 18, 178/2002)
  • Meat Products Labelling (1760/2000, 1162/2009)
  • Allergens Labelling (2007/68/EC)
  • Other Legislative Categories
  • Course review / evaluation

 

 

COURSE MANUAL

This course comes with a comprehensive manual, which proves to be an excellent source of reference after the course.

IN-HOUSE COURSES

All SQT courses are available on an In-House basis. On In-House courses, the tutor will work with the customer in advance to clearly define course objectives to meet the specific delegate and company requirements. Where appropriate and facilitated by the company, the course exercises can be carried out using the company’s own case studies, procedures, forms etc.

COURSE PRESENTER

Industrial Management Systems

IMS (est. 1996) is an elected Fellow of the Royal Society for Public Health and is a registered Training Centre with CIEH (Chartered Institute of Environmental Health).

All IMS tutors hold extensive qualifications in Food Science, Microbiology, Quality Management Systems and Hygiene. They have also worked at many senior Technical, Operational and Quality levels within the Food and Meat industries in Ireland and the UK, gaining valuable hands on experience which they bring seamlessly into every training course. IMS have provided training courses to Food Manufacturing Companies, Government Agencies, Hospitals, Meat Processing Companies, Pharmaceutical & Retail Organisations.

All tutors are IRCA Registered Auditors with proven practical auditing experience. SQT is a FAS registered Training Organisation and all IMS tutors are FAS registered and have specific qualifications in Training and Continuing Education.

TRAINING METHODOLOGY
This classroom based course is highly interactive and uses practical exercises and simulated case studies to reinforce understanding and learning.

THIS COURSE IS AVAILABLE EXCLUSIVELY ON AN IN-HOUSE BASIS.

Course Times

9.00am - 5.00pm (These can be adjusted to suit your requirements)

Rev 6